Experts concerned about the problem of excessive food additives in pasta: should...

"

According to information from the Heilongjiang Provincial Market Supervision Administration, two companies that failed the random inspections and two catering shops were blacklisted for the excess dehydroacetic acid, sodium salt, and aluminum residues in pasta products

Tolerance of dehydroacetic acid and its sodium salt pasta: zero

China's "National Food Safety Standard for the Use of Food Additives" GB 2760-2014 stipulates that the scope of use of dehydroacetic acid and its sodium salt does not include raw wet noodles, fermented noodles, that is, flour, noodles, dumpling wrappers, chaotic wrappers, etc.

Why do food producers "know that they can't do it"?

This starts with the chemical properties of dehydroacetic acid and its sodium salt

Dehydroacetic acid and its sodium salt can be quickly and completely absorbed by human tissues

Deep-fried dough sticks are delicious, "alum" has "aluminum" in it Expert: Excessive fluffy is dangerous

Potassium aluminum sulfate and ammonium aluminum sulfate are aluminum-containing additives, commonly known as alum.

Wang Xingguo, chief physician of the Nutrition Department of Dalian Central Hospital, said, “Excessive intake of aluminum element mainly damages brain function

The reason for the unqualified amount of aluminum residue in fried noodles may be caused by excessive use of alum by food producers and processors excessively pursuing the bulky state and crispy taste

Food additives are not named "harm", but reasonable addition is named "profit"

China is a major consumer of pasta as a staple food.

Sun Baoguo, academician of the Chinese Academy of Engineering and vice president of Beijing Technology and Business University, said in an interview with Economic Daily-China Economic Net: "Whether it is in developed or other developing countries, the public can treat food additives with the correct attitude.

In fact, the surname "harm" and "profit" of food additives mainly depends on whether it is legally compliant and scientifically used

Food additives are defined as: "natural or artificial synthetic substances added to food to improve food quality, color, flavor, preservative or according to the needs of processing technology

For example, sodium alginate in flour gluten, also known as sodium alginate, its main performance is gelation, forming an edible gel, and improving the elasticity and extensibility of the dough

Nutritional improvement additives that have long-term nutritional improvement and supplementary effects on the human body are also one of the ranks of food additives

Sun Baoguo believes that food additives make modern food rich and colorful