Harm of acidity regulator

Introduction: many foods in our country contain acidity regulator, commonly used is citric acid What is the harm of acidity regulator? What is the function of acidity regulator? Let's learn about it together with the small edition of Baibai safety net Acidity regulator, also called acidizing agent and acidizing agent, is an additive to give food acidity It can produce hydrogen ions, improve food flavor and standardize products In addition, the acidity regulator is often used as a part of bulking agent, color protecting agent, antioxidant and preservative in food processing, as well as an important part of buffer, gelling agent and fermentation assistant Acidity regulator or pH regulator is a general term of acid, alkali and salt substances used to maintain or adjust the pH of food system or have buffering effect Among them, the most commonly used is the acid flavor agent used to adjust the taste, in addition, some strong acidic and alkaline substances (such as hydrochloric acid and sodium hydroxide) are included, which are only used for some processing or some process requirements The allowed Acidity Regulators in China are: citric acid, lactic acid, tartaric acid, malic acid, metatartaric acid, phosphoric acid, acetic acid (acetic acid), hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium carbonate (including anhydrous sodium carbonate), sodium citrate, potassium citrate, trisodium bicarbonate (trisodium bicarbonate), monosodium citrate, potassium bicarbonate, calcium phosphate, trisodium phosphate There are 26 kinds of potassium, calcium lactate, calcium hydroxide, potassium hydroxide, sodium bicarbonate, δ lactone gluconate and l (+) tartaric acid Among them, citric acid is a kind of acidizing agent widely used Hydrochloric acid and sodium hydroxide are strong acid and strong alkaline substances, which are corrosive to human body They can only be used as processing aids, and should be neutralized before food processing Harm of acidity regulator What is it? Although acidity regulator is an indispensable substance in food processing, natural acidity regulator is generally harmless to human body, but excessive consumption will also change the flavor of food, and although scientists haven't found any harm for the time being, it's better to use it without adding it, after all, it's also a food additive, It may contain chemical components, so we should be cautious What is the function of acidity regulator? In addition to being used as seasoning agent, it can also be used as antioxidant of edible oil At the same time, improve the sensory properties of food, enhance appetite and promote the digestion and absorption of calcium and phosphorus in the body It has the functions of preventing oxidation or browning reaction, stabilizing color, reducing turbidity and enhancing gelling properties Acid has a certain anti microbial effect, the use of certain acidifier and other storage methods such as refrigeration, heating, etc can effectively extend the shelf life of food Through the introduction of acidity regulator in the above small edition of Baibai safety net, I believe you have a certain understanding and understanding of it The role of acidity regulator in our production and life is very big We need to understand it correctly, and through the small knowledge of food additives We can be familiar with the problem of acidity regulator better We can use the food safety detector to check whether the food is safe or not if we can eat it Editor in charge: he xianrob