Market bread long-standing still soft said because of the addition of emulsifying agent experts said legal

Bread for a long time is still very soft
,
is the result of the addition of excessive emulsion
,
may be bad for liver function of people
?
news of an emulsifying agent made the soft bread
"
lying shot"
"
." To this end, food safety experts said
,
bread in the production process
,
is generally to add emulsifying agent
,
China's food additives use standard is also allowed to add bread
,
safety is also reliable
,
do not have to fear emulsizer."Visit" emulsifying agent for
cake
"long-lasting
"previously reported
,
bread bought in the bakery even if put the next day
,
taste is still very soft
,

city
"
is a food additive called
S5000
bread improver
,
its main function is to prevent starch aging
,
this additive contains emulsifying agent
,
is a legal food additive
,
but the use of only allowed in the amount of flour
0.5% to 2%
. Some experts said

The average person who eats emulsizers can easily break down metabolism
,
but if the liver is not functioning well, especially the elderly
,
eating increases the risk of cardiovascular disease.yesterday
,
reporters for this purpose visited the good Lili, bread heart and other pastry room
,
and the supermarket selling bread area
,
did see in the bread products have emulsifying agent figure.the "Bread Heart
"
on the ground floor
Park
Shopping
,

,
listed food additives on the outsourced assembly table of a radish toast bread are
:
diacetylate single double glycerides, vitamins
C
,
α-
starchase, wood polyglycerase, sodium statrate. Reporters inquired to
,
of which diacetyl tarate single double glycerides, sodium stryyl lactate is emulsifying agent
,
is allowed to be added to the pasta products.
,
A maple-flavored natural yeast bread
,
packaging with the striking
"
sustainable preservation
" ,
ingredients table also shows the addition of emulsifying agent diacetylate single double glycelin.in addition to bread
,
consumers often buy some branded food
,
such as
"hope
"
Causeway burning, French buns,

buff bar
"
tizi cake
,
also labeled with emulsifying agent monoglyceride stearic acid
,
a japanese-made
"
Kamia
"
red bean chicken cake
,
added emulsifying agent is modified soybean phospholipid.emulsions in bread do not harm the human body,experts
.
The emulsizer on the market is safe
,
some emulsions themselves come from food Zhu Yi, an associate professor at the School of Food Science and Nutritional Engineering at The Agricultural University of China, told reporters

"
bread in the production process
,
is generally to add emulsions
"
,
because emulsifying agents have many effects
,
can connect water and oil
,
reduce surface surface and oil surface surface
,
to form a stable
"
water-packed oil
"
or
"
oil-packed water
"
,
The bread that comes out of this way doesn't collapse
,
soft
,
is shiny.without emulsifying agent
,
bread will harden and age
for two days,
plus emulsizer is equivalent to giving bread
"
anti-aging agent
"
and
"
freshener
"
,
bread core is not easy to age.Zhu Yi said

In addition to bread
,
cakes, baked other food will also have emulsifying agent
,
play a role in puffing. Currently on the market emulsifying agent
,
overall safety is very good
,
so most do not specify the daily allowed intake of
,
some emulsions themselves come from food.consumers worry about
,
what if the merchant adds emulsifying agents
?
Zhu Yi said

,
emulsion added but will affect the flavor and taste of bread
,
also increased the cost of merchants
,
for merchants do not need to add more. Therefore, the emulsion in bread into the human body
,
will not cause health damage to the human body
,
consumers do not have to talk about
"

"
color change.