Aluminum-containing baking powder (including aluminum potassium sulfate) was the mainstream many years ago, but in 20 15, the state explicitly prohibited the production, sale and use. It is the most commonly used aluminum-free baking powder in pasta industry and a common food additive.
Many people hear about food additives, just like hearing about poison. The cognition of baking powder is the same. Whether there is aluminum or not, as long as it is an additive, it will be harmful to human body. In fact, this kind of worry is unnecessary.
Many food safety accidents in our country are not caused by food additives, but by illegal addition of things that cannot be added to food. For example, add melamine to milk powder, soak beef fillet skin with hydrogen peroxide and formalin, make squid with caustic soda, add Sudan red salted duck eggs, and put white vermicelli. These chemical materials are not food additives at all.
Therefore, the normal use of aluminum-free baking powder is completely no problem, it is absolutely safe, non-toxic and harmless. The management of food additives in China is also very strict, and food additives must undergo full toxicological identification to ensure that long-term use will not cause health harm to human body. What the merchant has to do is to operate according to the normal addition amount.
Aluminum-free baking powder is mainly composed of disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium carbonate and calcium dihydrogen phosphate. Among them, sodium bicarbonate, also known as baking soda, is the main raw material in baking powder, which can be used to treat stomach diseases without toxicity or harm. He produces carbon dioxide by reacting with acidic phosphate, thus making pasta fluffy.
Therefore, baking powder containing aluminum must be used, because long-term use of baking powder containing aluminum will lead to Alzheimer's disease and osteoporosis. In the past, many fritters used this aluminum-containing baking powder, because the puffing effect of aluminum-containing baking powder is better than that of baking powder without aluminum, so now some unscrupulous merchants are secretly using it. Now the supervision is more and more strict, and everyone caught is sentenced.
In addition, some friends may worry that even if aluminum-free baking powder is used too much, will it cause harm to the body? Let me tell you this: baking powder must be put in spaghetti, with a slightly higher proportion. Too many products will be bitter and sour, and white pasta will turn yellow and be too fluffy. Even if this thing is made, no one will want to buy it.
Don't worry, no problem.