1. benzoic acid and salt: carbonated drinks, low-salt pickles, candied fruit, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, and bottled concentrated fruit and vegetable juices for food industry.

2. Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casing, jelly, lactic acid bacteria drinks, cakes, stuffing, bread, moon cakes and so on.

3. Sodium dehydroacetate: yuba, pickles and orange juice.

4. Propyl p-hydroxybenzoate: fruit and vegetable preservation, fruit juice drinks, jam, cake stuffing, egg yolk stuffing, carbonated drinks, vinegar and soy sauce.

5. Calcium propionate: wet flour products (sliced noodles, wonton skin), bread, vinegar, soy sauce, cakes, and bean food.

6. Sodium diacetate: in all kinds of pickles, flour and dough.

7. Sodium lactate: barbecue, ham, sausage, chicken and duck products, sauce and halogen products, etc.

8. Streptococcus lactis: vegetarian canned food, vegetable protein beverage, dairy products, meat products, etc.

9. Natamycin: cheese, meat products, wine, juice drinks, tea drinks, etc.

10. Hydrogen peroxide: Fresh raw milk, bagged dried bean curd.

Food preservatives are additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. Because it has the function of preventing food poisoning caused by microbial reproduction, it is also called antimicrobial agent. Its main function is to inhibit the reproduction of microorganisms in food.

Food preservative is an agent to inhibit substance corruption. That is, it has a continuous inhibitory effect on the growth of microorganisms with corrupt substances as metabolic substrates. What is important is that it can inhibit the most prone to corruption under different conditions, especially when the general sterilization effect is insufficient.

Different countries in the world have different types of applications, including 50 in the United States and about 40 in Japan [2]? Different fungicides basically have no bactericidal effect, but only inhibit the growth of microorganisms; Low toxicity, basically no damage to the flavor of food; The use method is relatively easy to master.

There are 30 kinds of preservatives used in China, such as benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and calcium propionate.

Extended data:

Conditions that should be met

1. has stable properties: it is effective for a certain period of time after being added to food, and has good stability in food;

2. It has strong bacteriostatic effect at low concentration;

3. It should not have irritating smell;

4. The function of digestive enzymes should not be hindered, and the function of beneficial bacteria in the intestine should not be affected;

5. Reasonable price and convenient use.

Mechanism of action

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

② Preservatives have effects 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, the intracellular substances will leak out, or affect the electron transfer system of respiratory chain related to the membrane, so it has antimicrobial effect.

③ It acts on the structure of genetic material or genetic particles, and then affects the replication, transcription and protein translation of genetic material.

(4) It acts on the enzyme system in microorganisms, inhibiting the activity of enzymes and interfering with their normal metabolism.

References:

Baidu encyclopedia-food preservative