"The bread at the supermarket will not be bad so it cannot be eaten"? Experts clarified the principle: There is no reason to be afraid of drinking precious milk

Recently, many online videos and videos have taken the theme of "Supermarket bread is not bad, so it cannot be eaten". Why are there so many people with different images, including mothers and professionals who are talking about this? In fact, it is really strange behind it.

But these are all irresponsible remarks. The reason why supermarket breads can be sold on the shelves for a long time is that they use a lot of food science, so they use different factor teams to fight against bacteria or bacteria growth, so they can be used without preservatives.

The main behind this are several scientific applications:

1. High temperature killing: The baking process of bread can kill most microorganisms after a high temperature of more than 200 degrees.

2. Sealed packaging: In order to prevent microorganisms from running in again, a complete packaging must be provided for protection. This is something that ordinary bakeries don't have.

3. Gas regulating packaging: The bread package is also filled with nitrogen or carbon dioxide to avoid the growth of bacteria that require oxygen, and can also reduce oxidation and maintain a fresher flavor.

4. Control humidity: The formula is carefully calculated and controlled by lower humidity and water activity, so microorganisms are less likely to grow.

Seriously, Veen is a regular customer of bread at supermarkets. I feel much more at ease than bread at night markets.

However, when I came back, the fact-checking center conducted a lot of errors in the inspection of this topic, fatty acid glycerides and nutritionists I visited, resulting in bias and errors in fatty acid glycerides. The focus of the facts verification center should be on the facts. If you make mistakes, it will only continue to harm your credibility and will not be correct.

1. Nutritionists say "From the perspective of nutrition, fatty acid glycerides are trans fat and are more likely to accumulate in the blood vessels." (Error)

The most common fatty acid glycerides used are raw and fatty acids, such as lauric acid, myristic acid, stearic acid, and there is no trans distinction between raw and fatty acids.

2. Fatty acid glycerides and methyldextrin …… also have no anticorrosion effect. (Error, it can be said that it is not an antibacterial agent, but it has antibacterial effects.)

Many cultures of fatty acid glycerides have long been proven to have antibacterial effects, such as In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria (Zhao. Food Chem. 2015 Nov 15:187:370-7.)

Lipase-Catalyzed Synthesis of Sucrose Monolaurate and Its Antibacterial Property and Mode of Action against Four Pathogenic Bacteria (Shao. Molecules. 2018 May 8;23(5):1118)

The reason may be that the polyol group of fatty acid glyceride molecule causes the rupture of the cell membrane of the bacteria. The same principle has also been seen in the popular preservative-free cosmetics in recent years. Many of these products use other polyols instead of preservatives.

Let me give you a popular science that fatty acid glycerides have interfacial activity and emulsifier properties, so cosmetics are also used a lot. Don’t be afraid. Food is also legal additives, and milk tea and milk-containing coffee are also used, so people who like to drink precious milk have no reason to be afraid of it.

Original source: Wei'en's food and farming life

Editor: Gu Zihuan