Food additive refers to a natural or synthetic chemical substance added to improve the sensory properties (color, aroma, taste) and food quality of food. In adult foods, some additives can be added according to China's health standards, but in infant foods, they should be strictly controlled. In infants and young children, the detoxification mechanism and protection mechanism are poor, and it is easy to cause a large amount of chemical substances to accumulate. The World Health Organization and all countries stipulate that food additives should not be added to infant foods. Children's foods should also be limited to add saccharin, pigments and flavors. Wait. Especially in infant foods less than 12 weeks old, such as infant formula, cereal products, etc. should be completely free of food additives. Food additive classification: Food additives can be divided into two categories: natural food additives and chemical synthetic food additives. The natural food additive is obtained by extracting a metabolite of an animal or a plant or a microorganism as a raw material. Chemical synthesis additives are prepared by chemical synthesis using chemical substances as raw materials. According to the purpose of use and the nature of chemical substances, food additives can be classified into the following categories: (1) acids, bases, salts; (2) bulking agents; (3) antioxidants and synergists; (4) carrier solvents (5) food coloring; (6) emulsifier, stabilizer, thickener; (7) enzyme preparation for food processing; (8) antifoaming agent; (9) flavoring agent (10) bleaching agent; (11) Coloring agent; (12) quality improver; (13) sweetener; (14) preservative; (15) sour agent; (16) anti-caking agent; (17) coagulant and others. Food additives are not essential food ingredients. The role of food additives in baked goods: 1 is conducive to the preservation of food, to prevent food spoilage. All kinds of fresh foods, such as vegetable oil, margarine, biscuits, bread, cakes, moon cakes, etc., if not processed or processed improperly, often cause spoilage and deterioration, resulting in great losses. Preservatives, anti-mold agents, and antioxidants can prevent food spoilage caused by microorganisms and oxidation, and prolong the shelf life of foods. 2 improve the sensory quality of food. The color, aroma, taste, form and texture of food are important indicators for measuring food quality. Some foods are discolored and some discoloration, such as 裱花生日蛋糕; some taste, flavor, texture, taste and so on also change. Appropriate use of emulsifiers, thickeners, colorants, flavorants, sweeteners, sour agents, umamis, quality improvers and leavening agents can significantly improve the sensory quality of foods and meet the different needs of people. 3 maintain or improve the nutritional value of food. Food processing often also causes certain nutrient losses. Appropriate addition of certain food nutrition enhancers belonging to the range of natural nutrients during food processing can greatly enhance the nutritional value of foods. The application of food preservatives and antioxidants has a certain significance in maintaining the nutritional value of foods while preventing food spoilage. 4 increase the variety and convenience of food. The market is full of a variety of foods for consumers to choose from, most of which depend on anti-corrosion, anti-oxidation, emulsification, thickening, and the results of different coloring, flavoring, flavoring and even other food additives. It is these numerous foods that give people great convenience in their lives and work. 5 The use of flour treatment agents, thickening stabilizers, emulsifiers, etc. in food processing is conducive to the mechanization and automation of food processing operations and production. 6 to meet the different needs of people. For example, if a diabetic cannot eat sugar, a non-nutritive sweetener or a low-calorie sweetener can be used to make a sugar-free food, a low-sugar low-energy food. Hazard of food additives: In addition to the above beneficial effects, food additives can also have certain hazards, especially some varieties have certain toxicity. In particular, people are worried about the potential harm of long-term intake of food additives. At present, the most concern and concern is that the carcinogenic and teratogenic effects of some edible synthetic pigments may cause harm to humans. Sodium nitrite has long been used as a color protectant or color former for meat products. In addition to making the meat products beautiful, bright red, enhance the flavor of the meat products, and more importantly, it has antiseptic effect and can inhibit a variety of anaerobic Clostridium, especially Clostridium botulinum. Prevent botulism. Once botulism is poisoned, it may bring life risks to human beings, so it is of great significance in the processing and preservation of meat products. However, people not only realized that it has great toxicity, but also found that nitrite can also react with secondary amines to form nitrosamines, which has a strong carcinogenic effect. To date, no ideal product has been found to replace sodium nitrite, nor has there been any evidence that humans have cancer in low doses in meat products. At present, the production of nitrosamines is prevented and the threats are reduced by reducing the amount, strictly controlling the amount of residues, and simultaneously using ascorbic acid. Therefore, countries around the world are still generally licensed under the premise of strictly controlling their scope of use, usage and residue. Safe use of food additives: The most important thing for food additives is safety and effectiveness. Among them, security is more important. To ensure the safe use of food additives, they must be evaluated for safety. This is a comprehensive safety assessment based on national standards and hygiene requirements, based on the production process, physical and chemical properties, quality standards, use effects, scope, amount of addition, toxicological evaluation and testing methods of food additives. The most important of these is the toxicological evaluation. Countries generally determine the variety, use, scope, maximum use and/or maximum residue of food additives permitted in the form of regulations, such as hygienic standards for food additives. Since most of the existing food additives and all new food additives have been or must be subjected to rigorous toxicological tests and certain safety evaluations, it can be considered that the harm of food additives has been minimized. Level. It is worth pointing out that as long as the relevant provisions of the "Sanitary Standards for the Use of Food Additives" (GB 2460-1996) are strictly observed, the safety of food additives can be ensured, and the beneficial effects can be ensured as much as possible. Minimize the adverse effects that it may have on humans.


