1. Why is it forbidden to use hanging white blocks in the production of soy products?

The chemical name of the white block is sodium formaldehyde sulfoxylate. The white block is an industrial bleaching agent, which is easily soluble in water and can decompose compounds such as formaldehyde and sulfur dioxide after heating. Formaldehyde is a protoplasmic poison and has a strong antiseptic effect. It can combine with the amino and hydroxyl groups of human nucleic acid to make it inactive, which will seriously affect the body's bolism and have obvious damage to multiple organs, especially the kidneys. National standards stipulate that the SO2 in food should not exceed 0.05g/kg. Long-term consumption of food with excessive SO2 residues can also cause chronic poisoning and degenerative changes in the brain, liver, kidneys and other organs. Due to the serious harm to human health caused by hanging white block, the state banned the use of hanging white block as a food additive.

2. What are the reasons for the misuse of the white block in the production of soy products?

Because: the hanging white block has the functions of whitening, freshness, and improving toughness. After adding, the bean products such as yuba and dried tofu are not easy to boil, and the color feeling is satisfactory; in addition, the hanging white block has the effect of coagulating protein, which can be improved after adding The output of soy products such as yuba and tofu skin is about 10%. Thirdly, some producers and operators are obedient to the so-called new technology and new craftsmanship, and blindly join the hanging white block as "fan essence" and "yuba essence". As a result, the phenomenon of abuse and misuse of the hanging white block is more serious.