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When it comes to food additives, many people will involuntarily have a fear in their hearts, thinking that once they eat food containing food additives, they will endanger their health. So how should we view the issue of food additives?
What is a food additive Food additives generally must undergo acute, subacute, chronic and teratogenic toxicity tests, and after the test is qualified, it can only be used after being approved and announced by the relevant government departments. The Food Additives Regulation Committee (CCFA) of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have developed standards and regulations for food additives in an attempt to gradually harmonize the types and standards of food additives in the world.
Food additives are only available in modern times Back thousands of years ago, some natural substances such as salt and spices were added to food, which can also be said to be a type of food additive used at that time. It is followed by the use of red yeast rice (for curd milk, etc.), safflower, gardenia pigment, saltpeter that makes the flesh of meat such as cured ham red, salt brine used in the manufacture of tofu, and alkali used in steamed buns. With the development of science and technology, there have been many chemical synthetic additives with properties far superior to natural substances, such as dough modifiers and preservatives that prevent bread aging and mold; antioxidants that prevent oil-rich foods from deteriorating; and various synthetic flavors and food coloring.
Chemical synthesis and natural additives Since the 1960s, the toxicity of some chemical synthesis additives has gradually been recognized and valued, so natural food additives have been re-emphasized by people. In addition, new high-functional varieties are constantly being developed. Natural food additives are obtained by physical methods such as extraction, distillation, sedimentation, drying, and crushing by animal and plant or microbial metabolites as raw materials; chemical synthetic food additives are prepared by chemical synthesis reactions of elements or compounds.
Main species
Preservatives have inhibited the reproduction of certain microorganisms and have a certain degree of bactericidal effect. Can be selectively directly added to soy sauce, vinegar, soft drinks, jams, cans, wine, baked goods, preserves, etc., a total of about 30 kinds, commonly used are benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, parabens, calcium of propionic acid, sodium salt and so on. Sorbic acid has the least toxicity, no peculiar smell, good antiseptic effect, is the most consumed of preservatives, prepared by the catalytic reaction of crotonaldehyde and vinyl ketone.
Antioxidants can prevent food ingredients from oxidizing and deteriorating (such as fading, browning, vitamin destruction, etc.), have easy oxidative dehydrogen groups, prevent and delay food oxidation by giving hydrogen atoms to prevent oxidation chain reactions, or form complexes, or inhibit the activity of oxidases. It is mainly used to prevent oxidation and spoilage of grease and fat-rich foods. Can be added to edible refined oil, instant boiled noodles, frozen or dried fish and mussels, etc., a total of about 30 kinds, commonly used oil-soluble antioxidants are tert-butyl hydroxyanisole, dibutyl hydroxytoluene, propyl gallate, tert-butyl hydroquinone, d, l-α-tocopherol, guaiac resin, of which synthetic products are slightly toxic. A recent macromolecular antioxidant is a polycondensole with an average molecular weight of 3800 divinyl-hydroquinone-phenol, which is not decomposed and absorbed after ingestion into the human body, and is directly excluded from the body, which is safer. Natural antioxidants develop rapidly. Water-soluble antioxidants are iso-ascorbic acid and its sodium salts.
Umami agents can enhance the delicious flavor of food. In 1909, after the Japanese Suzuki brothers discovered sodium l-glutamate in Ikeda Kikusho in 1908, they built a factory using gluten hydrolysis to produce this flavoring agent. At present, in addition to the commonly used sodium l-glutamate (monosodium glutamate), there are 5′-inosinate sodium, 5′-uuridylate sodium, 5′-nucleotide sodium, sodium succinate and the like. The combination of sodium and calcium salt of 5′-nucleotide with monosodium glutamine can enhance the umami taste by 10 to 20 times.
Sweeteners can sweeten food. The calorific value of sweetening capacity per unit is greater than 2% of the corresponding calorific value of sucrose, which is called a nutritional sweetener, such as sugars and sugar alcohols. Less than 2% are called non-nutritive sweeteners, such as saccharin and its sodium salts (first produced by Ciba in 1884), dihydrochaldone (neohepteridin), steviol glycyrrhizin, licorice sweeteners, and n-l-α-aspartic acid-l-phenylalanine methyl ester synthesized from aspartic acid and phenylalanine (abbreviated as aspartate). The sweetness of asparagine is high, there is no bitterness, and the safety is high.
