Science and Technology of Food Industry

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GAO Hai-tao, XU Run, CAO Wei-xin, YAN Ye-hui-mei, ZHOU Xu, XU Qian. Food safety risk related to food emulsifiers[J]. Science and Technology of Food Industry, 2015, (23): 280-284. DOI: 10.13386/j.issn1002-0306.2015.23.049
Citation: GAO Hai-tao, XU Run, CAO Wei-xin, YAN Ye-hui-mei, ZHOU Xu, XU Qian. Food safety risk related to food emulsifiers[J]. Science and Technology of Food Industry, 2015, (23): 280-284. DOI: 10.13386/j.issn1002-0306.2015.23.049
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Food safety risk related to food emulsifiers

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  • The application of food emulsifiers has been increased year by year,as well as its daily intake by people.Food emulsifiers can improve the permeability of intestinal epithelia,and induce autoimmune diseases.Meanwhile,they can increase the bioavailability of contaminats in food.In order to control their potential hazards being brought to people,attentions should be paid to the effects of food emulsifiers on contaminats 'internal exposure level,preventing food safety risks being underestimated.
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