Bleaching agents are capable of disrupting or inhibiting chromogenic factors in food products, thereby leading to pigment decolorization. Additionally, they can decompose colored substances into colorless compounds. Based on their mechanism of action, bleaching agents are generally classified into two categories: reducing-type and oxidizing-type bleaching agents. Reducing-type bleaching agents exhibit reductive properties that convert pigments in food into colorless substances through reduction reactions. They also consume oxygen within the product, thereby inhibiting oxidative enzymes and preventing enzymatic browning. Furthermore, under acidic conditions, these agents can suppress the activity of aerobic microorganisms, offering a degree of preservative functionality. Common examples include sulfurous acid and its salts. Oxidizing-type bleaching agents, on the other hand, possess strong oxidative capabilities, which enable them to degrade and decolorize food pigments through oxidation reactions. Typical examples include benzoyl peroxide and chlorine dioxide. Product item
Sodium Metabisulfite
Sodium Hydosulfite
LIBAINENG-H
LIBAINENG-C
