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    Home > Food News > Thickener Technology > Market bread long-standing still soft said because of the addition of emulsifying agent experts said legal

    Market bread long-standing still soft said because of the addition of emulsifying agent experts said legal

    • Last Update: 2021-02-17
    • Source: Internet
    • Author: User
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    Bread for a long time is still very soft
    ,
    is the result of the addition of excessive emulsion
    ,
    may be bad for liver function of people
    ?
    news of an emulsifying agent made the soft bread
    "
    lying shot"
    "
    ." To this end, food safety experts said
    ,
    bread in the production process
    ,
    is generally to add emulsifying agent
    ,
    China's food additives use standard is also allowed to add bread
    ,
    safety is also reliable
    ,
    do not have to fear emulsizer."Visit" emulsifying agent for
    cake
    "long-lasting
    "previously reported
    ,
    bread bought in the bakery even if put the next day
    ,
    taste is still very soft
    ,

    city
    "
    is a food additive called
    S5000
    bread improver
    ,
    its main function is to prevent starch aging
    ,
    this additive contains emulsifying agent
    ,
    is a legal food additive
    ,
    but the use of only allowed in the amount of flour
    0.5% to 2%
    . Some experts said

    The average person who eats emulsizers can easily break down metabolism
    ,
    but if the liver is not functioning well, especially the elderly
    ,
    eating increases the risk of cardiovascular disease.yesterday
    ,
    reporters for this purpose visited the good Lili, bread heart and other pastry room
    ,
    and the supermarket selling bread area
    ,
    did see in the bread products have emulsifying agent figure.the "Bread Heart
    "
    on the ground floor
    Park
    Shopping
    ,

    ,
    listed food additives on the outsourced assembly table of a radish toast bread are
    :
    diacetylate single double glycerides, vitamins
    C
    ,
    α-
    starchase, wood polyglycerase, sodium statrate. Reporters inquired to
    ,
    of which diacetyl tarate single double glycerides, sodium stryyl lactate is emulsifying agent
    ,
    is allowed to be added to the pasta products.
    ,
    A maple-flavored natural yeast bread
    ,
    packaging with the striking
    "
    sustainable preservation
    " ,
    ingredients table also shows the addition of emulsifying agent diacetylate single double glycelin.in addition to bread
    ,
    consumers often buy some branded food
    ,
    such as
    "hope
    "
    Causeway burning, French buns,

    buff bar
    "
    tizi cake
    ,
    also labeled with emulsifying agent monoglyceride stearic acid
    ,
    a japanese-made
    "
    Kamia
    "
    red bean chicken cake
    ,
    added emulsifying agent is modified soybean phospholipid.emulsions in bread do not harm the human body,experts
    .
    The emulsizer on the market is safe
    ,
    some emulsions themselves come from food Zhu Yi, an associate professor at the School of Food Science and Nutritional Engineering at The Agricultural University of China, told reporters

    "
    bread in the production process
    ,
    is generally to add emulsions
    "
    ,
    because emulsifying agents have many effects
    ,
    can connect water and oil
    ,
    reduce surface surface and oil surface surface
    ,
    to form a stable
    "
    water-packed oil
    "
    or
    "
    oil-packed water
    "
    ,
    The bread that comes out of this way doesn't collapse
    ,
    soft
    ,
    is shiny.without emulsifying agent
    ,
    bread will harden and age
    for two days,
    plus emulsizer is equivalent to giving bread
    "
    anti-aging agent
    "
    and
    "
    freshener
    "
    ,
    bread core is not easy to age.Zhu Yi said

    In addition to bread
    ,
    cakes, baked other food will also have emulsifying agent
    ,
    play a role in puffing. Currently on the market emulsifying agent
    ,
    overall safety is very good
    ,
    so most do not specify the daily allowed intake of
    ,
    some emulsions themselves come from food.consumers worry about
    ,
    what if the merchant adds emulsifying agents
    ?
    Zhu Yi said

    ,
    emulsion added but will affect the flavor and taste of bread
    ,
    also increased the cost of merchants
    ,
    for merchants do not need to add more. Therefore, the emulsion in bread into the human body
    ,
    will not cause health damage to the human body
    ,
    consumers do not have to talk about
    "

    "
    color change.
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