1 common type of chemical sugar favored by manufacturers
On the market, there are quite a lot of chemical sugars on packaging with Chinese characters with transliteration. Latin is Tang Jing (meaning refined sugar). This type of sugar is the size of a white bean. At the dry food stalls of My Dinh Dong Xuan market, there is this type of sugar and it is advertised as being 200-400 times sweeter. times compared to normal granulated sugar but the price is only 220-330,000 VND/kg.
Meanwhile, according to Decision 3742/2001/QD-BYT of the Ministry of Health dated On August 31, 2001, the chemical sugar Cyclamate and some types of chemical sugar currently sold without clear origin are not on the list of additives allowed to be used in food.
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30-35 sugar cubes for 10 liters of pho broth
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At a stall at the intersection of Nguyen Thien Thuat Cao Thang and Nguyen Thiep streets, the reporter noticed a customer named N.Hanh was choosing chemical sugar to cook pho. The stall owner quickly introduced B1 sugar pellets: “This type of sugar is sweet and has a synthetic flavor that can replace other spices. With a price of 120,000 – 220,000 VND/kg (depending on the type), buying it will save a lot of money.”
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The stall owner also advertised: “Currently this type of This product is chosen by many people over powder and small pellets because it is easy to prepare.
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Immediately, Ms. N.Hanh chose 1 bag of 500g B1 and 100g Translucent white diamond-shaped seeds. According to the reporter’s observation, both types of lines that Ms. N.Hanh just chose do not have specific address labels.
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When the reporter asked more about the quality of these sugars The stall owner said: “Just use it with peace of mind. If you’re not satisfied, bring it back here and I’ll pay for another one.”
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B1-like sugar popular for use in pho
Exchange In addition, Ms. N.Hanh PV was enthusiastically guided by her on the recipe for preparing pho broth with chemical sugar: “For clear pho broth to have a strong sweet taste, it depends on the level of bone broth. But on average, in a pot of water of about 10 liters, add 30 – 35 sugar tablets (B1 pill form)to be just strong and sweet enough. In addition, this type of sugar has many other additives synthesized, so there is no need to use a lot of MSG seasoning.” “Customers eat and praise how delicious that is,” Ms. Hanh said firmly.
Various types of drum brakes ice cream soy milk apricot jelly soy sweet
Ms. T.M A small trader at My Dinh market affirms that using chemical sugar is a capital of four words: “Its sweet content is high so it will cost less than cane sugar. Just buy 0 5g for 15,000 VND to have a big pot of tea for sale. However, when processing, you should not only use chemical sugar because it will create a sweet, slightly acrid and slightly bitter taste. Therefore, you should use more cane sugar when preparing to make sweet tea more delicious.”
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Brackish sweet taste after eating, especially when drinking water makes Many people suspect that apricot has fresh water
Agreeing with Ms. T.M, Ms. Thanh Tan (residing in Hanoi) also said I know that when I eat apricot, I also feel the sweet taste. “If it were cane sugar, it wouldn’t be as sweet,” Ms. Tan said.
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In fact, on May 17, the Department of Food Safety and Hygiene of Ca province Mau discovered that the ice cream at the point of sale at 41 Cay Tram hamlet, Dinh Binh commune, Ca Mau city (Ca Mau) used cyclamate sugar (currently banned in Vietnam). in Tien Giang and distributed to vendors in Ca Mau province.
All of these soy milk bags were burned because they contained chemical sugar and were not hygienic
Not only ice cream but soy milk was also found to contain the chemical sugar cyclamate. On April 15, the Environmental Crime Prevention Police Department (CSPCTP) of Thai Binh Provincial Police inspected and discovered selling 6 boxes of soy milk ( type 40 packs/box (each pack about 200ml) brand 199 Hoang Ha containing cyclamate sugar at Mr. Doan Van Thuc’s store in My Am Vu Hoi Vu Thu village. Expanding the investigation of the Environmental Police Department, it was discovered that in the warehouse of Mr. Pham Van Long, 36 years old, residing at 245, group 22, Bo Xuyen ward, Thai Binh city, he stored 563 boxes of soy milk of the same type as above. Soy milk brand 199 Hoang Ha is from Hoang Ha Food Processing Company Limited in Trinh Nguyen, Chau Khe Ward, Tu Son, Bac Ninh.
< /p> Candy is gone The soil along with the chemical sugar is converted into… jelly
Previously, there was an incident where the chemical sugar cyclamate was used in jelly. was exposed. At Ha Thanh Trading and Production Company Limited (109 Truong Lam Street, Long Bien District, Hanoi), the interdisciplinary hygiene inspection team sealed and seized more than 2 tons of various types of jelly and 12kg of sugar. The company shows signs of using cyclamate sugar. The team took samples and sent them to the authorities for assessment.
Even fish sauce and coffee use cyclamate
Coffee also adds chemicals to add flavor < /div>
Thai Duong coffee roasting facility (area 4, An Binh ward, Ninh Kieu Can district Tho) used cyclamate sugar to process coffee. The owner of the facility admitted to using cyclamate sugar to process coffee at a ratio of 1 kg of cyclamate sugar to 600 kg of coffee. This makes many people who like to drink coffee worry because this is a type of sugar that has been warned to be potentially harmful to health. The inspection team recommended destroying all 198 kg of cyclamate sugar and 6 kg of sugar cubes of unknown origin discovered at this facility on May 9.
One The product that no one expected to use chemical sugar turned out to be “stuffed” with cyclamate: fish sauce. Not long ago, the food hygiene and safety management agency of the Ho Chi Minh City Department of Health inspected a fish sauce production facility in Binh Tan district. The inspection team discovered 120 bottles of 20ml fish sauce; 168 super bottles of 350ml; six 720ml bottles… are all processed with cyclamate sugar.
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Authorities have sealed the request for the violating facility to recall the product destroy all of the same type on the market.
