Commonly used food additives

　　There are 35 types of food additives in China's commodity classification, including flavor enhancers, defoaming agents, leavening agents, colorants, preservatives, etc. There are more than 10,000 types of food additives. Among them, the "Food Additives Use Standards" and the Ministry of Health's announcement allow the use of food additives into 23 categories, with a total of more than 2,400 kinds, and 364 kinds of national or industrial quality standards have been formulated. Mainly include acidity regulators, anti-caking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, basic substances in gum-based candy, colorants, color retention agents, emulsifiers, enzymes, flavor enhancers, flour 23 categories of treatment agents, coating agents, moisture retention agents, nutritional fortifiers, preservatives, stabilizers and coagulants, sweeteners, thickeners, food flavors, processing aids for food industry, and others.

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

　　Antioxidants - Similar to preservatives, they extend the shelf life of foods. Commonly used are vitamin C, different-dimensional C and so on.

　　Colorants - Commonly used synthetic pigments are carmine, amaranth, tartrazine, indigo, etc. It changes the appearance of food and makes it more appetite.

　　Thickeners and stabilizers - can improve or stabilize the physical properties of cold food products, making the food appearance smooth and delicate. They keep frozen foods such as ice cream soft and loose for long periods of time.

　　Raising agent - some candies and chocolates are added with a raising agent, which can cause the sugar body to produce carbon dioxide, thus playing a role in raising. Commonly used leavening agents include sodium bicarbonate, ammonium bicarbonate, compound leavening agents, etc.

　　Sweeteners - commonly used synthetic sweeteners are sodium saccharin, sodium cyclamate, etc. The purpose is to increase the sweetness.

　　Acidulants - Some beverages, candies, etc. often use acidulants to adjust and improve the flavor effect. Commonly used citric acid, tartaric acid, malic acid, lactic acid and so on.

　　Brighteners - Benzoyl peroxide is the main ingredient in flour whiteners. The maximum amount allowed to be added to flour in Chinese food is 0.06g/kg. Excessive whitening agent will destroy the nutrition of flour, and the benzoic acid produced after hydrolysis will cause damage to the liver. Benzoyl peroxide has been banned as a food additive in developed countries such as the European Union. my country also banned benzoyl peroxide as a whitening agent in May 2011.

　　Spices - fragrances can be synthetic or natural, and there are many flavors. The various flavors of chocolate that consumers often eat, various spices are widely used in the production process, so that it has various unique flavors.