常见食品添加剂以及食用功效（Common food additives and food efficacy）

1、常见食品添加剂以及食用功效（Common food additives and food efficacy）Common food additives and food efficacyIn recent years, the frequent occurrence of food safety incidents, food additives gradually become the focus of media attention, but also become the hearts of consumers doubt. Because of the lack of understa

2、nding of food additives and the definition of basic knowledge, do not understand the important role of food additives in food processing, food additives do not understand the management of Chinas laws and regulations, many people mistakenly add illegal additives in food as food additives, will cause

3、 food safety incidents due to food additives.Correct understanding of food additivesFood additives is to improve food quality and color, flavor and taste, as well as for the preservation and processing needs to add food in synthetic or natural substances to enhance the nutritional ingredients and ad

4、d food in natural or synthetic natural nutrient belonging to the scope of food additives called nutritional supplements. Nutrition fortifier also belongs to food additive category.Food additives to improve food quality, quality and flavor, the shelf-life of food raw materials and finished products,

5、to improve the nutritional value of food, for the food processing process is smooth and the development of new products and other aspects, have played a very important role.According to the food additive classification and codes promulgated by China in 1990 (GB12493-1990),According to its main funct

6、ion is: Acidity regulator, anti caking agent, defoaming agent, antioxidant, bleaching agent, leavening agent, gum based agent, colorant, color protecting agent, emulsifier, enzyme preparation, flavoring agent, flour treatment agent, coating agent, water retention agent, nutritional supplements, pres

7、ervatives, stabilizer and coagulator, sweetening agent, thickening agent and other 21 categories.Efficacy of common food additivesAcidizing agentHas many features to enhance the quality of food, such as changing and maintaining food acidity and improve its flavor; enhance the antioxidation, prevent

8、food spoilage. The acidity regulators approved in China are: citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate and so on 18 kinds.Anti caking agentA substance used to prevent agglomeration or agglomeration of particles or powdered foods and to keep them loose or

9、free flowing. The particles are fine, loose, porous and strong adsorbability. Easily cause to form caking water, grease, etc., to keep food in a powder or granule state. There are currently 5 kinds of anti caking agents available in China: potassium ferrocyanide, sodium silicate, tricalcium phosphat

10、e, silica and microcrystalline cellulose.The use of antioxidants and antioxidants can not only prolong the storage period and shelf life of food, but also bring good economic benefits to producers and distributors, and bring a better sense of security to consumers. Commonly used are dimensional C, h

11、eterogeneous C and so on.PreservativeIn order to prevent all kinds of processed foods, fruits and vegetables from decaying, we can use physical or chemical methods to protect them according to specific conditions.Chemical methods are the use of chemicals to inhibit the growth of microorganisms or ki

12、ll these microorganisms, these chemicals are preservatives. Commonly used are sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid and so on. Used in the processing of foods such as jams and preserves. Foreign preservatives used in food, the United States about 50 kinds, about 40 kinds of

13、 japan. There are 29 kinds of preservatives allowed in our country.Coloring agentCan change the appearance of food, so that it increases appetite. Food synthetic pigment in China is licensing the use of amaranth, carmine, erythrosine, new red, Allura red, lemon yellow, sunset yellow, blue, indigo an

14、d their respective aluminum lake, as well as acid red, beta carotene, sodium copper chlorophyll and a total of 22 kinds of titanium dioxide. Recently, the number of varieties used in various countries has gradually decreased due to the safety problems of synthetic pigments. But good varieties of saf

15、ety at present is used all over the world.color fixativeAlso known as chromogenic agent, is in the meat and meat products in the role of coloring material, so that in the process of food processing, preservation and other processes will not break down and destroy, showing a good color of the materia

16、l. This is mainly due to the nitric oxide produced by nitrite combined with myoglobin and hemoglobin in meat, resulting in a bright red nitroso myoglobin and nitroso hemoglobin.Nitrite has certain toxicity, especially can produce a strong carcinogen nitrosamines with amines, so people have been tryi

17、ng to choose a suitable substance instead. So far, there has been no substitute for color protection, antibacterial and meat flavor enhancement.Weigh the advantages and disadvantages，Countries are under strict control of the safety and quality of products. Because of ascorbic acid, ascorbic acid, ni

