Food labels in the end to write about? Almost all foods containing additives, food additives are divided into two kinds of natural and synthetic, the main role is to improve the food's color, smell, taste, adjust the nutrient composition of food, extending shelf life of food period, we eat everything, including the staple food and non-staple food three meals a day almost all of which contain additives.
pull fresh noodles with additive, good bite up bars Road, eating up the taste.
emulsifier to its unique role of surfactant widely used in instant noodles, it can distribute the dough evenly in the water, and can improve the water holding capacity of dough, increase water absorption ability, is conducive to the maturity of the cooking time.
peanuts, walnuts which fat foods and more high temperatures encountered, deteriorating, adding the right amount of antioxidants, can delay the oxidative deterioration of oil.
ham easy to put a long contract, adding thickeners, flavor agents, fragrant and bite them tender. the potential dangers of food additives, food hygiene regulations on the use of food additives are strictly limited doses, at low doses, the use of food additives containing food is absolutely safe, but excessive or long-term consumption of food additives, food additives, food to contain Our bodies will cause great harm. If you go to the supermarket to buy food, you will see in the food ingredient list names some chemicals, they are food additives.
sorbic acid, potassium sorbate, benzoic acid, benzene sodium, sulfur, calcium propionate, propionate, ethyl King of Nepal, Nepal King propyl p-
role: preservatives, to food processing and storage, transportation needs, plus the chemical in food synthetic material or natural material, it can prevent food due to spoilage caused by microorganisms, the food's natural environment in general has a certain shelf.
excessive preservatives: not only can destroy vitamin B1, also enables the formation of calcium insoluble substances, affect the human body to absorb calcium, while the role of the gastrointestinal irritation, excessive consumption can cause cancer.
nitrate, nitrite
role: hair color agent. nitrate and nitrite salt in food production is the role of hair color agent, often used for meat and meat production and processing, their role is to make the meat and meat products showed a good color.
hair color overdose: human intake of 0.3g ~ 0.5g of nitrate or nitrite can cause toxic reactions, 3g can be lethal. In addition nitrate through the placenta into the fetus, infants less than 6 months are particularly sensitive to the nitrate, with fetal teratogenic possible.
trisodium phosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, sodium hexametaphosphate, sodium pyrophosphate
role: quality improver, through water, adhesive, plasticizer, and improve the rheological thickening performance improvements such as the role of appearance or texture of food in a food additive.
hair color overdose: not only will destroy the nutrients in a variety of foods, and would seriously endanger human health, long-term accumulation in the human body will induce the diseases, such as tumor lesions, bleeding gums, angular stomatitis, neuritis and affect future generations and other deformities and genetic mutations, and even human liver damage.
sucrose fatty acid ester, Span 60, Tian Qing plastic
role: emulsifier, can be avoided so that the composition of water-soluble and oil-soluble fusion with each other, will not place too long, leaving the upper and lower solution of the food there. emulsifier in the cream and sugar used in candy, used to stabilize physical state of food, was also used to prevent food sticking teeth.
emulsifier excess: after intake by the body, pure emulsifier is completely hydrolyzed in the intestine and in the normal metabolic process of the formation of useful substances, generally , the emulsifier is no harm to human body, but excessive consumption is not good.
bright blue, amaranth, lemon, turmeric, red beet, cocoa shell color, red yeast rice, red Roselle, carotenoids , gardenia yellow, dark reddish brown
role: coloring agents, to increase the color of fresh food.
excess coloring agent: synthetic pigment is extracted from petroleum or coal tar out, refining the process will be mixed with aniline, arsenic and other chemical substances that have different toxicity. into the body, the detoxification of the body will consume material, increasing the burden on the liver and gastrointestinal tract, interfere with normal metabolic reactions in vivo, so that the fat, protein, vitamins and other metabolic processes are impact.
agar, edible gelatin, pectin, gum Arabic
role: thickener, is a kind of hydrophilic polymer, with a stable, emulsified or suspended state of the role of cloud can form a gel or increase Food viscosity, it is also known as gel or emulsion stabilizer, in the honey, dairy products more than used.
excessive consumption of lead: impact of growth and mental development of children.
sodium saccharin, sugar, sweet chrysanthemum leaves glycosides, the role of sodium cyclamate
: sweeteners, in order to increase the sweet taste of food.
sweetener overdose: causes food poisoning, long-term consumption will cause cancer.
sodium, sulfur, sodium metabisulfite < br> function: bleach make food more bright. dioxide abuse smoked ginger, ginger presented to yellow color, bleach or use excessive sulfur dioxide in food.
excessive bleach: will damage the digestive system, also trigger Food poisoning, can cause serious lung, brain edema, respiratory failure.
citric acid, lactic acid, malic acid, migraine tartaric acid, phosphoric acid, acetic acid
role: sour agent, is assigned the primary purpose of food sour chemical additives, other acid also has some antiseptic effect.
sour overdose: will affect the digestion and absorption.
calcium sulfate, calcium chloride, brine
role: coagulant, increasing food hardness. < br> coagulant overdose: a carcinogenic effect.
sodium bicarbonate, potassium alum, calcium hydrogen phosphate
effect: loose agent, is the main raw material grain flour in food processing (heating process) result in the creation organizations to become uniform and dense gas leaving the porous structure of the state, leaving the food loose, crisp a food additive.
loose overdose: to destroy the taste and nutritional value of food, affecting digestion.
BHA, BHT, gallic acid, ascorbic acid
different role: anti-oxidants, is easily oxidized by a component of food molecules to hydrogen atoms oxygen groups to stop the oxidation chain reaction, or in connection with the formation of complexes, inhibit the activity of oxidative enzymes to prevent and delay the oxidative deterioration of food surface is a class of food additives.
antioxidant overdose: implications for the human body to absorb nutrients, to a certain degree of accumulation in the body can cause cancer.
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