How to use food additives properly
Potassium sorbate is colorless to white scaly crystalline or crystalline powder, odorless or slightly odorous, unstable in the air, can be oxidized and colored, has a very weak toxicity to humans, but it is an unsaturated Fatty acids (salts), can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, no residue in the body.
Coloring agent (pigment): its role is to show the color of the food or dyed the color we want, the appearance is the most attractive factor, the temptation of the food appearance is easy to make consumers have seen Part of the coloring agent will have some toxicity, when the intake is too large, more than the liver load, will accumulate in the body, the kidneys, liver have some damage.
Most of the varieties of instant noodles are fried, and the oil is oxidized to oxidized lipids, so antioxidants are usually added in instant noodles. Food antioxidants are substances that are easy to react with oxygen and prevent or slow down The oxygen in the air and the role of food, so that the food does not occur deterioration of taste and other quality deterioration of these substances are generally used as an additive into the food first with the oxygen in the air, so as to prevent the oxidation of food in the lipid . Commonly used vitamin C, different dimension C, sodium benzoate, etc .. Sodium benzoate is a very common food preservatives, to prevent deterioration of acid, to extend the shelf life of the effect of excessive use of human liver can cause harm, and even carcinogenic. Sodium formate and some substances will react to produce benzene (benzene is carcinogenic), especially in the presence of vitamin C, so in foods rich in vitamin C, should avoid the use of sodium benzoate.
