Shanxian Chemical
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Hydrogen Peroxide in Food
On the consumption of hydrogen peroxide in food
The situation of hydrogen peroxide in food should be carefully observed by people. Its liveliness, in the field of food, involves a wide range.
Watching the process of food production, the use of hydrogen peroxide may have its reasons. Sometimes it is necessary to change quickly, so that the shape, quality and color of the thing are exactly what you want. For example, some ingredients, if you want to make them white and refreshing, or use them to bleach. However, the advantages and disadvantages must be carefully investigated.
Hydrogen peroxide has strong oxidizing properties, and it is beneficial to use it in moderation, or to preserve and process food. It can inhibit the growth of all kinds of microorganisms, so that the shelf life of food can be extended. However, if the dosage is lost, the harm will be very shallow. Excessive hydrogen peroxide is stored in the food, enters the human body, or damages the function of the viscera. Its oxidizing properties can destroy the structure of human cells, disturb the balance of the internal environment, and cause diseases and diseases.
As for the laws of various countries, the limits of hydrogen peroxide in the food are different. Or strictly set the dosage regulations to ensure the safety of consumption; or vary according to the situation, and different types of food are different. Those of our generation who are karmic eaters should abide by the law, and must not do it for temporary gain, regardless of the importance of food safety.
Therefore, the matter of hydrogen peroxide in the food should be handled with caution. Study its principles, clarify its rules, and abide by its standards, so as to obtain both safety and quality of food, so as to protect the health of the people.
The situation of hydrogen peroxide in food should be carefully observed by people. Its liveliness, in the field of food, involves a wide range.
Watching the process of food production, the use of hydrogen peroxide may have its reasons. Sometimes it is necessary to change quickly, so that the shape, quality and color of the thing are exactly what you want. For example, some ingredients, if you want to make them white and refreshing, or use them to bleach. However, the advantages and disadvantages must be carefully investigated.
Hydrogen peroxide has strong oxidizing properties, and it is beneficial to use it in moderation, or to preserve and process food. It can inhibit the growth of all kinds of microorganisms, so that the shelf life of food can be extended. However, if the dosage is lost, the harm will be very shallow. Excessive hydrogen peroxide is stored in the food, enters the human body, or damages the function of the viscera. Its oxidizing properties can destroy the structure of human cells, disturb the balance of the internal environment, and cause diseases and diseases.
As for the laws of various countries, the limits of hydrogen peroxide in the food are different. Or strictly set the dosage regulations to ensure the safety of consumption; or vary according to the situation, and different types of food are different. Those of our generation who are karmic eaters should abide by the law, and must not do it for temporary gain, regardless of the importance of food safety.
Therefore, the matter of hydrogen peroxide in the food should be handled with caution. Study its principles, clarify its rules, and abide by its standards, so as to obtain both safety and quality of food, so as to protect the health of the people.
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