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Food additives refer to a type of chemical synthesis or natural substances used to improve food quality, extend the preservation period of food, facilitate food processing, and increase food nutritional ingredients. Food additives are to improve the quality of food, fragrance, taste and other quality, as well as the need for the need for anti -corrosion and processing technology to add compound substances or natural substances in food. At present, there are 23 categories of food additives in my country, more than 2,000 varieties, including acidity regulators, antidents, anti -foaming agents, antioxidants, bleaching agents, puff agents, coloring agents, pigmentation, enzymes, flavor increase agents, flavoring agents , Nutritional reinforcement, preservatives, sweeteners, thickeners, spices, etc. Food additives comics
The definition of food additives from all over the world. The United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) joint Food Regulations will define food additives: Food additives are consciously added in a small amount. In food to improve non -nutrients that improve the appearance, flavor, organizational structure or storage nature of food. In accordance with this definition, food enhanced agents that enhance food nutritional ingredients should not include within the range of food additives. In accordance with Article 43 of the Food Sanitation Law of the People's Republic of China and Article 28 of the "Measures for the Management of Food Additives", and Article 2 of the "Measures for the Management of Food Nutritional Reinforcements", China is defined by food additives and food enhanced agents: Food additives refer to chemical synthesis or natural substances in food quality and color, fragrance, flavor and the needs of anti -corrosion and processing technology. Food enhanced agent refers to a natural or artificial synthetic substance in food to enhance nutritional components, and it belongs to a food additive that belongs to the range of natural nutrients. In the process of food processing and raw materials, in order to make it smoothly, some auxiliary substances may be applied. These substances themselves have nothing to do with food, such as helping, clarification, lubrication, decarcation, decolorization, peeling, extracting solvent and fermentation nutritional agents. There are residues. This kind of substance is specifically referred to as food processing additives.
The main functions of this paragraph
Food additives have greatly promoted the development of the food industry and are known as the soul of the modern food industry. This is mainly because it brings many benefits to the food industry. : 1. It is conducive to the preservation of food and prevent food from corruption. For example: preservatives can prevent food corruption caused by microorganisms, extend the preservation period of food, and also have food poisoning caused by microorganisms. Another example is that antioxidants can prevent or delay the oxidation and deterioration of food to provide food stability and improvisation, and at the same time, it can also prevent the formation of possible harmful oil oxidation substances. In addition, it can be used to prevent foods, especially the enzymatic brown change and non -enzymatic brown change of fruits and vegetables. These preservation of food is of great significance. 2. Improve the sensory characteristics of food. The color, fragrance, taste, form and texture of food are important indicators to measure food quality. Proper use of food additives, bleaching agents, bleaching agents, edible spices, emulsifiers, thickeners and other food additives can significantly improve the quality of food sensory quality and meet people's different needs. 3. Keep or increase the nutritional value of food. Adding some food nutritional reinforcements that belong to the natural nutritional range during food processing can greatly increase the nutritional value of food, which is of great significance to prevent malnutrition and nutritional deficiency, promote nutritional balance, and improve people's health. 4. Increase the variety and convenience of food. Nowadays, there are more than 20,000 foods on the market for consumers to choose from. Although the production of these foods is mostly processed through a certain packaging and different processing methods, in the production engineering, some products with complete color, fragrant, and taste tools, full -color, fragrant, and taste tools, full -color, fragrant, and taste tools. Most of them are added to varying degrees of coloring, fragrant, seasoning, and even other food additives. It is these many foods, especially the supply of food, which brings great convenience to people's lives and work. 5. Profitable food processing, suitable for mechanization and automation of production. The use of anti -foaming agents, filtrates, stability and coagulants, etc. in food processing can help food processing operations. For example, when glucose acid Δ lactat is used as a tofu coagonist, it can be conducive to the mechanization and automation of tofu production. 6. Meet other special needs. Food should meet people's different needs as much as possible. For example, people with diabetes cannot eat sugar, and they can be supplied by sugar -free foods with non -nutritious sweeteners or low -thermal sweeteners, such as sucrose or dioxyl -phenylbenzylbenzylbenzylbenzylbenzylbenzylbenzylbenzylbenzylene.
