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With the continuous
of
living standards of the Chinese people, the food industry has been developing rapidly, and food additives have become an indispensable base material for processed food. For food additives, the definitions vary from country to country and the types specified vary. Food additives in China are defined as
"
in order to improve food quality and color, aroma, taste and for anti-corrosion or according to the needs of the processing process to add natural or synthetic substances in food
"
. Customaryly, chemically synthesized or natural food additives added to increase the nutritional composition of food products that fall within the range of natural nutrients are referred to as nutental enhancer
"
. Wheat is one of
major
crops in the world, and flour, as the main processing product of wheat, accounts for a large proportion of people's diet. There are now more and more concerns about the use of food additives in flour, mainly in two aspects:
(1)
super-standard additives and prohibition of the use of additives, so
that food safety is increasingly questioned
; Citing a large number of literature, this paper analyzes and studies the above-mentioned problems, and puts forward some suggestions and suggestions on the use of food additives in flour in China, aiming at promoting the healthy development offood industry in China.1
type of food additives used in flour and the food additives used in the affected flour have different effects on flour or its products due to their different properties and functions. Currently, flour-related food additives can be grouped into three types: whitening agents, quality improvers and nutritional enhancers. Whitening agents are also known as bleach. Mainly includes certain highly oxidizing substances. By adding these substances, the carotenoids in the flour are oxidized to make the pink color white. Quality improvers mainly include oxidants, reducers, emulsions or fluffy agents and other substances. These substances have the effect of strengthening or weakening gluten, improving the
tissue structure of
products, preventing aging, and adjusting enzyme activity in flour., nutrition enhancer mainly includes amino acids, vitamins and minerals three categories. Adding these substances can supplement the nutritional deficiencies of flour, improve nutritional levels or meet the nutritional needs of special groups of people.2
The use of food additives in flour abroad the United States first enacted the Food Hygiene Act
(PureFoodACT) on food safety as early as
1908 . A total of about
,
food additives are currently used in the United States, including bleach, oxidants and nutritional additives. Japan enact
ed the Food
Soit
Act in
1947, which is managed by the Ministry of Health and Health, and approved the use of more than
1500
food additives, of which less than
400,
were synthetic additives. The ecstasy
(EEC) was established in 1974
by the
"
EC Food Science Committee
"
, which is responsible for the approval, application and management of food additives, the main use of oxidants, reducers, enzymes, emulsions, acidizers and acidity regulators, bleach. The use of whitening agents In the United States, benzoyl peroxide is mainly used, and normal doses of
50 mg/kg
. Chlorine also has bleaching effect and can be used as both quality improvers, mainly used to treat pastry powder, biscuit powder, etc., to improve the quality of
high
sugar cake, the use of
1250mg/kg
. Japan almost does not use chemically synthesized whitening agents, but will be processed flour and clean air forced mixing, the use of oxygen in the air oxidizing carotenoids, to achieve the purpose of whitening, after about two weeks of storage, the completion of flour maturation, marketing.in European countries, benzoyl peroxide is used only in export flour and
Vc
must be added to mitigate the adverse effects of benzoyl peroxide opposite rib structure, with an added amount of
50
to
100mg/kg
. The use of active enzyme-containing bean powder from soybeans or broad beans as whitening agents is widely used, but the amount added is controlled at about
2.0%
due to its unpleasant odor.
quality
the use of modifiers is too brittle gluten treatment is more difficult, dough expansion volume is small. By using reductive substances to degrade excess disulfur bonds and give protein molecules more room to move, they can change their processing quality. The reduction agents commonly used in Japan are: cysteine, sodium carbohydrate, sulfur dioxide and so on. In addition, emulsifying agents, thickeners, pigments, etc. are used, but almost all are natural products, such as: gel, hazelnut yellow and so on, generally according to production needs to add.The use of oxidants can accelerate the oxidation of flour, oxidants mainly affect sulfur-containing amino acids in gluten molecules, forming the second sulfur bond
(-S-S-)
, causing protein
-quality hardening, thereby improving the processing quality of flour. Oxidants used in the United States include acetaminophen,
Vc
and enzyme preparations. Acetoxylamide is currently used to promote the cooked main substance of flour, is a rapid oxidant. Flour mills in the United States use acetaminophen year-round to improve the uniformity of flour-baked bread, adding
4.5mg/kg
, the newly harvested wheat needs to be added more, and the long-stored wheat can be added less. Now
Vc
is becoming more widely used internationally, but because of its high price and limited effectiveness, it is used more limitedly in the North American flour industry.
