Does Kanto not boil and additive related?

When we eat Oden, we will find that when the water is opened, the Oden slowly floats to the surface one by one. Some people on the Internet claimed that the Kanto boiled and boiled not because of the addition of additives such as phosphate and sorbitol. Is this really the case?

Gu Guangfeng, expert of the Center for Food and Nutrition Information Exchange, said that after water is opened, it is a normal physical phenomenon that Kanto cooks and floats, and it has nothing to do with food additives. Oden seems to be solid, but it is only appearance. It also has moisture and gaps inside. When the water's heat slowly enters the Octopus, it will produce water vapor, but this gas will not run out. It will fill in the Oden cooking, making the Kanto boiled into a small floating ball, and will float to the surface.

According to experts, phosphate and sorbitol are commonly used as moisture-retaining and stabilizing agents. In Oden, they can improve its taste, make it more elastic, and enhance stability. China's national standards have strict restrictions on the use of phosphates in meat products such as the Kanto, and as long as they are used reasonably, there will be no safety problems.