1. Thickener. It has the following effects in food: (1) Enhance the protein bonding in raw flour. (2) Make the starch particles combine with each other and disperse and penetrate into the reticulation structure of protein. (3) Forming dense dough with smooth and glossy surface. (4) Forming stable dough colloid, preventing soluble starch from oozing out. (5) Strong water retention, keeping water evenly in the dough and preventing dryness. (6) Improve the ductility of dough. (7) Stabilizes the dispersion of oil and fat components in raw materials into the dough.

2. Interacting with protein as an electrolyte, it changes the protein structure, enhances the viscoelasticity of food and improves the organization.

3, application examples: bread, cakes, noodles, macaroni, improve the utilization of raw materials, improve the taste and flavor. Dosage 0.05%.

Food safety: Sodium polyacrylate has been used for thickening, gluten-enhancing and freshness preservation of many kinds of food since the 1960s in foreign countries, it is a food additive approved by FDA of the United States and the Ministry of Health and Welfare of Japan, etc. In 2000, the Ministry of Health of China also formally approved it as a food-grade thickening agent.

Limit of use: according to China's food additive standards.

Azocarbonamide (ADA)

In the production of pasta products, it is often added to strengthen the elasticity and toughness of gluten, and improve the rheological properties of dough and mechanical processing performance. In the past, potassium bromate was the most commonly used flour gluten strengthener, but in recent years, safety studies have found that potassium bromate has a certain degree of toxicity and carcinogenicity, and many developed countries have banned or restricted the use of potassium bromate.

Azodicarbonamide (ADA), short for ADA, is a yellow to orange-red crystalline powder, with bleaching and oxidizing double effect, is a kind of rapid flour treatment agent, which has been widely used in foreign countries and approved by WHO and FDA, and it is an ideal product to replace potassium bromate.

Azocarbonamide has oxidizing property, it is a kind of quick-acting oxidizing agent, it does not work with flour itself, when it is mixed with flour and water to make dough, it can quickly release active oxygen, oxidize the sulfur hydrogen of amino acid in the protein of the flour (-SH) into disulfide bond (-S-S-), so as to make the protein chain connect with each other to form a three-dimensional mesh structure, and improve the elasticity, toughness and homogeneity of the dough. It improves the elasticity, toughness and homogeneity of the dough, thus improving the organizational structure and physical operation properties of the dough products, so that the produced dough products have a larger volume and a better organizational structure.

Compared with potassium bromate, ADA does not wait for the pH of the dough to be lowered enough for agitation during yeast fermentation as in the case of potassium bromate. Instead, it works as soon as the flour is wet. Therefore, the effect is much faster. The dough can be matured basically at the mixing stage, which is very meaningful for the milling industry requiring shorter storage period and the baking industry requiring fast fermentation.ADA's gluten-enhancing effect is better than that of potassium bromate, and similar to the effect of potassium bromate combined with ascorbic acid. According to the People's Republic of China *** and the country food additives use of health standards GB2760-1996, ADA can be used in wheat flour, the maximum use of 0.045g/kg.

Food safety:. Sodium polyacrylate has been used for thickening, gluten-enhancing and freshness preservation of many kinds of food since the 1960s in foreign countries, and it is a food additive approved by the FDA of the United States and the Ministry of Health and Welfare of Japan, etc. In 2000, the Ministry of Health of China also formally approved it as a food-grade thickening agent.

Limit of use: according to China's food additive standards.

Benzoyl peroxide

Benzoyl peroxide is not a safe food additive, it is more harmful to the human body. Experts, the flour in the benzoyl peroxide whitening agent exceeds the standard, will destroy the nutrition of the flour, resulting in the loss of carotenoids, lutein and other natural ingredients in the flour. Benzoyl peroxide hydrolyzed to produce benzoic acid, after entering the body to be decomposed in the liver. Long-term overconsumption will cause serious damage to the liver, it is very easy to aggravate the burden on the liver, triggering a variety of diseases; short-term overconsumption will cause nausea, dizziness, neurasthenia and other toxic phenomena.

In addition, benzoyl peroxide contains traces of arsenic and lead, which have certain toxic side effects on the human body. Because benzoyl peroxide can make people poisoned, in the European Union and other developed countries have banned the use of benzoyl peroxide as a food additive.

Molecular weight: 242.22

Appearance: white crystal or powder

Melting point: 107℃

Solubility: slightly soluble in water, slightly soluble in ethanol, soluble in ether, acetone, chloroform and benzene.

Chemical properties: is a strong oxidizer, extremely unstable, easy to burn. When impact, heat, friction can explode. Burns when sulfuric acid is added.

Benzoyl peroxide is a hazardous material, belongs to the first class of organic oxidizers, hazard number 22004 For safety reasons, benzoyl peroxide industrial products often contain 25-30% water. Initiators for synthetic resins. Bleaching agent for flour, grease and wax, cosmetic additives, rubber vulcanizing agent.

1.Physical and chemical constants of the substance:National Standard No. 52045 CAS No. 94-36-0

Chinese name benzoyl peroxide

English name benzoyl peroxide; benzoyl superoxide

Alias benzoyl peroxide

Molecular formula C14H10O4; (C6H5CO)2O2 Appearance and Properties White or light yellow cones, slightly bitter almond odor

Molecular Weight 242.23 Boiling Point Decomposition (Explosion)

Melting Point 103 ℃ (Decomposition) Solubility Slightly soluble in water, methanol, soluble in ethanol, ethyl ether, acetone, benzene, carbon disulfide and so on

Mixing Density Relative Density (water = 1) 1.33 Stability Stable

Relative density (water = 1) 1.33 Stable, stable, stable

Aliases 1.33 Stability Stable

Hazard symbol 12 (organic peroxide) Main uses Used as a catalyst for plastics, refining of fats and oils, decolorization of waxes, manufacturing of pharmaceuticals, etc.