Vc
added to
flour
with acetaminophen, usually
25
to
75 mg/kg
. European countries use oxidants such as potassium bromate, alumina dicaramide, cysteine and dehydrogenated assailtic acid. Potassium bromate is only used in export flour, it has a long lasting force, fermentation capacity, the opposite group of puffing capacity is large, but in view of health considerations, has gradually been replaced by astrophic acid.addition of enzyme preparations can enhance the fermentation capacity of flour, flour mills by adding barley malt powder or amylase to supplement the wheat's own deficiencies, the added amount depending on the characteristics and needs of the dough. The enzymes currently used in European countries mainly include fatty
, glucose oxidase, etc. Enzymes currently used in Japan are fungal amylase, amyloid glucosinase and hemicrinase. Amylase breaks down the branchless part of starch molecules into smaller units, thus reducing the viscosity of the dough, improving the processing properties and fermentation capacity, increasing the surface group accumulation, and increasing the characteristic flavor. Nutritional fortifications Use In the United States and many other countries around the world, fortified flour nutrition has played an important role in improving the health of the population. At least 95% of bread sold
the United
is nutritionally fortified. The state requires manufacturers to make healthy and
their products. Nutritional fortifications used in the United States consist mainly of mineral elements
Fe
and four
B
vitamins
(VB1
,
VB2
, nikic acid and folic acid
)
. Japan also attaches great importance to the nutritional enhancement of flour, mainly using vitamins, minerals and amino acids, no matter synthetic and natural, according to the need to choose the type of addition, in strict accordance with national implementation standards. The EC's provisions are
similar to those of the United Nations
FAO/WHO, on which countries differ slightly in terms of type and quantity.3
The status, problems and causes of the use of food additives in flour in China 3.1
The status of food additives used in flour in China's work in food additives
started in
1973
the Food Hygiene
in October
, 1995, and by
a total of
22
categories
1500
food additives had been approved by
1999
76
of
nutrition
approved for
GB14880-94, which
the development of the food industry. According to relevant information, the use of wheat flour treatment agents,
FAO/WHO
provides for
36
species, Japan approved the use of
4
species, while China
10
species. The use of nutritional fortizers in China provides for a total of
3
categories
76
species, more than japan
2
species. The use of whitening agent China allows in flour whitening agent
mainly benzoyl peroxide, the amount of
60mg/kg
, when in fact, the use of whitening agent in enterprises is quite common, the use of prohibited materials in individual enterprises also occur from time to time.the use of qualitywith the development of food science and technology, quality improvers have been developed by a considerable way. Noodles, in addition to adding monoglycerides, sodium statidyl lacticate, and then add compound phosphate
(
acid sodium coke phosphate, sodium coke phosphate, sodium tripolyphosphate, sodium hexaphosphate, sodium dihydrophosphate, sodium dihydrophosphate
)
, thickener
(
sodium seaweed, sodium methyl fiber, melon gum, bean gum, phosphoric acid
styl powder, sodium polyacrylate
)
, can make noodles not easy to break, non-stick, not mixed soup, delicate taste, chewy. Shantou fermented noodles added sodium statyl lactate
-
calcium, monoglycerides, sucrose, enzymes, regulators, etc. can enhance gluten, delay the aging of straight chain starch, and have better moisturizing properties, so that the product taste soft, elastic, shelf life extended. Dumplings, dates, cooking and selling production, in the flour to add lecithin, sodium statilactic acid, propylene glycol, in operation, non-stick rollers, non-stick wall, at the same time, between the skins do not stick, do not break. The use of nutritional fortifications Modern
Western food emphasizes nutritional balance, food processing and manufacturing attaches importance to the addition of various nutritional fortifications needed by the human body, and China's traditional food production basically does not have this concept.
the following nutritional
are specified in GB14880-94: nitrogen-containing compounds
(
taurine,
L-
lysine hydrochloride
)
, vitamin
(VB1
,
VB) 2
, folic acid,
Vc)
and minerals
(Fe2 plus
,
Ca2 plus
,
Zn2 plus
and
Se2 plus)
, depending on the type of processed food specified different additions.3.2
China's problems in the use of flour additives and the reasons for their formation At present, china's main problems in the use of flour additives have the following aspects: flour processing
enterprises or self-employed in the production of serious excess whitening agents or strong oxidants, or the use of non-conforming additives, or even the addition of prohibited toxic and harmful substances are also prohibited; Necessary nutritional reinforcement, although the state included this in the added standards, but has not been strictly implemented, the state in the management of additives lack of effective monitoring, management and technical measures are not in place, some provisions still need to be further supplemented and improved, the use of food additives there is still a greater misunderstanding, China in the flour additives in the addition method, technology
and other fields, lack of innovative research, is still in a single variety, simple mixing, and chemical synthesis of more kinds of stage.The main reasons for the above problems are the following: In China, food additives as a new discipline only more than 20 years of development history, to a large extent, to learn from foreign results to form their own framework system, weak foundation, in addition, it should also be seen that the vast majority of China's food additives were introduced from abroad in previous years, most of them in its safety and efficiency and scientific and technological content of the overall level is relatively low. In the field of research, use methods, technology and other aspects have a certain gap with foreign countries, China's raw grain wheat
varieties, coupled with geographical, climatic, cultivation conditions and other factors, the quality of the difference is very large, special wheat and special flour production is still in its infancy, making the use of flour additives difficult to develop a unified standard, China's flour processing enterprises, the annual processing volume is more than 10,000 tons, and fragmentation, decentralized operation, small scale, product single aging, low efficiency.