2 thoughts on “Can edible fragrance be eaten through high temperature?”
Julius
Whether consumer flavors need to pass high temperatures or not, they can be added to food. Edible flavors are divided into water quality, dual -use of water and oil, oil flavors, emulsion fragrance, microcapsule flavors, etc. Water quality fragrance solvents are alcohol, which are generally not heat -resistant and used for cold drinks, beverages and other products. Emulsion fragrance is mixed with water and oil phase, not temperature -resistant, and used for cold drinks.
There are many types of edible flavors, and they have penetrated into the corners of people's daily life. With the frequent occurrence of food safety issues such as the "plasticizer" incident, staining steamed buns, and Sudan Red, consumers are worried that too much adding edible flavors will bring potential food safety issues?
The raw materials that can extract edible fragrances in the world, and there are about 1,500 edible spices approved by my country. It can be said without exaggeration, "In all of our deep -processed foods, you can almost see the shadow of flavors."
The edible fragrance is the fragrance of natural food. It uses natural or equivalent of natural spices and synthetic spices to be carefully prepared to form a variety of flavors with natural flavors. Edible flavors include fruit water and oil, milk, poultry, meat, vegetables, vegetables, nuts, honey, emulsification, and alcohol. Among the dairy products, cans, wine and other foods, their dosage forms include liquid, powder, micro -capsule, slurry, etc.
The is divided into multiple types according to the source. Including:
1. Natural aroma. It is a complete natural substance extracted from the animal and plant (spices) through physical methods. Usually the carriers of natural fragrance substances are fruits, animal organs, leaves, tea and seeds. Its extraction methods include extraction, distillation, and concentration.
2. equivalent to natural fragrance. This type of fragrance is a chemical that is obtained or artificially synthesized by natural raw materials through chemical methods.
3. Artificial synthetic fragrance. Mainly obtained by artificial synthesis and other chemicals that have not yet been confirmed to have this chemical molecule. As long as there is a raw material in the fragrance that is artificially synthesized, it is artificially synthesized.
4. Fragrance prepared by microbial methods. It is a fragrance obtained by microbial fermentation or enzymatic reaction.
5. Reactive fragrance. Such flavors are obtained by heating protein and reducing sugar, which are commonly used in meat, chocolate, coffee, malt incense.
If, according to the status, edible flavors are divided into: liquid fragrance (water -soluble, oil -soluble, emulsified), of which the fragrance material accounts for 10% -20%, solvents (water, propylene glycol, etc. ) It accounts for 80%-90%; emulsified flavors, among which 80%-90%of solvent, emulsifier, glue, stabilizer, pigment, acid and antioxidant agent; powder fragrance, including 10%-20%of the scent, including 10%-20% The carrier accounts for 80%-90%.
The edible fragrance spice function as a food additive is mainly manifested in two aspects: one is to provide fragrance for food; the other is to supplement and improve the fragrance of food. Some processing foods are often insufficient due to restrictions such as processing technology and processing time, or inadequate aroma and poor aroma characteristics. After adding edible fragrance spices, the food fragrance can be supplemented, strengthened and improved. However, the good and bad of consumption of flavors on the market in my country, often occurring in illegal use. This sounds the alarm of the food fragrance spice industry in my country.
, there are also risks for the widespread use of edible flavors. Although the flavors have been tested in the laboratory before they are used in food, and the flavors also have the characteristics of their own limited edition, and the amount of use is relatively small, but as a special food additive, it cannot be considered as a special food additive. They must be safe.
The food flavors may have accumulated effects in the human body after long -term intake with food, which may cause chronic poisoning such as carcinogenicity, mutant and teratogenicity. Especially young children and adolescents, they are the main consumer groups of various snacks, and the metabolic organs have not yet developed. The abuse of flavors may cause potential harm to their health.
