Liquid Chromatographic Determination of Hydrogen in Cake Biscuits
Abstract: The usual elemental form of hydrogen is hydrogen. It is a colorless, odorless, odorless, highly combustible gas composed of diatomic molecules, and hydrogen is the lightest gas. The "hydrogen" in cakes and biscuits is not terrible, it is necessary to eat less trans fat. Professional testing equipment, liquid chromatography, can help us detect hydrogen and other substances in cakes and biscuits. Cakes we eat: The cost of vegetable cream is much lower than animal cream, which is also an important reason why vegetable cream is favored by most cake manufacturers. "It is not the plant cream that is really harmful to the human body, but the trans fatty acid. It is the harmful substance produced during the process of refining the vegetable cream. Through the hydrogenation process, the vegetable oil becomes a solid or semi-solid fat, and the trans fatty acid is in "It was produced in the above process," Zhu Nianlin said. The reason why the baking industry respects hydrogenated vegetable oils is because the food produced by this product has a good taste and is very fragrant and easily retained. What is the harm of trans-fatty acids in commercial bread cakes? Zhu Nianlin said that consumers do not have to talk about "hydrogen (chemical vegetable oil)" color change. The average daily intake of trans-fatty acids for residents does not exceed 1% of total energy. safe. The China Bakery and Sugar Industry Association began investigating trans fatty acids three years ago. It is found that the "trans fatty acids" contained in fats and oils of bread, cakes and other products produced by regular enterprises on the Beijing market are only a few percent. This value is far better than the standards of Denmark, the United States and other countries. Zhu Nianlin said that it is recommended that you eat less foods containing hydrogenated oil, eat more foods containing vitamins and cellulose, and exercise in moderation every day. In recent years, countries around the world have restricted trans fatty acids in food. Denmark is the first country to restrict trans fatty acids by legislation. Since June 1, 2003, the amount of trans fatty acids added to food shall not exceed 2% of the fat content. In 2004, the US Food and Drug Administration (FDA) also stipulated that from 2006, the content of trans fatty acids should be added to the column of "nutrients" on all food labels. Since then, the Netherlands, Sweden, Germany and other countries have successively established limits on artificial fat in food. South Korea has marked the content of trans fatty acids on food packaging since December 2007, and Japan has set a limit for the content of trans fatty acids in margarine, and reminded consumers to reduce related food intake. New York City, the United States, enacted laws that prohibited all restaurants in the city (including fast-food chains) from using artificial trans fatty acids, making it the first city in the United States to ban trans fatty acids. California restaurants in the United States have also banned the use of trans-fat cooking oil and margarine since 2010. This ban will be extended to all baked goods in 2011. Violators will face fines ranging from $ 25 to $ 1,000. If people want to rest assured and eat comfortably, our testing department must do a good job of this, do a good job in testing, and choose the instrument is crucial: the current professional testing equipment liquid chromatograph. American Style Cabinet Handle,Furniture Zinc Cabinet Handle,Kitchen Cabinet Handles,Furniture Handles Shenzhen Hongjingyuan Metal&Plastic Products Co., Ltd. , https://www.hjypull.com