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Food additive
Borax, given the E number E285, is used as a food additive in some countries, but is banned in some countries, like the U.S., and Thailand. As a consequence, certain foods, such as caviar, produced for sale in the US contain higher levels of salt to assist preservation.[20] Its use as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative. In oriental cooking it is mostly used for its texturing properties. In Asia, borax (Chinese: 硼砂; pinyin:péng shā or Chinese: 月石; pinyin: yuè shí) was found to have been added to some Chinese foods like hand-pulled noodles lamian and some rice noodleslike shahe fen, kway teow, and chee cheong fun recipes.[21] In Indonesia it is a common, but forbidden, additive to such foods as noodles, bakso(meatballs), and steamed rice. The country's Directorate of Consumer Protection warns of the risk of liver cancer with high consumption over a period of 5–10 years.[22]
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Borax Use In Food :- Mee, Kueh Teow.
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