The types of commonly used preservatives are as follows:

1. Benzoic acid and its salts. These preservatives are white particles or crystalline powders, odorless or with a slight smell of benzoin.

2. Sorbic acid and its salts are in the form of white crystalline powder or slightly yellow crystalline powder or scales.

3. Dehydroacetic acid and sodium salts are white or light yellow crystalline powder.

4. Parabens. Among this type of preservatives, butyl parahydroxybenzoate has the best preservative effect.

5. Sodium diacetate is a preservative commonly used in pickles.

6. Calcium propionate is white crystalline granules or powder, odorless or with a slight odor of propionic acid.

7. Sodium lactate is a colorless or slightly yellow transparent liquid with no peculiar smell.

8. Biological food preservatives.

Extended information

Mechanism of action:

① It can coagulate or denature the proteins of microorganisms, thereby interfering with their growth and reproduction.

② Preservatives have an effect on microbial cell walls and cell membranes. Because it can destroy or damage the cell wall, or interfere with the mechanism of cell wall synthesis, causing intracellular substances to leak out, or affecting the electron transport system of the respiratory chain related to the membrane, it has antimicrobial effects.

③ Acts on the genetic material or genetic particle structure, thereby affecting the replication, transcription, and protein translation of genetic material.

④ Acts on the enzyme system in microorganisms, inhibits enzyme activity and interferes with their normal metabolism.

Reference: Baidu Encyclopedia - Preservatives

Reference: Baidu Encyclopedia - Food Preservatives