Haitian Soy Sauce Additives "double standards" related to domestic and foreign "double standards" have been on the hot searches several times recently, dragging down Haitian Flavors' stock price to continue to decline. After the market opened on the 10th, the market value evaporated by more than 35 billion yuan, and continued to fall by more than 2% on the 11th.
has been controversial around the core of this storm - food additives. Can food additives be eaten? What kind of soy sauce is good? China News Service's National Knowledge Express interviewed many industry experts to answer this.
Expert answers in the three fields of medicine, research and academic fields: Can
food additives be eaten?
Haitian Flavor Industry Incident originated from the food additive " sodium benzoate ".
Sodium benzoate is a commonly used food preservative. It has the effect of preventing spoilage and acid production and extending the shelf life. It is widely used in countries around the world. However, in recent years, due to concerns about its toxicity, the application of this additive has also been subject to certain restrictions.
Many experts believe that food preservatives such as sodium benzoate and potassium sorbate will indeed have a certain impact on the liver and kidneys of humans. However, when it is added and marked correctly in strict accordance with national standards and specifications, the human body can adapt normally.
, one of the four major soy sauce gardens in Jiangbei, , Jining Yutang Soy Sauce Garden has a history of more than 300 years, , Tian Shuyi, chief engineer of Jining Yutang Soy Sauce Garden, , said in an interview with China News Service National Knowledge Express that soy sauce is rich in nutrition, and is difficult to preserve at room temperature after the packaging is opened. High-level soy sauce has strong resistance to rot and has a slightly longer shelf life; soy sauce without preservatives is very susceptible to microorganisms during use after opening the packaging. Once it deteriorates, harmful bacteria will be more harmful to the human body than preservatives.
"Without food additives, there will be no modern food industry revolution." Associate Professor Li Huiying, School of Biological Sciences and Technology, Beijing Forestry University, , , told China News Service, that there is no need to demonize food additives. Reasonable adjustment of color, fragrance and taste is a necessary channel for people to gain more happiness through their diet. For example, most of the yogurt we drink is prepared flavored sour milk, and if it is not seasoned, it may be difficult for most people to swallow. People with weak digestive system and patients with gastritis, gastric ulcers, may even be stimulated by unregulated yogurt and slightly burned the gastric mucosa.
On October 11, a supermarket in Xicheng District, Beijing, labeled "0 anticorrosion" in a supermarket labeled "0 anticorrosion". National Express Zhao Bin photographed by Zhao Bin.
Replace sugar with sweeteners. For most people, this will reduce the adverse effects on the body to a lower level. Li Huiying said that as long as the food produced strictly in accordance with national regulations and its additive dosage and usage meet industry standards, ordinary people can eat it with confidence. However, compared with special groups such as pregnant women, infants, and liver and kidney insufficiency, foods containing food additives should be more cautious. In reality, it is more important to pay attention to illegal additions and unclear labels, especially some bulk and on-site processed foods have greater risks.
famous clinical nutritionist , former director of the Nutrition Department of the Eighth Medical Center of the General Hospital of the People's Liberation Army said in an interview with China News Service National Knowledge Express that there is no need to panic when facing standardized use of food additives. In fact, is not only a food additive, but also the less seasoning spices made from pure natural plants, the better.
First of all, infants and young children, their organ functions have not yet been fully developed and are relatively fragile. They are more sensitive to food additives such as pigments and preservatives that require liver and kidney metabolism, decomposition and excretion. The less you eat, the better. Pregnant women are also a group with heavy burden of liver and kidney function. They have greater risks when facing the same food additives. The dosage should be small, and it is better not to use it.
Zhang Ye said that the experiment found that at home, foods such as beef and other sauce made with only the simplest condiments such as onion, ginger, salt and other condiments, the change of kidney function detection indicators will be significantly better than eating out-of-purchased cooked foods. Even for normal and healthy people, after continuously eating some plant-based spices, they will experience discomfort or "sticky" stools. people's taste buds have memories. Children will not develop excessive yearning or dependence since childhood.
How to "refine" good soy sauce?
Related information shows that since weeks ago, about 3,000 years ago, there have been records of making sauce with meat fermentation. The term "soy sauce" began in , the Song Dynasty .
"I chose the soy sauce produced in Beijing. I have been eating it for many years, so I can't make it wrong!" "No matter whether it is soy sauce or vinegar, the glass bottles are better than plastic packaging." "I give my children expensive food, so adults don't care."
China News Service National Issues Express reporter visited a large supermarket in Xicheng District, Beijing and found that many consumers were discussing how to identify and choose soy sauce and other condiments in front of the shelves of the seasonings.
On October 11, in a supermarket in Xicheng District, Beijing, consumers were carefully checking the ingredients marked by soy sauce. Zhao Bin, the National Express. Photo by
What is good soy sauce? How is good soy sauce "refined"?
According to Tian Shuyi, ancient soy sauce is made by steaming soybeans, wheat or wheat flour as the main raw materials, making koji, drying and fermenting. The main method of anti-corrosion is to add salt, which is pure natural and zero addition. However, during the chorus making process, the quality of soy sauce is difficult to control due to the natural environment and the uncertainty of natural bacteria. Just like ancient wine cellars and ancient ponds, the bacterial flora have been cultivated through specific environments and are irreplaceable.
For soy sauce, the first thing you draw after fermentation is Toudao soy sauce, which has better quality. Add water and salt and then ferment the second time you extract two soy sauce, which is not as good as the first one. When brewing soy sauce, you should identify it in terms of color, aroma, taste and body shape. High-quality soy sauce should be rosy and shiny, with rich sauce and ester flavor, delicious and mellow taste, clear body shape, and moderate thickness.
Announcement No. 23 of the State Administration for Regulation and Administration of the State Administration of China in 2021 "Announcement on Strengthening the Supervision and Administration of Quality and Safety of Soy Sauce and Vinegar" clearly states that according to the "National Food Safety Standard Soy Sauce" (GB2717-2018), soy sauce is a liquid condiment with special color, aroma and taste made with microbial fermentation. Soy sauce production should have a complete fermentation and brewing process, and soy sauce should not be prepared and produced using raw materials such as acid hydrolyzed plant protein seasoning liquid. shows that products marked as soy sauce on the market are suspected of being illegal as long as they are not brewed.
Li Huiying believes that consumers currently show certain "confusion" about food additives and certain condiments, which can reflect that people's understanding of the use, specifications, dosage and harm of food additives is not clear enough. While increasing the publicity of food safety, further improving and refining the usage standards and labeling specifications of additives will help better protect consumers' right to choose.
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