Experts condemn rice additives
By Zhang Xuanchen |
May 21, 2011, Saturday
|
Print Edition
Print Edition
A NEW food additive standard which allows three additives to continue to be used in the processing of rice could prove a danger to health, according to food experts, yesterday's Beijing News reported.
The chemicals are rarely used these days but there are worries their appearance in the standard may draw producers' attention to the cheaper chemical alternative to more expensive, chemical-free modern technology.
Two thickening agents - sodium starch phosphate and chitosan - and sodium diacetate, a preservative, were officially recognized as generally safe if used within limits in 2008, according to the National Standard for the Use of Food Additives issued by China's Ministry of Health. The new standard, issued on May 13, still allow the additives.
But Zhou Xianqing, a professor of the School of Grain, Oil and Food at the Henan University of Technology, said they should be removed from the list of certified additives for rice.
Zhou said most producers were not using such additives as modern technology already produced the same effect as the chemicals.
"Permission for these rarely used chemicals is unnecessary," Zhou said.
"By controlling the proportion of water at 14.5 percent, we can preserve rice for a long time while protecting its natural quality," a rice company manager surnamed Li said. Li said he never heard of the chemicals, let alone used them.
An unnamed expert said the drive for profit may lure manufacturers to use the chemicals to cut costs.
He added that the new standard was already in conflict with China's Food Safety Law. Under that law, only food additives whose usage is proved to be "necessary" are allowed.
The expert said he worried the standard would mislead manufacturers who previously focused on processing grains through natural methods.
"Rice is a staple food of the Chinese as well as major raw material. We must treat it with great caution," he said.
China, which produces and consumes more rice than any other country, grows nearly 200 million tons of rice a year.
The chemicals are rarely used these days but there are worries their appearance in the standard may draw producers' attention to the cheaper chemical alternative to more expensive, chemical-free modern technology.
Two thickening agents - sodium starch phosphate and chitosan - and sodium diacetate, a preservative, were officially recognized as generally safe if used within limits in 2008, according to the National Standard for the Use of Food Additives issued by China's Ministry of Health. The new standard, issued on May 13, still allow the additives.
But Zhou Xianqing, a professor of the School of Grain, Oil and Food at the Henan University of Technology, said they should be removed from the list of certified additives for rice.
Zhou said most producers were not using such additives as modern technology already produced the same effect as the chemicals.
"Permission for these rarely used chemicals is unnecessary," Zhou said.
"By controlling the proportion of water at 14.5 percent, we can preserve rice for a long time while protecting its natural quality," a rice company manager surnamed Li said. Li said he never heard of the chemicals, let alone used them.
An unnamed expert said the drive for profit may lure manufacturers to use the chemicals to cut costs.
He added that the new standard was already in conflict with China's Food Safety Law. Under that law, only food additives whose usage is proved to be "necessary" are allowed.
The expert said he worried the standard would mislead manufacturers who previously focused on processing grains through natural methods.
"Rice is a staple food of the Chinese as well as major raw material. We must treat it with great caution," he said.
China, which produces and consumes more rice than any other country, grows nearly 200 million tons of rice a year.
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