chlorine
Basic Information
| Field | Content |
|---|---|
| Chinese name | 氯(deepl翻译) |
| English name | chlorine |
| INS/E number | INS 925 |
| Functional class | Flour treatment agent |
| Year adopted | To be added. |
| Approved by | Australia/New Zealand (FSANZ) |
What is it?
chlorine (INS 925) is a Flour treatment agent food additive. Used to improve baking quality of flour, e.g. bleaching and strengthening gluten.
Source
Natural：E.g. ascorbic acid (vitamin C) as an improver.
Industrial：Includes synthetic improvers such as benzoyl peroxide, azodicarbonamide.
Why is it used?
- Improve baking performance
- Bleach flour
- Strengthen gluten network
Common Foods
- Wheat flour
- Bakery ingredients
Safety
All evaluated with restricted scope and residues; some are banned in certain regions.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
chlorine is a Flour treatment agent, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.