Special planning of the “Health from Food” series | Are food additives really not edible?

Some time ago, Internet buzzwords such as "technology and hard work" and "Hextech" caused many people to have food anxiety. Are food additives safe? Even now, many people still think that food is unhealthy and unsafe when they see something other than raw materials on the food ingredient list.

In the Food Safety Law of the People's Republic of China, the concept of food additives is described as artificial or natural substances added to food to improve food quality and color, aroma and taste, as well as for the needs of preservation, freshness and processing technology, including nutritional enhancers.

Can we eat food additives?

Food additives are not a scourge, and whether they are healthy and safe depends on scientific judgment. Whether the label says "zero additives" or "pure natural" or whether food additives are used in the food production process, as long as it complies with relevant laws and regulations and food safety standards in my country, it is safe and can be eaten with confidence.

At the same time, food additives are indispensable for the food processing industry. They can extend the shelf life, improve food flavor, increase nutritional value, and facilitate food processing, storage and transportation. For example, they are preservatives in low-salt pickles and soy sauces, antioxidants in instant noodles and various cookies and snacks, etc. Without these food additives, the transportation and sales time of food will be limited, and we may hardly see a wide variety of food on the shelves of supermarkets.

Principles for the use of food additives

The current "National Food Safety Standard for the Use of Food Additives" clearly stipulates the principles for the use of food additives, the types of food additives allowed, the scope of use, and the maximum amount or residue of food additives. The basic requirements that food additives should meet when using mainly include:

1. It should not cause any health hazards to the human body;

2. Food spoilage should not be concealed;

3. Food additives should not be used to cover up quality defects in food itself or in the processing process, or for the purpose of adulteration, falsification or counterfeiting;

4. The nutritional value of the food itself should not be reduced;

5. Reduce the amount used in food as much as possible while achieving the expected effect.

In general, we must correctly understand food additives, objectively view and analyze the pros and cons of food additives, and purchase food that meets national standards through formal channels.

Author: Li Sijia, Henan University of Science and Technology

Review expert: Wang Yao, associate professor of the School of Food and Bioengineering, Henan University of Science and Technology