According to statistics, there are currently more than 2,000 kinds of food additives in my country. According to different functions, my country's "Standard for the Use of Food Additives" divides them into 23 categories, including common spices, preservatives, leavening agents, colorants, and antioxidants. , moisture retention agent, etc. my country implements a licensing system for the production and use of food additives. Only those that are really necessary, safe and reliable and approved by the Chinese government are legal food additives.
According to Wang Bei, professor and deputy dean of the School of Food and Health, Beijing Technology and Business University, food additives are not the products of the modern food industry, and the history of human use of food additives is as long as the history of human civilization. Brine tofu is a food processing method invented in the Western Han Dynasty in my country. It has a history of more than 2,000 years. Brine is a food additive."Without food additives, the dazzling variety of foods in stores would cease to exist. Food additives are one of the symbols of a country's level of scientific, technological and economic and social development. The larger the amount. It can be said that without food additives, there is no modern food." Wang Bei said.
In addition, many people have such a misunderstanding: there are so many additives that it is difficult for ordinary consumers to identify them, so it is better to simply choose food without additives. In fact, this kind of thinking is very one-sided, because "zero addition" is not necessarily good.
Cao Yanping, executive director of the Food Additives Branch of the China Society for Food Science and Technology, said that taking the use of preservatives as an example, it can inhibit the proliferation of microorganisms in food or kill microorganisms, thereby preventing or delaying food spoilage. By inhibiting the reproduction of microorganisms, the food is easily spoiled. Therefore, whether or not to add food additives is not the gold standard for judging whether food is safe or not. In a sense, "pure natural" and "zero-added" foods are not necessarily healthier.