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food bleaching agents
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nature : bleach can damage the inhibition of hair color, so it faded or food from browning. Bleaching can be divided into oxidation and reduction bleach II. Oxidation of bleach through its strong role in the oxidation of coloring substances oxidation damage, so as to achieve the purpose of bleach; The major food use of re-bleach, mostly in Asia and sulfate salts, through the reduction of sulfur dioxide bleaching effect can fruits and vegetables (right anthocyanin obvious role , the carrot-type bottle gourd times, and chlorophyll is almost non-bleaching), but also has antibacterial and anti-oxidation, widely used in food products such as bleach and Preservation. The original bleach not only when its presence in the food only when a role to play, because there are certain toxic substances, should control its use and stricter control of its residues. Common varieties are coke-potassium sulfate, sodium bisulfite, sodium metabisulfite, etc..


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More Detailed Data:
1) bleaching agents for food
2) bleacher
3) bleaching agent(s)
4) bleaching
5) bleaching;brightening of fur
6) bleaching
7) leaching
8) leaching;solid-liquid extraction
9) leaching;solid-liquid extraction
10) leaching;solid-liquid extraction
Notice Some description was translated by software and the data is only as a reference.
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