Niacinamide is indeed a good thing, not only has a significant help in the effect of cosmetics, but also has a position that cannot be ignored in food. Let's take a look at niacinamide in food.

Nicotinamide, also known as nicotinamide, is an amide compound of niacin. White crystalline powder; odorless or almost odorless, bitter in taste; slightly hygroscopic. Soluble in water or ethanol, soluble in glycerol. Clinically, it is mainly used for the prevention and treatment of pellagra and stomatitis, glossitis, sick sinus syndrome, atrioventricular block and other problems.

Niacinamide is a source of compounds that constitute the nutritional fortifier niacin (niacin), and is generally added to health food as a nutritional supplement to treat niacin deficiency caused by malnutrition or disease. Niacinamide is also a color aid that keeps beverages from breaking down and discoloring.

1. Animal food:

2. Vegetables:

What are the side effects of niacinamide?

1. Overdose in early pregnancy may cause teratogenicity, so pregnant women or lactating women should avoid it. Especially when drinking beverages, be sure to pay attention to the recipe table.

2. Individuals can cause dizziness, nausea, epigastric discomfort, loss of appetite, etc., which can disappear on their own.

3. Intramuscular injection can cause pain, so use less.

4. A small number of patients have miosis, salivation, sweating, increased blood pressure, weakened breathing, convulsions, paralysis and death.

5. Large doses can activate peptic ulcer, impaired glucose tolerance, liver damage and hyperuricemia. But it can be recovered after stopping the drug.

How to test for nicotinamide?

According to the GB 5009.89-2016 national food safety standard "Determination of Niacin and Niacinamide in Foods", there are two methods: the first method is the microbial method , which is suitable for all kinds of foods, including niacin in fortified foods based on natural foods . The second method is high performance liquid chromatography , which is suitable for the determination of niacin and nicotinamide in fortified foods .