The main classification of this paragraph
othexarizer
1. The mechanism of antioxidants' action mechanism of antioxidants is relatively complicated, and there are many possibilities. If some antioxidants are easily oxidized, they first react with oxygen to protect food. Such as VE. Some antioxidants can release hydrogen ions to decompose the oxides produced by the fat during automatic oxidation and damage, so that it can not form a sulfur or ketone, such as sulfurbonic acid February cinnamone. Some antioxidants may be combined with the peroxide it produced to form hydrogen peroxide, which interrupted the oxidation process of fat, thereby preventing the oxidation process. Diocol, or ROO- with peroxide free radicals. Combine a stable compound. Such as BHA, BHT, TBHQ, PG, Cateyphenol, etc. 2. Several commonly used fat -soluble antioxidants (1) BHA: butyl hydroxyl fennel ether. Because the effect is good after heating, it is effective in preserving food. It is one of the internationally widely used antioxidants and one of the commonly used antioxidants in my country. It has a synergistic effect with other antioxidants and is used with an efficient agent such as citric acid. Its antioxidant effect is more significant. It is generally believed that BHA toxicity is small and safer. (2) BHT: di -boned hydroxythane. Compared with other antioxidants, the stability is high, the heat resistance is good, the effect of the general cooking temperature is not great, the antioxidant effect is also good, and it is effective for food and baked foods for long -term preservation. It is currently an internationally used cheap antioxidant, especially in terms of water processing. Generally use it with BHA and use citric acid or other organic acid as an efficient agent. Compared with BHA, toxicity is slightly higher. (3) PG: Non -menicate. It is relatively stable for heat. PG has a stronger antioxidant effect on lard compared to BHA and BHT, with low toxicity. (4) TBHQ: Tielopenphenol. It is a newer phenolic antioxidant, which has a good antioxidant effect.
The bleach
The substances can produce sulfur dioxide, and sulfur dioxide meets water. In addition to bleaching, it also has anti -corrosion effect. In addition, due to the strong reduction of sulfuric acid, it can consume oxygen in fruit and vegetable tissue, inhibit the activity of oxidase, and prevent oxidation damage from vitamin C in fruits and vegetables. Sulfate can be metabolized into sulfate in the human body and is discharged from urine through the detoxification process. A compounds such as sulfate are not suitable for animal foods, so as not to produce unpleasant odors. Sulfate has a destructive effect on vitamin B1, so foods with more B1 contents such as meat, grains, dairy products and nut foods are not suitable. The use of allergic reactions is strictly limited because of allergies.
The coloring agent
, also known as pigment, which is a type of substance that improves food after coloring. The edible pigment can be divided into two categories: natural pigmentation and edible synthetic pigment according to their properties and sources. 1. Edible synthetic pigments are artificial synthetic pigments. Features of edible synthetic pigments: colorful, stable in nature, strong color, strong solidity, can obtain arbitrary color, low cost, convenient use. But most of the synthetic pigments are harmful to the human body. The toxicity of the synthetic pigment is directly toxic to the human body; some may produce harmful substances during metabolism; in the production process, it may be contaminated by arsenic, lead or other harmful compounds. The synthetic pigments currently allowed in my country are amaranth red, carmine, bright red (cherry red), new red, seductive red, lemon yellow, sunset yellow, bright blue, blue blue, and their respective aluminum colors. As well as synthetic β-carotene, chlorophyll copper sodium and titanium dioxide. 2. The use of natural pigmentation, the use of natural pigments is mainly extracted from the animal and plant tissue. The natural pigment component is more complicated. The purified natural pigment may also be different from the original. And in the process of refining, its chemical structure may also change; in addition, in the process of processing, there is still the possibility of being contaminated, so it cannot be considered that natural pigments must be pure and harmless. Synthetic pigmentation is the same as other food additives. In order to achieve the purpose of safe use, strict toxicological evaluation is required. Including ① chemical structure, physical and chemical properties, purity, the form of existence in food, and degradation process and degradation products; The biological changes caused by metabolites in the body are also toxic and mechanisms that may cause the body. Including acute toxicity, chronic toxicity, influence on fertility reproduction, embryonic toxicity, teratogenicity, acuteness, carcinogenicity, allergenicity, etc.