Food coloring is a class of additives that can color food, and the properties of food are different, and the selection of pigments is also different. If used in soft drinks and candy, pigments with good acid resistance, heat resistance and light resistance should be selected. Metal ions such as iron are easy to fade pigments, and it is advisable to pay attention to prevention. As an edible color, in addition to having a bright color, it must also pass a strict toxicological evaluation to meet national standards. The total number of food pigments is nearly 60, including synthetic pigments and natural pigments, the former is synthesized from organic matter such as benzene ring or naphthalene ring, commonly used amaranth red, annatto, lemon yellow, sunset yellow and so on. In order to enhance the dispersion of water-soluble acid pigments in oils and fats, and improve their heat resistance, light resistance, salt resistance and other properties, aluminum salts can be used to make aluminum lakes with complex structures. Synthetic pigments are limited in their development due to their toxicity. Natural pigments develop rapidly, commonly used are chlorophyll copper sodium salt, turmeric, beet red, shellac pigment, safflower yellow pigment and so on.
Bleach can decompose the colored substances contained in food and become colorless substances. It can be divided into two types: oxidative bleach and reducing bleach. The former has hydrogen peroxide, ammonium persulfate, benzoyl peroxide, chlorine dioxide; the latter has sodium bisulfite, sodium dibisulfite (insurance powder), used for preserves, biscuits, canned food, glucose, sugar and so on. Sulfur can be used to bleach preserves, vermicelli, sugar, etc. by fumigation. Bleach has a certain antiseptic, antioxidant, bactericidal effect; but there is a certain degree of toxicity, but also destroy vitamins, should be avoided as much as possible or a small amount of use, the amount of residues has strict regulations.
Anti-caking agents are added to powdered foods to prevent them from agglomerating and maintain their dispersion. It is usually a very fine particle (2~9μm), with a large surface area (310~675m2/g) and a bulk density of 80~465kg/m3. Anti-caking agent has very small pores, can adsorb moisture, isolate food particles, thereby playing a dispersing, anti-caking effect, used in powder beverages, salt, powdered sugar and so on. Commonly used are silicone, tricalcium phosphate, disodium hydrogen phosphate anhydrous, calcium and magnesium salts of stearic acid, magnesium carbonate and the like.
Leavening agents can produce or promote the production of carbon dioxide in baked goods, making the tissue of food loose and soft. There are two methods of producing gas by using the fermentation effect of yeast and gas production by using chemical reactions. Chemical leavening agents are usually composed of carbonates, acids and fillers, and in the case of contact with moisture and heat, the reaction produces carbon dioxide bubbles, a total of about 20 kinds. Commonly used are sodium bicarbonate, potassium bitartrate, calcium diphosphate, mainly used for biscuits, bread, pastries and so on.
Thickeners can increase the viscosity of food and have the effect of stabilizing emulsification and suspension. Mostly used in sauces, jams, ice cream, canned food, candy, instant noodles, etc., with a total of nearly 40 kinds. Most natural thickeners are prepared from plants and seaweeds containing polysaccharides, such as starch and gum arabic; from protein-containing animals and plants, such as gelatin and casein; and from microorganisms, such as Hansheng gum. Synthetic thickeners include sodium carboxymethyl cellulose, calcium and sodium salt of cellulose glycolic acid, methylcellulose, sodium polyacrylate and the like.
Emulsifiers can improve the surface tension between the constituent phases in the emulsion to form a uniform dispersion or emulsification. According to the strength of the hydrophilicity and lipophilicity of the emulsifier, it can be divided into two types: the water-in-water type (so that the water is dispersed in the oil) and the oil-in-water type (so that the oil is dispersed in water) (see Surfactants). It is used in pastries, bread, ice cream, margarine, chocolate, sauce, etc., with a total of nearly 60 kinds. The largest demand is in monoglycerides, which are obtained by a catalytic reaction of fatty acids or oils and fats with glycerol under heating, followed by sucrose esters.
