Oil pepper, mineral oil and sodium glutamate exceed the standard? Nonsense assessment will harm society

This article is reproduced from "Tiantiankuaibao". The author and verifier Yun Wuxin is a PhD in food engineering and a senior member of the American Food Technology Association.

Authentic identification: The so-called "mineral oil and sodium glutamate exceed the standard" is completely unreliable.

1. The "mineral oil exceeding the standard" mentioned in the evaluation is fundamentally wrong about what the standard says, and its so-called "excess" is also alarmist.

2. The review talks about the dangers of "excessive sodium glutamate", which is pure nonsense. Whether it is China, the United States, the World Health Organization or the European Union, MSG is classified as the safest food additive category, and there is no limit to the amount used.

3. The idea of this evaluation is to look for indicators of "possible health risks" outside the national standard. This idea is inherently problematic and will seriously mislead the public.

Mineral oil "exceeding the standard"? Don't even understand what that "standard" is

The tests measure a few milligrams of mineral oil per kilogram. They cite a so-called "European Union standard" of "4 mg/kg" to determine that the mineral oil in these foods is "significantly exceeded". However, that "4 mg/kg" standard is for food contact materials and refers to "the amount of mineral oil that migrates from the material to the food under specific test conditions." This is a quality requirement for food contact materials, which is completely different from the mineral oil content in the food.

Glutamate overdose? Same nonsense

Sodium glutamate is the source of "umami" in food and occurs naturally in many foods, such as soy sauce, chicken soup, broth, kelp soup, mushrooms, potatoes, etc. Soy sauce and tempeh are produced by soy fermentation. Soy protein contains a large amount of glutamate, which is released during fermentation and becomes free triacid, which also produces umami. The component of monosodium glutamate is sodium glutamate, which is produced by microbial fermentation and is no different from naturally occurring.

More unreliable than this assessment is the whole assessment idea

This so-called "third-party independent evaluation" has similar problems not once or twice, but always. Because their evaluation thinking is wrong.

They themselves have said that the products submitted for inspection meet all national standards. And the testing items they selected are not in the national standard but "they believe" may pose health risks.

Parameter name	Parameter value
Appearance	Colorless clear viscous liquid
aroma	has a strong ether-like odor

Mineral oil and monosodium glutamate in food belong to the latter. Using it to judge the quality of a food is equivalent to recruiting people in an enterprise. Originally, the key criteria were work ability and salary requirements, as well as the style of dealing with people, etc., but you use height and weight as the judging criteria, and it is euphemistically called "higher than normal standards".

There are many substances in food that do not have standards. There are residues that occur naturally in nature and are introduced by the necessary operations of the production process. Under the current advanced detection methods, as long as you want to test, you can always find targets with "latent risk".

Because it is not in the standard, it will not be monitored during production. Their content is high or low, and there is a lot of chance. Based on these facts, it is completely possible to "black" or "support" any brand.