Preservatives refer to food additives used in food to prevent the deterioration caused by microbial reproduction during storage and circulation, or the deterioration of the internal quality and color of food due to poor storage and sales conditions, so as to improve the shelf life and prolong the edible value. For a long time, food preservatives have a lingering shadow in people's minds, that is, all preservatives are bad for human health. This view is completely wrong. Now we should evaluate them correctly and pay enough attention to them.
Sodium diacetate, an organic preservative, is an efficient preservative and mildew inhibitor for food and feed, which can be used for food preservation, feed storage and mildew prevention, and improve the nutritional value of feed. Thiabendazole is a kind of food preservative with excellent performance, which has the characteristics of high efficiency, broad spectrum, no toxicity and little residue, and is widely used. Benzoic acid is a kind of food preservative allowed by countries all over the world. It is easy to be excreted with excrement in animals, does not accumulate, has low toxicity and low price, and occupies most of the domestic preservative market. Butyl hydroxyanisole (BHA) is one of the antioxidants widely used in the world.
One dose can achieve two purposes of preservation, so the combination of preservation and preservation is called preservative or preservative for short. Preservatives are usually white emulsified objects, and when diluted to a certain number of times of water, they become white preservative solutions. Many people don't trust preservatives in food. In fact, it is a misunderstanding that food preservatives are harmful. Adding preservatives to food can inhibit the reproduction of bacteria and other microorganisms to protect the nutrition and appearance of food.
Extended information "Preservatives used according to regulations will not cause health damage to human body." Kai Zhong, deputy director of the Risk Communication Department of the National Food Safety Risk Assessment Center, said that preservatives, also known as preservatives, generally include two types of substances, one is a sterilization agent, which is mainly to prevent mildew and rot during storage of fruits and reduce losses; One is a growth regulator, such as inhibiting fruit ripening and avoiding nutrient loss.