2, potassium sorbate
3, calcium propionate
4, sodium propionate
5, propyl para-hydroxybenzoate
6, dehydroacetic acid
7, bis-acetic acid sodium
8, carbon dioxide, mainly applied to carbonated drinks, Sparkling wine.
9, hydrogen peroxide, mainly used in raw milk preservation (limited to the use of Heilongjiang, Inner Mongolia), dried tofu bags.
10, lactic acid streptococcus lactis
Natural plant preservatives (only allicin is clearly used for food preservation, the other to be further verified)
1, tea polyphenols
2, essential oils
3, allicin
4, anthraquinone herbs
Natural animal preservatives
1. Fish protein
2. propolis
3. chitosan Er ~~~~~ These are food preservatives, industrial what I do not know ah.
Question 2: What are the names of food preservatives? Preservatives can be divided into synthetic chemical preservatives and natural preservatives according to the source, chemical preservatives mainly include benzoic acid, sorbic acid and so on. Chemical preservatives must be strictly in accordance with China's "food additives use of health standards" in the provisions of the *** added, can not be used in excess of the standard. Natural preservatives are usually extracted from the metabolites of plants, animals and microorganisms. For example, Streptococcus lactis is a polypeptide substance extracted from the metabolites of Streptococcus lactis, and the polypeptide can be degraded to various amino acids in the body. This kind of preservatives, high security, no toxic side effects.
The question of whether preservatives are safe cannot be generalized. Because preservatives are a kind of additives, and many of the additives are synthetic chemicals, many of which are toxic, and some can even cause cancer. Now the world use chemicals as additives are generally more cautious. On its varieties and the amount of additives are selected and limited, and some even additives to the object also has regulations. Now allow the use of additives are after careful animal testing, and provides a safe range.
At present, the international preservatives allowed to use varieties of benzoic acid and its salts, sorbic acid and its salts, propionic acid and its salts, sulfite and its salts, p-hydroxybenzoic acid lipids and so on. In the past has been used now banned the use of boric acid, formaldehyde, salicylic acid, phenol, pyrocarbonate diethyl ester.
China's regulations can use two kinds of preservatives, one is benzoic acid and sodium benzoate, the other is sorbic acid and potassium sorbate. The scope of use is limited to soy sauce, vinegar, jam lights, fruit juices, fruit juice, fruit dew, fruit flavored dew, wine, sparkling wine, soft drinks, low-salt pickles, preserves, hawthorn cake, canned food and so on. The state also stipulates the maximum use amount according to different foodstuffs respectively. For example, the added amount in soy sauce, vinegar, jam is one thousandth in sparkling wine, soft drinks can only be added two ten thousandths. Other food additions are between the two on the range.
In addition, in fish, meat processing, add nitrates and nitrites in the main check as a coloring agent, but there are also preservatives are easily transformed into a strong carcinogenic effect of nitrosamines.
Now many factory foods are claimed not to add any preservatives, in fact, do not believe that what is added?
There are more than a dozen food preservatives approved for use in China, and the scope of use of different preservatives varies.
Benzoic acid, sodium benzoate - used in carbonated beverages, low-salt pickles, sauces, preserves, wine, fruit wines, fruits wines, soft candies, soy sauce, vinegar, jams, fruit-flavored (juice) beverages, fruit and vegetable juices from concentrate in plastic drums.? The next turn in the center seam?
Sorbic acid, potassium sorbate - In addition to the same scope of use as the above benzoic acid, sorbic acid is also mainly used for fish, meat, eggs, poultry food and fruit and vegetable products preservation. In addition, it can also be used in jellies, ready-to-eat soybean products, pastries, ready-to-eat jellyfish, lactobacillus beverages and so on.
Calcium propionate, sodium propionate - used in raw noodle wet products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastries, soybean products, canned prunes and so on.
Ethyl para-hydroxybenzoate, propyl para-hydroxybenzoate - used in fruit and vegetable preservation, vinegar, carbonated beverages, fruit-flavored (juice) beverages, jams, soy sauce, pastry fillings and so on.
Dehydroacetic acid-used in curd, pickles, raw orange pulp.
Sodium diacetate-used in cereals, instant soy products.
Carbon dioxide - Used in carbonated beverages, sparkling wine.
Streptococcus lactis - Used in canned goods, vegetable protein drinks, dairy products, meat products.
Hydrogen peroxide - used for raw cow's milk preservation (limited to the use of Heilongjiang, Inner Mongolia), bags of dried tofu
Food preservatives with certain side effects, and even contain trace amounts of toxins, the use of improper will bring harm to the human body. Take the widely used food preservative benzoic acid as an example, benzoic acid and its sodium salt due to the accumulation of toxic phenomena reported, the international use of its use has been controversial, the European *** body child protection group that it is not appropriate to use in children's food, Japan has also made a strict restriction on its use. However, because benzoic acid and its sodium salt as a preservative is inexpensive, it is still widely used by the domestic food industry.
Question 3: What are the food preservatives? There are many types of food preservatives in common use, most of which are chemical preservatives, including "organic" and "inorganic" categories. Organic chemical preservatives are mainly benzoic acid / sodium benzoate, sorbic acid / potassium sorbate, p-hydroxybenzoic acid lipids, dehydroacetic acid, sodium bisacetic acid, gluconic acid - δ - lactone and a variety of organic acids, such as acetic acid, citric acid and lactic acid, etc.; inorganic chemical preservatives include sulfurous acid / sodium sulfite, sulfur dioxide, nitrate and Nitrites, free chlorine and hypochlorite, phosphates and so on.
