1. Effect of Diluted Benzoyl Peroxide
Main components
The main components of this product are mainly benzoyl peroxide (C14H10O4, BPO for short), phosphate and edible starch, etc. The product is a kind of colorless and tasteless white powder, and the content of its effective component (benzoyl peroxide) is (28±1) %.
After adding benzoyl peroxide to flour, it can react with water molecule in the flour and release active oxygen, which can not only oxidize polyene pigment, and whiten the flour, but also mature flour quickly. The main functions are as follows:
(1) Maturing flour quickly
As the flour that milled newly is too viscid and lack of elasticity and toughness, it is not good to make flour products, especially to produce bread products. The surface of the products may be dark, which is difficult to leaven and is easy to shrink, and the structure is not even. The above shortcomings can be improved after the flour is stored for a period, which is called “maturing” of flour. For the flour without using diluted benzoyl peroxide, it needs over 20 days to finish “maturing” of flour by making use of oxygen in the air. The “maturing” of flour will be finished in 1～2 days if benzoyl peroxide is added to the flour. After the flour processing companies use the diluted benzoyl peroxide, the processed flour can be sold immediately, which can avoid mildewing of flour due to long-term storage.
(2) Bleaching flour
The newly processed flour generally is yellow, which can be bleached after storing and making use of the oxygen in the air, but the effect is not good. After flour processed companies use diluted benzoyl peroxide, the flour can become white with the effect of benzoyl peroxide.
Besides, because the benzoyl peroxide is white powder, it is convenient to use and the effect of bleaching is good. So, at present many countries in the world generally use benzoyl peroxide to make maturing and bleach flour.
(3) Improving flour extraction of wheat
The color of flour is one of the main indexes; people always think the whiter the flour, the better of the quality.
The flour color not only has something to do with technique and equipment, but also with flour extraction, generally speaking, the higher the flour extraction is, the worse the flour color is. Some flour processing companies pay more attention to control flour extraction of wheat considering the flour color, while after using benzoyl peroxide, due to it can improve whiteness of flour, it can also improve flour extraction of wheat. Several years the study result of Haivli Company shows that adding benzoyl peroxide into flour can generally improve 4%~6% whiteness of flour and 2%~3% flour extraction, meanwhile, the color and luster of flour is still very good. So, after flour processing companies used benzoyl peroxide, due to the flour extraction of wheat is improved, which can bring good earnings to flour processing companies. Besides, 2%~3% wheat output of a country will be relatively improved, so it has obvious social and economic benefits.
3. Usage of Benzoyl Peroxide
When using benzoyl peroxide, the flour processing enterprises only need select one micro-powder feeder according to the processing quantity of flour, and add in it to the flour during the process of flour processing, and then the flour and the benzoyl peroxide will be mixed automatically. The usage is very simple!
Detail information download: Application Method of Benzoyl Peroxide
4. Using Benzoyl peroxide Will Not Influence the Nutrition of Wheat Flour
Benzoyl peroxide can not only speed up maturing of the flour, improve greatly the whiteness of the flour, but also not destroy the nutrition of the flour.
Detail information download: Using Benzoyl peroxide Will Not Influence the Nutrition of Wheat Flour
5. Relevant Codes of Benzoyl Peroxide
1) Safety assessment of benzoyl peroxide
Organization for Economic Cooperation and Development (OECD) organizes and publishes the detailed assessment report of toxicology test about beznoyl peroxide, and the report discusses in detail that benzoyl peroxide is harmless to people.
Detail information download: BENZOYLPER CAS°:94-36-0
2) JECFA evaluation on benzoyl peroxide
The evaluation of JECFA on benzoyl peroxide is that it can be used as a flour treatment agent.
Detail information download: JECFA evaluation on benzoyl peroxide is that it can be used as flour treatment agent.
http://jecfa.ilsi.org/evaluation.cfm?chemical=BENZOYL%20PEROXIDE
3) The stipulation of CAC on benzoyl peroxide
(1) Approved period of benzoyl peroxide of CAC
Benzoyl peroxide was adopted as food additive by CAC in 1983.
