Sorbitol Use range
Not long ago, for the food additive sorbitol intends to expand the scope of the case, the national food safety risk assessment center for the public for comments and suggestions, your feedback has been completed at present, Scope and Application adjusted subsequently implemented. Among them, the use of sorbitol in the frozen surimi products from the previous 0.5g / Kg adjusted to "according to the production needs appropriate" to add.
Recently, the National Food Safety Risk Assessment Center completed the sorbitol to be used to expand the scope of the collection of views in the new scope of use and dosage requirements, an increase of multiple product categories, the use of the amount has been relaxed.
Sorbitol range adjusted, frozen seafood increased, a plurality of product type, associated with the amount of aquatic linked to pulp frozen products, salted fish as the amount required in production use, frozen surimi products (including fish Pills) in the amount of use, but also from the previous 0.5g / Kg adjusted to the appropriate use of production needs.
It is understood that sorbitol has the role of water retention, mainly through its own polyhydroxy and food system of water combined to promote the food system to maintain moisture, while reducing the water system of water activity. Sorbitol applied to the food, can maintain a certain moisture foods, dry foods can be prevented, aging, maintain freshness, color, flavor and softness, and to prevent the loss of coolant food sugar, salt and other shelves within the crystallization period, but also Can maintain sweet, sour, bitter strength of the coordination and balance, enhance food flavor, improve the quality of food sensory.
According frozen surimi industry veteran who Shige Lie introduction, sorbitol has four major advantages for surimi and surimi products is: first, to play a fish diluted with water retention effect, reducing water activity, easy to store fish; first Second, and fish and water fully integrated to increase the anti-frozen; Third, increase the food flavor, reduce product sweetness; Fourth, the amino acids and proteins can not be combined to reduce the Maillard reaction.
Previously, the use of sorbitol limited use of lead can only be replaced with white sugar to play a role in anti-frozen. Ge Lie told this reporter: "After the change in standard is more conducive to improving fish frost resistance, increase water retention, extend the shelf life, food flavor will be greatly improved, taste better at the same time, sorbitol sweetness is only Half of the sugar, but also more suitable for patients with diabetes and other special groups.
Note: Maillard reaction, also known as "non-enzymatic brown reaction", is a non-enzymatic browning that is widely found in the food industry and is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins) , After a complex process to eventually produce brown or even black macromolecule material black fine or called melanin, so also known as carbonyl ammonia reaction. Cookies are currently baked products for everyone familiar with a class of products, cookies popular from its crisp taste and simple production process. And cookies can add many different raw materials to achieve more taste and functional choices, such as cranberry, cocoa and so on. Cookie is being more and more businesses as a snack food to promote, to meet the consumer demand for ready-to-eat bakery products.
However, the health problems of cookies have also been more and more questioned: high sugar and high fat! In particular, the amount of sugar for the sugar is very large, according to the current formula can be seen that the use of sugar and flour is more close, it can be said that if the use of 100g flour as a base material, then the use of sugar is close to 100g. The use of sugar for the crisp taste is very important, but also by the Maillard reaction makes cookies have a certain color and flavor.