食品中的焦糖色素及其安全性  

Caramel Pigment in Food and Its Safety

作　　者：陈家杰 CHEN Jiajie(Foshan Haitian(Gaoming)Seasoning Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《食品安全导刊》2024年第11期46-50,共5页China Food Safety Magazine

摘　　要：为深入探究焦糖色素在食品加工中的作用及其安全性,采用文献综述法,系统地研究了焦糖色素的定义、分类、形成过程,及其对食品口感、颜色和安全性的影响。结果显示,作为一种食品添加剂,焦糖色素在赋予食品良好的色泽和口感方面发挥着重要作用,但其使用应严格遵循国家标准和监管规定。建议加大对焦糖色素生产和使用的监管力度,以确保其安全性和合规性,并最终保障食品安全与消费者健康。In order to further explore the role and safety of caramel pigment in food processing,this study adopts a literature review method to systematically study the definition,classification,formation process of caramel pigment,as well as its impact on food taste,color,and safety.The results show that as a food additive,caramel pigment plays an important role in giving food good color and taste,but its use should strictly follow national standards and regulatory regulations.We suggest strengthening the supervision of the production and use of caramel pigments to ensure their safety and compliance,ultimately ensuring food safety and consumer health.

关 键 词：焦糖色素 食品添加剂 安全性 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS201.6[轻工技术与工程—食品科学与工程]