食品添加剂 绪言.pptVIP

Chapter 1. Introduction 1.1 、Definition * Food processing aids : Assisting substances which are used to smooth food processing or treatment of material. They should not become the components of the final foods but be eliminated or only have a small amount of residues. (?) For examples: ? Active carbon, decolorizing agent, often used to discolor starch syrup in food industry. 活性炭 脱色剂 常用于食品工业中淀粉糖浆的脱色 ? Diatomite, filter aid, often used in the refining of sugar, grape wine,beer, and beverage. 硅藻土 助滤剂 常用于糖 葡萄酒 啤酒和饮料的精制 1.4. Varieties, current situation and development of food additives（self-study, PP6) ?Totally 14000 used in the world ?In America, 3200 used ?In Europe, 1500-2000 used ?In Japan, 1100 used ?In China: In 1970s , only several tens In 1981, 213 In 1986, 621 In 1989, 907 In 1991, 1044 Presently, 1513 including 1027 flavoring agents Influential Additives: citric acid , xylose and xylitol, saccharin, and ethyl maltol 柠檬酸，木糖，木糖醇，糖精，乙基麦芽酚 1.5、Safe use of food additives ? Most of the additives which have been found to have toxicological effects such as cancer- or teratogeny-inducing on animals have been banned. 大部分对动物有致癌或者致畸都已禁用。 ? Most existing additives and all new ones must undergo extensive toxicological evaluation in order to be approved for use in food.大部分已有的和所有新食品添加剂必须经过严格的毒性试验 1) LD50(Median Lethal Dose） ?Oral LD50 can be used in toxicity classification for comparing relative hazards of chemicals as shown in table 1: (?) 口服LD50能用于化学品的相对毒性比较中 2). ADI [ (Maximum) Acceptable Daily Intake] According to FDA, a additive which belongs to GRAS should conform to one or several conditions in the following: 满足一个或者下面几个条件 (5) Balancing risks and benefits of food additives (1)Benefits: B: to improve the flavor of the products ? In 1973, 成立“食品添加剂卫生标准科研协作组”（ Research Cooperative Group for the Hygienic Standards of Food Additives） ? In 1993, 成立“中国食品科学技术学会