is also called coloring agent. In the process of food processing, in order to improve or protect the color of the food, in addition to using pigment to directly color the food, sometimes it is necessary to add an appropriate amount of hair color to make the product present a good color. The color principle and other functions of the color of the hair color: ① The effect of hair color, in order to make the meat products bright red, add more nitrate (sodium or potassium) or nitrite during the processing process. Nitrate is restored to nitrite under the influence of bacterial nitrate reduction enzymes. Nitrite will generate nitrite under acidic conditions. At normal temperature, nitrius (NO) can also be decomposed. At this time, the generated nitrum will quickly react with the muscle red protein, stable, bright, bright red nitrifying muscle red protein. Therefore, the meat can be kept stable and bright. ② Bacterbinomy: Nitrite has a certain effect on inhibiting the proliferation of microorganisms in meat products. 2. The application of the coloring agent nitrite is one of the substances with strong acute toxicity in the additive. It is a toxic drug that can turn normal hemoglobin into high -speed rail hemoglobin, lose the ability to carry oxygen, and cause tissue hypoxia. Secondly, nitrate is the precursor of the nitrite compound, which causes international attention. Therefore, the amount of nitrate and nitrite is required in all aspects. n, limited to the minimum level. Conditional hemoride and nitrite are highly affinity, which can prevent nitrification in the body, so that it can almost always continue to generate the nitrotin compound. Therefore, adding an appropriate amount of ascorbicic acid when marinated meat can prevent carcinogenic substances. Although the use of nitrate and nitrite has been greatly limited, it is still continued to be used at home and abroad. The reason is that nitrite has a special effect on maintaining the color, aroma, and taste of pickled meat products. No ideal substitution is found so far. The more important reason is the inhibitory effect of nitrite on botulinoma -like sporebacteria. However, there are strict requirements for the food and the amount and residue used.
enzyme preparation
The enzyme preparation refers to the extraction of substances with biocream enzyme characteristics from biocontrol (including animals, plants, and microorganisms). It is mainly used to accelerate the process of food processing and improve the quality of food products. The enzyme preparations allowed in my country are: papaya protease-extract from the glue lactats from immature papaya; and proteases made by rice molds and Bacillus of Bacillus; alpha-amylase-mostly from Merobacteria; glycated type; Amylorase -the bacteria used in my country to produce this enzyme preparation include black mold, root enzymes, erythrase, and internal sporozyrase; pectinase produced by black mold, rice mold, and yellow mold.
This
is a substance that supplements, enhances, and improves the original taste or taste in food. Some are called umami or taste agents. The flavor additives currently allowed to use in my country are sodium glutamate,-sodium birdotide, and 5’-sodium myocides 5’-sodium glycin, sodium alter, and L-alanine. Sodium glutamate is a sodium L-glutamate containing a molecular crystalline water. It is easy to dissolve in water and loses crystal water at 150 ° C. At 210 ° C, pyromerization occurs, generates scorched glutamate, and decomposes at about 270 ° C. Stable on light, heat up under alkaline conditions, and reduce the taste. When heating under the acid conditions below 5, pyrodorramium can be easily heated, turning into scam glutamic acid, which is reduced. Heating rarely changes in neutral. Cologne is low toxic substances. There is no toxic problem under general dosage conditions, and the flavoring agent of the nuclear glycry acid series exists in various foods. No special regulations are required. In recent years, many meat extracts, yeast extraction, hydrolyzed animal protein and hydrolyzed plant protein have been developed.
The preservatives
It refers to inhibiting the reproduction of microorganisms in food, preventing food corruption and deterioration, and extending the material of the food preservation period. Preservatives are generally divided into acidic preservatives, ester -type preservatives and biochemical preservatives. First, acidic preservatives: Commonly used are benzoic acid, sorric acid and propionic acid (and its salt). The antibacterial effect of this type of preservatives mainly depends on their unbuttoned acid molecules. Its effectiveness depends on the pH. The greater the acidity, the better the effect, and it is almost invalid in the alkaline environment. 