Here are two of the most dangerous food additives in our daily lives:
1 salt anti-caking agent
Anti-caking agent, also known as anti-caking agent, Chang used to prevent accumulation of food particles or powder agglomeration, to maintain its loose or free flowing material. The fine particles, loose porous, strong adsorption, adsorption easily lead to the formation of agglomeration of the water, oil, etc., to make food to maintain state of powder or granules.
China’s permission to use the anti-caking agent currently has 5: Potassium ferrocyanide, Sodium Aluminosilicate, tricalcium phosphate, silicon dioxide and microcrystalline cellulose. There are more varieties of anti-caking agent, in addition to the five kinds of Chinese outside of licensing, foreign licensing were aluminum silicate, Si-Al-calcium, calcium silicate, calcium stearate, magnesium carbonate, magnesium oxide, stearic acid magnesium, magnesium phosphate, kaolin, talc and sodium cyanide and other ferrous. Continue reading Most Dangerous Food Additives
According to different sources of natural food preservative, can be divided into: microbial sources, animal sources, plant sources, minerals and natural organic extracts.
Microbial natural food preservatives – the antibacterial substance produced by microorganisms. Produced by bacteria in the antibacterial substance called bacteriocin, which is a peptide (peptide) or peptide with the sugar and lipid complexes. Continue reading Classification Of Natural Food Preservative
Natural food preservative – R – polysaccharide is a multi-lysozyme biotechnology, to not soluble in water, soluble in water, natural preservatives and natural preservatives into one, so that a more broad-spectrum bactericidal effect, more than , and even better. It is the use of biological extracts as raw materials, according to the single antimicrobial effect of various preservatives, and expansion of bacteria through the parent compound specific technology, developed with comprehensive sterilization antibacterial, non-toxic harmless natural food preservative compound agent. The wide range of bactericidal antimicrobial activity, good effect, and is a food preservative products, broad-spectrum bactericidal antimicrobial high-tech new products, revolutionary. Continue reading Natural Food Preservative R Polysaccharide
Bleach is divided into two categories: oxidation and reduction bleaching agent bleaching agent
Bleach to destroy, inhibit food hair color factors, to fade or change color from the food additive, oxidative bleach through oxidation of its own strong oxidative damage to colored substances, so as to achieve the purpose of bleaching.
Reduction bleaching agent is sulfurous acid and its salts mostly, they are generated by their fruits and vegetables can fade SO2 reduction.
The oxidation of the main means bleaching agent benzoyl peroxide bleaching agent such as flour, very little other practical applications.
Bleaching agents in addition to improving food color, there are inhibitory and anti-oxidation role in the wide application of food processing can be widely used food preservation, dried vegetables and sugar if the system should be smoked to be very sulfur preservation of good.
EU specialized agencies and special regulations on the management of food additives. European Commission Health and Consumer Protection of the General Council is responsible for the management of EU food additives, food additives is mainly responsible for receiving applications for the inclusion of the list of permitted applications for approval. The EU Scientific Committee for Food (SCF) is mainly responsible for the safety assessment of food additives, if certain types of food additives through the assessment, the Commission would start the regulatory amendments to the program will add it to the appropriate instruction, allowing its sale. EU legislation on food additives adopt a “mixed system”, that through scientific evaluation and consultation, work out for food additives of all member states accept the rules, certainly in the form of the final announcement to allow the use of food additives list, the use of specific conditions and Use limited and so.
With the development of food industry and research, the EU continued on safety standards for food additives or regulations be revised and updated. January 28, 2002, the new EU food law that the European Parliament and Council regulation 178/2002 entered into force, and was revised in 2003. The new EU food law is promulgated so far the most important food law, food additives is one of its priority areas of concern that the new law for the European Union to protect the quality and safety of food additives to provide an important guiding principle.
Title: Chemical Food Safety
No.: 247 633
Authors: (English) Watson’s book, Huo Junsheng, M.
Publishing House: China Light Industry Press
Book number: 9787501954247
Publication Date: 2006-7-1
Market price: ¥ 35 yuan
Introduction of a scientific basis for regulation and standard system management to become a huge industrial food additive is still very short history. Spawned the development of food industry production of food additives and widely used. Meanwhile, food additives has become a booster for the development of food industry. Despite the lack of food additives in derogatory terms, but in fact more and more food has been associated with food additives.
Food additives produced in China has experienced the development and regulatory standards continue to improve the process system. In this area has achieved remarkable results in China, of course, still room for development. Ongoing technological progress is to maintain and promote the rapid development of China’s food additive industry, the fundamental guarantee.
