In addition to improving the color of food, bleach also has a variety of effects such as bacteriostasis, and is widely used in food processing. Oxidized bleaching agents are practically used in addition to a few varieties of benzoyl peroxide and chlorine dioxide as flour treating agents. As for hydrogen peroxide, China is only allowed to use it 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.
The bleaching agents allowed in China are 7 kinds of sulfur dioxide, sodium sulfite, sulfur, chlorine dioxide, etc., among which sulfur is limited to the fumigation of candied fruit, dried fruit, dried vegetables, fans, sugar, and has a clear use limit.
Bleaching agents are substances that destroy and inhibit the color development of foods, discolor them or protect foods from browning, and are classified into oxidative bleaching and reducing bleaching.
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