Curing agents can make colloids in food coagulate, used to keep fruits and vegetables hard, or to make soy milk solidify into tofu, a total of about 10 kinds. When making frozen or canned fruit and vegetable products, the use of calcium chloride, calcium lactate, calcium citrate, and calcium dihydrogen phosphate can make the pectin in fruits and vegetables form a calcium pectin gel and maintain hardness. The curing agents used in tofu are calcium sulfate (gypsum) and gluconic acid-δ-lactone, which is suitable for the manufacture of packaged tofu with a long shelf life.
Chelating agents can bind with polyvalent metal ions to form soluble metal complexes and eliminate metal ions that are easy to cause harmful oxidation in food to improve the quality and stability of food. If shared with antioxidants, it can prevent oil oxidation, maintain vitamin stability, maintain the flavor of dairy products, prevent food from fading, and inactivate calcium-activated gelatin in meat products, with a total of nearly 30 kinds. Commonly used are calcium acetate, calcium chloride, citric acid and calcium, potassium, sodium salt, disodium edta and disodium calcium salt.
Nutritional supplements are essential substances in the process of human nutrition and metabolism, mainly vitamins, amino acids and inorganic salts. It is used to compensate for the loss of nutrients in food processing and to enhance the content of natural nutrients, so as to improve the nutritional value of food. Can be added to rice, wheat, soy sauce, cream, milk powder, soft drinks, pastries and most other foods, in order to maintain a reasonable balance of nutrients, to prevent excessive intake, should be based on the nutrient supply standards, and the content should be indicated on the trademark. The total number of nutritional supplements is nearly 130. Vitamins commonly used in vitamins are vitamins a1, b1, b2, c, d, etc. and their derivatives. The commonly used amino acids are eight kinds of essential amino acids and their derivatives, and calcium and iron salts are the main inorganic salts.
Food processing aids A class of auxiliary substances used for food processing needs, including solvents, adsorbents, filter aids, purifiers, etc. The additive itself must comply with the food grade and should finally be removed from the finished product, and its residual amount is also specified. Commonly used solvents are propylene glycol, glycerin, acetone, ethyl acetate, hexane, etc., others such as ion exchange resin, activated carbon, diatomaceous earth, talc, terracotta, paraffin, stearic acid and d-mannitol specially used for confectionery anti-stick.
Defoamers prevent or eliminate harmful bubbles generated during food processing, making operation smooth. Oils with low volatility and strong diffusion are usually used, or water-soluble surfactants. The most widely used defoamer is silicone resin, which is made of silicon metal and organochlorine, and the organochlorine silane monomer is prepared by catalytic reaction, and the by-products are removed by distillation and separation, and then hydrolyzed and polycondensed. It is used for monosodium glutamate fermentation and the manufacture of wine, soy sauce, sugar, dairy products, jam, etc.
Acidifiers added to food can produce additional hydrogen ions to control pH and produce a sour taste. It is used to improve food flavor, inhibit microorganisms, protect color, improve viscosity and rheology, and can enhance antioxidant efficiency and chelation. Commonly used are acetic acid, citric acid, adipic acid, lactic acid, tartaric acid.
Gum sugar matrix material, also known as gum base, is a class of polymer compounds, after adding other additives, has appropriate viscoelasticity, chewability, smoothness, etc., used to manufacture gum sugar. Such as part of the dimer glycerin rosinate, styrene-butadiene rubber, butyl rubber, partially oxidized methyl rosinate, polyethylene, polyisobutene, polyvinyl acetate and the like.
Enzyme preparations Enzyme-containing products extracted from cells or tissues of an organism and still have catalytic activity after processing are used to improve food processing and final food quality. Commonly used are a variety of proteases, amylase, lipase, pectinase, cellulase and so on. Widely used in the manufacture of fermented foods, fruits and vegetables, meat, dairy products, glucose, soft drinks, etc. This article is original by the Chinese encyclopedia database, welcome to pay attention, take you along with long knowledge!