This article is about the benefits of confessions of food additives

Personally, I don't think there is a need to talk about the color change of food additives. The application of food additives is very extensive, the state has relevant regulations on the application of food additives, and the appropriate amount of addition within the specified range can improve the quality, increase the flavor and other good effects while ensuring the safety of food.

It is necessary to be vigilant that there are some unscrupulous businesses on the market who wantonly add excessive food additives beyond the scope in order to achieve the purpose of making the goods have good color, good taste, storage resistance and not easy to deteriorate, resulting in potential food safety hazards.

Put it in perspective. (1) The role of food additives.

The rational use of food additives can prevent food spoilage, maintain or enhance the nutrition of food, improve or enrich the color, aroma and taste of food.

2) The necessity of using food additives.

In fact, not using preservatives is more dangerous because spoiled food tends to cause food poisoning diseases. In addition, preservatives can not only prevent food deterioration, but also kill toxin-producing microorganisms such as aspergillin, which is undoubtedly beneficial to human health.

3) Safe dosage of food additives.

The dosage of food additives without any toxic effects or adverse effects on health is expressed as the mass (mg) per kilogram of daily intake, with reference to GB 2760-2011 National Food Safety Standard Food Additives Use Standard.

The above content reference: Encyclopedia - food additives.

Pros and cons of food additives:

1. The benefits of food additives, the rational use of food additives can prevent food spoilage, improve or enrich the color, aroma and taste of food. In addition to preventing food deterioration, preservatives can also kill toxin-producing microorganisms such as aspergillus, which is undoubtedly beneficial to human health.

Food additives can improve the sensory properties of food, and the appropriate use of colorants, color protectors, bleaching agents, edible spices, emulsifiers, thickeners and other food additives can significantly improve the sensory quality of food and meet people's different needs. The use of defoamers, filter aids, stabilizing spikes and coagulants in food processing can be beneficial to the processing and operation of food.

2. The disadvantages of food additives, food additives are not natural ingredients of food after all, and if they are used improperly, they will cause certain harm to the body.

Introduction to food additives

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of preservative and processing technology. Due to the rapid development of the food industry, food additives have become an important part of the modern food industry, and have become an important driving force for technological progress and scientific and technological innovation in the food industry.

In the use of food additives, in addition to ensuring that they play their due functions and functions, the most important thing is to ensure the safety and hygiene of food. Food additives are non-nutritive substances that are consciously added to food in small amounts to improve the appearance, flavor, structure or storage properties of food.

Food additives.

Advantages: The rational use of food additives can prevent food spoilage, maintain the judgment or enhance the nutrition of food, and improve or enrich the color, aroma and taste of food. Disadvantages of food additives:

The production and users of food additives must strictly grasp and correctly understand the principles of the use of food additives, and need to add an appropriate amount. <

Advantages of food additives: the rational use of food additives can prevent food spoilage, maintain or enhance the nutrition of food, and improve or enrich the color, aroma and taste of food. Disadvantages of food additives:

The production and users of food additives must strictly grasp and correctly understand the principles of the use of food additives, and need to add an appropriate amount.

The definition of food additives is not the same in countries around the world, including the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization.

The WHO) Joint Food Regulations Committee defines food additives as: food additives are consciously buffered and generally added to food in small amounts to improve the appearance, flavor and structure of food.

or non-nutrients of a storage nature. According to this definition, food fortifiers intended to enhance the nutritional content of food should not be included in the scope of food additives.

<> "Food additives everyone should know.

1.Sodium benzoate.

2.Sodium glutamate.

3.Cyclamate.

4.Carrageenan.

5.Sodium nitrite Potassium.

6.Acesulfame potassium.

7.Talcum powder.

8.Gelatin. 9.Potassium sorbate.

10.Aspartame.

11.Sodium bicarbonate.

12.Tartrazine.

1.Sodium benzoate.

It is a preservative, which has an inhibitory effect on mold and bacteria, and is low toxicity and has a certain range of safe use.

2.Potassium nitrite sodium.

color protection agents, preservatives; Wax products are very common, not only can preservative, but also brighten the color of the flesh, have an inhibitory effect on Clostridium botulinum, and can be eaten in the rational use of food.

3.Potassium sorbate.

Preservatives, which can inhibit the growth and reproduction of harmful microorganisms, and become carbon dioxide and water after metabolism, are widely used and are generally safer.

4.Cyclamate.

Sweeteners, which are about 30 times sweeter than sucrose, are synthesized artificially and have no conclusion on whether they are harmful to the human body, and there is controversy.

5.Talcum powder.

Anti-caking agent, Li Zhaoying stipulates that it can only be used in candied fruit products, and can only be used in the processing and fermentation and extraction process of candy, advocating not to use it.

6.Sodium bicarbonate.

Leavening agent, acidity regulator, stabilizer, we call baking soda every day, everyone is familiar with this, proper use, there is no harm.

7.Cyclamate.

Sweeteners, which are about 30 times sweeter than sucrose, are synthesized artificially and have no conclusion on whether they are harmful to the human body, and there is controversy.

8.Talcum powder.

Anti-caking agent can only be used in candied fruit products, and can only be used in the processing and fermentation extraction process of candy, and it is advocated not to be used.

9.Sodium bicarbonate.

Leavening agent, acidity regulator, stabilizer, we call baking soda every day, this is familiar to everyone, suitable for the chain cavity to use, there is no harm.

10.Carrageenan.

Emulsifiers, stabilizers, thickeners, extracted from algae plant species, since they are plant extractions, are relatively safe.

11.Gelatin.

Thickener, the product of partial hydrolysis of collagen, is mainly extracted from the connective tissue of animals, jelly or dessert will use this, and there is no problem with moderate amount.

12.Tartrazine.

Colorants, synthetic, mainly used for coloring, the amount specified in the national standard is very small, and it cannot be exceeded. Everyday product varieties are very common.