The harm of food additive potassium sorbate (preservative) in frozen meat has nothing to do with pears. Potassium sorbate can effectively inhibit the activities of mold, yeast and aerobic bacteria, and also prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus and Salmonella. Recommendation: Potassium sorbate has strong antibacterial activity and low toxicity. It can participate in normal metabolism in the body and convert it into carbon dioxide and water, but it is expensive. Many countries have begun to gradually replace sodium benzoate with it. Sodium nitrite (color fixative) can not only make meat products rosy, but also inhibit bacteria, keep fresh and prevent corrosion. At present, there is no other ideal additive to replace it. Side effects: excessive intake can paralyze the vascular movement center, respiratory center and surrounding blood vessels, and more suspiciously cause cancer. Standard: Sodium nitrite can be produced as food additive according to GBl907 and added according to GB2760. The maximum dosage in meat is 0. 1.5g/kg, and the residue of sodium nitrite in meat should not exceed 0.05g/kg. Meat products shall not exceed 0.03g/kg. The safe intake standard of sodium nitrite issued by the Scientific Committee of World Food Hygiene 1992 is 0-0. 1 mg/kg body weight. If used and eaten according to this standard, it will not cause harm to the human body. Sodium D- isoascorbate (antioxidant) was rated as "green food additive" by China Food Additives Association, which can keep the color and natural flavor of food and prolong the shelf life. Mainly used in meat products, fruits, vegetables, canned food, jam, beer, soda, fruit tea, fruit juice, wine and so on. It can prevent the formation of carcinogen nitrosamines in pickled products. Side effects: basically harmless, but excessive intake will lead to a series of intestinal and skin diseases. Monascus red (colorant) is a natural red pigment and the product of microbial fermentation. At present, it has not been found to be harmful to human body. It can be used to improve milk, frozen drinks, jam, fermented bean curd, candy, instant rice flour products, biscuits, cured meat products, vinegar, soy sauce, drinks, jelly and puffed food, but it is not allowed to be used for raw meat or prepared meat products. Quick-frozen pastry food (dumplings, etc.). ), saccharin sodium, sodium cyclamate, food additive sorbic acid, saccharin sodium benzoate (sweetener) are all synthetic sweeteners, also called saccharin sodium, which is the salt of saccharin sodium. It is generally believed that saccharin sodium is not decomposed and utilized in the body, and most of it is excreted from urine, which does not damage renal function. Side effects: The possibility of cancer has not been completely ruled out. Standard: The maximum dosage of saccharin sodium is 0. 1.5g/kg, which should not be used in infant food. In the United States, all foods with saccharin sodium as sweetener are required to indicate the warning that saccharin sodium can cause animal tumors. Sodium cyclamate (sweetener) Sodium cyclamate is the most widely used sweetener in China at present. Its component is sodium cyclamate, which is a new synthetic sweetener designated by the health authorities in Britain, France, Germany, Chinese mainland and Taiwan Province Province. Mixed with cold drinks, flavored water and fruit juice soda are the most suitable. Canned food, pickles, biscuits and preserved fruits are all used. Side effects: It affects the liver and nervous system, especially the elderly, pregnant women and children with weak metabolic detoxification ability. At present, the situation that the edible sodium cyclamate exceeds the standard often occurs in China, and the export outlets are returned because of the sodium cyclamate exceeding the standard. Standards: Most international markets require the detection of microbial indicators of sodium cyclamate products, but China's national standards do not require this. The US Food and Drug Administration (FDA) completely banned the use of sodium cyclamate more than 30 years ago, and Japan also banned the use of sodium cyclamate in food. Benzoic acid (preservative) Benzoic acid and sodium benzoate are often used in carbonated drinks, low-salt pickles, sauces, preserves, wine, fruit wine, soft sweets, soy sauce, vinegar, jam and other foods. Standard: According to FDA regulations, benzoic acid is listed as a safe food additive, but its toxicity is higher than sorbic acid. The maximum dosage of anti-caking agent and stabilizer nucleotide (nutrition enhancer) is 0.58g/kg. Enhance the umami flavor. Tricalcium phosphate (anti-caking agent) has many functions such as anticoagulation and moisturizing, and the maximum dosage is 10g/kg. Milk powder antioxidants, potassium hydroxide, citric acid, sodium bicarbonate, phospholipids and ascorbyl palmitate phospholipids (emulsifiers) can prevent aging and lower cholesterol. , and has emulsifying and wetting properties. Standard: Soybean phospholipid products are listed as safe and multi-purpose natural food additives by various countries. Ascorbate palmitate (antioxidant) Vitamin antioxidant L- ascorbic acid and its salts are commonly used water-soluble antioxidants. Standard: approved by FAO and WHO, the daily intake is 1.25g/kg body weight. Approved in the