You can first know:

(1) "Fatty Acid Glycerides" are the 16th "food additives" announced by the Food and Drug Administration, which means that "fatty Acid Glycerides" are preservatives, and the statement is incorrect.

(2) "Metodextrin" is not a "food additive" announced by the Food and Drug Administration, but is just a general food raw material. It is said to be a food additive, but the rumors are wrong.

The online "Supermarket bread is really delicious? This ingredients are the most harmful" video. It mentions that the supermarket bread will add "fatty acid glycerides" and "meatodextrin" food additives to prolong the storage time. If you see these two things, don't buy them. However, according to public information and experts from the Food and Drug Administration, the preservatives commonly used in baking products such as bread are "calcium propionate", "calcium propionate", or antioxidant vitamin C, etc., which have a wrong statement. Experts also remind that bread is made of exquisite flour and should not be eaten for a long time, because it should be eaten with low-fat milk, sugar-free beans and other protein-rich foods to balance the bread's high-powder, high oil and high sugar.

Do you don’t eat rice doughnutrin and fatty acid glycerol?

Original version:

Is the supermarket bread so delicious? This ingredient is the most wound

or such description

It is recommended to eat less bread from convenience stores

mainly circulate similar videos on social platforms:

Checking explanation:

Metodextrin "is not" food additives. The comment was wrong.

The comment mentioned that "I knew it had two ingredients: fatty acid glycerides and maitodextrin, and I never bought supermarket bread again." "It is because there are a lot of these additives added to make it last longer." MyGoPen inquired about the Food Pharmacy Department's "Food Additives Use Scope and Limited and Specification Standards". The database states that the Food Pharmacy Department currently uses 798 ingredients that are the most food additives. MyGoPen inquired with fatty acid glycerides input. The results show that "Faty Acid Glycerides" is listed in the category 16 of food additives, that is, the category of emulsifiers. It is displayed under the "Food Additives Scope and Limited" field as "This product can be used appropriately in all types of foods", which means that there is no upper limit according to law.

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When inputting "Metodextrin" is used, the result shows that "Metodextrin" has no data in the search, which means that "Metodextrin" is not a food additive listed in the Food Pharmacy Department. From the above data, we can see that although the saying that fatty acid glycerides are food additives is correct, the saying that "meat dextrin" is "food additives" is wrong information; in addition, the saying that fatty acid glycerides and maltodextrin are used to extend the shelf life, meaning preservatives, but in fact, fatty acid glycerides are "emulsifiers" and are wrong information.

MyGoPen Call Su Xiuqing, director of the Nutrition Department of the Hospital Affiliated to Taipei Medical University, said that "meatodextrin" is transformed from raw materials of powder and enzymes, which is a type of polysaccharide. The difference between single and polysaccharides is related to carbon chains. Meatodextrin is widely used in the food industry, and even if nutritionists are in the hospital, they may be used. The main purpose of fermentation to fermentation is to increase heat, while the use of fermentation to make bread may have the purpose of homogenization and easy expansion, but the focus is that fermentation is a "food raw material" rather than a food additive. Food is more widely used than food additives, and safety is less necessary.

The bread preservative has other ingredients and is used in a limited quantity according to law.

The message mentioned that "the supermarket has added a lot of these additives to the bread to last longer." Su Xiuqing said that the preservatives added to flour products to prevent mold from flour are ingredients such as "calcium propionate" and "calcium propionate". They are not "meatodextrin" or "fatty acid glycerides" mentioned in the video. These preservatives that are legally used also have limited quantities, such as "calcium propionate" and "calcium propionate" are limited to 2.5 per kilogram. It is less than gram, and now consumers are becoming more aware of it. Many large bread manufacturers have also launched products that do not add preservatives and have "purification marks". If consumers care about the problem of additives, they can choose this type of product. Consumers are selective.

The more complicated the ingredients, the more you need to choose carefully.

