Food Additives/Food Parameter Testing

The "Standards for the Use of Food Additives" and the announcement of the Ministry of Health allow the use of food additives, which are divided into 23 categories, with a total of more than 2400 types. There are 364 types of national or industry quality standards established. There are mainly 23 types of additives, including acidity regulators, anti caking agents, defoamers, antioxidants, bleaching agents, bulking agents, basic agents in gum based candies, colorants, color protectors, emulsifiers, enzyme preparations, flavor enhancers, flour treatment agents, coating agents, water retention agents, nutritional enhancers, preservatives, stabilizers and coagulants, sweeteners, thickeners, food flavorings, food industry processing aids, and others

Preservatives - commonly used include sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid, etc. Used in food processing such as jam and preserves

Antioxidants - Similar to preservatives, they can extend the shelf life of food. Commonly used are dimensional C, heterodimensional C, etc

Colorants - Commonly used synthetic pigments include carmine, amaranth, lemon yellow, indigo, etc. It can change the appearance of food and enhance its appetite

Thickeners and stabilizers - can improve or stabilize the physical properties of cold drink foods, making their appearance smooth and delicate. They keep frozen foods such as ice cream in a soft and loose tissue structure for a long time

Swelling agent - Adding a swelling agent to some candies and chocolates can promote the production of carbon dioxide in the sugar body, thereby playing a role in swelling. Commonly used loosening agents include sodium bicarbonate, ammonium bicarbonate, composite loosening agents, etc

Sweeteners - Commonly used artificially synthesized sweeteners include saccharin sodium, sodium cyclamate, etc. The purpose is to increase the sweetness

Sour agents - Some beverages, candies, and other products often use sour agents to regulate and improve their aroma effect. Commonly used include citric acid, tartaric acid, malic acid, lactic acid, etc

Brightening agent - Benzoyl peroxide is the main component of flour whitening agent. The maximum dosage allowed for adding Chinese food to flour is 0.06g/kg. Excessive whitening agents can damage the nutrition of flour, and the hydrolyzed benzoic acid can cause damage to the liver. Benzoyl peroxide has been banned as a food additive in developed countries such as the European Union. In May 2011, China also banned benzoyl peroxide as a whitening agent

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