Bleaching mechanism of food bleach

Introduction: in flour and toothpaste, there are food bleaching agents What is the bleaching mechanism of food bleaching agents? Common food bleaching agents are sulfur and hydrogen peroxide The following is an introduction to the bleaching mechanism of food bleaching agents (1) Sulfur sulfur, also known as sulfur, colloidal sulfur and sulfur block, is light yellow brittle crystal or powder with special odor Sulfur, as a flammable solid, burns directly to produce SO2, which plays the role of bleaching, preservation and antisepsis It is the white and bright color of the articles According to the hygienic standard for the use of food additives (gb2760-2007), sulfur is only allowed to be used in the fumigation of dried fruits, preserved fruits, dried vegetables, surface treated fresh edible fungi and algae, vermicelli, vermicelli and sugar The maximum consumption is 0.1-0.4g/kg according to different foods (calculated by SO2 residue), and sulfur fumigation of pasta products is not allowed (2) The aqueous solution of hydrogen peroxide and hydrogen peroxide (H2O2), commonly known as hydrogen peroxide, is a colorless and transparent liquid, odorless or slightly irritating It is a strong oxidant with functions of disinfection, sterilization and bleaching According to the hygienic standard for the use of food additives (gb2760-2007), food grade hydrogen peroxide as a processing aid for food industry cannot be directly used in food, and there shall be no hydrogen peroxide residue in food products and health food Many foods use bleach, so is it safe to bleach? In fact, if it is used according to the national regulations, it will not be dangerous Now the state has a food safety detector, which can quantitatively detect 50 parameters in the food on the spot So that we can eat more safe food, more food safety knowledge in the hundred safety net Editor in charge: he xianrob