You are viewing the article What is Rhodamine B? Learn about rhodamine B in food at Cfis.edu.vn you can quickly access the necessary information in the table of contents of the article below.
To be able to protect the health of our family, we need to know how to choose safe foods and know how to recognize foods that are harmful to health. So, today, let’s learn about rhodamine B in food with Bach Hoa Xanh!
What is Rhodamine B?
In biology, rhodamine B is used as a fluorescent dye. Rhodamine B is often combined with auramine O to form a rhodamine-auramin stain to detect alcohol resistance (acid-fast organisms).
In industry, rhodamine B is a type of fabric dye, not on the list of food additives and not allowed to be used. This substance creates a red color, usually very uniform, so it is often used to color foods to make them more attractive and eye-catching.
Foods that use rhodamine B
As mentioned above, rhodamine B is actually a fabric dye. However, now people sell and use rhodamine B rampant in the market to color food such as shrimp paste, melon seeds, chili sauce, roasted chicken, roasted duck,… Even used for dyeing traditional medicines.
Harm of Rhodamine B in food
According to Associate Professor Nguyen Duy Thinh – Institute of Food and Biotechnology (Hanoi University of Science and Technology) said that rhodamine B is an acute and chronic poison. If you eat foods containing this substance, it will affect internal organs, especially the liver and kidneys.
Mild rhodamine B poisoning can cause vomiting, poisoning, if accumulated rhodamine B into the body for a long time can even cause cancer. If it comes in contact with the skin, it will cause an allergic reaction. If exposed through inhalation, the body will experience symptoms such as chest tightness, difficulty breathing, itchy neck, cough, sore throat.
Experts show how to identify foods that use rhodamine B
According to Master Tran Quang Tung, a lecturer at the Institute of Chemical Engineering (Hanoi University of Science and Technology) , to confirm that a certain food is “marinated” by industrial coloring, say them and rhodamine B in particular just by feeling. Common sense is not a simple thing. Even so, there are still a few signs for us to rely on when deciding whether to use that product or not.
The natural color of food is usually not colorful or flashy, but rather clear, fresh and healthy. If these foods are left in the air for a long time, their color will fade or even change to another color. Besides, when holding these foods up, the color may be smeared on the hands, not as firmly attached as industrial colors.
Suppose you hold Gac sticky rice, you will see a slight red in your hand. That’s because sticky rice has fat, fat, vitamins, so the feeling of sticky rice is lighter, more glossy, and industrial colors don’t have such shine.
Industrial colors do not tarnish due to high intensity, so if you see certain foods that have been left out in the air for a long time but still have vibrant, attractive colors, it is quite likely that they have been abused . marinated” industrial color in preservation.
As for rhodamine B, you can detect it by putting it in the dark because it is fluorescent and can glow in the dark. However, if used in low concentrations, it is also difficult to detect. But for families with money scanners, it is possible to shine au red foods such as beef jerky, melon seeds to check. If it glows, it means the substance is in it.
In addition, seafood is also often abused preservatives, bleaching and deodorizing. The substance that is often abused by business owners is hydrogen peroxide because it is colorless and odorless, making it difficult to detect. If used in high doses can cause stomach bleeding for people to eat.
Deodorized and bleached seafood foods will no longer have a characteristic fishy smell. When pressed, they will not feel the inherent elasticity of seafood but find it friable and mushy, they may have been contaminated with toxic substances. “magic” is back.
In addition, referring to alcohol mixed with chemicals, according to Master Tran Quang Tung , alcohol is prepared by industrial alcohol, so it will lose the aroma of wine yeast for a long time. With wines that are colored wines, you can see that the color at the bottom of the bottle is darker than the color at the top, giving the drink a more pronounced lighter taste.
Source: Thanh Nien Newspaper, Nguoi Lao Dong Newspaper
And that is all the information that Bach Khoa GREEN has provided to you today. Hope the above information is useful to help you protect the health of your loved ones in your family!
Buy colored water now at Cfis.edu.vn to prepare dishes right away
Thank you for reading this post What is Rhodamine B? Learn about rhodamine B in food at Cfis.edu.vn You can comment, see more related articles below and hope to help you with interesting information.