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ʱ¼ä:2007-11-09 14:37:45À´Ô´: ×÷Õß:
ʳƷÌí¼Ó¼ÁÓëʳÓÃÏãÁÏ Food additive and flavoring substances(1)
1 ̼ËáÄÆ Sodium carbonate
2 Á×ËáÇâ¸Æ Calcium monohydrogen phosphate
3 ÁùÆ«Á×ËáÄÆ Sodium hexametaphosphate
4 ÏõËáÄÆ Sodium nitrate
5 ÁòËá¸Æ Calcium sulfate
6 ÎÞË®ÑÇÁòËáÄÆ Anhydrous sodium sulphite
7 ÁòËáÂÁ¼Ø(¼ØÃ÷·¯) Aluminum potassium sulfate
8 ÑÎËá Hydrochloric acid
9 ³Á¶¨Ì¼Ëá¸Æ Calcium carbonate precipitated
10 2,6-¶þÊå¶¡»ù¶Ô¼×·Ó (BHT) 2.6-ditertiary butyl-p-cresol
11 ±½¼×Ëá Benzoic acid
12 ±½¼×ËáÄÆ Sodium benzoate
13 ±ùÒÒËá(±ù´×Ëá) Glacial acetic acid
14 ôȼ׻ùÏËÎ¬ËØÄÆ Sodium carboxymethyl cellulose
15 ɽÀæËá Sorbic acid
16 ÑÇÏõËáÄÆ Sodium nitrite
17 Êå¶¡»ù-4-ôÇ»ùÜîÏãÃÑ Tertiary butyl-4-hydroxyl anisole
18 ÒºÌå¶þÑõ»¯Ì¼(·¢½Í·¨)
Liquid carbon dioxide(from alcohol fermentation plant
19 Çí½º Agar
20 º£ÔåËáÄÆ Sodium alga acid
21 µ¥Ó²Ö¬Ëá¸ÊÓÍõ¥ (40%) Glycerin monostearate (40%)
22 ÄûÃÊËá Citric acid
23 ÈéËá Lactic acid
24 ¸ßÃÌËá¼Ø Potassium permanganate
25 Á×Ëá Phosphoric acid
26 Áò»Ç Sulphur
27 ûʳ×ÓËá±ûõ¥ Propyl gallate
28 ÏãÀ¼ËØ Vanillin
29 ÌìÈ»±¡ºÉÄÔ Natural menthol
30 ¶¡ËáÒÒõ¥ Ethyl butyrate
31 ÜȲ˺ì Amaranth
32 ÜȲ˺ìÂÁÉ«µí Amaranth aluminum lake
33 ëÙÖ¬ºì Ponceau
34 ëÙÖ¬ºìÂÁÉ«µí Ponceau 4R aluminum lake
35 ÄûÃÊ»Æ Tartrazine
36 ÄûÃÊ»ÆÂÁÉ«µí Tartrazine aluminum lake
37 ×ϽººìÉ«ËØ Lac dye
38 ÌǾ«ÄÆ Saccharin sodium
39 ºìÇúÃ× Red kojic rice
40 ÇâÑõ»¯ÄÆ Sodium hydroxide
41 ÈéËá¸Æ Calcium lactate
42 ÈÕÂ仯 Sunset yellow
43 ÈÕÂ仯ÂÁÉ«µí Sunset yellow aluminum lake
44 ÀäÄ¥ÄûÃÊÓÍ Lemon oil,cold pressed
45 ÒÒËáÒìÎìõ¥ Isoamyl acetate
46 ÜÔÀò½þ¸à Jasmine concrete
47 ¹ð»¨½þ¸à Osmanthus concrete
48 ÈéËáÑÇÌú Ferrous lactate
49 ÄûÃÊËáÄÆ Sodium citrate
50 Ã÷½º Gelatine
51 ÁÁÀ¶ Brilliant blue
52 ÁÁÀ¶ÂÁÉ«µí Brilliant blue aluminum lake
53 DÆÏÌÑÌÇËá¦ÄÄÚõ¥ Glucono delta lactone
54 ɽÀæÌÇ´¼Òº D-sorbitol solution
55 Φ×Ó»Æ(·ÛÄ©¡¢½þ¸à) Gardenia yellow,crocin
56 ÕáÌÇÖ¬·¾Ëáõ¥ Sucrose fatty acid ester
57 D-Ò쿹»µÑªËáÄÆ Sodium D-isoascorbate
58 ¹Ì¶¨»¯ÆÏÌÑÌÇÒì¹¹Ã¸ÖÆ¼Á
Food addition--Immobilizod glucose isomerase preperation
59 ¦Á-µí·ÛÃ¸ÖÆ¼Á ¦Á-Amylase preperation
60 ÌÇ»¯Ã¸ÖƼÁ Glucoamylase preperation
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