Detail information download: LIST OF CODEX SPECIFICATIONS FOR FOOD ADDITIVES CAC/MISC 6
(2) The level of use of benzoyl peroxide in flour of CAC
The level of use of the benzoyl peroxide in flour was 75mg/kg, which was newly stipulated by CAC in 2007.
Detail information download: CODEX GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995
(3) Function of benzoyl peroxide of CAC
CAC stipulates the functions of benzoyl peroxide in flour are the flour treatment agent and the flour preservative.
Detail information download: CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES CAC/GL 36-1989
http://www.codexalimentarius.net/web/standard_list.do?lang=en
4) Parts national standards on the use of benzoyl peroxide in flour
(1) Ministry of Health P. R. China stipulates benzoyl peroxide the maximum level of use in flour is 60mg/kg as a treatment agent.
Detail information download: GB2760-2007 Hygienic standards for uses of food additives
(2）Food and Drug Adiministration Stipulate:
a) Benzoyl peroxide serves as a bleaching agent in wheat flour;
b) The level of use of benzoyl peroxide in wheat flour can be added at levels not to exceed current good manufacturing practice, and there is no limitation of maximum level of use.
Detail information download: U.S. Food and Drug Administration
http://www.grokfood.com/regulations/184.1157.htm
(3）Canada Food and Drug Regulations Stipulate
a) Benzoyl peroxide is food additive that may be used as bleaching, maturing and dough conditioning agents in wheat flour.
b) The maximum level of use of the benzoyl peroxide in flour is 150mg/kg.
Detail information download: Cadana Food and Drug Regulations
(4) There are three points of the functions of benzoyl peroxide in flour in the Japanese Official Compendium of Food Additive:
a) Mainly accelerate maturing of the wheat flour;
b) Restrain mildewing of the wheat flour;
c) The limit of obviously showing bleaching effect is 1/1000～1/4000 (20% of benzoyl peroxide), namely, the level of use of benzoyl peroxide in flour reaching bleaching effect is 50～200mg/kg.
Detail information download: Diluted Benzoyl Peroxide
Standards for Use, according to Use Categories
5) Standard of benzoyl peroxide of CAC Wheat Flour Standard
CAC stipulates that the function of benzoyl peroxide in flour is a flour treatment agent.
Detail information download: CODEX STANDARD FOR WHEAT FLOUR CODEX STAN 152-1985 (Rev. 1 - 1995)
6) The national standard of Diluted benzoyl peroxide drafted by Haivli Company is GB19825-2005
Haivli Company is the drafter of the national diluted benzoyl peroxide standard; its standard code is GB19825 - 2005, and all Chinese companies must produce the wheat flour additive diluted benzoyl peroxide as it.
Detail information download: GB19825-2005 Food additive —Diluted benzoyl peroxide
Main components
The main components of this product are mainly benzoyl peroxide (C14H10O4, BPO for short), phosphate and edible starch, etc. The product is a kind of colorless and tasteless white powder, and the content of its effective component (benzoyl peroxide) is (28±1) %.
After adding benzoyl peroxide to flour, it can react with water molecule in the flour and release active oxygen, which can not only oxidize polyene pigment, and whiten the flour, but also mature flour quickly. The main functions are as follows:
(1) Maturing flour quickly
As the flour that milled newly is too viscid and lack of elasticity and toughness, it is not good to make flour products, especially to produce bread products. The surface of the products may be dark, which is difficult to leaven and is easy to shrink, and the structure is not even. The above shortcomings can be improved after the flour is stored for a period, which is called “maturing” of flour. For the flour without using diluted benzoyl peroxide, it needs over 20 days to finish “maturing” of flour by making use of oxygen in the air. The “maturing” of flour will be finished in 1～2 days if benzoyl peroxide is added to the flour. After the flour processing companies use the diluted benzoyl peroxide, the processed flour can be sold immediately, which can avoid mildewing of flour due to long-term storage.
