Should flour reinforcements be removed from food additives?

"The new edition of the Standard for the Use of Food Additives was published on the website of the
Ministry of Health

on
May
,
May
,
2013 and is still allowed to be used in wheat flour. I'm worried because it's not only not necessary to add, it's also a potential carcinogenic risk. Xie Huamin
former senior
the National Food Administration's National Bureau of Food Quality, told reporters bluntly by telephone.she said article 45 of the Food Safety Act clearly states thatfood additives should be technically necessary and certified safe and reliable by risk assessment before they can be included in the permitted scope". Acetaminophen is neither a product "really necessary" nor a "safe and reliable" element, and at least the European Union, which attaches the greatest importance to food safety and is the most technologically advanced, has struck it out "because it is a carcinogen." " flour reinforcements suspected of causing cancer?"reporters to check the information learned that azo methamphetamine is the name of flour reinforcement, the English name
Azodicarbonamide
, referred to as
ADA
, is a yellow to orange crystalline powder. Simply understand that the pasta can be whitened and its fluffy feel increased.past, potassium bromate was used extensively as a flour reinforcement, but it has been recognized by the World Health Organization and the
U.S.
Food and Drug Administration as carcinogenic and banned by countries. Since then, acetaminophen has become an ideal alternative to potassium bromate. However, the European Union has determined that acetaminophen is suspected of causing cancer, mainly due to the hydrolyzing of azizymide to produce a potentially carcinogenic aminocetamol (
SEM
). As a result, not only is it bann
ed in food, but the EU also prohibits its use as a foaming agent in food packaging materials fromAugust
, 2005. In addition,
Australia
,
New Zealand
,
Japan
,
Singa singapore
and
Sa south Africa
also expressly prohibit their use in food. Xie Huamin added that Southeast Asia and Japan do not use acetaminophen. However, the United States,
Canada
,
Brazil
are all in use. Reporters from the United States
Food and Drug Administration
(
FDA
) website query, the use of acetaminophen standard is
45mg/kg
, the same as china's standards, but the scope of use is flour bleaching and baking bread, compared to China's use of more clear. It is reported that brazil's standard of use is
45mg/kg
, while Canada's standard of use is
20mg/kg
, less than half of our standard.Jing Hao, a professor at the School of Food Science and Nutritional Engineering at The Agricultural University of China and an expert in food toxicology, told reporters that the EU study proved that acetaminophen is carcinogenic to mice and that the health risks to humans are unclear. Countries such as the United States consider this information insufficient to provide clear evidence of a ban on acetaminophen. As a result, different attitudes towards a food additive have emerged.flour reinforcements not necessary to add?"For the use of acetaminophen, we are very strict, usually dedicated to bread flour and bread products, " said Li Wei, product research manager of Beijing Food Group (Beijing Grain Group) Ancient Ship Food Co., Ltd. But in Henan, Shandong and other places, the use of acetaminophen is relatively widespread, even unnecessary addition of bread powder will be added, and this situation more and more south. Inwheat-producing regions, acetaminophen is also used as an oxidant to speed up the post-ripeness of wheat flour, Li said. Because the wheat flour made after the harvest is still relatively yellow and sticky, processed food taste is also very poor, so the new wheat harvest after about
3
months to half a year of storage, through a post-ripe period. But new wheat is cheaper, and some companies will increase the use of new wheat to make flour, by adding a powder containing acetylamide to speed up the ripening, improve the ribs and whiteness of flour.Haiqing, deputy director of the Beijing Institute of Food Science, also believes that acetaminophen is not an essential additive for making bread.acetaminophen without labeling and without detection?Xie Huamin told reporters that in China, acetaminophen is allowed to be used in wheat flour, which is the raw material for food. In the market, whether it is directly used for home-made pasta wheat flour, or added acetaminophen wheat flour finally made into bread, cake, bread, bread, pasta, no one found any products labeled "add acetaminophen". The vast majority of pasta food is now available for sale, no label;more important, even if not directly added to wheat flour, it is possible to add in a variety of compound additives used in wheat flour, without the consumer's knowledge.fan Zhihong
, an associate professor at the School of Food at the Agricultural University of China, expressed similar concerns that adjector nitrogen could affect children's absorption of trace elements, meaning that the potential risks to children are of greater concern.reporters consulted the National Processed Food Quality Supervision and Inspection Center (Guangzhou), including the three major testing agencies, all said that there is no relevant testing projects. Why is there no detection? Is there no standard or lack of detection? Jing Hao believes that all the additives included in the food additive standards are testing methods, otherwise there will be no standard data. The toxicity test for acetaminophen is through the detection of its metabolite aminomin. "It can only be said that there is a detection method, but there is no unit to detect, like melamine, initially there is no detection, not no detection method."next to you - how many additives are there in pasta? flour is the main food in our daily life, especially in the north, but also to pasta-based. Wheat grinding out of the flour color is slightly yellow, but our common flour is flour manufacturers to improve food processing performance and so on to add a certain amount of additives, such as adhesives, flavoring agents, whitening agents
(
benzene peroxide
)
, reinforcements

