Characteristics of food bleach

Introduction: the commonly used bleaching agents in general food are mainly sulfur dioxide and its derivatives sulfite The following is an introduction to the characteristics of food bleaching agents Bleach is a kind of food additive, which is widely used The following is an introduction to the characteristics of food bleach Let us know more about bleach Bleaching agent refers to a kind of additive which can destroy or inhibit the formation factors of food color, make its color fade or avoid food browning If the production of preserved, starch syrup and other products of bleaching treatment Bleaching agent can not only improve the color of food, but also has many functions, such as anti-bacterial, anti-oxidation and so on There are many kinds of bleach, but in view of the safety of food and its own particularity, there are not many kinds of bleach that are really suitable for food According to its action mechanism, it can be divided into reductive bleaching agent and oxidized bleaching agent In addition to improving the color of food, some bleaching agents can also passivate enzyme activity and inhibit microbial reproduction, so as to control enzymatic browning and bacteriostasis 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