A person familiar with the matter revealed that if the boiled corn is not sold out, it can still be sold the next day. The reason why they don’t go rancid is that some merchants put corn essence in these boiled corns. The ingredients of corn flavor are purified water, edible alcohol, propylene glycol, and edible spices. Propylene glycol is a viscous, slightly sweet liquid that has hygroscopic, lubricating and antibacterial properties. Used together with alcohol, it can enhance the antibacterial effect.
“Corn flavor” itself is not an essential nutrient for the human body. It is just an additive used by vendors to attract customers and ensure the freshness of food. It is not harmful to eat in small amounts. Will affect human health. However, the consumption range of propylene glycol in my country’s food additive standard GB2760-2014 does not include corn. Therefore, using propylene glycol to cook corn is beyond the scope of use and is illegal.
The following suppliers of propylene glycol will give you a brief introduction to propylene glycol used in the food industry:
Propylene glycol is an organic compound (diol). It is usually a slightly sweet, odorless, colorless and transparent oily liquid. It absorbs moisture and easily mixes with water, acetone, Chloroform mix. 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.
Propylene glycol has good viscosity and hygroscopicity, so it is widely used as hygroscopic agent, antifreeze, lubricant and solvent in the food, pharmaceutical and cosmetics industries. 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.
According to the relevant provisions of the “GB2760-2014 National Food Safety Standard for the Use of Food Additives”, propylene glycol functions as a stabilizer, coagulant, and anti-caking agent , defoaming agent, emulsifier, moisture retaining agent, thickening agent, the maximum usage amount is 1.5g/kg in raw and wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers), and the maximum usage amount in pastry production The requirement is 3.0g/kg�
微信扫一扫打赏