(
potassium bromate
:KBrO3)
, white powder
(
talcum powder
:3MgO.4SiO2.H2O)
, etc. Although these additives make flour whiter, more lubricated, better taste, but will destroy the flour itself vitamins and amino acids, harmful to human health, so it has been banned. these are just additives in flour, and if you make flour products, there will be more additives in them. For example, some illegal traders will add toxic industrial raw material borax to the noodles, making the noodles more rib-like. Northerners roll their own noodles, out of the noodles will be easy to stick together, and from the outside to buy wet noodles, put how long will not stick together, and the surface porcelain light, because it added a lot of talcum powder. Whether it's wet noodles or dry noodles bought from the outside, how to boil the water in the pan won't break, it's because dry noodles are filled with preservatives. even regular manufacturers add vitamin
C
to flour or directly add food-grade light calcium carbonate and many enzymes. in the general regular bread production, food additives mainly include oxidants, emulsions, enzymes, mold inhibitors and so on. These food additives are safe for the human body as long as they are added in standard quantities, but whitening agents added to flour and artificial colors added during baking are harmful chemicals that consumers need to beware of. food additives are "angels" for baking. Freshly baked bread looks fluffy but tastes good, which is the credit for strong ribs and bread improvers; bread looks good and can't be separated from pigment; and smells good, which is the role of flavor. whole-wheat bread is not all wheat whole-wheat bread is rich in dietary fiber,
B
vitamins, protein, and so on, as well as the effect of weight loss and weight loss ... Health is booming, and whole-wheat bread is becoming more popular. whole wheat products are healthier because nutritious wheat bran and germs are fully preserved in wheat processing. It is rich in cellulose and helps the body clean up its gut waste. However, whole wheat flour generally need to add a certain proportion of bread flour or pastry powder, make
100%
whole wheat bread and bread is not technically a problem, raw material prices will not be more expensive, but the taste is not good, And now most of the market selling whole wheat bread in order to adjust the taste, basically added refined bread flour, milk powder, sugar and other food raw materials, the proportion of whole wheat flour can account for
50% to 60%
is already good. key is how much whole wheat flour to be called wholemeal bread, which is not currently a national standard. French
people are used to eating whole wheat bread whole wheat flour accounted for at least
80%
, and the domestic proportion of such a high proportion of products. addition to the low content of whole wheat flour, there is even a "pseudo-whole wheat" trap on the market, using caramel pigment to create a brown-looking whole wheat effect. Denmark is the world's most stringent country for the use of food coloring, and researchers in the country suggest that instead of banning the addition of pigment to food, the type of pigment added should be marked on food labels. In this way, consumers can make a decision about whether to buy food or not. - Editor's Note: This article was published on May 16, 2013