P. Especially those compounds listed as toxic substances in chemical reagent manuals or chemical product product manuals. Once it is added to food as food spices, it also increases the possibility of this potential harm. Essence
Whether consumer flavors need to pass high temperatures or not, they can be added to food. Edible flavors are divided into water quality, dual -use of water and oil, oil flavors, emulsion fragrance, microcapsule flavors, etc. Water quality fragrance solvents are alcohol, which are generally not heat -resistant and used for cold drinks, beverages and other products. Emulsion fragrance is mixed with water and oil phase, not temperature -resistant, and used for cold drinks.
There are many types of edible flavors, and they have penetrated into the corners of people's daily life. With the frequent occurrence of food safety issues such as the "plasticizer" incident, staining steamed buns, and Sudan Red, consumers are worried that too much adding edible flavors will bring potential food safety issues?
The raw materials that can extract edible fragrances in the world, and there are about 1,500 edible spices approved by my country. It can be said without exaggeration, "In all of our deep -processed foods, you can almost see the shadow of flavors."
The edible fragrance is the fragrance of natural food. It uses natural or equivalent of natural spices and synthetic spices to be carefully prepared to form a variety of flavors with natural flavors. Edible flavors include fruit water and oil, milk, poultry, meat, vegetables, vegetables, nuts, honey, emulsification, and alcohol. Among the dairy products, cans, wine and other foods, their dosage forms include liquid, powder, micro -capsule, slurry, etc.
The is divided into multiple types according to the source. Including:
1. Natural aroma. It is a complete natural substance extracted from the animal and plant (spices) through physical methods. Usually the carriers of natural fragrance substances are fruits, animal organs, leaves, tea and seeds. Its extraction methods include extraction, distillation, and concentration.
2. equivalent to natural fragrance. This type of fragrance is a chemical that is obtained or artificially synthesized by natural raw materials through chemical methods.
3. Artificial synthetic fragrance. Mainly obtained by artificial synthesis and other chemicals that have not yet been confirmed to have this chemical molecule. As long as there is a raw material in the fragrance that is artificially synthesized, it is artificially synthesized.
4. Fragrance prepared by microbial methods. It is a fragrance obtained by microbial fermentation or enzymatic reaction.
5. Reactive fragrance. Such flavors are obtained by heating protein and reducing sugar, which are commonly used in meat, chocolate, coffee, malt incense.
If, according to the status, edible flavors are divided into: liquid fragrance (water -soluble, oil -soluble, emulsified), of which the fragrance material accounts for 10% -20%, solvents (water, propylene glycol, etc. ) It accounts for 80%-90%; emulsified flavors, among which 80%-90%of solvent, emulsifier, glue, stabilizer, pigment, acid and antioxidant agent; powder fragrance, including 10%-20%of the scent, including 10%-20% The carrier accounts for 80%-90%.
The edible fragrance spice function as a food additive is mainly manifested in two aspects: one is to provide fragrance for food; the other is to supplement and improve the fragrance of food. Some processing foods are often insufficient due to restrictions such as processing technology and processing time, or inadequate aroma and poor aroma characteristics. After adding edible fragrance spices, the food fragrance can be supplemented, strengthened and improved. However, the good and bad of consumption of flavors on the market in my country, often occurring in illegal use. This sounds the alarm of the food fragrance spice industry in my country.
, there are also risks for the widespread use of edible flavors. Although the flavors have been tested in the laboratory before they are used in food, and the flavors also have the characteristics of their own limited edition, and the amount of use is relatively small, but as a special food additive, it cannot be considered as a special food additive. They must be safe.
The food flavors may have accumulated effects in the human body after long -term intake with food, which may cause chronic poisoning such as carcinogenicity, mutant and teratogenicity. Especially young children and adolescents, they are the main consumer groups of various snacks, and the metabolic organs have not yet developed. The abuse of flavors may cause potential harm to their health.
P. Especially those compounds listed as toxic substances in chemical reagent manuals or chemical product product manuals. Once it is added to food as food spices, it also increases the possibility of this potential harm. Essence