MyGoPen Check the relevant regulations and according to Article 22 of the Food Safety and Hygiene Management Law, "Containers or Outsourcing of Food and Food Raw Materials shall be marked with Chinese and common symbols to clearly indicate the following matters":

(Part 1, Paragraph 2) Content name; when it is two or more mixtures, it shall be marked from high to low according to its content.

(Part 1, Paragraph 4) Name of food additives; those who mix more than two food additives and name them functionally should specify the name of the additives respectively.

MyGoPen actually visited the top two supermarkets in the market share, and each sampled two toast bread, and found that the two toasts from the largest supermarket's own brand used "fatty acid glyceride" food additives; while the two toasts in the second largest supermarket's two joint names contain "dextrin" or "meatodextrin", but in the labels of these four toasts, they are all the ingredients that are more the ones below..

Su Xiuxu pointed out that according to the regulations of the law, the more the content, the more you have to be marked in front. However, due to the problem of content limitation, it is impossible to add too much to the food additives themselves and will definitely be placed behind the ingredient list. The principle that consumers can grasp is that if there are more things on the ingredient list and cannot understand, it means that the more complex the ingredients of the product are. Before choosing to buy, you can see the label clearly before deciding whether to buy it.

MyGoPen sampled four supermarket-based breads and found that the existing product ingredient marks are as high as 16.5 lines, because some items, such as "salt", will be repeated in different raw materials or additives. It is difficult to calculate how many actual ingredients of the bread are, but from the ingredient marks, it can be seen that it is a bread with complex ingredients.

The bread and conditioning bread have higher heat. Su Xiuqing said that bread is a food made of fine flour. The flour, sugar and oil change the taste of various breads according to the product and proportion. It is worth reminding the public that even if the bread seems to be better than the white bread, some breads will add a higher proportion of fat than the white bread and taste that people like. In addition, if the bread contains ingredients, such as butter, red beans, or food ingredients on the surface, such as meat, sausage, salad, etc., these conditioning breads mixed with different ingredients are not just about eating the bread itself, but also consider the heat of other ingredients.

Breads should not be eaten for a long time and should be eaten with protein. Su Xiuqing emphasized that each natural and processed food has its own advantages and disadvantages and has different characteristics. The characteristic of bread is that it is easy to buy and easy to eat, but the bread is actually made of fine powder and is not recommended for long-term consumption. For example, eating bread for breakfast is not a good choice for food. If you can only eat bread for breakfast, you can supplement the source of protein, instead of just eating the flour, oil, and sugar of the bread. Using bread with low-fat milk or sugar-free beans is a more balanced choice. The squid is a little better than the bread, but the amount of sugar is equal to 1.5 bowls of white rice

In addition, baked goods including bread are prone to trans fat. If you want to eat floured food, the squid will have less sugar and oil than the bread. But even so, the flour of a large squid itself is comparable to that of a 1.5 bowl of white rice

. People with high blood sugar should still carefully control their intake.

In addition, baked goods, including bread, are prone to trans fat. If you want to eat floured food, the glutinous rice noodle will have less sugar and oil than the bread. But even so, the flour of a large glutinous rice noodle is equivalent to 1.5 bowls of white sugar. People with high blood sugar should still carefully control their intake.

Conclusion

In summary, fatty acid glycerides and methyldextrin are food additives used to allow supermarkets to extend the shelf life. However, according to the Food Pharmacy Database and experts, only "fatty acid glycerides" are food additives, but not preservatives, but "emulsifiers", while "meatodextrin" is not even food additives, but "food raw materials". The two ingredients are wrong in the management categories according to law and in the classification of management categories.

Experts also remind that according to the specifications of the Food Safety Law, the ingredients must be "fully opened". The more chemical names there are incomprehensible in the label, it means that the more complex the ingredients of the product are. However, the breads that are not supermarkets may also use the same ingredients. However, supermarkets' packaging breads must be fully marked according to law, reminding the public that breads are processed foods and should be avoided for a long time.

Consultation experts: Director of Nutritional Department, Taipei Medical University, Attached Hospital - Su Xiuqing

(This article is reproduced from the "MyGoPen" verification reference: https://www.mygopen.com/2025/01/bread.html)