Bleaching agent is a substance that destroys and inhibits the color development of food, makes it fade or protects food from browning. Some chemicals pass through oxidation reaction to achieve the function of bleaching articles, while bleaching some items The color is removed or faded. Commonly used chemical bleaches are generally divided into two categories: chlorine bleaches and oxygen bleaches.
Chlorine bleach contains sodium hypochlorite, while oxygen bleach contains hydrogen peroxide or some peroxide-releasing compound such as sodium perborate or sodium percarbonate. The composition of the bleaching powder is usually calcium hypochlorite. Bleaching is also an initial step in the dyeing process.
