Νέα της βιομηχανίας

Ποια πρόσθετα δεν πρέπει να προστίθενται στα τρόφιμα

2020-04-14

Στην παραγωγή και επεξεργασία πράσινων τροφίμων, τα προϊόντα A-level και AA μπορούν να χρησιμοποιούν πρόσθετα τροφίμων ανάλογα με το ίδιο το προϊόν ή τις ανάγκες της παραγωγής. Μόνο φυσικόπρόσθετα τροφίμων are allowed in AA-level green food, and artificial chemistry is not allowed Synthetic πρόσθετα τροφίμων 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.

We use cookies to offer you a better browsing experience, analyze site traffic and personalize content. By using this site, you agree to our use of cookies. Privacy Policy
Reject Accept