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Main hazards of brighteners for flour


Release time:

2025-10-21

A commonly used flour whitener is peroxybenzoic acid, which has a significant effect. Generally, the dosage of benzoic acid peroxide should not be more than 75ppm(ppm is one part per million). However, some manufacturers have already used more than 100ppm, which is also the reason why our common flour looks white. Let's take a look at the flour whitening agent added more harm to the human body. 1, benzoic acid peroxide generated after hydrolysis of benzoic acid, detoxification in the body through the liver, excessive intake of harmful to the liver, severe cases can cause skin purple spots. Whitening agents will also destroy the nutrients in flour and reduce the body's absorption of vitamins, resulting in keratitis, neuritis, keratitis and other diseases. 2. What's more, some bad manufacturers actually add "hanging white blocks" that are prohibited from use in flour and flour products ". The chemical name of the white block is sodium formaldehyde sulfoxylate, which is an industrial bleach. If a person ingests 10 grams, he will die. Some people use talcum powder and industrial calcium phosphate as the carrier of whitening agent; some people even add formaldehyde, which will cause harm to human body. 3, to mention is the Australian potassium, which is a kind of flour treatment agent, can play the role of reinforcement, toughening and rapid expansion. In the hygienic standards for the use of food additives, it is stipulated that the potassium Australian in flour shall not exceed 0.03‰, and it is required that potassium bromate shall not be detected in flour after use. However, many flour manufacturers did not follow this, and in recent years, the monitoring found that the use of potassium is often excessive. To know that excessive consumption of potassium will damage the blood and kidneys. And to some extent, it may cause carcinogenesis and has been listed as carcinogenic substances, which should be paid more attention. Therefore, from the above introduction, we can see that there are many hidden dangers in flour. Consumers should know that the whiter the steamed bread is not the better when choosing flour. When the steamed bread is too white, we should be vigilant and try not to buy it.

A commonly used flour whitener is peroxybenzoic acid, which has a significant effect. Generally, the dosage of benzoic acid peroxide should not be more than 75ppm(ppm is one part per million). However, some manufacturers have already used more than 100ppm, which is also the reason why our common flour looks white. Let's take a look at the flour whitening agent added more harm to the human body.

1, benzoic acid peroxide generated after hydrolysis of benzoic acid, detoxification in the body through the liver, excessive intake of harmful to the liver, severe cases can cause skin purple spots. Whitening agents will also destroy the nutrients in flour and reduce the body's absorption of vitamins, resulting in keratitis, neuritis, keratitis and other diseases.

2. What's more, some bad manufacturers actually add "hanging white blocks" that are prohibited from use in flour and flour products ". The chemical name of the white block is sodium formaldehyde sulfoxylate, which is an industrial bleach. If a person ingests 10 grams, he will die. Some people use talcum powder and industrial calcium phosphate as the carrier of whitening agent; some people even add formaldehyde, which will cause harm to human body.

3, to mention is the Australian potassium, which is a kind of flour treatment agent, can play the role of reinforcement, toughening and rapid expansion. In the hygienic standards for the use of food additives, it is stipulated that the potassium Australian in flour shall not exceed 0.03‰, and it is required that potassium bromate shall not be detected in flour after use. However, many flour manufacturers did not follow this, and in recent years, the monitoring found that the use of potassium is often excessive. To know that excessive consumption of potassium will damage the blood and kidneys. And to some extent, it may cause carcinogenesis and has been listed as carcinogenic substances, which should be paid more attention.

Therefore, from the above introduction, we can see that there are many hidden dangers in flour. Consumers should know that the whiter the steamed bread is not the better when choosing flour. When the steamed bread is too white, we should be vigilant and try not to buy it.