United States and the European Union. In China, L- ascorbyl palmitate is also the only antioxidant allowed to be added to baby food. Coffee silica (silicon) (anti-caking agent) can solve the caking of products due to moisture absorption and pressure, and has adsorption effect, so it is an excellent flow promoter. Used for egg powder, milk powder, cocoa powder, sugar powder, plant powder, instant coffee and soup powder. The maximum dosage of xanthan gum (thickener) is 10g/kg. Chicken essence, monosodium glutamate, edible essence, disodium glutamate (flavor enhancer) You may have the experience that adding some salt to chicken soup will make it more delicious. This is because chicken is rich in glutamic acid, an amino acid. You put some sodium chloride in it, and you unconsciously make sodium glutamate, which is monosodium glutamate. Side effects: Glutamate can be decomposed in the process of digestion, and it is converted into the transmitter of inhibitory nerve drug feed additive by enzyme catalysis in brain tissue. Excessive intake can inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness and muscle spasm. Disodium nucleotide (flavor enhancer) is often used together with sodium glutamate, and the dosage is about 2%~ 10% of monosodium glutamate, also known as "strong monosodium glutamate". Edible vegetable oil antioxidants Chemical synthetic antioxidants are usually used in edible oil. The permitted antioxidants in China are BHA, BHT, propyl gallate, sodium isosorbide, vitamin polyphenols and so on. Antioxidants are mainly used to prevent oil oxidation. Dibutyl hydroxytoluene (BHT) BHT is the main antioxidant in China. China stipulates that it can be used in edible oil, fried food and biscuits, and the maximum dosage is 0.2g/kg. Propyl gallate (PG) PG has stronger antioxidant capacity than BHT, and can be used in edible oil, fried food, biscuits and other products in China, with the maximum dosage of 0. 1g/kg. In order to achieve better antioxidant effect, several antioxidants are often used in combination. & lt fuel additive/p > Tert-butyl hydroquinone (TBHQ), a low toxic antioxidant, has good antibacterial and mildew-proof effects, which can enhance the antiseptic and fresh-keeping effects of high oil-water foods. Used for cooking oil, fried food, biscuits, instant noodles, etc. Flour benzoyl peroxide and calcium peroxide (whitening agent) benzoyl peroxide contain trace arsenic and lead, and developed countries such as the European Union have banned the use of benzoyl peroxide as a food additive in 1997. Benzoyl peroxide mainly oxidizes and decomposes the pigment in flour to achieve the purpose of whitening, and itself is reduced to benzoic acid and remains in flour. Side effects: benzoyl peroxide can not improve the quality of wheat flour except whitening. Standard: All EU member states stipulate that benzoyl peroxide and calcium peroxide should not be used in any food. Australia and New Zealand also stipulate that benzoyl peroxide should not be used in wheat flour, but can only be used as a processing aid for other foods, and its final residue should not exceed 40mg/kg. China is the only country in the world that has approved the use of calcium peroxide in flour. The United States and Canada approve the use of calcium oxide only in bread. China approved the use of 500ppm, 7 times that of the United States and 5 times that of Canada. Old vinegar, fruit vinegar, white vinegar, sodium benzoate, potassium sorbate (see above) Cola aspartame (sweetener) is also called sweetener, aspartame and so on. This low-calorie sweetener is about 200 times sweeter than ordinary sugar, and 1 g aspartame has about 4 kilocalories. Standard: High safety, classified as GRAS level by the United Nations Food Additives Committee. Up to now, it has been successfully used in more than 6,000 products in more than 0 countries around the world 19 years. China approved the application in food on 1986, which is commonly used in dairy products, candy and so on. Side effects: The Joint Expert Committee on Food Additives of FAO and WHO stipulates that the daily allowable intake of aspartame is 40 mg per kilogram of body weight, and it is best not to eat it for pregnant women and lactating women. However, domestic food packaging generally does not indicate the added amount, aspartame is not suitable for patients with phenylketonuria, and American users require a warning that "patients with phenylketonuria are not suitable for use" on the label. Some doctors suggested that pregnant women had better not eat aspartame. Sucrose (sweetener) is extracted on the basis of sucrose processing, which can replace sucrose Aladdin as a nano gasoline additive in many applications, and is suitable for more than ten kinds of foods such as carbonated drinks and baked goods. It is the only functional sweetener produced by sucrose at present, and its sweetness is 600 times that of sucrose. Standard: 1988, the FDA approved that sucralose can be used in 15 food, including as a sweetener on the table, as well as in drinks, chewing gum, frozen desserts, fruit juice, jelly and other foods. 