1. Sodium benzoate
Sodium benzoate is odorless or slightly benzoin-scented, slightly sweet and astringent. Also known as sodium benzoate, the relative molecular weight is 144.12. Stable in air and soluble in water. Mainly used as food preservatives, but also used to make drugs, dyes and so on.
2. Potassium sorbate
The preservative mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with sulfhydryl groups of microbial enzyme systems to destroy the functions of many enzyme systems. Potassium sorbate has a strong inhibitory effect on spoilage bacteria and mold, and its toxicity is far lower than other preservatives.
potassium sorbate, as the least toxic food preservative, is widely used in food and feed processing industries, as well as cosmetics, cigarettes, resins, spices and rubber industries. However, it is widely used in food preservation and feed.
Extended information
China approved the use and issued standards in 1982, which stipulated that the allowable concentration of flour products, pickles, canned food, dried fruits, dairy products and condiments was 1.12% ~ 1.1%. Adding 1% potassium sorbate to meat products can obviously inhibit the production of Clostridium botulinum toxin. At the same time, sorbic acid is widely used in low-alcohol wines such as fruit wine, beer and wine, and its antiseptic effect is ideal.
Food and Agriculture Organization (FAO) has formulated a series of standards for food, which clearly stipulates that the maximum dosage of potassium sorbate is 1.28/kg, and all countries make strict use standards according to this standard and their own conditions.
Using potassium sorbate to treat packaging materials can prolong the shelf life of bread and dry and cool foods. In view of the limitations of single food additive in application and physical properties, compound food additives are vigorously developed at home and abroad, so as to exert synergistic effect to achieve the best effect.
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