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.