The book is published by the CRC monographs of food additives. The book is more comprehensive introduction to Europe and the United States food additive regulations, standards, testing methods, and some attention was devoted to food additives. All in all sections of the original book by international experts in the preparation of senior-related fields, the basic content of the current European and American countries reflect the area of food additives in the basic technical specifications and development. I believe the book translated and published on the academic study of food additives and inspection, regulations and standards and so has a certain reference value.
Color protection also known as hair color, color protection agent, is meat and meat products with the fineness of substance, so that in the food processing, storage and other processes will not decompose, destroy, render good color of the material. This was mainly generated by the nitrite and NO myoglobin in the meat and hemoglobin, generating a kind of bright red due to nitrite-based myoglobin. Be admitted to nitrate by bacteria in food processing, reduction of nitrite generated after work. Nitrite toxicity is a must, especially with highly carcinogenic nitrosamines amines generated, so people have been trying to develop an appropriate material instead.
Nitrite in addition to color protection, but also can inhibit the Clostridium bacteria, represented by the breeding of corruption, thus preventing the toxin to prevent protein degradation, especially in food inhibit Clostridium botulinum , inhibit or delay the production of toxin. In addition, nitrite also has enhanced the role of meat flavor. So far, not been able to protect color and can see that is antibacterial, but also enhance the flavor of meat alternatives. To this end, States are to ensure safety and product quality, we must strictly control the use of nitrite.
The United States is a major producer of food additives and the use of the country, its value and type of food additives are topped in the world. The U.S. requires that food additives are “as the production, processing, storage or packaging of substances present in food or mixture of substances, rather than basic food ingredients.”, So the United States, food additives, including food nutrition fortifier. The food additive production, sale and use of, the United States has a comprehensive management approach.
Ministry of Health under the U.S. Food and Drug Administration (FDA) is the management of food additives were responsible for the implementation of the 1938 “Federal Food, Drug and Cosmetic Act” (referred to as FD & C) to give the FDA regulates food, food ingredients right.
In addition, Code of Federal Regulations (CFR) Volume 21, admitted that the U.S. FDA under the Food and Drug Administration regulations. The United States each year in each volume of the CFR be amended, usually every year on April 1 release. The latest version (April 2005) CFR in 82 of 70 ~ 74,80 ~ part is about the regulations of pigment, 170 ~ 186 is on food additives other regulations, including General, packaging, labeling and safety assessment terms.
In the U.S., food additives, the product specifications must comply with U.S. Food Chemicals Codex (FCC). The Code in the United States has a “quasi-legal” status, is the FDA evaluate whether the quality of food additives is an important basis for compliance. FCC (Ⅰ) appeared in 1966, after additions and amendments to the development so far, Fifth Edition, the latest version (Ⅴ) was officially launched in 2004. FCC’s authority as a food additive industry standards at the international level is widely recognized, many food chemicals manufacturers, sellers and users of the standard FCC as their contract of sale or purchase of the base? Basis.
Food additives can be divided by source: natural food additives and chemical additives.
Chemical food additives are generally in order to improve food quality and color, smell and taste as well as the preservation or processing needs to join the food chemical synthesis or natural substances
As the chemical synthesis of additives food in food a large number of applications, together with toxicology testing and chemical analysis technology, many food additives have been found harmful. For example, can generate carcinogenic nitrosamines in salt and nitrates, can cause allergic reactions or even death sulfite, suspected toxicity, carcinogenic effects of sodium benzoate, BHA, BHF, saccharin, sodium cyclamate and so on. The safety of food additives worldwide have gained a “food safety” of the wave, leading to a number of synthetic food additives are prohibited. Development of forest plant resources, production of a “high quality, safe, pollution-free” of new food additives, food additives industry has become a hot topic.
Nutrient supplement is added to enhance the nutrition and food in the natural or synthetic additives are natural nutrients, the main amino acids, vitamins minerals and trace elements in class.
Currently vitamins and amino acids enhancer enhancer to natural product extraction or use of most synthetic way to obtain biological, such as bone, shells made of natural biological calcium, or calcium after natural biological physics, chemical treatment Product – High calcium, calcium activity. Extraction of raw materials to more economical protein, or enzymatic synthesis of lysine, the production of lysine Kyowa Hakko in Japan the world’s total output of the first annual production of 12,000 tons, Guangxi Lysine Plant fermentation process using molasses, but its products are mainly used as feed additives; nuclear retinoic acid family of soy food is fresh, clean wheat bran, rice sugar as raw materials, made by microbial fermentation of the major components of vitamin B2, vitamin A, vitamin E, vitamin K, also contains amino acids and trace elements, indeed one of the other artificial agents is difficult to compare the natural nutrient compound.