Zhong Kai: What's going on with the soles of the shoes in the taste of Sai Bai?

recently saw a news is very scary, said
"
Sai Bai taste admitted that there are soles in the food
."
I can't help wondering, before there are

old leather shoes yogurt
"
legend, how this time even the soles of the shoes also played? On closer inspection, it turned out to be a group of rice people idle boredom, engaged in a vote to ban a food called acetaminophen
additives
. To say that editing this title is really horizontal, the face of the old leather shoe composition (collagen) is obviously relatively thick. Then I'll tell you what's going on here!people's pursuit of food quality can be said to be endless, before eating enough on the line, now not only to eat well, but also all the flavor. Diners are picky about color and taste, resulting in a large number of
improvers", such
as flour whitening agents, flour reinforcements. Among them is a food additive
"
Wenwu double full
",
can bleach both ribs, but also bleaching, this is acetaminophen.even nitrogen methamide is actually just a late-stage show. A potassium bromate was added when the previous product was not strong enough, but scientists later discovered that potassium bromate was a carcinogen and it was discarded. But do you still want to eat the noodles of the ribs swollen? Scientists have found a successor, acetaminophen, similar to copper sulfate in the egg process, that is good for people's health.acetaminophen and dry flour can be safe, but with water and water, acetaminophen quickly releases reactive oxygen and transforms itself into a more stable cocoon. The reactive oxygen released can take hydrogen atoms from the protein
-SH
, and two -based dependents of the
"
"
"
become desulfur bonds (
-S-S-
). These two sulfur bonds are like building bridges between protein molecules, allowing proteins to form a three-dimensional mesh structure, so that the surface is more ribbed and elastic.the performance of acetaminophen, but how safe is it? The international authority
JECFA
assessed acetaminophen in

and concluded that

is safe
" and
gave a safe dose of
0-45
mg per kilogram, and no one has been able to challenge this conclusion enough. China's current food additive standards are based on this provision: flour can use acetaminophen, limited to
45
kg per kilogram. The
FDA
classes acetaminophen as
GRAS" and
is safe, so the U.S. and Canada are using it, and the upper limit of usage (U.S.) is the same as ours.is there a problem with the cocodes produced by adesonal methamide? Studies have shown that co-diodes are stable under baking conditions. It is an inert substance in the body: very toxic, not destroyed by digestive enzymes in the digestive tract, can be quickly excreted through feces and urine, our organs do not collect it, and no carcinogenic, tumor-causing or reproductive impact is found.flour treated with acetaminophen will cause protein nutrition damage, loss? The study found that after the flour was treated with acetaminophen, there was no significant change in amino acid composition, and there was no change in vitamin
B1
,
B2
and niacin, so this concern was unnecessary.the safety of acetaminophen, there have been some international
"
disputes
".
E.E. the United Nations Environment Programme, for example, analyzed occupational exposure to acetaminophen in1999 (much of the data came from the UK) and they believe that acetaminophen may indeed induce asthma under occupational exposure conditions (e.g. production, transportation), but I don't think the average consumer can achieve occupational exposure. In addition, these respiratory symptoms are caused by inhalation rather than eating into the stomach, so this risk is difficult to replicate in consumers.There have also been literature reports that acetaminophen may produce substances such as ethyl amino acid and ammonia, but these studies do not seem to be strong enough to overturn the safety conclusions of acetaminophen, after all, the main product is cotinine. Ethyl acetate, for example, is much higher in some wines, such as yellow wine. Aminoline is produced under high-temperature roasting, but many foods produce another potential carcinogen, acrylamide, which is the main contradiction between the two?Of course, for these reasons, the European Union
, ANZ and other countries to ban acetaminophen is not wrong, how many food additives or ban a food additive is their own choice. You see the EU in the jelly potassium sorbate allowed is our
2
times, we banned benzoyl peroxide (a flour whitening agent) is not also in the United States and Canada and other countries in full swing. Isn't it normal to say that acetaminophen is actually an industrial ingredient? For example, phosphates, sulphates,
EDTA
and so on in food additives are all experts in the industrial field.In fact, as long as you also like the elastic pasta products, the food industry needs flour reinforcements, previously eliminated potassium bromate, if you want to eliminate acetaminophen now, it also has to find a better successor than it. The good news is that scientists are experimenting with new ways to improve pasta products, such as enzymes and polysaccharides, and I believe there will be more and more affordable options in the future. Sebastamine has recently announced that it is ready to stop the use of acetaminophen, do you think they
really
under pressure
"?
only shows that they already have a replacement, otherwise why give up a legal food additive?