Puffing is just a physical technology
DATE:2016/06/24
Puffing is just a physical technology
Puffing" processing method is to change the taste of food through extrusion machine. It is not a chemical process. When food in puffing machine, high temperature and high pressure make the grain moisture overheating . The grain become soft. When reaches a certain high pressure, opening the puffing machine, high pressure quickly turn into normal pressure. The grains will swell instanly though the overheating moisture evaporativing.
Puffing technology make food soft and has good flavor. It is conducive to digestion and absorption of nutrition material itself. this has opened up a new field of coarse grains fine- doing. It is one of the characteristics that puffing technology is superior to other processing. Puffed food is refined and become by taking all kinds of grains such as corn, wheat flour, rice, beans, such as snow peas, potato (potato) as the main raw material,adding a certain proportion of natural materials or spices, edible vegetable oil, seasonings, with or without adding sugar, salt, monosodium glutamate and other auxiliary materials.
Puff food processing methods will not harm the human body by itself. The puffed food was dubbed high-fat, high-calorie, high-salt, high-sugar, monosodium glutamate. This is caused by excessive additives, nothing to do with the "puffing" processing. In order to enhance the taste of food , some manufacturers add a large number of food additives in the process. These additives cause misunderstanding puffed food unhealthy.
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