Food Additive : E220 Sulfur Dioxide

Sulfur dioxide is the chemical compound with the formula SO₂.

SO₂ is found on Earth and exists in very small concentrations and in the atmosphere at about 1 ppm.

It is a toxic gas responsible for the smell of burnt matches. It is released naturally by volcanic activity. 

SO₂ was first used in winemaking by the Romans, when they discovered that burning sulfur candles inside empty wine vessels keeps them fresh and free from vinegar smell.  It is still an important compound in winemaking as an antibiotic and antioxidant, protecting wine from spoilage by bacteria and oxidation.

SO₂ ( E220 ) is also used as a preservative for dried apricots, dried figs, and other dried fruits, owing to its antimicrobial properties.  As a preservative, it maintains the colorful appearance of the fruit and prevents rotting.

Safety

Sulfur dioxide is mildly toxic and can be hazardous in high concentrations. Long-term exposure to low concentrations is also not recommended.

However, Incidental exposure to sulfur dioxide is routine, e.g. the smoke from matches, coal, and sulfur-containing fuels.

In the United States, the Center for Science in the Public Interest lists the two food preservatives, sulfur dioxide and sodium bisulfite, as being safe for human consumption except for certain asthmatic individuals who may be sensitive to them, especially in large amounts. Symptoms of sensitivity to sulfiting agents, including sulfur dioxide, manifest as potentially life-threatening trouble breathing within minutes of ingestion.

Food Additive : E621 MSG 味精

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.  Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.

MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.

MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes.

The US FDA ( U.S. Food and Drug Administration ) classify MSG as Generally Recognized As Safe (GRAS).   The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

It is a erroneously belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese Restaurant syndrome", but studies show no such effects when MSG is added into food.

Food Additives : E516 Gypsum 石膏 & E511 Nigiri 盐卤

Two types of coagulants are used in traditional tofu making :

Gypsum石膏

Gypsum ( E516 ) is quarried from geological deposits.  Composed of calcium sulfate, gypsum is a traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless.

Use of this coagulant also makes a tofu that is rich in calcium.

Nigari盐卤

Nigari is produced from seawater after the sodium chloride is removed and the water evaporated. It contains mostly magnesium chloride ( E511 ) and calcium chloride ( E509 ) , and some trace amount of other naturally occurring salts.

It is normally used in northern China and Japan.

Food additive : E524 Lye 碱水 / 枧水

A lye is a metal hydroxide traditionally obtained by leaching wood ashes, or a strong alkali which is highly soluble in water producing caustic basic solutions.

Lye most commonly refers to sodium hydroxide (NaOH), but historically has been used for potassium hydroxide (KOH).

Lyes are used to cure many types of food, including the traditional Lutefisk (Norway), Olives, Hominy, Bagels, Pretzels, Lye Rolls (Germany), Kabak Tatlısı (Turkey), Kutsinta ( Philippines ),  Century Eggs, Moon Cakes, Zongzi, Chinese Noodles, Ramen (Japan) etc.

Sodium hydroxide

Sodium hydroxide ( caustic soda ) was first prepared by soap maker in Arab book during late 13th century.  The Impure sodium carbonate was obtained from the ashes of plants, of which sodium hydroxide was produced.  In  1791 the French chemist and surgeon Nicolas Leblanc (1742–1806) patented a process for mass-producing sodium carbonate.  By the 20th century, the electrolysis of sodium chloride had become the primary method for producing sodium hydroxide.

Sodium hydroxide is given E number : E524.

Due to the difficulty in obtaining food grade sodium hydroxide in small quantities for home use, sodium carbonate is often used as replacement.

Food additive : E285 Borax 硼砂

Borax ( 硼砂 ) also known as sodium borate, sodium decahydrate, sodium tetraborate or disodium tetraborate.  It is more accurately called  sodium tetraborate decahydrate with chemical formula Na₂B₄O₇·10H₂O or Na₂[B₄O₅(OH)₄]·8H₂O.

Powdered borax is transparent white crystal powder, odorless  and water soluble

Borax occurs naturally in evaporate deposits produced by the repeated evaporation of seasonal lakes.  

History

Borax was first discovered in dry lake in Tibet and was imported via the Silk Road to the Arabian Peninsula in the 8^th century.   Borax came into common use in the late 19^th century when Francis Marion Smith’s Pacific Borax Company began to market and popularize borax usage as a cleaner.

Food Additive

Borax, given the E number E285, is used as a food additive, but is banned in some countries.  In addition to its use as a preservative, borax imparts a firm, rubbery texture to food.   It has been found in foods especially noodles.

Borax is not acutely toxic. Its LD₅₀ score is tested at 2.66 g/kg in rats, meaning that a significant dose  of the borax is needed to cause severe symptoms or death for an average size human adult.  The lethal dose is not necessary correspondence to human.

However, there are studies suggesting possible higher risk of liver cancer with high consumption of borax over a long period of time.

Covid-19 Man Shopping > Ikan Laut

Bawal Putih / 白鲳

Stromataidae | Pampus argenteus

Bawal Cina / 斗底

Stromataidae | Pampus chinensis

Bawal Emas/ 金鲳

Bramidae  | Xenobrama microlepis

Bawal Hitam / 黑鲳

Carangidae | Parastromateus niger

Selar / 黄尾

Carangidae | Atule mate

Cencaru / 硬尾

Carangidae | Megalaspis cordyla

Lidah / 龙舌鱼

Cynoglossidae | Cynoglossus robustus

Senangin / 马友

Polynemidae | Eleutheronema tetradactylum

Siakap / 石甲

Latidae | Lates calcarifer

Tongkol / 柴鱼

Scombridae | Katsuwonus pelamis

Tenggiri / 马鲛

Scombridae | Scomberomorus sp

  

Kembung/ 甘望

Scrombridae | Rastrelliger sp

Jenahak / 红皂

Lutjanidae | Lutjanus sp

Anchovies Powder

Anchovies are teeny tiny fishes that were caught, pre-cooked and sun-dried which can be easily found in most Asian markets.   

It is used to make stock, which in turn used as soups of noodles.  Making stock involves simmering anchovies for a very long long time. 

Another use of anchovies is as a source of the umami flavor in a dish which is consists of lone vegetable(s).    In this case, the anchovies is normally hard-fried till fragrant before adding in the bland vegetables.  Yet, in the end, the anchovies are usually discarded and ended up in the trash bin.

Well, a simple way of preparing the stock is powdered anchovies.  Just boil the water, sprinkler the powdered anchovies, and add in whatever ingredients to make the soup.  No simmering, no long hours of cooking broth. 

Same for stir-fry veg-dish, add a teaspoon of powdered anchovies in hot oil, quickly throw in all the ingredients, and stir stir fry fry.   No anchovies leftovers, no kitchen waste.

To prepare powdered anchovies, first dry the anchovies in oven at < 100⁰C for some time.  let it cool when it’s done.   The anchovies should be hardened once cooled.  Then, blend it with food processor.  Blend it not too fine, not too coarse.   Keep in tight glass bottle, away from sunlight,  best in cool dry place.