18、cotinamide and so on, they can promote color protection (color protection agent), and ascorbic acid and alpha tocopherol can also inhibit nitrosamine formation, so it is often used in combination with color protection agents.Thickening agents and stabilizers can improve or stabilize the physical pro

19、perties of cold drink food, so that the appearance of food lubrication is exquisite. Keep soft and loose texture of ice cream and other frozen foods for a long time.The thickening agent is mainly used to improve and increase the viscosity of the food, food, food to keep flowing jelly flavor and stab

20、ility, improve food physical properties, and can make the food taste the feeling of lubrication. The thickening agent can increase the viscosity of food or gel formation, thereby changing the physical properties of the food, give food sticky run, suitable taste, and has stable emulsion, or in suspen

21、sion state, Chinese currently approved the use of thickener with 39 kinds of varieties. Thickeners are hydrophilic polymer compounds, also known as hydrosol. According to its origin can be divided into natural and chemical synthesis (including semi synthetic) two broad categories.Nutritional supplem

22、ents can increase and supplement certain nutrients in foods, such as minerals and trace elements (vitamins, amino acids, inorganic salts, etc.). A variety of infant formula contains a variety of nutritional fortifier.The addition of a leavening agent to some candy and chocolate causes sugar to produ

23、ce carbon dioxide and thus acts as a bulking agent. The commonly used leavening agents are sodium bicarbonate, ammonium bicarbonate, composite leavening agent, etc.An acid agent, beverage, candy, etc., often uses an acid agent to regulate and improve the aroma effect. Commonly used citric acid, tart

24、aric acid, malic acid, lactic acid, etc.Bleaching agent benzoyl peroxide is the main component of flour brightener. Bleaching agent over standard, will destroy the flour nutrition, hydrolysis of benzoic acid will cause damage to the liver.Flavors and fragrancesThe essence is a mixture containing mor

25、e than two spices, and the standard does not specify the upper limit of the use of the flavor in the product. Only the upper limit of the use of spices is prescribed. Individual enterprises privately produce and use food spices without state approval or use low-quality and illegal raw materials to m

26、ake exorbitant profits.Sweetening agentSweeteners are foods that give food sweetness. They include sucrose, glucose, fructose, preserved fruit syrup, saccharin sodium and so on. The lower cost of saccharin sodium has a certain upper limit. The phenomenon of excessive use of saccharin sodium, especia

27、lly in certain inferior beverages, preserves, and preserves.EmulsifierStabilize the physical state of the food, improve the food structure, simplify and control the food processing process, improve flavor and taste, improve food quality, and extend shelf life. Emulsifiers are mainly used in food pro

28、cessing, such as baked food and starch products, ice cream, margarine, chocolate, candy, chewing gum, vegetable protein drink and emulsifying essence. Emulsifier is a kind of food additive with large amount of consumption. Many kinds of licensed products are used in different countries. There are 30

29、 kinds of food additives approved in our country.Film coating agentA layer of film is applied on some food surfaces, not only in appearance but also in beauty,And it can extend the retention period. These substances used for food surface coating, from the quality, preservation, glazing, and prevent

30、evaporation of water and other substances known as the film agent. The surface of the fruit is coated with a film that inhibits moisture evaporation, prevents microbial invasion, and forms an air conditioning layer, thereby prolonging fruit retention time. Some candies, such as chocolates, are not o

31、nly bright and beautiful in appearance, but also prevent adhesion and keep the quality stable.Common violation additives hazardsLeather hydrolysateThe main component is hydrolyzed leather protein, the main role is to increase the protein content, common in dairy products, milk drinks. Food experts s

32、ay inferior hydrolyzed protein production of raw materials mainly from leather factory scrap materials, and leather scraps containing potassium dichromate and sodium dichromate, used in the production of hydrolyzed protein of this material, naturally absorbed into the product, can lead to human poisoning, the loose joint swelling, even caused the death of children.potassium bromateBecause potassium bromate can increase the gluten strength, whitening of flour, make easy forming and not easy to swell collapse characteristics of poor quality of fermented flour