Types and Content Testing of Food Additives

The toxicity of food additives refers to their ability to cause damage to the body. Toxicity is not only related to the chemical structure and physicochemical properties of the substance itself, but also to its effective concentration, duration of action, contact pathways and sites, substance interactions, and the functional state of the body. Therefore, regardless of the toxicity and dosage of food additives, there is a dose-effect relationship issue for the human body, that is, substances only exhibit toxic effects when they reach a certain concentration or dosage level

Commonly used food additives include two categories: natural additives and artificially synthesized additives

Natural additives come from natural substances, mainly extracted from plant tissues, and also include some pigments from animals and microorganisms

Artificial synthetic additives refer to organic pigments prepared by artificial chemical synthesis methods, mainly made from aniline dyes separated from coal tar as raw materials. For a long time, synthetic pigments were widely used in the food processing industry in many countries due to the lack of awareness of their harm and the advantages of bright colors, strong coloring power, stable properties, and low prices compared to natural pigments

With the development of society and the improvement of people's living standards, more and more people have raised questions about whether the use of synthetic pigments in food can pose a threat to human health. At the same time, a large number of research reports have pointed out that almost all synthetic pigments cannot provide nutrients to the human body, and some synthetic pigments may even pose a threat to human health

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BAIJIAN testing process:

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