Substandard pastry foods are frequently exposed. This time, leisure farms are also Named. On August 5, the State Administration for Market Regulation issued a notice on the substandard conditions of 10 batches of food. The notice showed that a batch of lactic acid bacteria sandwich cakes from the leisure farm contained 66.3% more propylene glycol than the standard. It is reported that propylene glycol is a low-toxic substance, and long-term excessive consumption may cause kidney disorders.
For unqualified food found during random inspections, the State Administration for Market Regulation has instructed the relevant provincial market supervision departments to immediately organize and carry out disposal work, find out the flow of products, and take measures such as removing unqualified products from shelves and recalling unqualified products to control risks; Violations that violate laws and regulations will be dealt with strictly in accordance with the law.
A pastry from Leisure Farm contained 66.3% excess propylene glycol
Recently, the State Administration for Market Regulation organized food safety supervision During random inspections, it was found that 10 batches of samples of three categories of edible agricultural products, cakes, and sugar were found to be unqualified, and problems such as pesticide and veterinary drug residues, heavy metal contamination, and excessive use of food additives were detected. It is worth noting that the Tmall Leisure Farm flagship store (operated by Guangdong Senle Food Co., Ltd.) sells lactobacilli sandwich cakes (trademark: Leisure Farm) produced by Guangdong Senle Food Co., Ltd. on Tmall (online store). + Graphic trademark, specification and model: 500g/box, production date: 2019/3/13), the detection value of propylene glycol is 4.99g/kg. The “National Food Safety Standard for the Use of Food Additives” (GB2760-2014) stipulates that the maximum usage amount of propylene glycol in pastries should not exceed 3.0g/kg. According to this standard, the propylene glycol in this batch of lactic acid bacteria sandwich cake exceeded the standard by 66.3%. It is reported that propylene glycol is a food additive that mainly plays the roles of stabilization and coagulation, anti-caking, defoaming, emulsification, moisture retention, and thickening in food. Propylene glycol is of low toxicity, and long-term excessive consumption may cause kidney damage. The reason why propylene glycol in pastries exceeds the standard may be that some companies use the food additive propylene glycol in excess of the limit during production and processing in order to improve the taste of their products, or the propylene glycol content in the compound additives they use is too high.
Introduction to food grade propylene glycol:
According to the understanding of propylene glycol suppliers: propylene glycol is usually slightly sweet , odorless, colorless and transparent oily liquid, hygroscopic, and easy to mix with water, acetone, and chloroform. Propylene glycol has good viscosity and hygroscopicity, less viscosity, toxicity and irritation than glycerin, and good solubility. Therefore, it is widely used as hygroscopic agent, antifreeze, lubricant and solvent in the food, pharmaceutical and cosmetics industries.
In the application of food-grade propylene glycol, in flavors, fragrances, and baked pastries, propylene glycol is an extremely excellent raw material and has an irreplaceable position in the production of many products.
According to the supply of propylene glycol: In the food industry, propylene glycol reacts with fatty acids to form propylene glycol fatty acid esters, which are mainly used as food emulsifiers; propylene glycol is an excellent solvent for condiments and pigments. It can be used as a solvent to dissolve food additives that are insoluble in water, such as preservatives, pigments, and antioxidants, and then add them to food. It has strong hygroscopicity and has moisturizing and anti-freezing effects on food.
According to the relevant provisions in the “GB2760-2014 National Food Safety Standard Food Additive Use Standard”, the functions of propylene glycol are stabilizers and coagulants, anti-caking agents, defoaming agents, emulsifiers, and moisture retaining agents. , thickening agent, the maximum usage amount required in raw and wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers) is 1.5g/kg, and the maximum usage requirement in pastry production is 3.0g/kg.
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