For the blind pursuit of profit, some food manufacturers use food additives in a high dose which impact on people's living quality. This bad social phenomenon results in people's misunderstanding for food additives that the public has been afraid of it. In fact, food additives are not equal to illegal additives. The excess of food additives by some illegal manufacturers will harm the human body, and third party verification is necessary here in order to create a comfortable and health living environment for people. People should also strengthen self-protection awareness, learn more about food safety, not buy the food products with too brilliant color, heavy flavor and unusual taste.
There are 23 kinds of food additives and more than two thousand varieties inspected from global inspection services, including acidity regulator, anti-caking agents, antioxidants, leavening agents, colorants, enzymes, flavor enhancers, nutrition enhancer, preservatives, sweeteners, thickeners, spices, etc. Codex Committee on Food Hygiene defines the food additive as a kind of non-nutritive substances which can only add a little in food products to improve food appearance, flavor, organizational structures and storage properties.
Actually, food additives, known as the soul of the modern food industry, contribute greatly to the development. For example, the preservative can prevent food spoilage caused by microorganisms, and extend the shelf life of food; it also has the function of preventing food poisoning caused by microbial contamination. What more, during the food processing, appropriate addition of food enrichment which belongs to the natural nutrition, can greatly improve the nutritional value of food, and it is conductive to prevent nutritional deficiencies and promote nutritional balance.
The safe use of food additives is very important. Its toxicity is the ability to cause damage to the body, and besides the relationship with its chemical and physical properties, toxicity is also related with effective concentration, route of exposure and other conditions. Thus, only when the dose of food additives is up to a certain level, the toxic effects will set in action.
There are 23 kinds of food additives and more than two thousand varieties inspected from global inspection services, including acidity regulator, anti-caking agents, antioxidants, leavening agents, colorants, enzymes, flavor enhancers, nutrition enhancer, preservatives, sweeteners, thickeners, spices, etc. Codex Committee on Food Hygiene defines the food additive as a kind of non-nutritive substances which can only add a little in food products to improve food appearance, flavor, organizational structures and storage properties.
Actually, food additives, known as the soul of the modern food industry, contribute greatly to the development. For example, the preservative can prevent food spoilage caused by microorganisms, and extend the shelf life of food; it also has the function of preventing food poisoning caused by microbial contamination. What more, during the food processing, appropriate addition of food enrichment which belongs to the natural nutrition, can greatly improve the nutritional value of food, and it is conductive to prevent nutritional deficiencies and promote nutritional balance.
The safe use of food additives is very important. Its toxicity is the ability to cause damage to the body, and besides the relationship with its chemical and physical properties, toxicity is also related with effective concentration, route of exposure and other conditions. Thus, only when the dose of food additives is up to a certain level, the toxic effects will set in action.
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