Amino compound >
Oxy-containing amino compound Cycloalkylamines, aromatic monoamines, aromatic polyamines and derivatives and salts thereof Acyclic monoamines, polyamines and their derivatives and salts Amide compound Sulfonic acid amino compound
Alcohols, phenols, phenolic compounds and derivatives >
2-cycloalcohol Halogenated, sulfonated, nitrated or nitrosated derivatives of alcohols Extremely halogenated, sulfonated, nitrated or nitrosated derivatives of phenols Phenol and its halogenated, sulfonated, nitrated or nitrosated derivatives Acyclic alcohol
Nitrogen-containing compound
Nitrile compound
Organic derivative of hydrazine or hydrazine
Terpenoid
Ether compounds and their derivatives >
Ether, ether alcohol Halogenation, sulfonation, nitration or nitrosation of ethers, ether alcohols, ether phenols
Aldehyde
Carboxylic compounds and derivatives >
Cyclic carboxylic acid Halogenation, sulfonation, nitration or nitrosation of carboxylic acids Halogenation, sulfonation, nitration or nitration of carboxylic anhydrides Carboxylic acid halide Carboxylic esters and their derivatives Salt of carboxylic acid ester and its derivatives Acyclic carboxylic acid
Hydrocarbon compounds and their derivatives >
Aromatic hydrocarbon Cyclic hydrocarbon Hydrocarbon sulfonate Hydrocarbon halide Hydrocarbon nitrite Acyclic hydrocarbon
Ketone compound
Alkyl ureas and their derivatives and salts
Inorganic acid ester
Heterocyclic compound
Diazo, azo or azo compound
Organosilicon compound
Organometallic compound >
Organic palladium Organic germanium, cobalt, strontium, barium, gallium, germanium, germanium, germanium, germanium, etc. Organic calcium Zirconium Organic potassium Organic Organic lithium Organic Organic aluminum Organotin Organic manganese Organic sodium Organic nickel Organic titanium Organic iron Organic copper Organotin Organic zinc Organic Organic Organic germanium, mercury, silver, platinum, etc. Organic germanium, antimony, bismuth, tungsten, antimony, bismuth, lead, vanadium, molybdenum, chromium, antimony, etc.
