2024最新|食用色素E150c恐產生致癌物 24款不含色素0添加豉油名單
撰文: 羅嘉欣
發布時間: 7 小時前
最後更新: 5 小時前
▲ 食用色素E150c恐產生致癌物,24款不含色素0添加豉油名單。
【豉油/色素/添加劑/增味劑/防腐劑/致癌物/調味料/食用色素/E150c/安全豉油/0添加劑/消委會/超市大搜查】豉油是家家戶戶煮食必備的調味料,但不少豉油會加入色素、增味劑、防腐劑等添加劑,而部分豉油所用的醬色III(E150c)、醬色IV(E150d),更可能會產生致癌物。TOPick檢視了市面上常見的豉油,找出24款不含色素、真正0添加的豉油名單。
最新影片推介:
24款不含色素、0添加的豉油名單:
![](https://static04.hket.com/res/v3/image/content/3795000/3796764/topick_600.jpg)
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更多相關報道:超市大搜查|19款不含黄曲霉毒素豉油一覽 逾6成含毒素可傷肝致急性中毒
19款不含黄曲霉毒素的醬油
生物科技檢測公司水中銀曾指出,生產醬油用的大豆常受曲霉菌影響,若經常攝入大量黄曲霉毒素,可傷肝並導致急性中毒。水中銀檢測市面上47款常見醬油,結果有6成醬油都未達「品質卓越」的標準,約1成樣本發現超標急性毒,長期食用恐引致心血管疾病、骨骼異常發育等問題。另也有19款豉油不含黄曲霉毒素,大家也可安心食用。
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豉油含色素E150c恐產生致癌物
消委會指,焦糖色素即醬色,是深棕色至黑色並有焦糖氣味的液體或固體,可使食品呈棕褐色。其中,部分醬油所用的醬色III(E150c)和IV(150d)在製造過程中,因銨類化合物與碳水化合物在高溫高壓下反應,可能產生污染物4-甲基咪唑(4-MEI),而這污染物被世衛列為2B級致癌物。經老鼠實驗,長期進食過量的4-甲基咪唑會致癌,但世衛聯合食物添加劑專家委員會指一般食用份量不會對人類造成健康問題。
除了色素外,其實不少豉油都添加了增味劑、防腐劑等,讓原本可以純天然製造的豉油,添加了其他成份。加拿大註冊營養師曾欣欣曾接受訪問時表示,釀造天然豉油只有4種主要成分,包括大豆(黃豆)、鹽、水及小麥粉,不含添加化學成分。她提到,豉油的鮮味在於大豆,而不是鹽:
當留意成分標籤時,大豆排序比鹽較前,表示豉油中大豆比鹽多,是一支較好的豉油。
她又指,有部分外國生產的豉油,例如日本會用到酵母小麥釀製豉油,而當它發酵過程中會釋出酒精這類副產品,所以廠商會在食物標籤標明酒精的存在,所以市民不用擔心酒精的出現。
同場加映:21款不含基因致癌物食油
消委會曾於2022年7月檢測市面上50款食用油,結果發現接近6成(29款)樣本被驗出基因致癌物「環氧丙醇」,含量介於每公斤100至2,000微克,其中有2款超出歐盟標準(<1,000毫克/公斤);同時發現有2款食油含有基因致癌物「苯並[a]芘」,雖然含量合乎香港的限制水平,但有1款就檢出每公斤2.1微克,含量輕微超出歐盟標準。
以下為21款不含環氧丙醇的食油名單:
![](https://static04.hket.com/res/v3/image/content/3795000/3796764/topick2_600.jpg)
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