In addition to improving the color of food, bleach also has a variety of effects such as bacteriostatic, and is widely used in food processing. In addition to a few varieties of benzoyl peroxide, which are flour treatment agents, oxidative bleaching agents have few practical applications. As for hydrogen peroxide, it is only allowed to be used in some areas for raw milk preservation and bagged tofu. It is not used as an oxidizing bleach.
The bleaching agent consumes oxygen in the food by chemical action such as reduction, destroys and inhibits the activity of the food oxidase and the coloring factor of the food, and causes the browning pigment of the food to fade or be browned, and also has a certain antiseptic effect. There are 7 kinds of bleaching agents allowed in China, such as sulfur dioxide, sodium sulfite and sulfur. Among them, sulfur is limited to fumigation of candied fruit, dried fruit, dried vegetables, vermicelli and sugar.
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