According to news circulating on the Internet, because there is a layer of aluminum foil on the inner side of the milk packaging bag, only a thin layer of polyethylene film separates it from the milk. During the cooking process, the polyethylene film will be damaged at high temperatures, resulting in damage. Precipitation of aluminum eventually causes chronic aluminum poisoning.
The reporter randomly purchased a box of milk to simulate the experiment of packaging boiled milk. No. 1 milk was not heated, No. 2 milk was boiled for 2 minutes, No. 3 milk was heated for 10 minutes, and No. 4 milk was simulated to damage the milk. Into a glass container, aluminum foil in the package was directly placed in milk to prevent water heating, and finally came to the National Food Safety Supervision and Inspection Center with four test samples. The results showed that none of the four samples detected aluminum.
In this regard, Gong Yi, deputy director of the China Composite Materials Society's Youth Committee, explained that the inside of the aluminum foil package has a layer of polyethylene film (PE film). Under normal circumstances, the melting point is above 120°C. The boiling temperature of ordinary water is not enough to damage the PE. The membrane will not come in contact with the food and therefore will not detect aluminum. Aluminum materials are also relatively stable, but by simply boiling this, no chemical reactions can enter the food. In other words, if the package meets the national standards, the use of packaged boiled milk will not cause aluminum to exceed the standard.
Gong Hao said that the packaging of this soft material is for convenience of purchase and carrying. It is not used as a heating container. Milk containing aluminum foil must not be heated in a microwave oven. Consumers are advised to pour milk in a container. Heat in. In addition to overheating milk, it also has an impact on nutrition. National level nutritionist Jiang Bo said that the correct method of heating is to pour the milk into a glass and put it in a hot water bowl until it reaches 40°C. Heating will cause the protein (casein) in the milk to coagulate. Digestion and absorption rate, therefore, milk is best to drink at room temperature, it is not appropriate to heat for a long time.