Organic sulfur compound
Organic phosphine compound
Organometallic salt
Organic fluorine compound >
Fluorobenzoic acid series Fluorobenzonitrile series Fluorobenzaldehyde series Fluorobenzyl alcohol series Fluoroanisole series Fluoroaniline series Fluorophenylacetic acid series Fluorophenol series Fluorobenzoic acid series Fluoronitrobenzene series Fluoropyridine series Potassium fluoroborate series Fluorobenzyl alcohol series Fluorotoluene series Fluorine red series Fluoroethane series Fluoropropane series
Respiratory medication >
Asthma Other respiratory medications Peony Antitussive
Hormone and endocrine-regulating drugs >
Birth control pills Pituitary hormone Estrogen and progestogen drugs Adrenocorticotropic drugs Gonadotropin Thyroid hormone and antithyroid drugs other Prostaglandins Adrenal corticosteroids Androgen and anabolic hormone drugs Pancreatic hormones and other blood sugar regulating drugs Treatment of male erectile dysfunction drugs
Antipyretic analgesics >
Non-steroidal anti-inflammatory drugs Antipyretic and analgesic Anti-migraine drug Anti-gout medicine Analgesic
Antiallergic >
Allergic reaction medium blocker Antihistamine
Antiparasitic drug >
Anti-amebiasis and anti-trichomoniasis drugs Antimalarial Resistance to filariasis and anti-leishmaniasis Anti-fungal medicine Anthelmintic Antiprotozoal Anthelmintic
Antibiotics >
Beta-lactamase inhibitor Aminoglycoside Macrolide drug Peptide Polyene Rifamycin Lincosamide Other antibiotics Penicillin Tetracycline Cephalosporin Amide alcohol Agricultural antibiotics
Antineoplastic agents >
Hormone antineoplastic agents Antimetabolite antineoplastic Antibiotic antineoplastic agents Anti-tumor adjuvant Other antineoplastic agents Natural source antineoplastic agents Alkylating agent Tinic antineoplastic agents Idiopathic pulmonary fibrosis (IPF) treatment
Anesthetic Agents >
Skeletal muscle relaxant Local anesthetics General anesthetics
Urinary system medication >
Diuretic Diabetes insipidus medication Other urinary system medication Dehydrated medicine
Other chemicals >
other Health and epidemic prevention drugs
Synthetic anti-infective drugs >
Sulfonamides and synergists Antiviral drugs Anti-tuberculosis leprosy Antihelium drug Antifungal drugs Quinolone Natural source anti-infectives Disinfectant antiseptic Nitrofuran
Nervous system medication >
2 sedative and hypnotics Antiepileptic and anticonvulsant Anxiolytic Antipsychotic Antidepressant, manic Anti-shock palsy Brain metabolism regulating drug Cholinergic Other nervous system medication Central stimulant Parkinson's syndrome
Water, electrolyte and acid-base balance regulator >
Electrolyte balance regulator Glucose drug Acid-base balance regulator
Vitamins and minerals >
Trace elements and mineral drugs Vitamin AD drugs Vitamin B drugs Vitamin C drugs Nutritional health medicine
Digestive system medication >
Liver disease medication Acid and gastric mucosal protective drugs Biliary medicine Other digestive system medication Appetite suppressant and other diet pills Gastrointestinal drug Gastrointestinal expectorant Laxative antidiarrheal Inhibition of gastric acid secretion Antiemetic emetic Digestive drug
Blood system medication >
Leukocyte proliferative drug Platelet proliferative drug Anticoagulant and antiplatelet drugs Anti-anemia drug Blood volume expander Hemostatic drug
Circulatory system medication >
Regulating blood lipids Prevention and treatment of angina pectoris Calcium channel blocker Anti-congestive heart failure medicine Antihypertensive drug Antiarrhythmic drug Anti-shock vasoactive drug Other circulatory system medication Angiotensin converting enzyme and receptor inhibitor Peripheral vasodilator Beta-adrenergic receptor blocker Treatment of chronic cardiac insufficiency Anti-atherosclerosis
Diagnostic medication >
Organ function test agent Image inspection medication
Special medicine >
Radioisotope Antidote Stomatology medication Dermatology medication Surgical medication Ophthalmic medication
Drugs that affect tissue metabolism
Feed drug additive
Anti-stress drug
Immune function drug >
Immunomodulatory drug Immunosuppressive drug
Veterinary drug raw materials
Inhibitor
Common amino acids and protein drugs
Nucleic acid drug
Enzymes and coenzymes
Inhibitor >
