Why does the expanded food list come from?

A few days ago, the State Food and Drug Administration announced on its website that food safety supervision and sampling was conducted. The carbonyl price of the two batches of extruded food exceeded the standard. What is the carbonyl price? Why is it exceeding the standard? Is it harmful to health?

Variety of extruded food carbonyl prices exceeded

Recently, the State Food and Drug Administration announced on its official website the 12th issue of food safety supervision and sampling in 2015. Among them, sampling batches of unqualified samples of potato and puffed food were snail pies produced by Hebei Yunhai Foods Co., Ltd., the main problem being the detection quality index carbonyl price exceeded. In addition, on July 30, 2015, the 13th sampling inspection revealed that the “Ai Shang” i potato puffed food endorsed by South Korean star Li Minxuan also had a carbonyl price exceeding the standard.

In fact, it is not uncommon for carbonyl prices to be excessive in expanded foods. Well-known brands such as Panpan and Shanghai Haojia have previously exposed excessive carbonyl prices. Panpan's Abelie potato chips were detected in 2012 and 2015, respectively, and the carbonyl price exceeded the standard. Onokaoka's onion rings were exposed.

Zhong Kai, an associate researcher at the National Food Safety Risk Assessment Center, said that the carbonyl price was generated when the oil was rancid. According to the "Puffed Food Sanitary Standard" GB 17401-2003 implemented during production, the standard limit of carbonyl price in food should be ≤ 20 meq/kg. "Oil and grease during storage, because of light, heat, oxygen in the air, and the role of water and enzymes in the oil, often undergoes a complex change in spoilage, this change is known as rancidity. Carbonyl price is an indicator of the quality of fats and oils. It can be used to measure the degree of oil rancidity. Generally speaking, the higher the carbonyl value, the higher the degree of fat oxidation, the more aldehydes, ketones and other harmful substances that may be produced, the worse the quality of the oil.” Related research shows: Ingestion of large amounts of rancid foods containing oils and fats may cause acute poisoning, headaches, dizziness, vomiting, and diarrhea.

Why does the carbonyl price exceed the standard in extruded foods? Experts from the Center for Food and Nutrition Information Exchange, Yu Guangfeng, introduced that some companies may use repeatedly heated oils for the sake of profit. During repeated high-temperature frying, such oils and greases are exposed to oxygen and moisture and undergo hydrolysis, thermal oxidation, and other complexities. The reaction produces some volatile saturated and unsaturated aldehydes, ketones, lactones and other harmful substances, the quality of the oil will only be worse, so it is prone to exceed the standard.

However, Sui Guangfeng also introduced that on May 24th this year, the National Food Safety Standard Expanded Food (GB 17401-2014) was formally implemented, and the carbonyl price content standard was cancelled. If the new national standard is used to detect puffed foods, then there will be no excess.

Cooking oil should avoid high temperature heating

It is worth noting that the vegetable oil in the kitchen at home is also prone to rancidity. The rancid oil has a strong unpleasant taste and odor due to the change in sensory properties, and such oil is not edible. But sometimes the fat has been rancid, but the change in sensory properties has not yet reached the level that affects people's consumption.

Zhong Kai reminded that home cooking oil should also avoid high temperature heating. Try not to wait until cooking pan smoke when cooking. Because the high-temperature heating not only reduces the nutritional value, but also the oxidation of fatty acids is destroyed, there will be carcinogenic substances such as benzopyrene and trans-fatty acids. When storing, care should be taken to protect from light and cryogenic storage. Do not allow cooking oil to come into contact with water, and do not store it in metal containers.