Can you add acesulfame potassium to quick frozen rice and noodle food?

Yes, but it needs to be added according to the requirements of the national standard, and excessive addition of defects is prohibited.

Acesulfame potassium, also known as acesulfame potassium, commonly known as AK sugar, Alshier aromatic potassium. It is an organic synthetic salt, a non-nutritive sweetener, 200 times sweeter than sucrose, and has a synergistic sweetening effect when used with other sweeteners. It is a non-toxic and safe food additive.

Together with sodium saccharin and cyclamate, it is called sulfonamide synthetic sweetener because the molecular structure contains sulfonamide groups. At present, sulfonamide synthetic sweeteners have become the most important synthetic sweeteners, accounting for more than 90% of the total number of synthetic sweeteners. Acesulfame potassium has the characteristics of very nutritious, good taste, no calories, good stability to heat and acid, etc., so it is quickly used in food, beverage, medicine, daily chemical and other industries; And it is not metabolized or absorbed in the human body, and it is an ideal sweetener with high safety for middle-aged and elderly people, obese patients, and diabetic patients.

Acesulfame potassium is completely calorie-free, making it particularly suitable for the production of health foods. However, acesulfame potassium is a synthetic sweetener, and regular consumption of foods with excessive synthetic sweeteners will cause harm to the liver and nervous system of the human body, especially to the elderly, pregnant women and children.

It's best not to add it, it's not delicious at all after adding, and it will affect his taste, so you'd better not take the test lightly.

It is best not to add acesulfame potassium to quick-frozen rice and flour food, and now the addition of food additives must be filled in according to the provisions of the catalog.

China's food culture has lasted for more than 1.7 million years, divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking, and has launched more than 60,000 traditional dishes, more than 20,000 industrial foods, colorful feasts and colorful flavor schools, and has won the reputation of "culinary kingdom".

From the connotation point of view, Chinese food culture involves the development and utilization of food sources, the use and innovation of eating utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering industry and food industry, as well as the relationship between food and national peace and security, food and literature and art, food and life realm, etc., which are profound and extensive.

From the perspective of extension, Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes, reflecting different use values, and colorful.

From the perspective of characteristics, Chinese food culture highlights the four major attributes of nourishing and benefiting the health theory (vegetarian diet, attaching importance to medicinal diet and tonic), the realm of the harmony of the five flavors (the flavor is distinct, the palatable is precious, and has the reputation of "tongue dish"), the cooking method of Qi Zheng and the mutual change (the kitchen rules are based and flexible), and the food concept of unabated and pleasant food (the literary quality is courteous, and the education is in the food), which has a natural beauty that is different from the food culture of overseas countries.

From the perspective of influence, Chinese food culture has directly affected Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it has also indirectly affected Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, all of which have benefited billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a wide vision, deep level, multiple angles and high taste; Each region contains its own different food culture, which is the material wealth and spiritual wealth that the Chinese people of all ethnic groups have created, accumulated and influenced in the development of food sources, the development of eating utensils, food conditioning, nutrition and health care and dietary aesthetics in the production and living practice of more than 1 million years.

Some coarse grains are finely made, such as buckwheat, sweet potato noodles, rice tofu, etc.

The best and most popular food is the dietitian.

In today's society, there are more and more people who pursue health and beauty, and the requirements for food and how to eat are considered health science and other reasons have led to the fact that dietitians, who are not very conspicuous, have become extremely sought after. Magazines, news, newspapers, as long as it is related to food, dietitians are essential.

Beijing's food is very distinctive1