Additives are substances that can improve the color, aroma, taste, and shape of food and are added to food for the needs of preservation and processing technology. Currently, there are 23 categories of more than 2,000 additives in my country's food additive catalog, among which commonly used varieties include sweeteners. , sour agents, preservatives, colorants, bleaching agents, thickeners, coagulants, etc.
1. Trans fatty acids: Hydrogenated vegetable oils, refined vegetable oils, shortenings, etc. are all suspected to contain trans fatty acids, which may increase the risk of cardiovascular system diseases. Try to consume as little as possible.
2. Preservatives: Sodium benzoate, a common preservative, is very common in drinks and other foods, and should not be eaten in excess; Nitrite: especially common in processed meat, can prevent meat spoilage, but may be harmful to the human body Synthesize nitrosamines, which can cause cancer.
3. Bleach: Sulfur is often used to fumigate candied fruits. This type of food itself is unhealthy.
4. Thickening agent: Thickening agent can increase the viscosity of food or form a gel, thereby changing the physical properties of food, giving food a sticky and suitable taste, and also has the functions of emulsifying, stabilizing or suspending the food. Material, try to eat as little as possible.
5. Sweetener:
① White sugar: This is ordinary sucrose and can be eaten with confidence.
② Fructose syrup: After hydrolysis, it becomes fructose and glucose, which is sweeter than ordinary sugar, but excessive consumption is more likely to induce fatty liver.
③ Sugar alcohols: Very low in calories and not likely to induce dental caries.
④ Aspartame: A sweetener with very low calories.
⑤ Saccharin sodium: a relatively old sweetener with not very good taste.
6. Colorants: Colorants are substances that can impart color to food and improve the color of food. Artificial colors tend to be cheaper and more stable than natural colors, but children should consume less of them.