During the just-passed National Day holiday, a debate about "Hex Technology" in food swept across the Internet. From the skewers of spicy hotpot at roadside stalls, to the delicious soup in the restaurant, to the soy sauce that every household cannot do without, it seems that they all have unexplained food additives!
Do you want to pour the soy sauce at home? What foods we eat every day are the real ingredients? How can Hex Technology in lightning-proof food? Let’s learn about it today.
Ⅰ. Conflict is about to break out
Hex Technology became popular, and a brand immediately jumped out to complain. Indeed, it is legal for brands to use food additives in accordance with national standards to increase freshness and anti-corrosion for products. But why do consumers get scared when they hear additives and get angry when they hear double standards? It is precisely because of the frequent outbreak of major food safety issues over the years that consumers are too insecure and are always worried that conflicts are about to break out.
Let me ask, if the domestic food safety standards are high and foreign food safety standards are low, will domestic consumers be so dissatisfied with the "double standards"? Obviously not. But unfortunately, everyone knows that this is not the case.
From the double standard competition between ice cream last year to the recent double standard competition between soy sauce, consumers' anger is always difficult to calm down. In everyone's simple understanding, the more basic foods such as oil, salt, sauce and vinegar, the simpler the ingredients list should be, and only these foods themselves. If you go to purchase with natural trust, you will naturally not check the ingredients list carefully. In the end, when we discovered the "Hex Technology" in food, we would of course feel that our trust was disappointed and spent money to be the sucker: Are we buying soy sauce or additives?
Ⅱ. After pouring old soy sauce, how to choose new soy sauce?
From small workshops with unstable output and quality to production lines with stable output and quality, the food industry allows more people to conveniently purchase daily food at low prices, which is inseparable from the contribution of food additives.
Preservatives to prevent food from spoiling, artificial coloring that makes food look more attractive, flavor enhancer , thickener , thickener ... When you walk into the supermarket, pick up the same food, these additives will appear silently in the small words on the ingredients list.
However, you are busy changing your own soy sauce, don’t just focus on the additives on the ingredient list. After all, the purpose of soy sauce is to improve freshness, but the additives are removed and the taste is not good.
Consider the taste of soy sauce, first, we need to look at the brewing process. Soy sauce with high salt dilute state fermentation is better than low salt solid fermentation soy sauce ; second, we need to look at the content of amino acid nitrogen . The higher the content of amino acid in liquid nitrogen, the higher the freshness of soy sauce.
China uses the amino acids contained in every 100ml of soy sauce as the standard, soy sauce is divided into 4 levels:
Special soy sauce: greater than or equal to 0.8g;
First-class soy sauce: greater than or equal to 0.7g;
Second-class soy sauce: greater than or equal to 0.55g;
Third-class soy sauce: greater than or equal to 0.4g.
The three comprehensive considerations of the ingredients list, craftsmanship and freshness, are the real good soy sauce.
Ⅲ. If you want to choose the right food, you still need to keep a "one-scaling" in your mind. The good news is that more and more consumers have a clear understanding of food additives. I started to take the initiative to look at the ingredients list, and even asked the final questions about every ingredient I didn’t recognize. Pick good food that truly meets your standards.
In the current environment, if you want to avoid inferior foods that are good and harmful to health, you also need to "have a scale" in your heart. If you want to make every bite of food you eat safe, you have to carefully distinguish the products and merchants.
We sincerely hope that in the near future, the development prospects of food technology are not the iterative upgrade of additives, but the ingredient list is getting shorter and shorter, allowing affordable food without additives to enter thousands of households, allowing more people to enjoy the real taste of food, and there is no need to be in a dilemma between health and saving money.