Immune inhibitor Protein tyrosine kinase Neuronal Signaling PI3K/Akt/mTOR inhibitor (PI3K/Akt/mTOR) Metabolism Cell Cycle Epigenetics Cytoskeletal Signaling Angiogenesis DNA damage Proteases Apoptosis Mitogen-activated protein kinase (MAPK) Endocrinology & Hormones G protein coupled receptor(GPCR & G Protein) Transmembrane Transporters Tyrosine protein kinase/signal transducer and transcriptional activator inhibitor (JAK/STAT) TGF-beta/Smad signaling pathway inhibitor (TGF-beta/Smad) Stem Cells & Wnt Signaling Paths (Stem Cells & Wnt) Nuclear transcription factor (NF-κB) Ubiquitin inhibitor Microbiology Autophagy lysosome (Autophagy)
Biological response modifier
Fatty drug
Amino acids and their derivatives >
Arginine derivatives Asparagine derivatives Aspartic acid derivative Cysteine derivative Glutamine derivative Glutamic acid derivative Glycine derivatives Histidine derivative Isoleucine derivative Leucine derivative Lysine derivative Methionine derivatives Phenylalanine derivatives Proline derivatives Serine derivative Threonine derivative Tryptophan derivatives Tyrosine derivatives Proline derivatives Alanine derivatives Methionine derivatives BOC-amino acid Cbz-amino acid FMOC-amino acid --amino acid Other protected amino acids Amino alcohol derivative Amino acid salt Ester amino acid Other amino acid derivatives Natural amino acids and their derivatives
Carbohydrate >
Monosaccharide Oligosaccharide Polysaccharide Double sugar
Biochemical reagent >
Biological dye Acid-base indicator Adjuvant
Nucleoside drugs >
Nucleoside intermediate Deoxynucleotides and their analogues Nucleotides and their analogues
Condensing agent
Peptide
Natural product
Plant extracts
Chinese herbal medicine ingredients
Microbiological reagent
Protein research
antibody >
Antibody Enzyme secondary antibody Apoptosis and autophagy Cell metabolism Chromatin / epigenetic / cell cycle Cytoskeleton/extracellular matrix MAPK and PI3K/Akt pathway Neuroscience Immunity and inflammation PKC, calcium ion and lipid signaling pathway Stem cells, development and differentiation Protein translation, folding and degradation Other categories of primary antibodies
  • CAS Number: 471-53-4
  • MF: C30H46O4
  • MW: 470.684
  • Catalog:Sweetener
  • Density: 1.1±0.1 g/cm3
  • Boiling Point: 588.3±50.0 °C at 760 mmHg
  • Melting Point: 292 - 295ºC
  • Flash Point: 323.7±26.6 °C
  • CAS Number: 9013-95-0
  • MF: C18H32O16
  • MW: 504.437
  • Catalog:Sweetener
  • Density: 1.8±0.1 g/cm3
  • Boiling Point: 910.4±65.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 504.4±34.3 °C
  • CAS Number: 99016-42-9
  • MF: C28H60N6O13S2
  • MW: 752.93800
  • Catalog:Sweetener
  • Density: N/A
  • Boiling Point: 608.5ºC at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 321.8ºC
  • CAS Number: 1109-11-1
  • MF: C32H44O2
  • MW: 460.691
  • Catalog:Edible natural pigment
  • Density: 1.0±0.1 g/cm3
  • Boiling Point: 589.5±19.0 °C at 760 mmHg
  • Melting Point: 134-136ºC
  • Flash Point: 338.3±12.6 °C
  • CAS Number: 9001-92-7
  • MF: C41H42N4O7Cl2Br+
  • MW: 853.604780000001
  • Catalog:Enzyme
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 9000-36-6
  • MF:
  • MW:
  • Catalog:Thickener
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 7492-70-8
  • MF: C11H20O4
  • MW: 216.274
  • Catalog:Artificial spice
  • Density: 1.0±0.1 g/cm3
  • Boiling Point: 298.6±20.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 104.8±15.3 °C
  • CAS Number: 14306-25-3
  • MF: C6H18O24P6.xNa
  • MW: 923.817
  • Catalog:Antioxidants
  • Density: N/A
  • Boiling Point: 1190.7ºC at 760mmHg
  • Melting Point: N/A
  • Flash Point: 673.9ºC
  • CAS Number: 8002-80-0
  • MF:
  • MW:
  • Catalog:Flour treatment agent
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 92-48-8
  • MF: C10H8O2
  • MW: 160.169
  • Catalog:Deoxynucleotides and their analogues
  • Density: 1.2±0.1 g/cm3
  • Boiling Point: 304.6±21.0 °C at 760 mmHg
  • Melting Point: 73-76 °C(lit.)
  • Flash Point: 124.3±19.5 °C
  • CAS Number: 39386-78-2
  • MF:
  • MW:
  • Catalog:Thickener
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 2437-95-8
  • MF: C10H16
  • MW: 136.23400
  • Catalog:Acidity regulator
  • Density: 0.879g/cm3
  • Boiling Point: 157.9ºC at 760 mmHg
  • Melting Point: -55ºC
  • Flash Point: 32.2ºC
  • CAS Number: 7295-85-4
  • MF: C15H16O7
  • MW: 308.283
  • Catalog:Antioxidants
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: ~200 °C (dec.)
