gossip:
When eating hot pot, many people are accustomed to ordering a powder skin, because it is not only easy to absorb the delicious taste of the soup, but also the taste of the Q bomb is irresistible. However, not long ago, Shaanxi Hanzhong #hot pot seasoning boss plus exceeding the label of alum lifetime ban # event let many pink skin cool skin lovers learn new knowledge, the original addition of alum can make the production of cool skin, powder skin state to maintain a longer period of time, the taste is more tendon. At present, the owner of the hot pot seasoning workshop has been sentenced to 6 months in prison, the person in charge is not allowed to engage in food production and operation management for life, and the production license has also been revoked. When it comes to alum, many people know that this thing is not good, and even many people's first reaction is "illegal additives".
Interpretation of the Truth:
When eating hot pot, in addition to a variety of meat, seafood and green vegetables, many people are also accustomed to ordering a powder skin, because it is not only easy to absorb the delicious taste of the soup, but also the taste of Q bomb is irresistible. However, not long ago, Shaanxi Hanzhong #hot pot seasoning boss plus exceeding the label of alum lifetime ban # event let many pink skin cool skin lovers learn new knowledge, the original addition of alum can make the production of cool skin, powder skin state to maintain a longer period of time, the taste is more tendon. At present, the owner of the hot pot seasoning workshop has been sentenced to 6 months in prison, the person in charge is not allowed to engage in food production and operation management for life, and the production license has also been revoked.
▲Screenshot of Weibo
Speaking of alum, many people just know that this thing is not good, and even many people's first reaction is "illegal additives", do not understand its role and the harm of excessive addition, then we will pick up its bottom today!
Figureworm creative
01
What is alum?
Leavening agent
The first thing to explain is that alum is not absolutely not allowed to be added to food, and some foods can indeed improve their quality by adding alum. Studies have shown that the quality of fans who add alum and do not add alum is very different, as long as 0.3% of alum is added to the fans, the quality of the fan can be improved, and the quality of sweet potato flour can be achieved by adding 0.4%. [1]
The scientific name of alum is "potassium aluminum sulfate dodecahydrate" and contains metallic aluminum. Under normal circumstances, alum can be added to food as a leavening agent, but it needs to comply with the provisions of "GB2760-2014 Use of Food Additives".
The standard stipulates that alum can be added to bean products, batter, fried noodle products, shrimp flakes, baked foods, and the residual amount of aluminum should be ≤ 100mg/kg; alum can also be added to pickled jellyfish, and the residual amount of aluminum should be ≤500mg/kg. [2]
▲Image source: GB2760-2014
This hot pot seasoning workshop is to add alum to the skin of vermicelli powder, GB2760-2014 also mentioned that if alum is used in vermicelli and vermicelli, then the residual amount of aluminum should be controlled at ≤ 200mg/kg. [2]
That is to say, alum is a legal food additive, but if it is added in excess, the residual amount of aluminum will be high and it will endanger human health.
bibliography:
Yang S J, Yu Kang N, Huang Qi S, et al. Effects of alum substitute on quality of sweet potato vermicelli[J]. Journal of the Chinese Cereals and Oils Society, 2009, 24(010):54-58.
[2] GB 2760-2014 National Standard for Food Safety - Standard for the Use of Food Additives.
Gao Qi, Miao Xuan, Jiao Zhiping, et al. Discussion on the harm of aluminum to children's health[C]// The 13th Symposium of China Society for Trace Element Science. 2006.12.
Hong Kong Centre for Food Safety. Risk Assessment Study, Report No. XXXIV. The content of aluminum in food.https://www.cfs.gov.hk/sc_chi/programme/programme_rafs/programme_rafs_fa_01_06_ra35.html.
This article is produced by the "Scientific Rumor Dispelling Platform" (ID: Science_Facts), please indicate the source when reprinting.