The first part of scientific papers on food additives
On food additives
At present, food safety problems occur frequently. This paper will discuss the causes of nonstandard use of food additives and the measures to be taken from the aspects of the concept, function and misunderstanding in society.
Keywords: food additives, food safety
Recent reports on illegal food additives have touched the already fragile nerves of the public. Add self-dyeing watercress? Kamai? And then what? Sunset yellow? What are the ingredients of Chongqing hot pot? Rhodamine B? Pork turns into beef, and Xu Fuji contains prohibited oxidants. One food safety accident after another dazzles consumers. In an era when food is so unsafe, the immersion of human body in this environment has produced infinite life safety anxiety.
1. What are food additives?
Food additives refer to artificial or natural substances added to food in order to improve the quality, color, aroma and taste of food and meet the needs of preservation, preservation and processing technology. At present, there are 35 kinds of food additives in China commodity classification, including flavoring agents, defoamers, bulking agents, colorants, preservatives and so on. And there are more than ten thousand kinds of foods containing additives. There is a very popular saying in the catering industry: a drop of incense is unclear, and clear water can also be turned into soup? This is the role of food additives. Food production mostly adopts certain packaging and different processing methods, but in production engineering, some products with complete color, fragrance and taste are mostly added with food additives such as pigments, flavoring agents and seasonings to varying degrees. It is these numerous foods, especially the supply of convenience foods, that bring great convenience to people's lives and work. The purpose of using additives correctly in food processing and production is to improve processing performance and food quality. In May, 20 1 1, the Ministry of Health of our country clearly stipulated the rules for the use of food additives, requiring that all food additives must be clearly marked on the food label, and the quality defects or processing of the food itself, not to mention the deterioration of the food, should not be covered up when using them.
Second, the difference between food additives and illegal additives
Nowadays, due to the prominent food problem, many people don't know much about the concept of food additives, so they confuse food additives with illegal additives. In fact, there is an essential difference between the two. Food additives are not equal to illegal additives. Without food additives, there would be no modern food industry. Food additives can improve the color, smell and taste of food, and the standardized use of food additives will not endanger human health. Melamine, Sudan red and plasticizer are not food additives, but illegal additives. With what? Dyed steamed bread? For example, lemon yellow used by criminals is a food additive approved for use in China, but it cannot be used in steamed bread according to standards. ? Dyed steamed bread? It is illegal to use food additives for fraud, not a food safety incident, but a adulteration fraud.
Third, the reasons for frequent food safety problems at this stage
Food additives are not natural ingredients of food, especially chemically synthesized food additives, which have certain toxicity. Therefore, when using food additives, the dosage must be strictly controlled. At present, the main problem is that, driven by interests, many unscrupulous merchants take advantage of the loopholes such as the lack and lag of existing standards, insufficient detection methods and incomplete coverage to use food additives as a means for enterprises to make profits, abuse food additives beyond the scope and beyond the limit, or directly add illegal additives. The emergence of the above situation, personal analysis, the main reasons come from two aspects:
1. Due to the lack of technical reserves and innovation ability of food production enterprises, the product structure is highly homogeneous, and the competitive pressure in the low-level market of the industry is intensified. In order to improve the nutritional content of food testing, some enterprises do not rely on technical research and innovation ability, but attempt to use the lack of standards and regulatory loopholes to illegally add some non-edible substances and abuse food additives. Some enterprises take excessive use of food additives as a means to reduce production costs and obtain higher profits, and use false advertisements to promote products that are not really nutritious but only on the market. According to my research on food safety problems exposed by the society in recent years, after comprehensively analyzing the key information such as the occurrence link, behavior and scale of the responsible subject in food safety incidents, it is found that the responsible subject of food safety involves not only individual producers and operators, small enterprises, but also a large number of large and medium-sized enterprises, even leading food enterprises including several major brands; The key link prone to food safety incidents is the deep processing of food; The similarity of food safety accidents lies in the addition of food additives or illegal addition of non-edible substances beyond the scope or limit.
2. Due to the imperfect standard system of current relevant laws and regulations and the lagging indicators, the regulatory authorities have encountered difficulties in implementation. According to the data, there are about 2400 kinds of food additives approved for use in China at present, but the national or industry standards are actually less than 500 kinds. Although new food additives are added to the catalogue every year, the supervision obviously can't keep up with the development of the food additive industry. Take the addition of edible alcohol as an example. In the 1960s and 1970s, the production mode of blending liquor with edible alcohol was actually a last resort. Today, with the rapid economic development, sufficient food supply and the continuous improvement of people's living standards, it is obviously debatable to continue to produce so-called low-end liquor in this backward way and obtain relatively high profits. For the relevant departments, how to combine the level of China's economic and social development, keep pace with the times and timely revise backward industry standards should be put on the agenda as soon as possible. Furthermore, the improvement of China's food safety standards should not only be reflected in food packaging standards, testing standards, food additive standards, the limits of pathogenic microorganisms and other substances harmful to human health, but also in the speed of updating standards. In addition, the release and dissemination of food quality and safety information need to be further standardized to improve the effectiveness of public opinion supervision and social participation. Otherwise, it will not only help consumers to understand consumption, enhance their self-prevention ability and social participation ability, but also lead to social chaos if consumers are allowed to obtain food safety information that is difficult to distinguish between true and false through mixed communication channels.
