After soliciting opinions, the National Standardization Committee recently issued the No. 1 amendment to the national standard GB/T20980-2007 'Biscuits', clarifying that leavening agents are not mandatory.

The reporter saw that the amendment sheet was revised to “additional” for the corresponding content in the definitions of crisp biscuits, tough biscuits, cookies, wafer biscuits, egg round biscuits, etc. involved in the “Chapter 3 Terms and Definitions” in the standard text. Or do not add other materials'. For example, the 'adding leavening agent and other auxiliary materials' in '3.2 crisp biscuits' is amended to 'add or not add other raw materials'. 'Due to the rapid development of the biscuit industry and the continuous emergence of new technologies and processes, the national standard for 'biscuits' was approved for project revision at the end of 2018.' Zhang Jiukui, chairman of the China Bakery and Sugar Products Industry Association, told reporters that after the standard project was revised, the country The National Standards Committee and the Secretariat of the National Baking Products Standardization Technical Committee received some public messages and inquiries about 'whether leavening agent must be added to biscuits?' In order to solve this problem in a timely and proper manner, the first amendment to the development of this standard was proposed.

　　 Although the rational use of food additives will not cause safety problems, in order to better meet the health needs of consumers, especially teenagers and children, it has become a consensus in the food industry to minimize the use of additives. The biscuit amendments also emphasized 'reducing the use of food additives to better meet people's health needs.'

　　 Zhang Jiukui said that it is of great significance to clarify the principles of use of leavening agents this time. At present, many biscuit manufacturers no longer use leavening agents, improvers and other additives, but instead improve production processes and adjust food raw materials.

Previously, biscuit foods were often judged as unqualified due to excessive aluminum during random inspections. The reason was mostly related to the excessive use of aluminum-containing additives in the production and processing process of individual companies in order to improve the taste of their products, or the use of aluminum additives. It is related to the high aluminum content in the additive.