1999, the FDA approved sucralose as a universal sweetener for all foods. Acesulfame, a tea beverage, is a common new synthetic sweetener, which is an ideal sweetener for middle-aged and elderly people, obese patients and diabetic patients. It has the characteristics of good stability to heat and acid, and is the fourth generation synthetic sweetener in the world at present. The sweetness is dozens or even hundreds of times that of sucrose, which is mainly used for baked goods and acidic drinks. Side effects: Excessive intake will be harmful to the elderly and children with poor metabolism and detoxification ability. The General Administration of Quality Supervision, Inspection and Quarantine stipulates that this sweetener is prohibited in wine production. Standard: The Ministry of Health of China officially approved the use of acesulfame K in the food and beverage field in May, 1992, but it is not allowed to exceed the standard, and the usage amount is 0.3g/kg. The safety of acesulfame K is very high, and the Joint FAO/WHO Expert Committee on Food Additives agreed to use acesulfame K as a Class A food additive. Vitamin beverage sodium citrate (sour agent) The raw material for preparing sodium citrate is basically from grains, which is safe and reliable and will not cause harm to human health. Standard: The Food and Agriculture Organization of the United Nations and the World Health Organization believe that this product contains no medicine and there is no limit on its daily intake. China also stipulates that sodium citrate can be used appropriately according to production needs. Sports drink citric acid (sour agent). Citric acid is widely used to make all kinds of drinks, sweets, snacks, dairy products and other foods. Side effects: excessive intake may cause nervous system instability and excitability in children; Adults have muscle spasms and so on. Based on the influence of citric acid on calcium metabolism, people who often eat canned food, drinks, jam and sour sugar should pay attention to calcium supplementation. Patients with hyperacidity, dental caries and diabetes should not eat citric acid often. Citric acid cannot be added to pure milk, otherwise it will lead to the solidification of pure milk. Taurine is a functional beverage, also known as α-aminoethyl sulfonic acid, which was originally separated from bezoar. It is a sulfur-containing g 17 gasoline additive non-protein amino acid, which exists in a free state in the body and does not participate in protein biosynthesis in the body. Standard: The United States, Japan and other countries stipulate that taurine must be added to infant food. Liquid coffee caffeine (other) side effects: large doses or long-term use will also cause harm to the human body, especially because it is addictive, and once it is stopped, various withdrawal symptoms such as mental exhaustion, fatigue and weakness will appear. Caffeine not only acts on the cerebral cortex, but also directly excites the medulla oblongata, causing paroxysmal convulsions and skeletal tremor, and damaging important internal organs such as liver, stomach and kidney. The common additive in fruit juice is colorant. See ice cream column soy milk carrageenan (thickener) See yogurt column bread and egg yolk sorbitan monostearate (Span 60) (emulsifier) can soften bread, delay aging and obviously improve the quality of baked products. When it is used in cakes and compounded with other emulsifiers, the moisture and cream in cake raw materials can be evenly distributed, forming a fine pore structure and improving the quality of cakes. Colorants for instant noodles, antioxidants and thickeners (see the previous items respectively) The United Nations Food and Agriculture Organization (FAO), the World Health Organization (WHO) and the Joint Expert Committee on International Food Additives (JECFA) have all confirmed that caramel pigment is safe, but they have stipulated the limit of its tetramethylimidazole. Cookie leavening agent is added to baked goods mainly made of wheat flour to make them soft, delicious and bulky. Standard: The allowed fillers in China include sodium bicarbonate, ammonium bicarbonate, calcium hydrogen phosphate, potassium aluminum sulfate (potassium alum), potassium carbonate, precipitated calcium carbonate and composite fillers. Side effects: Recent research shows that aluminum in leavening agent is harmful to human health, so we are studying to reduce the application of potassium aluminum sulfate and ammonium aluminum sulfate in food production. Chewing gum xylitol (sweetener) xylitol is a sweet substance with nutritional value and a normal intermediate of human glucose metabolism. Even if healthy people don't eat any food containing xylitol, 100 mg of blood contains 0.03-0.06 mg of xylitol. In nature, xylitol exists widely in all kinds of fruits and vegetables, but its content is very low. Commercial xylitol is made from corn cob, bagasse and other crops through deep processing. Low calorie is one of its major characteristics: 2.4 calories per gram, 40% less than other carbohydrates. Xylitol has been used in food since 1960s, and now it has become a common sweetener for diabetics. Xylitol is the best sweetener to prevent dental caries. Side effects: Xylitol will not be decomposed by enzymes in the stomach, but will directly enter the intestine. Eating too much will stimulate the gastrointestinal tract. Because the absorption rate of xylitol in the intestine is less than 20%, it is easy to accumulate in the intestinal wall, causing diarrhea.