EPISODE · Mar 29, 2024 · 7 MIN
【食・科學】精製棕櫚油有沒有可能摻蘇丹紅色素？
from 識食物者為俊傑 · host 食力foodNEXT
主講人｜林玉婷 進口辣椒粉驗出可能致癌的蘇丹紅色素之後，事件不斷滾雪球傳出各種調味醬料都檢出蘇丹紅，截至2024年3月26日共下架封存595149.4公斤問題辣椒粉。但除了辣椒粉，食藥署還將針對各國輸入的紅棕櫚油，採逐批抽驗蘇丹色素。 為什麼棕櫚油有可能添加「蘇丹紅」呢？紅棕櫚油是什麼，跟台灣常用的精製棕櫚油有什麼不同？ 【贊助】支持優質飲食知識頻道，一起成為餐桌上最懂吃的人！ https://pay.soundon.fm/podcasts/eedfec2c-dabc-492e-8737-a0a05b50c2c7 延伸閱讀 ▶別再貼標籤！棕櫚油真的沒有那麼邪惡！ ▶你因為環保而抵制棕櫚油嗎？「無棕櫚油認證」即將面世 ▶棕櫚油致癌？從巧克力抹醬了解食用油脂中新興加工汙染物！ -- Hosting provided by SoundOn
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【食・科學】精製棕櫚油有沒有可能摻蘇丹紅色素？
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