Academicians and professors tell you the story behind food additives (III)

13
the use of food additives is an act of fraud?as long as the
GB2760-2011
standards and requirements for the use of food additives, and effective labeling, it is not fraud. With the improvement of people's living standards and the acceleration of the pace of life, people put forward strict requirements on the sensory quality, convenience and preservation time of food, thus promoting the development of large-scale modern food industry, and only modern food industry can provide a large number of standardized, safe and meet people's needs of food. At present, supermarkets are full of food, such as according to the family way to produce, it is almost impossible. Similarly, if you really do not add food additives, most of the food is not ugly, difficult to eat or difficult to keep fresh, or it is more expensive. Therefore, there is no modern food enterprises and products without food additives.Because in recent years the state has increased supervision and fraud treatment reports, coupled with

this product absolutely does not contain any additives
"
and other advertising, people feel that food additives for food fraud. In fact, this is a misunderstanding of food additives. China's history of the application of food additives has been a long time, as early as the East Han Dynasty, the use of salt halogen as a coagulant to make tofu records. At present, the world's food additive varieties reached tens of thousands, and the more developed countries more varieties of food additives. China
in 1996
, the introduction of
GB2760-1996
,
10
years later,
2007
the state promulgated a more stringent national standard for food additives, from the past prohibited the use of what additives, specific to what is allowed to use each food.
2011
the country on the basis of raw food additives have been improved and revised.14
, why is the old yogurt now produced with food additives?recently, a number of domestic media have to "
"
old yogurtis gel
",
"old yogurt is hype concept" and other topics, questioning the old yogurt added
"
and other food thickeners, and protein content is not higher than ordinary yogurt and other issues. In fact, there is no direct relationship between the consistency and nutrition of yogurt.yogurt products in accordance with the processing process is different, divided into solidified type and stirring type, old yogurt belongs to solidified yogurt, is the fresh milk semi-finished first filling seal and then fermentation, because the production process is more quaint, so called

old yogurt
"
. In order to ensure good taste, old yogurt usually choose high-quality fresh milk fermentation processing, and the fermentation time used is
8
times the normal yogurt. And the market for sale of stirring yogurt, is the milk fermentation, stirring and filling, because the product after stirring, become porridge paste, showing a relatively thin semi-flowing state, so also known as soft yogurt or liquid yogurt."old yogurt
"
solidified production methods are not easy to adopt mechanized, automated production. In order to meet the needs of consumers, to achieve large-scale food industrial production, it is necessary to change the production of old yogurt to stirring yogurt process, to make stirring yogurt with solidified yogurt quality, it is necessary to use food thickeners such as gelatin, agar, cara gum, phosphorus, etc., not only to promote product solidification, but also to make the quality of old yogurt more stable, extended shelf life, so consumers can rest assured to eat.food additives
15-year-olds, cook dishes at home, and in restaurants?"Chaimi oil salt sauce vinegar tea
"
is the chinese people living at home to open the door seven things. For a long time, food additives have been in the same shape as our daily lives.can not be separated from food additives when cooking in the family. Look, not only are seasonings such as MSG and chicken essence added to a variety of dishes, but also fried powders containing puffer, soy sauce, vinegar, and flavorings and acids. Fried vegetable oil contains antioxidants, salad sauce contains thickeners, emulsifying agents
...
, the use of food additives in daily cooking, is really numerous.food additives when cooking in chinese restaurants, the use of food additives must not be far away. In order to make the color flavor of the dishes more intense, enhance the sensory characteristics of the food, chefs in the production of dishes and the preparation of drinks, like magicians, in the dishes to add a wide variety of fresh flavorings, toners, colors and flavor, to meet the needs of customers not anorexia, not tired of fine.food and beverage snacks also need to add preservatives, antioxidants, extend the shelf life of food.not only is the use of food additives more common in the catering industry than home cooking, but the use of food additives in food and beverage cooking is often difficult to control precisely due to the different personal operations of chefs and the general lack of weighing habits.16
, traditional bread, tofu, noodles, no food additives? : As China's traditional food for thousands of years, bread, tofu and noodles, essential to contain food additives. the Three Nations era of bread is China's most typical fermented dough steamed food, but also a symbol of Chinese pasta culture, comparable to Western bread. Even the simplest steamed bread, in the fermentation process, also need to add can make the dough hair and increase the puffing agent, surface acid to use edible alkali baking soda to adjust the acidity. In the process of making traditional noodles, it is necessary to add edible alkali soda, which is also one of the most commonly used acidity regulators and puffing agents in food additives, so that the noodles are stronger by adjusting the acidity of the dough. everyone has
the
"halogen point tofu, one thing drop one thing
"
" folk proverb bar. Ming Dynasty medic Li Zhizhen in the "Herb Outline"
.
The "Valley Department" records the

