The National Day and Mid-Autumn Festival is coming soon, and all kinds of moon cakes on the market occupy major consumer markets. Food safety cannot be ignored. Food grade sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, etc. are additives commonly used in food for phosphates. Our country has strict regulations on the use and addition of food additives, and any behavior that exceeds the range or limit is not allowed.

Take "antique moon cakes" as an example. In order to make moon cakes "longevity", some merchants arbitrarily add food preservatives in excess and make moon cakes "antiques". Just imagine, when moon cakes become "antiques", do people still dare to eat and can still eat them?

In order to facilitate storage of the moon cakes produced, an appropriate amount of food preservatives needs to be added. Moreover, food additives are not harmful when consumed within a certain safe dose. However, excessive consumption in violation of regulations and long-term consumption can cause chronic poisoning, which is harmful to the human body. In addition to damage to liver function and damage to reproductive ability, it may even cause cancer.

It can be seen that although food additives, etc., are all food additives allowed by the state, they are required to be used in limited quantities.

Moon cakes are baked pastry foods, which contain a lot of sugar and fat. Therefore, it is extremely susceptible to contamination by microorganisms. Therefore, food additives are very important in protecting food safety. Appropriate addition of food additives can protect moon cakes.

Food grade sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate are all commonly used food additives in moon cake production. Most of the time, it is used in combination, which can not only improve the taste and taste of the food, but also increase the shelf life.

Food grade sodium hexametaphosphate can delay the oxidation rancidity of fat by chelating metal ions that promote fat oxidation. At the same time, increasing the ionic strength of the muscles is conducive to transforming myosin into a sol state and improving the water retention capacity of meat.

In addition, pyrophosphate, tripolyphosphate and hexametaphosphate can improve protein water retention in the interaction with protein. Since a single phosphate can not achieve the desired effect, the use of a compound phosphate as a water retaining agent for meat products can not only expand the scope of action of a single phosphate, but also reduce the dose of a single phosphate, synergistically increase the effect, thereby reducing the amount and cost , While improving the flavor and taste of food.

At the same time, illegal activities such as expanding the use of food additives without authorization and excessive use of food additives should be severely investigated. In particular, the production, sales, and use of food additives should be regulated, and they must not be allowed to become legal product additions to endanger the health of consumers.