Notes on food bleach

Introduction: Food bleach should be added according to the national regulations What are the precautions for food bleach? Bleaching agent refers to a kind of additive which can destroy or inhibit the formation factors of food color, make its color fade or avoid food browning If the production of preserved, starch syrup and other products of bleaching treatment Bleaching agent can not only improve the color of food, but also has many functions, such as anti-bacterial, anti-oxidation and so on What are the precautions of food bleaching agent? There are two kinds of food additives that can make the pigment fade or prevent the food from browning, i.e oxidizing bleaching agent and reducing bleaching agent Reducing bleaching agent is widely used, most of which are sulfite and its salts, such as sodium sulfite, etc they reduce the colored substances when they are oxygenated, showing strong bleaching effect, Sulfite can react with glucose, block the nonenzymatic browning caused by glucosamine reaction, inhibit the activity of oxidase, and prevent enzyme browning Sulfite still has antiseptic effect Sulfite bleaching can be recolored due to the disappearance of sulfur dioxide Therefore, there should be residual sulfur dioxide in food, but excessive residual amount has adverse effect on human body, It is required to strictly control its usage and residue In the United States, the residue is not more than 10 ppm China has different regulations for different foods Many foods use bleach, so is it safe to bleach? In fact, if it is used according to the national regulations, it will not be dangerous Now the state has a food safety detector, which can quantitatively detect 50 parameters in the food on the spot So that we can eat more safe food, more food safety knowledge in the hundred safety net Editor in charge: he xianrob