1. Benzoic acid and sodium salt: benzoic acid, also known as Anxiang acid. Because it has low solubility in water, it uses its sodium salt. low cost. After the benzoic acid enters the body, most of them are excreted from the urine with glycine to synthesize the synthetic partarine in 9 to 15 hours. However, because sodium benzoate has a certain toxicity, it has been gradually replaced by sodium sodium. 2. Pearic acid and its salt: Also known as flower acid. Due to the limited solubility in water, its potassium salt is often used. Symbic acid is an unsaturated fatty acid that can participate in the normal metabolic process of the body and is assimilated to produce carbon dioxide and water. Therefore, pear acid can be regarded as food components. According to the current information, it can be considered harmless to the human body. 3. Propionic acid and its salt: bacteriostatic effects are weak, and the amount of usage is high. Commonly used in bread cakes, the price is also low. Propionic acid and its salt, which are low toxic, can be considered as the normal ingredient of food, and it is also a normal intermediate product for metabolism in the human body. 4. Dehydrogenation and sodium salt: It is a broad -spectrum preservative, especially the bacteriostatic ability of mold and yeast, which is 2 to 10 times that of sodium benzoate. This product can be quickly absorbed by the human body and is distributed in blood and many tissues. However, it has the effect of inhibiting a variety of oxidase in the body, and its safety is suspected. Therefore, it has been gradually replaced by sorbic acid, and its ADI value has not been specified. Entry -type preservatives: include the hydroxyl benzoate (including A, B, C, Copy, Ding Ding, Geng, Geng, etc.). higher cost. It has a wide range of antibacterial effects on mold, yeast and bacteria. It has a strong effect on mold and yeast, but has poor effects on bacteria, especially Gram -negatives and lactic acid bacteria. The mechanism of action is to inhibit the activity of microbial cell respiratory enzymes and electron transmission enzymes, as well as the cell membrane structure that destroys microorganisms. The ability of bacteriostatoscope is increased with the growth of the alkyl chain; the dissolving degree decreases with the length of the carbon chain of the ester, but the toxicity is the opposite. However, the combination of hydroxybenzoate and propylene essence can increase its solubility and have an efficiency effect. It can be quickly absorbed and completely absorbed in the gastrointestinal tract, and it is hydrolyzed into a pair of hydroxybenzoic acid and discharged from the urine without accumulation in the body. my country is currently limited to the application of propylene and ethyl. Third, biological preservatives are mainly lactic acid chain. Milkyic acid splitterin is the metabolic product of lactic acid link bacteria, which can be obtained with lactic acid splin bacteria. The advantage of lactic acid rhinoma is that it can be degraded by protein hydrolytic enzymes in the digestive tract of the human body. Because the candy containing food additives
does not be absorbed into the body in the original form. It is a relatively safe preservatives. Essence It will not change the normal intestinal flora to antibiotics, and cause drug resistance that is commonly used in other antibiotics, let alone cross resistance with other antibiotics. Other preservatives, including sodium dilate, are both preservatives and a chelating agent. It has the effect of preventing mold and soy products from breeding. Zhong Dingamine, this product should not be added in processed foods, only anticorrosive during the storage period of fruits and vegetables. The commercially available preparations such as Kim Ling and Fruit Ling are all preparations based on Zhongxingamine as an active ingredient. The increase in carbon dioxide, the increase in carbon dioxide pressure, affects the use of oxygen -required microorganisms, can terminate various microorganisms of the breath. For example, there is a large amount of carbon dioxide in high foods that can change the pH of the food surface, which makes microorganisms lose the necessary conditions for survival. But carbon dioxide can only inhibit microbial growth without killing microorganisms.
The sweetness agent
is a food additive that gives food sweetness. According to the source, it can be divided into: (1) natural sweetener, and it is divided into sugar alcohol and non -sugar. Among them, ① Sugol alcohols are: pielisol, pearl, mannitol, lactoseol, maltol, isopacastol, red sugar alcohol; Luo Han fruit, Soma sweet. (2) Artificial synthetic sweeteners are sulfa: Sulfa, sodium cypacolin sulfonate, and potassium acetylsulfonate. Both peptides include: Tianmenhophenylbenzylbenzylene (As also asaba sweet), 1-A-Winter ammonian-N- (2,2,4,4-tetramtral-3-sulfide Sanya Ben) -d-alanine (also known as Alean). The derivatives of sucrose are: trichlorotose, isopacylonol (also known as Para glutagine), and new sugar (fructose hypoganose).
