Misunderstandings of Food Additives
Release time：Jan 20,2022
People often believe that food additives are better than artificially synthesized ones, but in reality, the toxicity of many products is limited by the testing methods and content, and accurate judgments cannot be made. Moreover, compared with the results already detected, food additives are not less toxic than synthesized ones.
People often believe that food additives are better than artificially synthesized ones, but in reality, the toxicity of many products is limited by the testing methods and content, and accurate judgments cannot be made. Moreover, compared with the results already detected, food additives are not less toxic than synthesized ones.
In the "Notice on Further Standardizing the Management of Health Food Raw Materials" issued by the Ministry of Health, 59 types of raw materials are prohibited, including octagonal lotus, soil green wood spring, scopolamine, Chuanniao, Guangfangji, horse mulberry leaves, Changchun flower, stone garlic, cinnabar, yew, red fennel, digitalis, toad cake, etc. Therefore, in the production of green processed food, the production plant must control the reasonable amount of food additives when using them. The use effect of food additives is not as good as that of artificially synthesized additives in many aspects, and the use technology also requires a high level of proficiency. Therefore, it is necessary to carefully study and master the application process conditions of food additives during use, and not to exceed the standard for achieving a certain effect. Although the added value of green food is relatively high, it is still necessary to control product costs because the price of additives is generally high, which requires green food manufacturers to improve their research and development capabilities. Scientific use of food additive compounding technology can reduce the use of additives and update products. The compounding of food additives can create synergistic effects among various additives, which is called "synergistic effect" in the food industry. The results of "synergy" are no longer additive, and in most cases, they can produce "multiplication" results, which can significantly reduce the use of food additives in food and lower costs. There may be significant adjustments to the management regulations of compound food additives, and various green food processing enterprises may wish to innovate their production process technology accordingly, Improve the effectiveness of using green food additives.
Food additives are one of the most active, rapidly developing, and improving aspects of the food industry. Many food additives have rapidly improved in purity and efficacy, such as enzyme preparations. The vitality and efficacy of many products have made new progress every year or even every quarter. Therefore, green food processing enterprises should always pay attention to the new trends in the development of the food additive industry and continuously improve the level of use of food additives in product processing.
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