FOOD ADDITIVES Food Additives definitionclassification According to sanitary

FOOD ADDITIVES

第七章 食品添加剂（Food Additives） 第一节 定义definition与分类classification 一、食品添加剂的定义 按《中华人民共和国食品卫生法》的规定， 是指为改善食品品质和色、香、味以及防腐和加 艺的需要，加入食品中的化学合成或天然物 质。 According to sanitary law, food additives is the natural or man-made component not only to improve the quality , color , smelling and taste , but also to antisepsis and manufacture.

Food Drug and Cosmetic Act “food additive” l Requires premarket approval of new uses of food additives l Establishes the standard of safety l Establishes formal rulemaking procedures l Establishes a petition process l Defines

Statutory Definition of “Food Additive” l The term food additive means “any substance the intended use of which results or may reasonably be expected to result, directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food……. ”

二、分类(Classify) 1．按来源分(according to source) 天然食品添加剂(natural food additives) ：利用动物或微 生物代谢产物为原料，经提取所得的天然物质. (Using metabolite of animal or microorganism, then to abstract the natural substance. ) 化学合成食品添加剂(chemical synthetic food additives)： 通过化学手段使元素或化合物发生氧化、还原、缩合、聚合、 成盐等合成反应所得的化学物质。(Using chemical methods to obtain the synthetic substance. )

附表 食品添加剂分类和代码（1990年，共 21类） 分类 酸度调节剂 代码 01 Acidity regulator 抗结剂 anticaking 02 消泡剂 antifoaming 03 抗氧化剂 Antioxidant 04 漂白剂 Bleaching agent 05 膨松剂 Bulking agent 06 胶母糖基础剂 Chewing gum base 07 着色剂 Colour 08 护色剂 Colour fixative 09 乳化剂 Emulsifier 10 酶制剂 Enzyme preperation 11

续表 食品添加剂分类和代码（1990年，共 21类） 分类 代码 12 增味剂 Flavous enhancer 面粉处理剂 Flour treatment agent 13 被膜剂 Coating agent 14 水分保持剂 Humectant 15 营养强化剂 Nutrition enhancer 16 防腐剂 Praservative 17 稳定和凝固剂 Stabilizer and coagulator 18 甜味剂 Sweetener 19 增稠剂 Thickener 20 其它 另有食用香料、加 助剂 other 00

2．不破坏食品的营养成分，不影响食品的感官性状，对 食品的质量及风味不发生不良影响。(It does not destruct the nutrient component of food , does not affect the sensitive character of food , does not influent the quality and the taste of food. ) 3．应是使用最低剂量，而达到提高食品质量的显著效果。 (It can achieve to the most significant effect in improving the food quality by using lowest dose. )

5．食品添加剂生产应有严格的卫生标准和质量标准， 并经中华人民共和国卫生部正式批准、公布。 (It must have strict health standard and quality standard , and access the formal approvement and publishment from Mistry of Health. ) 6．食品添加剂生产单位为经卫生部批准的单位，其生产 受到严格的监督。(The factory have obtained the approvement of Ministry of Healthy , and the processing receive strict monitor. ) 7．食品添加剂加到食品中以后应能被分析鉴定出来，有 利于监督。( It can be analyzed and evaluated from the food to benefit for monitor. )

③ 国家有关机关预审后由国家食品添加剂标准化技术委 员会审定； (Authorize by the normative technology committee ) ④ 卫生部批准后列入标准，由国家技术监督局审核批准 发布。(Approved by the Ministry of Health and ranked into the standard , then approved to enacted. ) 此过程重点在于“安全性毒理学评价” (The emphasis of the process is the “toxicological evaluation of safety” ) 。

第三节 常见的食品添加剂 the common food additives 一、抗氧化剂（antioxidant） definition: 能防止食品成分因氧化而导致变质 的一类添加剂，主要用于防止油脂和高脂类食品的 氧化酸败。(the food additives that can be used to prevent the food component from transmuting because of oxidization. ) Classification：油脂抗氧化剂按其来源可分为 天然抗氧化剂(natural antioxidant) 合成抗氧化剂(component antioxidant )

Bleaching mechanism: SO 2 1．SO 2能将着色物质还原褪色，使食品保持鲜艳色泽 (to make matter reduce and fade , to keep the food fresh )； 2．SO 2能夺取微生物组织中的氧，阻断微生物生理氧 化过程，而抑制微生物生长、繁殖，起到防腐作用(it can break down the microorganism developing , reproduce and prevent food from deteriorating through interrupting the oxidate-reduce process. )；

Bleaching mechanism: SO 2 3．由于SO 2的还原作用可抑制植物性食品及水果中氧 化酶的活力，可阻止氧化酶引起的营养成分破坏和产生颜色 褐变，使食品保持鲜艳颜色(It can restrain the activity of oxidative enzyme in the fruit and fabric food to as well hold up the destruction of nutrition in the food and fade as keep the food fresh. )； 4．由于SO 2首先被氧化，故可保护水果中的VC免受 破 坏(It can protect the destruction of the VC in the fruit through oxidizing the SO 2 first. )。

Attention for usage 1．漂白剂不适应动物性食品，主要是因为使用后留有 不快气味，并且真正掩盖鱼、肉等的腐败气味，此外还破坏 VB 1。(It can’t be used in the animal food because it can leave the bad smell and cover the putrid smell of the fish and meal really , furthermore it can destruct the VB 1 in the food). 2．最大使用量应严格控制(maximal dose of usage must be controlled strictly ) ，在使用硫磺熏蒸时尤其应注意使用量， 如玉兰片、白木耳等天然的微带黄色的食品，经硫磺熏蒸后 变白。 3．硫磺的纯度（不得检出砷）(The purity of the H 2 SO 4 must be controlled also. ) 。

三、着色剂（colour） 着色剂又称色素，是一类本身有颜色的物质，是以着色为 目的，可改善食品的感官性状的食品添加剂。(Color , also be called pigment , is the food addictive having color itself that is used with the purpose to colour the food and improve the sensitive character of the food. ) 着色剂按其来源和性质可分为两大类，即食用天然色素 (the natural color )和食用合成色素(the chemical synthetic color )。 天然色素除藤黄外一般较为安全，合成色素可能具有一定毒性。

附表 我国允许使用的合成色素及ADI值 名 称 苋菜红（Amaranth） 胭脂红（Ponceau 4 R或Carmine） 柠檬黄（Tartrazine) 日落黄（Sunset yellow) 亮蓝（Brilliant blue, FCF) 新红（New red) 诱惑红（Red 40) 赤鲜红(Erythosine) 靛蓝(indigotine) ADI值 （mg/Kg·bw） 0~0. 5 0~4 0~7. 5 0~2. 5 0~12. 5 0~0. 1 0~7 0~0. 1 0~5

五、防腐剂 （Preservative） 系指具有防止食品腐败变质，延长食品保存期 限，抑制食品中微生物的生长繁殖的物质。(It is the substance that can be used to pretend the food corrupt and transmutate , extend the conservational term of the food and hold back the matter in the food which can benefit to the microorganism growthing ). 它除了具有食品添加剂的一般要求外，应具有 显著的杀菌或抑菌作用，但不应阻碍胃肠道酶类的 作用.

六、甜味剂（Sweetener） 系指赋予食品甜味的食品添加剂(It is the substance that can be used to make the food tease sweet )。 甜味剂按来源可分为天然甜味剂和人 合成甜 味剂。 1．天然甜味剂( the natural sweetener) 系指天然植物中含有的具有一定甜味的物质(It refer to the matter which have the character of sweet in the foliage. )