It
, in addition, nutritional value can be divided into nutritional and non -nutritional sweeteners, such as sucrose, glucose, fructose, etc. are also natural sweeteners. Because these sugars are given food, they are still important nutrients, and the human body is served as thermal energy. It is usually regarded as food raw materials. Generally, it is not controlled by food additives. 1. Sugar Essence: The scientific name is neighbor-sulfenyl benzenyl, which is a kind of artificial synthetic sweetener widely used in countries around the world. The price is low and sweet. Its sweetness is equivalent to 300 ~ 500 times that of sucrose. The solubility is low. Therefore, the use of sodium salt (sodium sodium) in China's additives is stipulated in my country's additive standards. It is generally believed that the sugar sperm is not decomposed in the body and is not used. Most of them discharge from urine without damage to renal function. Do not change the activity of the internal enzyme system. The world has been widely used in the world for decades, and has not found a toxic effect on the human body. 2. Huanbinamine sodium sodium sulfate (sweetin): In 1958, it was listed in the United States as "generally considered safety substances" and was widely used, but in the 1970s, this product had a carcinogenic effect on animals. FAO/WHO in 1982 The report proves no carcinogenicity. The long -term experiment of the US FDA announced in 1984 that it was not carcinogenic. However, the National Science Research Commission and the National Academy of Sciences still believe that it will promote cancer and may cause carcinogenic effects. Therefore, the United States has still belongs to substances for food. 3. Tianden's methamphetamine (Asba Sweet). Its sweet sucrose is 100 to 200 times, and the taste is close to sucrose. It is a di -peptide derivative that breaks down into the corresponding amino acid in the body after consumption. my country's regulations can be used for other foods outside canned food, and their dosage is used in moderation according to production. In addition, many di -peptide derivatives containing metropinine containing Tianmen, such as Ali Sweet, also belong to the candy with ammonia -containing food additives
base acid sweeteners, which are natural raw materials synthesis with high sweetness. 4. Acetylsulfonal acid potassium: This product is stable for light and heat (225 ° C), and the sweetness durates for a long time. Due to the sodium sodium, it is quickly eliminated from the urine after absorption. : 1 Plus, it has a significant effect. 5. Glycol alcohol sweetener: Sugarol sweetener belongs to a type of natural sweetener. Its sweetness is similar to sucrose, and it is mostly a low -thermal energy sweetener. There are many varieties, such as sorbitol, xylitol, mannitol, and maltol, and some exist in natural foods. The prefix comes from natural food. Due to the low blood glucose index of sugar alcohol, it does not produce acids, it is mostly used as a sweetener for diabetes, obese patients, and the effect of preventing dental caries. Most of these substances have a certain water absorption, and have a certain effect on improving dehydration food rejuvenation, controlling crystals, and reducing water activity. However, due to the low absorption rate of sugar alcohols, especially those with xylitol, it has a certain ability to cause diarrhea when eating. 6. Sweet chrysanthemidin: It is a strong sweet ingredient contained in sweet leaf chrysanthemum, and it is a glycoside containing dyshane. The sweetness is about 300 times. However, the taste of sweet chrysein has a poor taste, has a licorice flavor, and has a bitter taste when the concentration is high. Therefore, it is often mixed with sucrose, fructose, glucose, etc., and combined with citric acid and apple acid to weaken bitterness or through fructose base metastases or α -Grucetase to change the structure and correct its shortcomings. Foreign abroad has done a lot of toxic experiments, and has not showed toxic effects. In the country with a long consumption time, such as Paraguay has a history of 100 years of consumption in this product, and Japan has also used for more than 15 years, and no bad side effects have been reported. [1]
The safety standard for editing this paragraph
The safe use of food additives is very important. The ideal food additive is preferably beneficial and harmless substances. Food additives, especially chemical synthetic food additives, are mostly toxic, so the amount of usage must be strictly controlled during use. The toxicity of food additives refers to its ability to damage the body. In addition to the chemical structure and physical and chemical properties of the material itself, toxicity is also related to its effective concentration, action time, contact approach and location, material interaction, and the functional state of the body. Therefore, regardless of the toxicity and dose of food additives, there is a problem of the relationship between dose and effect on the human body, that is, the material only shows the toxic effect only when the material reaches a certain concentration or dose level. In the process of green food production and processing, the products of AA and AA -level products can use food additives as the needs of the product itself or in production. Only natural food additives are allowed to be allowed in AA -level green foods. Synthetic food additives can use artificial chemical synthetic food additives in A-class green food, but the following products must not be used: (1) potassium ferrocyanide (2) 4-己 间 phenol (3) sulfur (4) sulfur (4) ) Aluminum sulfate (5) aluminum sulfate (6) red moss red (7) red moss red aluminum ingot (8) New red (9) new red aluminum ingot (10) titanium dioxide (11) caramel (sulfuric acid Ammonium. For ammonia production) (12) sodium sulfate (potassium) (13) sodium nitrite (potassium) (14) Si Pan 80 (15) Si Pan 40 (16) Si Dan 20 (17) Twen (18) 80 (18) ) Twen temperature 20 (19) Tuwen 40 (20) Peroxidine -dioxide (2) Potassium bromate (22) benzoic acid (23) sodium benzoate (24) ethyl aceticine (25) Zhongxuramine (26) cinnamin aldehyde (27) Pyrazole (28) hydrogen peroxide (or sodium carbonate) (29) acethenol (30) phenyl (31) 2 -benzene phenol sodium salt (32) 4 -phenyl phenol (33 ) Putinaldehyde (34) New Jieer Destroy (35) 2, 4 -dichlorophenoxyl acetic acid (36) Sodium sodium glycerin sodium sodium ethyl sodium.
