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
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
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
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.