tofu method, which began with the Han Huainan Wang Liu'an " and details the production method of tofu. Han Huainan Wang Liu'an and then eight well-known fangs seeking long-term medicine, they in the smelting of dan with soybean juice to cultivate danmiao, when the bean seedlings and gypsum accidentally met, become white tender tofu, this is the history of the 8gong mountain tofu
"
of the prototype. The main components are calcium sulfate gypsum and magnesium chloride, magnesium sulfate, sodium chloride salt halogen, in fact, soybean protein coagulant, belongs to food additives. some illegal traders, illegal use of illegal additions
-
borax in the processing of noodles, is one of the illegal additions that our government has cracked down on. Borax is not a food additive. Borax is very harmful to human health, acute poisoning symptoms are vomiting, diarrhea, erythema, coma, shock and other so-called boric acid disease; chinese folk traditionally use sulfur fumigation steamed bread, to achieve the purpose of bleaching hoe. Sulfur is a food additive that functions as a bleach and preservative, but cannot be used for bleaching and corrosion protection of bread. Therefore, tradition is not necessarily safe. 17
why are people more likely to choose foods that use more food additives? and color play an important role in the survival of animals. Animals rely on smell, color to find, identify food, identify similar and enemy, lure the opposite sex, find mates, sound alarms or gather groups, smell, color is a special language
"
. humans also look for and identify food by smell and color. The smell and color of food can represent the freshness, nature and status of food, reflecting the quality and quality of food. Smell and color are important indicators to distinguish whether food is eatable or delicious. Therefore, from a merchant's point of view, it is more willing to make food have a more fragrant smell and bright color to meet the needs of the human senses and primitive impulses, so that food has a stronger appeal, more easily selected by consumers, in the fierce competition in a more favorable position. , food products that use preservatives and antioxidants are less likely to deteriorate in odor and color, have a more stable quality, and maintain good quality for a long time. , consumers are more likely to choose foods that use more food additives. don't worry, too strong a smell and bright colors can raise questions about the quality of food. That is, excessive use of flavor and pigment has the opposite effect. As long as the use of food additives is allowed by the state, generally not because of food consumption of flavor, spices, pigments caused by safety hazards. consumers should also be careful not to buy foods that are too strong or too colorful. 18
, condiments are food additives? is an auxiliary food that can increase the color, aroma and taste of food dishes, promote appetite and benefit human health. Its main function is to improve the quality of dishes, to meet the sensory needs of consumers, thereby stimulating appetite, improve human health. Broadly speaking, condiments include the salty, sour, sweet, fresh, spicy, bitter, aroma and other flavors of food, dishes, as well as crispness and viscosity and other taste raw materials, such as salt, soy sauce, vinegar, MSG, sugar, octagonal, musk, pepper, mustard, etc. Essentially, condiments themselves are also a kind of food, in addition to regulating taste, some also have very important nutritional value, such as salt, sugar is essential nutrients of the human body. food additives are chemically synthesized or natural substances added to food to improve food quality and color, aroma, taste, and the need for corrosion and processing processes. Food additives can generally not be food, nor necessarily have nutritional value, but must comply with the above definition of the concept, that is, does not affect the nutritional value of food, and has the role of preventing food corruption and badness, enhance the sensory characteristics of food or improve food quality. therefore, from the definition of the division, the principle of upward flavor is not a food additive. But some condiments, such as MSG (sodium glutamate), are a flavoring and are what we usually think of as seasonings. In addition, some vanilla or flavor, sold in the farmers market, is a primary agricultural products; drying, packaging, is food, belongs to the condiments of natural flavorings; if powdered, is solid seasoning; if extracted deep processing, it may be food additives, such as chili red is pigment, chili essence, ginger oil is edible flavor.