  • Flash Point: N/A
  • CAS Number: 140-03-4
  • MF: C21H38O4
  • MW: 354.524
  • Catalog:Gum base
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 428.5±38.0 °C at 760 mmHg
  • Melting Point: -26ºC
  • Flash Point: 200.1±25.2 °C
  • CAS Number: 9025-71-2
  • MF:
  • MW:
  • Catalog:Enzyme
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 925-60-0
  • MF: C6H10O2
  • MW: 114.14200
  • Catalog:Artificial spice
  • Density: 0,92 g/cm3
  • Boiling Point: 43ºC (40 torr)
  • Melting Point: 37.22°C (estimate)
  • Flash Point: 26.1ºC
  • CAS Number: 4940-11-8
  • MF: C7H8O3
  • MW: 140.137
  • Catalog:Artificial spice
  • Density: 1.3±0.1 g/cm3
  • Boiling Point: 290.3±40.0 °C at 760 mmHg
  • Melting Point: 85-95 °C(lit.)
  • Flash Point: 124.8±20.8 °C
  • CAS Number: 26636-32-8
  • MF: C16H26O2
  • MW: 250.37600
  • Catalog:preservative
  • Density: 1.10 g/mL at 20ºC
  • Boiling Point: 370.7ºC at 760 mmHg
  • Melting Point: 48-50ºC(lit.)
  • Flash Point: 150.3ºC
  • CAS Number: 93-08-3
  • MF: C12H10O
  • MW: 170.207
  • Catalog:Artificial spice
  • Density: 1.1±0.1 g/cm3
  • Boiling Point: 303.0±11.0 °C at 760 mmHg
  • Melting Point: 52-56 °C(lit.)
  • Flash Point: 129.5±14.2 °C
  • CAS Number: 7758-23-8
  • MF: CaH4O8P2
  • MW: 234.053
  • Catalog:Moisture retention agent
  • Density: 2.22(16/4℃)
  • Boiling Point: 158ºC at 760 mmHg
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 60687-93-6
  • MF: C20H14O10
  • MW: 414.319
  • Catalog:Color protection agent
  • Density: 1.7±0.1 g/cm3
  • Boiling Point: 799.3±60.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 451.1±29.4 °C
  • CAS Number: 689-89-4
  • MF: C7H10O2
  • MW: 126.153
  • Catalog:preservative
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 180.0±0.0 °C at 760 mmHg
  • Melting Point: 15ºC
  • Flash Point: 63.1±9.9 °C
  • CAS Number: 31566-31-1
  • MF: C21H42O4
  • MW: 358.556
  • Catalog:Emulsifier
  • Density: 1.0±0.1 g/cm3
  • Boiling Point: 485.7±25.0 °C at 760 mmHg
  • Melting Point: 78-81 °C
  • Flash Point: 155.6±16.7 °C
  • CAS Number: 8016-60-2
  • MF:
  • MW:
  • Catalog:Gum base
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 7784-25-0
  • MF: H4AlNO8S2
  • MW: 237.145
  • Catalog:Leavening agent
  • Density: 1.64
  • Boiling Point: 330ºC at 760 mmHg
  • Melting Point: 93.5℃
  • Flash Point: N/A
  • CAS Number: 8028-66-8
  • MF:
  • MW:
  • Catalog:Sweetener
  • Density: N/A
  • Boiling Point: N/A
  • Melting Point: N/A
  • Flash Point: N/A
  • CAS Number: 107-75-5
  • MF: C10H20O2
  • MW: 172.265
  • Catalog:Artificial spice
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 251.6±23.0 °C at 760 mmHg
  • Melting Point: 19ºC
  • Flash Point: 103.8±15.2 °C
  • CAS Number: 123-68-2
  • MF: C9H16O2
  • MW: 156.222
  • Catalog:Artificial spice
  • Density: 0.9±0.1 g/cm3
  • Boiling Point: 186.0±0.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 66.1±0.0 °C
  • CAS Number: 9025-35-8
  • MF: C9H5ClN2O
  • MW: 192.602
  • Catalog:Enzyme
  • Density: 1.4±0.1 g/cm3
  • Boiling Point: 324.4±22.0 °C at 760 mmHg
  • Melting Point: N/A
  • Flash Point: 150.0±22.3 °C