Little knowledge of food additives

According to the definition of food additives by the FAO/WHO Food Power Generation Committee (CAC) in 1962, food additives are substances added for technical purposes in food manufacturing, processing, adjustment, handling, packaging, transportation, and storage. Food additives, as an auxiliary ingredient, may directly or indirectly become food ingredients, but they cannot affect the characteristics of foods. They are substances that do not contain pollutants and do not improve food nutrition. China's "Hygienic Standards for the Use of Food Additives" classifies them into 22 categories: (1) Preservatives (2) Antioxidants (3) Chromogens (4) Bleach (5) Acidulants (6) Coagulating agents (7) Loosening agent (8) Thickener (9) Defoamer (10) Sweetener (11) Colorant (12) Emulsifier (13) Quality Improver (14) Anti-caking agent (15) Flavor Enhancer (16) ) Enzyme preparation (17) Coating agent (18) Foaming agent (19) Preservative (20) Fragrance (21) Nutritional enhancer (22) Other additives.

In order to ensure the correct use of food additives in foods, in general, their use should follow the following principles:

1. It has been proved by the food toxicology safety evaluation that long-term use within the limit of its use is safe to humans.

2. Does not affect the food's own sensory traits and physical and chemical indicators, no destructive effect on nutrients.

3. Food additives shall have health standards and quality standards promulgated and approved by the Ministry of Health of the People's Republic of China.

4. Food additives should have a clear test method in their application.

5. The use of food additives must not be used to mask food spoilage or to incorporate, adulterate, or counterfeit.

6. Do not operate and use food additives that have no health license, no product inspection, and have spoilage.

7. After a food additive has reached a certain purpose of use, it can be destroyed or eliminated after being processed, cooked or stored, and is safer if it is not taken into the human body.

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