(2) Bleaching flour
The newly processed flour generally is yellow, which can be bleached after storing and making use of the oxygen in the air, but the effect is not good. After flour processed companies use diluted benzoyl peroxide, the flour can become white with the effect of benzoyl peroxide.
Besides, because the benzoyl peroxide is white powder, it is convenient to use and the effect of bleaching is good. So, at present many countries in the world generally use benzoyl peroxide to make maturing and bleach flour.
(3) Improving flour extraction of wheat
The color of flour is one of the main indexes; people always think the whiter the flour, the better of the quality.
The flour color not only has something to do with technique and equipment, but also with flour extraction, generally speaking, the higher the flour extraction is, the worse the flour color is. Some flour processing companies pay more attention to control flour extraction of wheat considering the flour color, while after using benzoyl peroxide, due to it can improve whiteness of flour, it can also improve flour extraction of wheat. Several years the study result of Haivli Company shows that adding benzoyl peroxide into flour can generally improve 4%~6% whiteness of flour and 2%~3% flour extraction, meanwhile, the color and luster of flour is still very good. So, after flour processing companies used benzoyl peroxide, due to the flour extraction of wheat is improved, which can bring good earnings to flour processing companies. Besides, 2%~3% wheat output of a country will be relatively improved, so it has obvious social and economic benefits.
2. Haivli - Features of Diluted Benzoyl Peroxide
(1) Stable products quality
The level of use of benzoyl peroxide in flour is little, and the influence on cost of flour is small, but the influence on the quality of flour is large. The Chinese flour processing companies all know that the first consider is the quality of products when selecting benzoyl peroxide. The quality of Haivli products is very stable, which is agreed by lots of flour processing companies for many years, so, there is no necessary to worry about the quality of flour due to additive when selecting Haivli products.
(2) Rapid function speed of the products
The universal flour additive benzoyl peroxide function needs over 72 hours, while, Haivli flour additive benzoyl peroxide function only needs 30 hours to reach the optimum efficiency completely.
(3) Bright, soft and natural flour color
After using products of other brands, the color of flour is improper white, the flour color is not bright; flour processing companies all know that after using Haivli flour additive benzoyl peroxide, the flour color is good, bright, soft and natural, so, the flour products are very welcome.
(4) Good products free -running property
Due to the adding amount of benzoyl peroxide in flour is small, so the free-running property is very important. The products without good free-running property will appear material sticking and caulking, meanwhile, it is hard to mix evenly with flour, which will cause uneven color of the flour, influence heavily quality of flour, and result in heavy economic loss. The customers who have used Haivli benzoyl peroxide know that its free-running property is good and stable. It is unnecessary to worry about the free-running property of products when selecting Haivli products.
Descriptions of Haivli-Diluted Benzoyl Peroxide
| Hygienic license | No. 001 of YWSTZ (1999) |
| Standard | GB19825-2005 |
| Storage condition | Store in shady, cool, dry and draughty place, avoid sunlight, damp and high temperature more than 40 degree, and sealed storage. |
| Application range | Wheat flour |
| Usage | Evenly add this product into wheat flour according to the level of use with micro-powder feeder |
| Shelf life | 24 months |
| Packing specifications | 25kg/box (5 bags/box) |
3. Usage of Benzoyl Peroxide
When using benzoyl peroxide, the flour processing enterprises only need select one micro-powder feeder according to the processing quantity of flour, and add in it to the flour during the process of flour processing, and then the flour and the benzoyl peroxide will be mixed automatically. The usage is very simple!
Detail information download: Application Method of Benzoyl Peroxide
4. Using Benzoyl peroxide Will Not Influence the Nutrition of Wheat Flour
Benzoyl peroxide can not only speed up maturing of the flour, improve greatly the whiteness of the flour, but also not destroy the nutrition of the flour.
