Notizie del settore

Quali additivi non dovrebbero essere aggiunti negli alimenti

2020-04-14

Nella produzione e nella trasformazione di alimenti verdi, i prodotti di livello A e AA possono utilizzare additivi alimentari a seconda del prodotto stesso o delle esigenze di produzione. Solo naturaleadditivi del cibo are allowed in AA-level green food, and artificial chemistry is not allowed Synthetic additivi del cibo can be artificially synthesized in Class A green food, but the following products should not be used: (1) potassium ferrocyanide (2) 4-hexyl resorcinol (3) sulfur (4 ) Potassium aluminum sulfate (5) Ammonium aluminum sulfate (6) Erythrosine red (7) Erythrosine red aluminum color ingot (8) New red (9) New red aluminum color ingot (10) Titanium dioxide (11) Caramel color (sulfite) Ammonium method. Ammonia production) (12) Sodium sulfate (potassium) (13) Sodium nitrite (potassium) (14) Span 80 (15) Span 40 (16) Span 20 (17) Tween 80 (18 ) Tween 20 (19) Tween 40 (20) benzoyl peroxide (2) potassium bromate (22) benzoic acid (23) sodium benzoate (24) ethoxyquin (25) sec-butylamine (26) cinnamaldehyde (27) Thiabendazole (28) Hydrogen peroxide (or sodium percarbonate) (29) ethylnaphthol (30) diphenyl ether (31) 2-phenylphenol sodium salt (32) 4-phenylphenol (33 ) Glutaraldehyde (34) Sincillar (35) 2,4-Dichlorophenoxyacetic acid (36) Sodium saccharin (37) Cycloethyl Sodium sulfamate.

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