2.

Health hazards:

This product is irritating to the upper respiratory tract. It has strong, irritating and sensitizing effect on skin. Into the eyes can cause damage.

Two, toxicological information and environmental behavior

Acute toxicity: LD507710mg/kg (rat oral)

Hazardous properties: very flammable in dry state, can cause explosive decomposition by heat, friction, vibration, or contamination by impurities. It can explode when heated sharply. Contact with strong acids, strong bases, sulfides, reducing agents, poly and with co-catalysts and accelerators such as dimethylaniline, amines, amines or metal naphthenates will react violently.

Combustion (decomposition) products: carbon monoxide, carbon dioxide.

3. On-site Emergency Monitoring Methods:

4. Laboratory Monitoring Methods:

Air: Samples are collected with filters, eluted with ether, and analyzed by high performance liquid chromatography (NIOSH method)

5. Environmental Standards:

U.S. Workshop Hygiene Standards 5mg/m3

6. Emergency Treatment and Disposal Methods:

I. Emergency treatment of leakage

Isolate the leakage contaminated area and restrict access. Cut off the source of fire. It is recommended that emergency personnel wear self-contained breathing apparatus and anti-virus clothing. Don't touch the leak directly. Small amount of leakage: mix and absorb with inert, moist, non-combustible material. Large amount of leakage: moisten with water, contact relevant technical department to determine removal method.

II. Protective Measures

Respiratory Protection: When there is a possibility of contact with its powder, you should wear a hood-type electrically-fed filtering dust respirator.

Eye protection: protection has been made in the respiratory protection.

Body protection: Wear polyethylene hazmat suits.

Hand protection: wear rubber gloves.

Others: Smoking is strictly prohibited at the work site. After work, shower and change clothes. Pay attention to personal hygiene.

Third, first aid measures

Skin contact: immediately remove contaminated clothing, rinse with plenty of flowing water for at least 15 minutes. Seek medical attention.

Eye contact: Immediately lift the eyelids and rinse thoroughly with plenty of running water or saline for at least 15 minutes. Seek medical attention.

Inhalation: Remove quickly from scene to fresh air. Keep airway open. If breathing is difficult, give oxygen. If breathing stops, administer artificial respiration immediately. Seek medical attention.

Ingested: rinse mouth with water and give milk or egg white. Medical attention.

Fire extinguishing methods: firefighters must operate in an explosion-proof shelter. Extinguishing agent: fog water, carbon dioxide, sand. Do not approach easily in case of large fires. In case of fire near materials, water shall be used to keep the container cool. (1) Preservatives (2) Antioxidants (3) Colorants (4) Bleach (5) Acidulants (6) Coagulants (7) Thinners (8) Thickeners (9) Antifoamers (10) Sweeteners (11) Colorants (12) Emulsifiers (13) Quality Improvers (14) Anti-caking Agents (15) Flavor Enhancement (16) Enzymes (17) Film Coating Agents (18) Foaming Agents (19) Freshness Retaining (20) Spices (21) Nutritional Enhancements ) spices (21) nutritional enhancers (22) other additives.

Preservatives - commonly used are sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid and so on. Used in food processing for jams, preserves and so on.

Antioxidants - similar to preservatives, can extend the shelf life of food. Commonly used are Vitamin C, Isotretinoin, etc.

Colorants - Commonly used synthetic pigments are carmine, amaranth, lemon yellow, indigo and so on. It can change the appearance of food and make it more appetizing.

Thickeners and stabilizers - can improve or stabilize the physical properties of cold foods, making them lubricious and delicate in appearance. They enable frozen foods such as ice cream to maintain a soft, loose organization over time.

Nutritional enhancers - can enhance and supplement certain nutrients such as minerals and trace elements (vitamins, amino acids, inorganic salts, etc.) of food. Various infant formulas contain a variety of nutritional enhancers.

Bulking agent - part of the candy and chocolate in the addition of bulking agent, can promote the sugar body to produce carbon dioxide, so as to play the role of bulking. Commonly used puffing agents are sodium bicarbonate, ammonium bicarbonate, compound puffing agent.

Sweeteners - commonly used synthetic sweeteners are sodium saccharin, sweetener, etc.. The purpose is to increase the sense of sweetness.

Acidulants - some beverages, candy, etc. are often used to regulate and improve the effect of acidulants flavor. Commonly used citric acid, tartaric acid, malic acid, lactic acid and so on.

Whitening agent - benzoyl peroxide is the main ingredient of flour whitening agent. China's food in the flour allowed to add the maximum dose of 0.06g/kg. whitening agent exceeds the standard, will destroy the nutrition of the flour, hydrolyzed benzoic acid will cause damage to the liver, benzoyl peroxide in the European Union and other developed countries has been banned as a food additive use.

Spices - there are synthetic and natural spices, and there are many flavors. Consumers often eat a variety of flavors of chocolate, the production process is widely used in a variety of spices, so that it has a variety of unique flavors.