The amount of iron in soy sauce has been determined

Recently, due to the iron soy sauce incident, how to ensure the safety of food ingredients has become the focus. What kind of ingredients should be added to various kinds of foods, and what kind of ingredients should be added? These are confused for the public. On the previous day, the Ministry of Health issued the "Standard for the Use of Food Nutrition Enhancers (Consultation Draft)". The reporter interviewed relevant experts such as the Municipal Food and Drug Administration and the Municipal Center for Disease Control and Prevention. The standard clearly stipulates the specific use of various kinds of food fortifiers such as vitamins, iron and folic acid in common foods such as soy sauce and biscuits. standard. After the "Standard for the Use of Food Nutrition Enhancers" is issued, all food manufacturers will strictly follow this standard. If you do not implement the standard, you will be punished.

Food calcium and iron at a glance

The “standards” clearly stipulate the types of food fortifiers that can be used, the scope of use, and the amount of use. The reporter drew a look at the "Standard for the Use of Food Nutrition Enhancers (Consultation Draft)" and found that the various kinds of food fortifiers such as iron, calcium, vitamins and folic acid that the public cared about were very clear. Only vitamins have been subdivided into 10 varieties. For example, the amount of vitamin A used in ice cream is 600-1200 mg/kg, in biscuits 2330-4000 mg/kg, in jelly it is 600-1000 mg/kg; vitamin D is in biscuits 16.7-33.3 Mg/kg.

Folic acid is used in biscuits at 390-780 mg/kg; iron is used in soy sauce at 210-252 mg/kg; in biscuits is 40-60 mg/kg; calcium is used in biscuits at 2670 - 5330 mg / kg, actually used in vinegar to reach 6000-8000 mg / kg, up to 10000 mg / kg in solid beverages.

Unified Nutrition Enhancer Standard

“After reading this standard, the public will know for themselves what elements they can eat. This standard clearly stipulates the use of various nutritional enhancers in various food products, not only for professionals but also for ordinary consumers. Can understand.” The relevant person in charge of the Municipal Food and Drug Administration, with the development of the food industry, in the implementation of the standard in recent years, gradually exposed some of the existing problems, such as the lack of a clear principle of food nutrition enhancement, there is no uniform There are some problems with the classification systems for food nutrition fortification, some provisions for nutritional enhancers used in infant and baby foods, and inconsistency with the current series of infant and child product standards, etc., which need to refer to the latest developments in domestic and foreign policy and standards for food nutrition enhancement and in combination with our country. The actual situation of food nutrition enhancement is updated and improved.