Precautions for the use of additives by catering service units
Pastries, rice noodles
Leavening agents are usually added when making noodles. During pastry processing, the leavening agent decomposes to produce gases, which loosen the dough and form a uniformly dense porous shape inside, making the food crisp and puffy. Leavening agents are divided into alkaline leavening agents and complex leavening agents. The National Health and Family Planning Commission and other five departments jointly issued the "Announcement on Adjusting the Provisions on the Use of Aluminum-containing Food Additives" (No. 8 [2014]), which stipulates that from July 1, 2014, it is forbidden to produce, operate and use acidic aluminum phosphate, sodium aluminuminate and aluminum octenylsuccinate as food additives; all puffed food production shall not use aluminum-containing food additives; except for fried flour products, batters, wrapped powder, fried powder, Potassium aluminum sulfate and ammonium aluminium sulfate shall not be used in other foods made from wheat flour.
Pigments are food additives for the purpose of food coloring. According to its source, it can be divided into edible natural colors and edible synthetic pigments. The pigments that can be used for pastry making are mainly natural colors, including turmeric, gardenia yellow, radish red, sour date color, grape skin red, blue ingot fruit red, vegetable charcoal black, dense yellow, citrus yellow, α-carotene, beet red. Some edible synthetic pigments, such as lemon yellow, sunset yellow, carmine, amaranth red, etc., can not be used for pastry making, can only be used for pastry color.
The preservatives commonly used in bread and cake food production enterprises are sorbic acid, potassium sorbate, calcium propionate, sodium propionate, sodium dehydroacetate and so on. However, baked goods such as bread and cakes in catering service units are on-site food production and sale, and generally do not need to use preservatives. Paraben as a preservative is prohibited in confectionery foods.
There are several situations in which pastry foods are prone to abuse of food additives:
Pastry, flower-mounted food over-dose or over-range use of colorants, emulsifiers, excessive use of moisture retention agent phosphate (calcium dihydrogen phosphate, disodium disodium pyrophosphate, etc.), excessive use of thickeners (xanthan gum, etc.), excessive use of sweeteners (sodium saccharin, cyclamate, etc.).
Pastry, mooncake filling excessive use of emulsifiers (sucrose fatty acid esters, etc.), the use of colorants in excess of the range, excess or over-range use of sweeteners, preservatives.
Noodles and dumpling skins are overused with flour treatment agents, excessive use of moisture retention agent sodium lactate, and excessive use of the colorant gardenia yellow for burning wheat husks. There are even illegal additives such as borax and boric acid.
The illegal use of bleach sulfur fumigation in steamed buns and the illegal use of aluminum-containing food additives.
Excessive use of emulsifiers (sucrose fatty acid esters, etc.) when cooking porridge.
Excessive use of leavening agents (potassium aluminium sulfate, ammonium aluminium sulfate) in fritters causes the residual amount of aluminum to exceed the standard.
Meat and meat products
Catering units often process and produce roast duck, roast duck, roast goose, roast chicken and other barbecues and salt baked chicken, brine duck and other brine, belongs to the on-site production and sale of food, generally do not need to use preservatives. The food additives allowed to be used in this type of food are: red yeast red, sorghum red, pepper red, pepper orange for pigments; sodium pyrophosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate (used as a moisture retention agent, stabilizer), sodium biacetate (used as a preservative), flaxseed gum (used as a thickener), ascorbic acid and its sodium salt (used as a color protector), streptococcin lactate (used as a preservative).
This type of food is prohibited from using artificial colors such as amaranth red, carmine, erythrosite red, new red, lemon yellow, sunset yellow, bright blue, chlorophyll copper sodium salt and so on.
Food additives allowed in raw meat cured foods: color can be caramel color (common method), pepper red for pigments; enzyme preparations are also called tender meat agents, commonly used are proteases, mainly papain; food flavors.
The use of artificial colors such as amaranth red, carmine, red moss red, new red, lemon yellow, sunset yellow, bright blue, chlorophyll copper sodium salt and other artificial pigments is prohibited in this category of food, especially the illegal addition of non-edible substances such as borax to improve the strength of meatballs.
Special reminder, sodium nitrate, sodium nitrite can be used as color protectors for the industrial production and processing of meat products, but catering service units are prohibited from purchasing, storing and using sodium nitrate and sodium nitrite.
Aquatic products and aquatic seafood
Aquatic products: The food additives that can be used by catering units in the production of prefabricated aquatic products (semi-finished products) are tea polyphenols (used as antioxidants), sodium pyrophosphate (used as a moisture retention agent), sorbic acid and its potassium salt (used as a preservative).
Aquatic seafood (such as dried squid, dried cuttlefish, sea cucumber, shark fin, etc.): When making these seafood products, catering units can only use edible sodium bicarbonate, and must not use industrial formaldehyde or hydrogen peroxide, fire alkali, etc.
Food additives are susceptible to abuse of food additives in aquatic products and aquatic seafood in catering units: excessive use of colorants (bright blue and lemon yellow) in the preparation of green mustard paste and horseradish paste, and excessive or over-range use of antioxidants (4-hexylresorcinol) to prevent shrimp discoloration. The National Standard for Food Safety And the Standard for the Use of Food Additives (GB 2760-2014) stipulates that 4-hexyl resorcinol can be used for fresh aquatic products (shrimp only), and should be used in an appropriate amount according to production needs, with a residual amount of ≤1 mg/kg.
Cold dishes
Cold vegetable food should be prepared and sold on the spot, and food additives shall not be added.
The cases that are prone to abuse of food additives are: excessive or over-range use of colorants in pickled side dishes (melon strips, etc.); excessive or over-range use of colorants and preservatives in fruit jelly and jelly, and excessive use of acidity regulators (adipic acid, etc.); excessive or over-range use of colorants, preservatives, and sweeteners in homemade pickles; excessive or over-range use of colorants in halogenated cooked foods.
Bean dian food
The situations in which food additives are easily abused in the processing of bean dian food are: the excessive use of coagulants (gluconolactone, glutamine transaminases) in Japanese tofu and bean blossoms; the brown color of the surface layer of fried stinky tofu is produced by the use of nutrient enhancer ferrous sulfate, and its odor is produced by heating and decomposing using the bleaching agent sodium sulfite.
chafing dish
Hot pot is prone to abuse of food additives is the use of liquid paraffin wax (also known as white oil) instead of edible oil oil as a thermal insulation raw material. White oil is used as a coating agent in food additives and can only be used for the coating of candies and fresh eggs other than gum-based candy. At the same time, there is also the phenomenon of illegal addition of poppy shells and quinolones in the hot pot base of catering units.
Freshly squeezed fruits, vegetable juices and freshly mixed wines
When using fruit and vegetable juice concentrates, it is advocated that catering units are only allowed to add drinking water for dilution, without adding any other food additives. If it needs to be used, it should comply with the relevant provisions of the National Standard for Food Safety and the Standard for the Use of Food Additives (GB 2760-2014).
Freshly squeezed fruits, vegetable juices and fresh bartending are prone to abuse of food additives: the use of antioxidants (such as D-ascorbic acid, phytic acid, etc.) in freshly squeezed fruit and vegetable juices, the illegal use of sweeteners, colorants, thickeners; the use of sweeteners and colorants in excess or beyond the scope of current bartending.
condiments
The food additives used in the condiments made by catering units shall comply with the relevant provisions of the National Standards for Food Safety and the Standards for the Use of Food Additives (GB 2760-2014). (Source: Catering and Food Supervision Division, Nanyang Food and Drug Administration)