Which bleach can bleach food

Introduction: there are many kinds of bleach, but some of them are used in industry and are poisonous when they are used in food Which bleach can bleach food? Bleaching agent is a substance that destroys and restrains the color of food, makes it fade or prevents food from browning Some chemicals can achieve the function of bleaching products through oxidation reaction, and bleaching some products means to remove or lighten their color Commonly used chemical bleaching agents are usually divided into two categories: chlorine bleaching agents and oxygen bleaching agents So which bleaching agents can bleach food? The commonly used bleaching agents in general food are sulfur dioxide and its derivatives sulfites, such as potassium pyrosulfite, sodium pyrosulfite, sodium sulfite, sodium bisulfite, low sulfite, etc they will continuously decompose to produce sulfur dioxide, which plays a similar role in food and sulfur dioxide In addition, sulfur is also used for bleaching in food Its usage is special, limited to fumigation, and sulfur dioxide is the main bleaching substance Sulfur dioxide is widely used in food Sulfur dioxide can be added to fresh fruit, dried fruit, preserved fruit, dried vegetables, dried fungus or canned fungus, nuts, cocoa products, biscuits, beancurd, sugar, fruit juice, wine and so on According to the latest national standard gb2760-2011 standard for the use of food additives, the maximum use of sulfur dioxide in preserved fruits is 0.35g/kg, but in fact, many enterprises are difficult to meet this standard As early as the 1980s, the country once formulated a relatively loose standard, that is, the sulfur dioxide residue can reach 2% By 2003, the national standard had a change, changing it to 0.05%, but many enterprises could not do this, because if the amount of sulfur dioxide is not enough, then the final preserves are prone to rot and mildew After coordination, it finally became the current 0.35%, but the 0.35% standard, many enterprises can not reach, which has become a big problem in the preserver production enterprises In addition to being used as a bleaching agent, sulfur dioxide is also a preservative and antioxidant Our country is now more and more strict in the scope of use of sulfur dioxide, because it is easy to cause food counterfeiting, bleach the original poor food into good food, and some factors in those poor food may not be exposed On the other hand, this compound will volatilize into the air over time, with very little residue, If the content is too high and not fully volatilized, it may cause some irritation to the respiratory tract and mouth 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