Four, standardize the use of food additives should be taken measures
We should ensure the safe, effective and reasonable use of additives in food production and avoid all kinds of additives? Trouble? Strange phenomenon, we must strictly implement the "People's Republic of China (PRC) Food Safety Law" and "the State Council's Decision on Strengthening Food Safety Work", improve supporting laws and normative documents, and constantly improve the level of food safety supervision by standardizing the order of food production and operation, strengthening law enforcement and technical support.
First of all, enterprises should fulfill the main responsibility of food safety according to law, firmly establish a sense of integrity, build a reputation brand and cultivate a culture of integrity; Strengthen the safety guarantee measures for new resources food, food additives and new varieties of food-related products, improve the intensive and large-scale level of food industry, increase the technological progress and technological transformation of food, and improve the food safety guarantee ability. Secondly, adhere to the principles of openness, transparency, scientific rigor and extensive participation, further improve the preparation and revision procedures of food, food additives and food-related products safety standards, and enrich and improve the national food safety standard system. All regions should also formulate local food safety standards in a timely manner according to the regulatory needs, and encourage enterprises to formulate food safety enterprise standards that are stricter than national standards and conscientiously implement them. Third, strengthen the capacity building of food safety supervision, and increase support for areas and key links with weak inspection and testing capabilities. All regions should also reasonably equip and enrich food safety supervision personnel according to local conditions, focus on strengthening grassroots supervision and law enforcement forces, strengthen the equipment construction of food safety supervision and law enforcement teams, focus on increasing on-site rapid detection and investigation and evidence collection equipment, and improve supervision and law enforcement capabilities. The fourth is to speed up the construction of a fully functional food safety information platform, realize information interconnection and resource sharing among regions and departments, strengthen information collection, analysis and collation, and regularly release food safety information to the society. At the same time, actively promote and gradually establish a food inspection and testing system with overall coordination and resource sharing, apply modern information technology, innovate supervision and law enforcement methods, and improve the scientific and informational level of food safety supervision.
References:
[1] He Yujie. Research on Food Additives Management in China, East China University of Political Science and Law, 20 12.
[2] Jiang. Research on food safety supervision in Zhejiang Province from the public perspective. Hangzhou normal university, 20 12
[3] Zhao Lina. Research on information communication in food safety crisis management in China. Shaanxi Normal University, 20 12.
Scientific Papers on Food Additives Part II
Functional analysis of food additives
Abstract: With the continuous improvement of people's daily living standards, people's living requirements and tastes are getting higher and higher. The simple satiety of food can no longer satisfy people. People pay more and more attention to the sensory stimulation given by the color and flavor of food. Therefore, food additives came into being and were widely used. However, food additives not only bring enjoyment such as visual taste, but also bring a lot of harm. This paper briefly introduces this aspect, hoping to be beneficial to the future research work.
Keywords: food additives application hazards
Food additives are everywhere in our lives: emulsifiers in instant noodles improve the water absorption of dough; Thickeners and flavoring agents in ham sausage make ham more fragrant and tender; Can preservatives be put in moon cakes to keep them fresh? Salt is the most familiar and common additive. What would our life be like without salt? ! Food is tasteless! Therefore, it can be seen that food additives have become an indispensable part of our lives.
Brief introduction of food additives
Artificial or natural substances used to improve the quality, color, aroma and taste of food and meet the needs of preservation, antisepsis and processing technology belong to food additives. Food additives can improve the quality of food such as color, aroma and taste, and also prevent food from spoilage to some extent. It is an indispensable part of contemporary food processing industry. At present, there are 23 categories and more than 2,000 varieties of food additives in China, including acidity regulators, anti-caking agents, defoamers, antioxidants, bleaches, bulking agents, colorants, color protectors, enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickeners, spices and so on. These food additives can be classified according to their sources, functions and safety. According to the source, it can be divided into natural food additives and artificial chemical synthetic additives, according to the function, it can be divided into 22 kinds, such as preservatives, bleaches and colorants, and according to the safety, it can be divided into three categories: A, B and C.
Second, the main role of food additives
In order to ensure the quality of food, in the process of food processing, appropriate food additives must be selected according to the characteristics of the processed products. There are many kinds of food additives with different functions. Food additives can play the following important roles:
2. 1 improve and improve the color, aroma and sensory index of food on the original basis. High-quality food is not only extremely nutritious, but also delicious. At the same time, the color, aroma, taste, shape and taste of food are also important indicators to measure food quality. However, in the process of food processing, in most cases, there are physical processes such as grinding, crushing, heating and pressurizing, which easily lead to fading and discoloration of food, and even most of the inherent aroma of some foods is lost. Moreover, in the process of processing, it is difficult to achieve the ideal effect at the same time for food taste requirements such as soft, hard, brittle and tough.
