Food additives refer to small amounts of synthetic or natural chemicals that people consciously add to food to improve the quality and sensory properties of the food. properties, prevent food spoilage and improve food processing efficiency. It adapts to the requirements of mechanization, continuity and automation of food processing. As people’s living standards continue to improve, the pace of life accelerates, and the food consumption structure changes. The rapid development of my country’s food industry requires convenience, diversification, nutrition, flavor and high-end food. Therefore, the food industry must modernize. In order to meet people’s needs for changes in food consumption structure and consumption quality, and to achieve this goal, the development of food additives plays an important role.
Definition and general requirements of food additives
Definition
Due to different eating habits in different countries, the scope and types of food additives used are different, and the provisions of the national food regulations should be followed. As early as the 1950s, our country formulated the “Food Hygiene Management Regulations” and the “Food Hygiene Law of the People’s Republic of China (Trial)” was implemented on July 1, 1983. It defines food additives as: “To improve food Quality, color, aroma and taste, as well as chemically synthesized and natural substances added to food for the needs of preservation and processing technology”.
General requirements for food additives
(1) Must undergo strict toxicological identification to ensure that it is non-toxic to the human body within the specified dosage range;
(2) There should be strict quality standards, and harmful substances must not exceed the allowable limit;
(3) After entering the human body, it can participate in the body’s normal material metabolism. It may be excreted from the body through the normal detoxification process, or it may be excreted without being absorbed;
(4) It should have a small dosage and obvious effect, and can truly improve the product quality and intrinsic quality of the food;
(5) Safe and convenient to use.