Detail information download: Using Benzoyl peroxide Will Not Influence the Nutrition of Wheat Flour
5. Relevant Codes of Benzoyl Peroxide
1) Safety assessment of benzoyl peroxide
Organization for Economic Cooperation and Development (OECD) organizes and publishes the detailed assessment report of toxicology test about beznoyl peroxide, and the report discusses in detail that benzoyl peroxide is harmless to people.
Detail information download: BENZOYLPER CAS°:94-36-0
2) JECFA evaluation on benzoyl peroxide
The evaluation of JECFA on benzoyl peroxide is that it can be used as a flour treatment agent.
Detail information download: JECFA evaluation on benzoyl peroxide is that it can be used as flour treatment agent.
http://jecfa.ilsi.org/evaluation.cfm?chemical=BENZOYL%20PEROXIDE
3) The stipulation of CAC on benzoyl peroxide
(1) Approved period of benzoyl peroxide of CAC
Benzoyl peroxide was adopted as food additive by CAC in 1983.
Detail information download: LIST OF CODEX SPECIFICATIONS FOR FOOD ADDITIVES CAC/MISC 6
(2) The level of use of benzoyl peroxide in flour of CAC
The level of use of the benzoyl peroxide in flour was 75mg/kg, which was newly stipulated by CAC in 2007.
Detail information download: CODEX GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995
(3) Function of benzoyl peroxide of CAC
CAC stipulates the functions of benzoyl peroxide in flour are the flour treatment agent and the flour preservative.
Detail information download: CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES CAC/GL 36-1989
http://www.codexalimentarius.net/web/standard_list.do?lang=en
4) Parts national standards on the use of benzoyl peroxide in flour
(1) Ministry of Health P. R. China stipulates benzoyl peroxide the maximum level of use in flour is 60mg/kg as a treatment agent.
Detail information download: GB2760-2007 Hygienic standards for uses of food additives
(2）Food and Drug Adiministration Stipulate:
a) Benzoyl peroxide serves as a bleaching agent in wheat flour;
b) The level of use of benzoyl peroxide in wheat flour can be added at levels not to exceed current good manufacturing practice, and there is no limitation of maximum level of use.
Detail information download: U.S. Food and Drug Administration
http://www.grokfood.com/regulations/184.1157.htm
(3）Canada Food and Drug Regulations Stipulate
a) Benzoyl peroxide is food additive that may be used as bleaching, maturing and dough conditioning agents in wheat flour.
b) The maximum level of use of the benzoyl peroxide in flour is 150mg/kg.
Detail information download: Cadana Food and Drug Regulations
(4) There are three points of the functions of benzoyl peroxide in flour in the Japanese Official Compendium of Food Additive:
a) Mainly accelerate maturing of the wheat flour;
b) Restrain mildewing of the wheat flour;
c) The limit of obviously showing bleaching effect is 1/1000～1/4000 (20% of benzoyl peroxide), namely, the level of use of benzoyl peroxide in flour reaching bleaching effect is 50～200mg/kg.
Detail information download: Diluted Benzoyl Peroxide
Standards for Use, according to Use Categories
5) Standard of benzoyl peroxide of CAC Wheat Flour Standard
CAC stipulates that the function of benzoyl peroxide in flour is a flour treatment agent.
Detail information download: CODEX STANDARD FOR WHEAT FLOUR CODEX STAN 152-1985 (Rev. 1 - 1995)
6) The national standard of Diluted benzoyl peroxide drafted by Haivli Company is GB19825-2005
Haivli Company is the drafter of the national diluted benzoyl peroxide standard; its standard code is GB19825 - 2005, and all Chinese companies must produce the wheat flour additive diluted benzoyl peroxide as it.
Detail information download: GB19825-2005 Food additive —Diluted benzoyl peroxide