First, the benefits of food additives:
(1) The role of food additives
Reasonable use of food additives can prevent food from spoiling, maintain or enhance the nutrition of foods, and improve or enrich the color, aroma, taste and so on.
(2) The necessity of using food additives
In fact, without the use of preservatives is more dangerous because deteriorating foods often cause food poisoning. Besides, in addition to preventing food spoilage, preservatives can also kill toxin-producing microorganisms such as kanamycin, which is undoubtedly beneficial to human health.
(3) Safe use of food additives
The amount of food additive that does not have any toxic or adverse effects on health in terms of per kilogram of daily intake (mg), refer to GB 2760-2011 National Food Safety Standard for Food Additives.
Second, the drawbacks of food additives:
The toxicity of food additives refers to their ability to cause damage to the body. In addition to the chemical structure, physical and chemical properties of the substance itself, toxicity is also related to its effective concentration, time of action, contact route and location, the interaction of substances and functional state of the body.
Therefore, regardless of the toxicity of the food additive and the dose size, there is a problem of dose-effect relationship to the human body,
that is, the substance exhibits a toxic effect only when it reaches a certain concentration or dose level.
Food additive production and users must strictly understand and correctly understand the use of food additives, understand the characteristics of food additives that are allowed to use, and combine the technological needs of their own products,
and never use food additives that are not technically necessary.
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