How much is the problem stained?

At the beginning of April 2011, the “Consumption Proposal” program pointed out that some Hualian and Shanghai Lianhua supermarket staple food counters in the Pudong District of Shanghai are selling three kinds of steamed bread produced by the same company. The production dates of these dyeing steamed breads are changed arbitrarily. After the warranty period expires, it will be re-invented to make a sale.

For a time, Shanghai Shenglu Food Co., Ltd., a once-obscure company, suddenly made headlines. In the course of subsequent in-depth investigations and understandings, it was found that cornmeal taro, which is not only dyed, but also antiseptics, cyclamate, etc., came in. Created a white Gaozhuang girl.

So what are dyes, preservatives, cyclamate. What other departments do it have? The editors of our Food Business Network have done some work here:

Coloring agent:

Food coloring agents, also known as food colorings, refer to a class of dyes that are used to color foods in accordance with the Food Sanitation Law. At present, it can be divided into natural and synthetic categories. Mainly used for food, medicine and cosmetics coloring. There are strict requirements on its toxicity. The quality of food dye products must comply with the provisions of the National Food Hygiene Law, must be non-toxic or extremely toxic, and can not produce any toxic substances in the biochemical processes that enter the organism. This time, Shanghai dyeing steamed bread is used in food dyes. Edible lemon yellow.

Lemon yellow:

Lemon yellow, water-soluble synthetic pigment, bright yellow color, monochrome variety. Can be safely used in the coloring of foods, beverages, medicines, etc. The reason why lemon yellow can be used as a food and medicine coloring agent is because it is relatively safe, basically non-toxic, and it is not stored in the body. Most of it is discharged in the original form. In vitro, a small amount can be metabolized, and its metabolites are not toxic to humans. Therefore, the World Food Organization (FAO) and the World Health Organization (WHO) gave it a very tolerant daily response dose as early as 1994. If the use of lemon yellow according to the standard, then the amount of the daily intake of the human body into a large difference.

The dosage standard is based on China's "Hygienic Standards for the Use of Food Additives" (GB2760-1996) stipulating: for high-sugar juice (flavor) or fruit juice (flavor) or fruit juice (flavor) beverages, carbonated beverages, prepared wines, sweets, and cakes. , Canned watermelon paste, plum, shrimp (flavor) tablets, pickled dishes, red and green silk, the maximum amount used 0.1g/kg; for ice cream, the maximum use of 0.02g/kg. For plant protein drinks, lactic acid bacteria drinks, the maximum amount of 0.05g/kg.

preservative:

Preservatives are food additives for the purpose of maintaining the original quality and nutritional value of foods. They can inhibit microbial activity, prevent food spoilage and extend the shelf life. The prescribed preservatives include 25 kinds of benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, and calcium propionate. There are many types of food preservatives, which are mainly divided into synthetic and natural preservatives; commonly used synthetic preservatives are represented by sorbic acid and its salts, benzoic acid and its salts, and parabens.

Usage standard:

According to China's "Hygienic Standards for the Use of Food Additives" (GB2760-96), the mechanism of action of the three kinds of pear acid, potassium sorbate, and calcium sorbate is the same. The toxicity is smaller than that of benzoic acid and paraben, daily allowance 25mg/Kg, 5 times of benzoic acid, 2.5 times of paraben is a relatively safe food preservative; can be used in soy sauce, vinegar, pasta sauces, jams, pickles, canned foods, and some alcohol etc. And other foods.

Sodium cyclamate:

Sodium cyclamate, whose chemical name is sodium cyclamate, is a commonly used additive in food production. Sodium cyclamate is a commonly used sweetener, and its sweetness is 30 to 40 times that of sucrose. Consumers who regularly consume beverages or other foods that contain excessive levels of cyclamate may cause damage to the liver and nervous system of the human body due to excessive intake. In particular, elderly, pregnant women and children with weaker metabolic detoxification activities are more at risk.

The sweetness of cyclamate is pure and its sweetness is generally considered to be 30 times that of sucrose. In the United States, it has become a highly-used artificial sweetener and is considered a safe substance. This situation continued until 1969. This year, the National Academy of Sciences Research Committee received experimental evidence that cyclamate was a carcinogen. The US Food and Drug Administration (FDA) immediately issued regulations that strictly limit its use, and issued a comprehensive ban in August 1970. Although the latest research has proved the food safety of sodium cyclamate, many international organizations have also issued a large number of comments and made it clear that sodium cyclamate is a safe substance. However, FDA has not yet finally solved this problem, and many countries (including China) still continue. Recognize the sweetener's sweetener status and allow the use of cyclamate.

Dosage standard: According to China's "Sanitary Standards for the Use of Food Additives" (GB 2760), "Sodium cyclamate" can be used as a sweetener. Its use range is as follows: 1. Pickles, sauces, wine, cakes, biscuits, bread , ice cream, ice cream, popsicles, drinks, etc., the maximum use of 0.65g/kg; two, candied fruit, the maximum use of 1.0g/kg; three, Chenpi, words plum, then plum, Yangmei dry, etc., the maximum amount used 8.0g/k.