对食品添加剂的认识-利弊（Understanding of food additives - pros and cons）.docVIP

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对食品添加剂的认识-利弊（Understanding of food additives - pros and cons）.doc

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对食品添加剂的认识-利弊（Understanding of food additives - pros and cons）

对食品添加剂的认识-利弊（Understanding of food additives - pros and cons） Understanding of food additives [Abstract] in recent years, China has continuously food safety problems on food additives, awareness of food additives has been distorted, as long as food additives are harmful to health. Here I will start a rational knowledge of food additives, objective understanding of the advantages and disadvantages of food additives, so as to guide us to the proper use of food additives in life, to prevent food safety problems. [Key words] food additives, the pros and cons of prevention Food additive is used to improve food quality and prolong the shelf life of food for food processing and adding a kind of chemical synthesis or natural substances in food nutrition. Food additives is to improve food color, flavor and taste quality, and the need for the preservation and processing and adding food compounds or natural substances. At present, Chinas food additives in the classification of goods a total of 35 categories, including flavor agent, defoaming agent, leavening agents, colorants, preservatives and other additives, including more than 10000 kinds of food. Among them, the use of food additives in food additive standards and the Ministry of health notice allowed is divided into 23 categories, a total of 2400 kinds of developed country or industry quality standard of 364. The main acidity regulator, anti caking agent, defoaming agent, antioxidant, bleaching agent, leavening agent, gum based candy based agent, colorant, color protecting agent, emulsifier, enzyme preparation, flavoring agent, flour treatment agent, coating agent, water retention agent, nutritional supplements, anti-corrosion agent, stabilizer and coagulant, sweetening agent, thickening agent, food flavor, food industry and other 23 kinds of processing aids. Now commonly used food pigments include two categories: natural pigment and synthetic pigment. Natural pigment from natural products, mainly by plant tissues, inclu