In the supermarket, choose a popular brand of jelly and observe its ingredient list. The ingredients are as follows: Water, sugar, thickeners, acidity regulators, spices, saccharine, potassium sorbate, temptation red. How much do you know about these ingredients? Water and sugar are familiar to us. Thickeners are widely used in foods and can increase the viscosity of foods, and they are added together with the effects of stereotype and homogeneity. The reason why jelly can change from sugar water to thick jelly is to benefit from thickeners. The thickeners are mostly macromolecular substances, which form an expanded colloidal structure and a loose shape after absorbing water, so that the viscosity and density ratio of the entire system, especially the liquid, are significantly increased. Acidity regulators, also called pH regulators, are substances used to maintain or change the pH of foods. It is mainly used as an acidifying agent, an alkali agent, and a salt having a buffer effect for controlling foods. Acidifiers have many functional properties that improve the quality of foods, such as changing and maintaining the acidity of the food and improving its flavor; enhancing antioxidant action, preventing food rancidity; complexing with heavy metal ions, preventing oxidation or browning reactions, stabilizing color, reducing Turbidity, enhanced gelling properties and so on. The acidity regulators that have been approved for use in China are: citric acid, lactic acid, tartaric acid, malic acid, metatartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium carbonate, and lemon. There are 18 species such as sodium, potassium citrate, trisodium hydrogen carbonate, monosodium citrate and tripotassium phosphate. Thankfully, because many of the acidity-adjusting agents mentioned above are normal ingredients of foods or participate in the normal metabolism of the human body, they are safer and consumers do not have to worry that the intake of these substances will endanger our health. The addition of spices can enrich the taste of jelly. It is combined with white sugar and cyclamate to form a special flavor of jelly. What spice the producer adds to the jelly will become what it tastes. The same raw materials, we can tune into banana flavor, but also can be adjusted to apple flavor, can also be adjusted to lemon flavor, it can be said that the flavor is played by the "finishing touch" role. Sodium cyclamate is a chemical synthesis of sweeteners, there is no nutritional value, as long as the sweetener is guaranteed to be used within the country's specified amount of added, it is safe. Many readers may ask why sweeteners have been added since white sugar has been added. In fact, the sweetness of sweeteners is usually dozens of times to several hundred times that of sucrose. Just a little bit of sweetness is enough. However, these sweeteners that are not sugar are not as natural as white sugar. Therefore, they are generally mixed with white sugar in order to achieve the best results. Potassium sorbate is a very common preservative. Potassium sorbate must be converted to sorbic acid before it has antiseptic properties. When sorbic acid enters the human body, it participates in normal fatty acid metabolism. There is no specific metabolic effect in the human body and no human body is produced. Poisoning is usually considered safe. The temptation red is a commonly used colorant that gives the jelly a characteristic pink color. The synthetic colorant is a colorant produced by a chemical synthesis method, and has the advantages of stable color, vivid color, low cost, and wide color gamut. In the synthetic production process, the use of chemical raw materials and residual byproducts in the synthesis process, it is inevitable that the quality of the product will increase some uncertain factors. At present, the safety of synthetic pigments is controversial internationally. Therefore, the scope and amount of use should be strictly controlled during use. Patrick Holford, an authoritative expert in the field of health and nutrition in Britain, described lemon yellow, one of the synthetic pigments, in his book The Nutrition Bible, which has been translated into 13 languages ​​and published in 25 best-selling books in 25 countries. Yellow can cause allergic reactions and hyperactivity in sensitive children. Neil of Salisbury University Dr. Ward and his team wanted to know why this was because they provided the two groups of children with two beverages that had exactly the same packaging and taste, but one of them contained lemon yellow. They measured the mineral levels in their bodies after drinking these children. The results of the experiment showed that children who drank lemon yellow beverages became more active and showed a trend of lower zinc levels in the blood and increased zinc levels in the urine. The study found that lemon yellow is taking zinc away from children, and zinc deficiency is closely linked with abnormal behavior and immune system problems. Therefore, we can see that there is almost no nutritional value in the jelly. If most of the snacks are produced through the processing of natural foods, then such foods are entirely made of sugar water and a pile of additives. Despite the fact that there is no evidence to show that these ingredients will harm the human body. Please keep in mind that you should eat as much natural, fresh, and complete food as possible. 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