What is the harm of flour treatment agent benzoyl peroxide

Benzoyl peroxide is a strong oxidant with a slight smell of bitter almonds (Malaysia food Ingredient supplier) , which can oxidize carotene, lutein and other pigments in flour, so as to lighten the color and increase the whiteness of flour. The newly issued standard for the use of food additives National food standard has withdrawn the flour treatment agent benzoyl peroxide.

After benzoyl peroxide was added to the flour and the active oxygen was liberated from the water, the benzoic acid remained in the flour (Malaysia food flavour supplier) . Benzoic acid enters the human body with food (Malaysia food flavour wholesale) , partly combines with glycine to form hippuric acid excreted with urine, and partly combines with zinc gluconate to detoxify (Malaysia food flavour supplier) . In the case of normal addition, benzoic acid will not be accumulated in the body, so it is safe, but eating too much added food for a long time will increase the risk of benzene accumulation and poisoning.

Excessive addition of benzoyl peroxide also has a bad effect on the quality of the flour itself, which can cause the destruction of the nutritional components of the flour and affect the unique flavor and edible quality of wheat flour. Flour has its own unique wheat flavor, excessive addition of benzoyl peroxide, it is easy to lose the original wheat flavor.

In addition, undecomposed benzoyl peroxide forms benzene free radicals when heated, and combines with hydroxyl groups to form phenol, which has a special odor and is toxic. With the excessive addition of benzoyl peroxide, the elasticity of gluten becomes worse with the extension of storage time (Malaysia food flavour wholesale) , and it is easy to make noodles broken, dumplings broken, steamed bread and so on (Malaysia food Ingredient supplier) .

The addition of whitening agent will destroy the nutrients of flour. Carotene in flour is provitamin A, but in the process of flour whitening, benzoyl peroxide oxidizes carotene and can no longer be converted into vitamin A. Benzoyl peroxide is also very easy to destroy vitamin E and vitamin K in flour, and has a small effect on other vitamins such as vitamin B1, vitamin B2 and so on.