2.2 The nutritional value of food can be maintained or even improved. Food oxidation will directly reduce its nutritional value. In addition, in order to make food more nutritious, various nutrients, such as vitamins or calcium, can be added to the food. Food preservatives and antioxidant preservatives can reduce and prevent the oxidative deterioration of food in food industry, and can keep the nutrition of food well. Adding proper nutrients to food greatly improves and enhances the nutritional value of food. This provides a good food choice for people with malnutrition and malnutrition, which can be used in a targeted manner and is of great significance to maintaining nutritional balance and improving health.
2.3 Preserve and transport food, and extend the shelf life of food. In the natural environment, when food is left for a certain period of time, air, moisture and temperature will all have an impact on the quality of food. Moreover, it is extremely difficult to transport food for a long distance in natural environment. For example, fresh food and high-protein food are easy to deteriorate and become waste products after leaving the factory, so it is difficult for people to use them. Various preservatives, antioxidants and preservatives have solved this series of problems well. This kind of food additive can ensure the quality and quality of food during the shelf life, so that the processed food can be transported to other areas to meet the needs of more people and bring great convenience to people's lives.
2.4 Make the existing food varieties richer and more diverse. In today's food shelves, there are no longer only simple grain and oil, fruits and vegetables, meat, eggs and milk, but more dazzling foods processed with these raw materials and food additives. Such as canned food, sausages, juice and cakes. All kinds of food raw materials can become new food pigments by choosing appropriate processing technology and adding appropriate food additives according to their varieties and tastes. At the same time, different food additives can often get different colors, which makes our daily life more colorful.
2.5 Make it easier for food technicians to operate and meet the needs of different groups of people. In the process of food processing, it will inevitably have the functions of lubrication, defoaming, filtration, stability and solidification. Without food additives, these processing details are almost impossible. In real life, some people have special requirements for food. For example, people with diabetes can't eat sucrose, but if they want to meet the demand for sweetness, various sweeteners such as xylitol and sorbitol can be added to sugar-free foods. Babies need all kinds of nutrients to strengthen their physique during their growth and development, so a formula milk powder containing minerals and vitamins such as iron, zinc and calcium has been developed.
2.6 Economic and social benefits have been steadily improved. After using various additives such as stabilizers, coagulants and flocculants in food production, the consumption of raw materials can be reduced to varying degrees, the output rate of products can be improved, the production cost can be fundamentally reduced, and good economic benefits can be achieved. In addition, after the use of food additives, due to the increase of food color, people's purchase rate and quantity have increased, and obvious economic and social benefits have also been achieved.
Food additives have greatly promoted the development of food industry and are known as the soul of modern food industry, mainly because they have brought many benefits to food industry. Preservatives, coloring and so on are all surprise effects brought by food additives. By using these food additives, our life can be more colorful, enterprises can have better income and society can develop better. Food additives are one of the most active research and development fields in the food industry in today's society. Researchers are trying to improve the purity and efficacy of food additives as much as possible, such as enzyme preparations. The vitality and efficacy of many products have made new progress every year or even every quarter.
Third, the negative effects of food additives.
In general, a small amount of food additives can achieve the expected ideal effect. The standard dosage of additives used in food is very small, which is generally controlled between 0. 1~0.0 19g/kg. Because a large number of food additives will have a negative impact on people's physical function and even endanger their lives. Even the most natural food additive-salt, once added to food in excess, will have a negative impact on our physiological balance.
For chemically synthesized food additives, the effect is more obvious, but the harm caused by excessive amount is also extremely serious. In recent years, accidents caused by excessive food additives have occurred frequently, which has to attract our great attention. Accidents caused by preservatives are more common. Such as sulfur dioxide and nitrite.
Sulfuric acid (a strong reducing agent) generated when sulfur dioxide is oxidized can reduce and discolor colored substances, keep food bright in color, inhibit oxidase in food, prevent food from browning, and also play an antiseptic role. Therefore, sulfur dioxide is a common bleaching agent and preservative in food processing. In fact, a small amount of sulfur dioxide will not cause any harm to the body, but excessive intake will cause gastrointestinal reactions, such as nausea and vomiting. In addition, it will also affect the absorption of calcium and cause the loss of calcium in the body. Nitrite is a kind of food additive widely used in the world, which is mainly used as a colorant for meat processing, and can keep meat (ham sausage, sausage, etc. ) The color is bright red and the muscle fibers are fluffy. However, nitrite can produce nitrosamines, a strong carcinogen in meat products, and it is also a kind of food additive with great toxicity. Intake of 0.2-0.5g can cause poisoning, and 3g can cause death. Such things are still too numerous to mention.
Conclusion:
Food additives are a double-edged sword, and additives are indispensable in modern life. It has penetrated into our life, and we can't ignore its excellent function, nor can we be completely hostile to it because of its possible side effects, let alone? Talk about discoloration of the agent? Give up eating because of choking. What we have to do is to know how to use its advantages to create a colorful life for us.
References:
[1] Li Ning. Harm of excessive sulfur dioxide in food. Health News 2010-01-17.
[2] Huang Jie. Investigation and thinking on the poisoning dose of a nitrite food poisoning. China Journal of Medicine, August 24th, 2009.
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