White sugar is really mixed with anti-caking agent

Recently, a food website of a domestic website forwarded an article on the inside of Tianjin Sugar disclosed by an old professor of food quality and safety at a university in Tianjin. In the article, the old professor stated in an exaggerative manner that "I have investigated the cotton sugar market in Tianjin in a responsible manner and found the worrying inside story: The white sugar circulating in the market is allotted by large and small white sugar packaging manufacturers. After entering the circulation field, in order to pursue high profits, the manufacturers incorporated lower-quality inferior glucose into the white sugar, adjusted the sweetness by adding excessive fructose, and finally, to prevent the incorporation of glucose into the plate. Then add ingredients like anti-caking agents.”

This article came out and the Quartet shocked. User consternation follow thread

“Professor” is a scientific and authoritative profession. Coupled with several high-performance liquid chromatograms cited in the article, the credibility of the article has soared. The general public, who was worried about China's food safety after the melamine incident, immediately fell into a new round of panic.

“The cheaper sugars sold in some supermarkets in Chengdu have a dull, matt appearance and look different from the white sugars sold in some very large supermarkets, but the sweetness is not different. Is it something that is added? "There are friends from Tianjin associated with the local.

"Now buy salt in the supermarket, put two or three spoonfuls are not salty, remember that the salt you bought before put a spoonful is enough smell. Is not it also a problem, I hope the professors in the school will also give a test to see if there is What's the problem?” Some users think of salt from sugar.

"Now that adulteration is too common, it would be better if we don't poison anyone." Some netizens are helpless with domestic food safety.

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