recently saw a very frightening news, saying that “saibaiwei admits that there are sole ingredients in the food.”. I can’t help but wonder, there was a legend of “old leather shoes yogurt” before, how could even the soles of shoes come on stage this time? On a closer look, it turned out that a group of American people were bored and made a vote to ban a food additive called azoformamide. It is said that the title of the editor really has a level, and the composition of the old leather shoes (collagen) on the face is obviously thick. Then I’ll tell you what’s going on here!

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people’s pursuit of food quality can be said to be endless. In the past, people could eat enough, but now they should not only eat well, but also have complete color, flavor and flavor. Diners are picky about color and taste, resulting in a large number of “improvers”, such as flour whitening agent, flour gluten agent. One of the food additives, Wenwu Shuangquan, can not only strengthen the gluten, but also bleach, which is azoformamide. In fact,

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azoformamide are just a rising star. When the front products were not enough, people added something called potassium bromate, but later scientists found that potassium bromate was a carcinogen, so it was discarded. Can we still want to eat the gluten of flour products swelling do? Scientists have found a successor, that is azoformamide, which is similar to the preserved egg process of copper sulfate in place of lead, is good for people’s health.

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azoformamide and dry flour can be in peace, but with the addition of water, azoformamide can quickly release reactive oxygen species and transform itself into more stable biuret. The released reactive oxygen species can capture the hydrogen atoms on the protein sulfhydryl (- SH), and the two sulfhydryl groups that have lost their “hydrogen chaperone” become disulfide bonds (- S-S -). These disulfide bonds act as bridges between protein molecules, forming a three-dimensional network of proteins, which makes the surface more flexible and flexible.

azoformamide has excellent performance, but what is the safety? In 1966, JECFA, an international authoritative organization, made an assessment on diazepam and concluded that it was “very safe”. The safe dose given was 0-45 mg / kg, and no one was able to challenge this conclusion forcefully. China’s current food additive standard is based on this: azoformamide can be used in flour, the limit is 45 mg / kg. The FDA of the United States has designated azoformamide as “gras”, which means it is very safe. Therefore, it is used in the United States and Canada, and the upper limit of its use (USA) is the same as ours. Is there any problem with the biuret produced by

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azoformamide? The results showed that biuret was stable under baking conditions. It is an inert substance in the body: its toxicity is very low, it is not destroyed by digestive enzymes in the digestive tract, and can be excreted quickly through feces and urine. Our organs will not enrich it, and there is no cancer, tumor or reproductive effect found. Will

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azoformamide treated flour destroy and lose protein nutrition? It was found that the amino acid composition of flour treated with azoformamide did not change significantly, and the components of vitamin B1, B2 and nicotinic acid did not change, so this concern was unnecessary. The safety of

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for azoformamide is indeed controversial in the world. For example, the United Nations Environment Programme (UNEP) once analyzed the occupational exposure of azoformamide in 1999 (a lot of data are from the UK). They think that azoformamide may indeed induce asthma under the conditions of occupational exposure (such as production and transportation), but I don’t think that the average consumer can reach the occupational exposure level. In addition, these respiratory symptoms are caused by inhalation rather than eating into the stomach, so the risk is hard to replicate in consumers.

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also reported that azoformamide may produce ethyl carbamate, semicarbazide and other substances, but these studies do not seem to be strong enough to overturn the safety conclusion of azoformamide, after all, the main product is biuret. For example, ethyl carbamate, which is much higher in some wines (such as yellow rice wine). Semicarbazide is produced under high-temperature baking, but many food high-temperature treatment will produce another potential carcinogen acrylamide, which is the main contradiction between the two?

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of course, for these reasons, the EU, Australia and New Zealand and other countries prohibit azoformamide, and it is their own choice to use or ban certain food additives. You see, the European Union’s allowable amount of potassium sorbate in jelly is twice that of us. Benzoyl peroxide (a kind of flour whitening agent) banned by us is also in full swing in the United States and Canada. As for azoformamide is actually an industrial component, isn’t it normal? For example, phosphate, sulfite and EDTA in food additives are all generalists in the industrial field.

in fact, as long as you still like elastic flour products, the food industry needs flour gluten enhancers. In the past, potassium bromate was eliminated. If you want to eliminate azoformamide now, you have to find a better successor. The good news is that scientists are experimenting with enzymes, polysaccharides and other new methods to improve flour products. I believe there will be more and more economical choices in the future. Sabouray has recently announced that it is going to stop azoformamide. Do you think they are really “under pressure”? This only shows that they have a substitute, otherwise, why give up a legal food additive?

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