Sab saum toj 10 Daim Ntawv Thov ntawm EDTA Disodium hauv Kev Lag Luam Khoom Noj (nrog GB 2760-2024 txwv)
EDTA disodium (Disodium EDTA, INS 386) ua raws li achelate agent / stabilizer / antioxidant / preservativeHauv cov khoom noj: nws sequesters hlau ions (Fe³⁺, Cu²⁺, Ca²⁺, Mg²⁺) los tiv thaiv oxidation, discoloration, off-flavor, cloudiness, thiab kev ntxhib los mos tawg.
1) Cov kaus poom nqaij nruab deg (Cwj, Crab, Plhaub)
Lub hom phiaj: Tiv thaiv struvite (cov iav zoo li cov iav), khaws cov xim liab / liab, tsis txhob oxidation.
GB 2760-2024: 0.25 g / kg (250 ppm).
2) Zaub thiab legumes ( taum, taum, nceb)
Lub hom phiaj: Inhibit browning, khaws xim, tuav ruaj khov, tiv thaiv huab cua.
GB 2760-2024: 0.25 g / kg(cov nceb / seaweed:0.20g / kg).
3) Pickled & Marinated Zaub (Pickles, Sauerkraut, Preserved Veg)
Lub hom phiaj: Khaws nkig, ruaj xim, ncua kev lwj, tiv thaiv vitamin C.
GB 2760-2024: 0.25 g / kg.
4) Jams, Fruit Preserves & Zaub Pastes (Excl. Txiv lws suav)
Lub hom phiaj: Tiv thaiv kom tsis txhob ua kom tsaus, stabilize pectin, zam cov hlau-catalyzed degradation.
GB 2760-2024: 0.07 g / kg (70 ppm).
5) Zaub xam lav Dressings, Mayonnaise & Emulsified Sauces
Lub hom phiaj: Stabilize emulsions, tiv thaiv roj rancidity, tsis txhob discoloration, ntev txee lub neej.
GB 2760-2024: 0.075 g / kg (75 ppm).
6) Carbonated Soft Drinks & Tea / Coffee Dej Haus
Lub hom phiaj: Tiv thaiv tsw / xim, stabilize vitamin C, tiv thaiv qhov kub hnyiab thiab cov ntawv hlau tawm.
GB 2760-2024: 0.03 g / kg (30 ppm)(excl. fwj dej / kua txiv ntshiab).
7) Txiv Hmab Txiv Ntoo & Zaub Kua txiv / Nectars (tsis yog los ntawm cov ntsiab lus)
Lub hom phiaj: Txo cov browning, khaws cov as-ham, tiv thaiv sedimentation, stabilize colorants.
GB 2760-2024: 0.03g / kg.
8) Cov Khoom Qos Qes (Frozen Fries, Canned Potatoes)
Lub hom phiaj: Tiv thaiv tom qab ua noj ua haus tsaus, tswj cov xim daj, txo cov acrylamide precursors.
GB 2760-2024: 0.25 g / kg.
9) Composite Seasonings (Sauces, Bouillons, Flavor Blends)
Lub hom phiaj: Stabilize flavors, tiv thaiv tsis muaj xim, ntev txee lub neej, tiv thaiv rhiab actives.
GB 2760-2024: 0.075g / kg.
10) Zaub Mov & Txiv Ntoo Khaub Ncaws (Nqaij, Congee, Chestnuts, Ceev)
Lub hom phiaj: Tiv thaiv kom tsis muaj xim, ruaj khov kev ntxhib los mos, tsis txhob rancidity nyob rau hauv high-nut oils.
GB 2760-2024: 0.25 g / kg.
Cov ntsiab lus: GB 2760-2024 Kev txwv ntau tshaj (Simplified)
| Qeb zaub mov | Max Siv Qib |
|---|---|
| Cov kaus poom nqaij nruab deg / zaub, pickles, qos yaj ywm khoom, nplej / txiv ntoo cov kaus poom | 0.25 g / kg |
| Mushrooms / seaweed kaus poom | 0.20g / kg |
| Jams, zaub pastes (tsis yog txiv lws suav) | 0.07 g / kg |
| Hnav khaub ncaws, mayo, composite seasonings | 0.075g / kg |
| Dej qab zib, tshuaj yej / kas fes, dej qab zib | 0.03g / kg |
Core Functions Recap
Hlau chelation: khi Fe / Cu / Ca / Mg → nres oxidation & discoloration.
Antioxidant: Blocks hlau-catalyzed dawb radicals → txo rancidity.
Stabilizer: Khaws emulsions, kev ntxhib los mos, thiab xim uniformity.
Cov tshuaj tiv thaiv kab mob: Txhim kho kev ua tau zoo ntawm lwm cov tshuaj tiv thaiv.
Kev Nyab Xeeb Txuj
GB 1886.100-2015: Khoom noj khoom haus qib Disodium EDTA specification (Ntau dua los yog sib npaug rau 99% purity).
JECFA ADI: "Tsis tau teev" (muaj kev nyab xeeb ntawm kev siv qib pom zoo).