How to treat food additives in life

In recent years, the safety of food additives has become a hot topic. However, there is less positive publicity on food additives and more ugly food additives, which makes consumers misunderstand food additives. Japanese Abe Si wrote the book "Exposing the Truth of Food", which is even more biased and ugly about additives. In fact, if we weigh food additives comprehensively, we will find that nine points are advantages and one point is disadvantages. The beneficial effects of food additives are beneficial to the preservation of food, and preservatives to prevent food from spoilage can prevent food from spoilage caused by microorganisms and prolong the shelf life of food. Antioxidants can prevent or delay the oxidative deterioration of food and improve the stability and storage resistance of food. Take oily food such as instant noodles as an example. If there are no antioxidants, in summer, food will go rancid in about 10 days, and it can't be put on the supermarket shelves as a commodity. Improving the sensory characteristics of food The sensory function of food is an important function of food. The color, aroma, taste, shape and state of food are important indicators to measure the quality of food. After food processing, there will be fading, discoloration, flavor and texture changes. Proper use of colorants, color fixatives, bleaches, spices, emulsifiers and thickeners can obviously improve the sensory quality of food and meet the different needs of consumers. Maintain or improve the nutritional value of food. Proper addition of some food nutritional fortifiers belonging to natural nutrients in food processing can greatly improve the nutritional value of food, promote nutritional balance and improve people's health. Increase the variety and convenience of food. Today, there are more than 20,000 kinds of food on the market for consumers to choose from. Although different processing methods and packaging forms are used in the production of these foods, most of them are the result of the comprehensive use of food additives with different functions such as anticorrosion, oxidation resistance, emulsification, thickening, coloring, seasoning and seasoning. The supply of these foods, especially convenience foods, has brought great convenience to people's lives and work. It is beneficial to food processing operation and adapts to mechanization and automation of production. The use of defoamers, filter AIDS, stabilizers and coagulants in food processing is beneficial to food processing operations. For example, when glucose-δ-lactone is used as coagulant of tofu, it is beneficial to the mechanization and automation of tofu production. Foods that meet health care or other special needs should meet people's different needs as much as possible. For example, diabetics can't eat sugar, so they can make sugar-free food with non-nutritive sweeteners or low-calorie sweeteners, such as xylitol or aspartame. For iodine-deficient areas, supplying iodized salt can prevent iodine-deficient goiter of local residents. It is safe to use food additives correctly. So far, no large-scale food safety accidents caused by the correct use of food additives have been found at home and abroad. Through the efforts of JECFA, CCFA and other governments, on the one hand, it is forbidden to use additives that are harmful to human body, carcinogenic and teratogenic to animals and may endanger human health; On the other hand, for those varieties that are in doubt, we will continue to carry out stricter toxicological tests to determine whether they are available, the permitted scope of use, the maximum dose and residues, and establish higher standards of quality specifications, analysis and inspection methods, etc. Most of the existing food additives have undergone rigorous toxicological tests and certain safety evaluations, and all newly declared food additives must undergo rigorous toxicological tests and certain safety evaluations before they can be used. Therefore, it can be considered that the harm of food additives has been reduced to a minimum. At present, people think that the harm caused by food additives is mostly unrelated to food additives, rather than the fault of food additives themselves. Some add ordinary chemical products to food, and some use food additives in excess and beyond the scope. The harm of food additives themselves is extremely rare. Food additives have a concept of allowable daily intake (ADI): it means that you don't have to worry about safety if you eat them for life within this index. When formulating product standards and hygiene standards in China, it is estimated that the amount of food additives contained in each person's daily consumption will generally not exceed (ADI). Therefore, as long as food additives are produced and used according to standards, there is no need to worry about their safety. On the other hand, China, like other countries in the world, has very strict management of food additives, perfect examination and approval procedures and supervision mechanisms, which are important guarantees to ensure the safety of food additives. Weighing the advantages and disadvantages of food additives, real life tells us that food additives are inseparable from our lives, and it is safe to use food additives correctly, scientifically and standardly. At the same time, after long-term practice, people also weigh the advantages and disadvantages in application. Sodium nitrite has been used as an additive for meat products for a long time. Its advantage is that it can make meat products appear beautiful and bright bright red (color protection); Can inhibit a variety of anaerobic bacteria, especially Botox (antiseptic effect); Enhance the flavor of meat products. But its disadvantage is that it is very toxic. So far, no ideal substitute for nitrite has been found. The reason is that although some substitutes can be found in the color protection of meat products, such as using monascus pigment, it is still a big problem to prevent the growth of Botox, and once botulism occurs, it may bring life danger to human beings. After weighing the advantages and disadvantages, countries are still generally allowed to use it under the premise of strictly controlling its scope of use, dosage and residue; At the same time, antioxidants such as vitamin C are added to prevent the formation of nitrosamines and reduce the amount of nitrite. It is suggested to strengthen the supervision of the use of food additives and food safety. At the same time, we should correctly guide the public's understanding of food additives and not demonize them. The practice of the book Revealing the Truth about Food is not advisable.