In the problem of use this paragraph
review
food additives are to improve food quality and color, fragrance, taste, shape, nutritional value, and add food to the needs of the preservation and processing process. Chemical synthesis or natural substances, and the processing products of green food should be used at a higher level to reasonably use additives to develop various varieties of products and continuous innovation to meet the needs of consumers. According to the current green, according to the current green Judging from the problems reflected by food processing companies, there are mainly the following two problems in the use of food additives:
The misunderstanding
people often think that natural food additives are more than artificial chemical food additives
Synthetic safety, actual toxicity of many natural products Due to the current detection methods, the content of the detection is limited, it cannot be made accurate judgment. Moreover, comparison of the results that have been detected, natural food additives are not less toxic than synthetic toxicity. In the "Notice on Further Regulating the Management of Health Food Raw Materials Management" issued by the Ministry of Health, the following natural raw materials are disabled: octagonal lotus, Tuqingmuchun, mountain buns, Sichuan birds, Guangfangji, Masang leaves, Changchun flowers, stone garlic, stone garlic, stone garlic, stone garlic, stone garlic, stone garlic, and stone garlic 59 species of cinnabar, red beans, red fennel, ocean yellow, and toad crisp. Therefore, in the production of green processing foods, production plants must master a reasonable amount when using natural food additives. The use effect of natural food additives is not as good as artificial chemical synthetic additives in many aspects, and use technology also requires high levels. Therefore, the application process of the application of natural food additives should be carefully studied and grasped. Essence Although the added value of green foods is high, it still needs to control the cost of product, because the price of natural additives is generally high, which requires the manufacturers of green food to improve their research and development capabilities. The use of additives and update products, the complexity of food additives can make the effect of increased efficiency between various additives. It is called "synergy effect" in the food industry. It can produce the result of "multiplication", which can significantly reduce the amount of food additives in food and reduce costs. Recently, my country's management regulations on recreational food additives may have significant adjustments. The innovation of technology improves the use of green food additives. Food additives are one of the most active research and development in the food industry, one of the fastest development and improvement. Many food additives improve quickly in terms of purity and use effects. There are new progress. Therefore, the processing enterprises of green food should always pay attention to the new trends of the development of the food additive industry, and continuously improve the level of food additives in product processing.
How to correctly treat food additives
(1) Food additives. Reasonable use of food additives can prevent food corruption, maintain or enhance the nutrition of food, improve or enrich the color, aroma, taste, etc. (2) The necessity of using food additives. In fact, no preservatives have greater danger, because spoiled foods often cause food poisoning diseases. In addition, in addition to preventing foods from deteriorating, preservatives can also kill poison -producing microorganisms such as gymcin, which is undoubtedly beneficial to human health. (3) The safe dosage of food additives. The amount of food additives that have no toxic effects or adverse effects on health is represented by the quality (MG) per kilogram of daily intake, that is, mg/kg. (4) Do not use toxic additives. "Hanging white block" is a sodium (sub -) sodium sulfate, also known as hanging white powder, and the chemical formula is NAHSO2˙2O˙2H2O. In the reaction of zinc powder and sulfur dioxide, low sub -sulfuric acid is generated. After the effect of formaldehyde, the vacuum evaporator is concentrated and condensed into blocks. The "hanging white block" is white or crystalline powder, dissolved in water. It is relatively stable at room temperature. At high temperature, you can decompose sulfuric acid, which has strong reduction, so it has a bleaching effect. It starts to decompose into harmful substances above 80 ° C. The chemical equation reaction is: 6NAHSO2˙2O˙2O 3H2O = 4NAHSO3 2HCOONA HCOOH 2H2O 3CH3OH 110 ° C, and the reaction equation is: nahso2˙ch2o = nahso2o2O2 Ch2O Nahso2 H2O = Nahso3 2 "H" it can cause people to heat headache, fatigue, loss of appetite, etc. The one -time consumption dose will be in danger of life when it reaches 10g. "Grang Blocks" are mainly used in the printing and dyeing industry as closer dyes and reducing agents. Its bleach and anticorrosive effect is more obvious.
The development of the Chinese food additive industry in this paragraph
Overview
. How to buy food additives, you can search on Baidu

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