Question 4: What are the preservatives? Preservatives are able to inhibit microbial activity, to prevent things from rotting and deteriorating a class of food additives. It is generally agreed that the color and flavor of food is the basis of food commerciality, but if the food does not have a certain shelf life, it can not be developed into a large-scale industry. In order to make the food have a certain shelf life, it is necessary to use certain measures to prevent microbial infection and reproduction. Industrial practice has shown that the use of preservatives is one of the most economical, effective and simple ways to achieve these purposes.
Preservatives can generally be divided into four categories.
1. Acid preservatives
Such as benzoic acid, sorbic acid, propionic acid and their salts. This type of preservative is characterized by the greater the acidity of the system, the better its preservative effect. Almost ineffective in alkaline conditions.
2. Lipid preservatives
Such as nipagin lipids, gallic acid lipids, ascorbyl palmitate and so on. This kind of preservative is characterized by a wide range of PH are effective, relatively low toxicity, solubility is also low, in general, different lipids should be compounded to use, on the one hand, to improve the effect of preservation, on the other hand, to improve the solubility. For ease of use, can have been the preservative first dissolved in ethanol, and then added to the system.
3. Inorganic salt preservatives
Such as sulfur-containing sulfites, pyrohydrochloric acid, etc., due to the use of these salts after the residual carbon dioxide can cause allergic reactions, and now it is generally only included in the special preservatives.
4. Biological preservatives
Such as lactic acid streptococcus, lysozyme and so on. These substances can be decomposed into nutrients in the body, safety improvement, there is a good prospect for development.
At present, people generally have a negative view of preservatives, that preservatives are harmful to health. This forces people to improve the process on the one hand to minimize the amount of preservatives; on the other hand, the development and application of some non-toxic, harmless or low-toxicity preservatives, such as sorbic acid, biological preservatives, compounding preservatives and so on. Now at home and abroad are actively researching natural preservatives, but at present the natural preservatives of the preservative ability is poor, antibacterial spectrum is narrower, the price is also relatively high It is reported that in order to solve the safety of synthetic preservatives, some people have researched a kind of human body can not be absorbed by polymer-type preservatives, which opens up a new way for the development of preservatives.
Question 5: What are the common food additives preservatives A. Antioxidants
1. The role of antioxidants mechanism
The role of antioxidants mechanism is more complex, there are a variety of possibilities. If there are antioxidants is due to its own very easy to be oxidized, the first reaction with oxygen, thus protecting the food. Some antioxidants can release hydrogen ions to break down and destroy the peroxides produced during auto-oxidation of fats and oils, so that they cannot form aldehydes or ketones, such as thiodipropionic acid di-monthly cinnamon ester, etc. Some antioxidants may be associated with the peroxidation of fats and oils. Some antioxidants may combine with their produced peroxides to form hydroperoxides, which interrupt the oxidation process of fats and oils, thus organizing the oxidation process, and themselves form antioxidant radicals, but antioxidant radicals can form stable dimers, or with peroxidation radicals ROO. combine to form stable compounds. Such as BHA, BHT, TBHQ, PG, tea polyphenols and so on.
2. Several commonly used fat-soluble antioxidants
(1) BHA: butyl hydroxyanisole. Because of the effect of good retention after heating, effective in the preservation of food, it is currently one of the widely used international antioxidants, is also one of the commonly used antioxidants in China. And other antioxidants have synergistic effect, and with synergists such as citric acid, its antioxidant effect is more significant. It is generally believed that BHA is very toxic and safe.
(2) BHT: dibutyl hydroxytoluene. Compared with other antioxidants, higher stability, good heat resistance, in the ordinary cooking temperature is not much impact, antioxidant effect is also good for long-term preservation of food and baked goods is very effective. It is a cheap antioxidant widely used in the international market, especially in aquatic processing. It is generally used together with BHA, and citric acid or other organic acids are used as synergists. Relative to BHA, the toxicity is slightly higher.
(3) PG: propyl gallate. It is more stable to heat, and the antioxidant effect of PG on lard is stronger than that of BHA and BHT. Toxicity is lower.
(4) TBHQ: tertiary butylhydroquinone. It is a newer class of phenolic antioxidants, and its antioxidant effect is better.
Second, bleach
These substances can produce sulfur dioxide, sulfur dioxide in water to form sulfurous acid. In addition to the bleaching effect, but also has a preservative effect. In addition, because of the strong reducing sulfurous acid, can consume the oxygen in the organization of fruits and vegetables, inhibit the activity of oxidative enzymes, can prevent the oxidation of vitamin C in fruits and vegetables damage.
Sulfites can be metabolized into sulfates in the body, which are excreted from the urine through a detoxification process. Sulfites such compounds do not apply to animal foods to avoid unpleasant odors. Sulfites have a destructive effect on vitamin B1, so foods with a high B1 content such as meat, cereals, dairy products and nuts are also unsuitable. Because it can lead to allergic reactions and the use of the United States and other countries is strictly limited.
Third, coloring agents
Also known as pigments, is to make food coloring to improve its sensory properties of a class of substances. Food coloring according to its nature and source, can be divided into two categories of edible natural pigments and edible synthetic pigments.
1. Synthetic food coloring, belonging to the synthetic pigments. The characteristics of synthetic food coloring: bright colors, stable nature, strong coloring power, firmness, can obtain any color, coupled with low cost, easy to use. However, most of the synthetic colors are harmful to human body. Some of the toxicity of synthetic pigments for their own chemical properties on the human body has direct toxicity; some or in the metabolic process to produce harmful substances; in the production process may also be arsenic, lead or other harmful compounds contamination.
In our country is currently allowed to use synthetic pigments are amaranthine red, carmine, red (cherry red), red, red, seduction red, lemon yellow, sunset yellow, bright blue, indigo, and their respective aluminum precipitates. As well as synthetic beta-carotene, sodium copper chlorophyllin and titanium dioxide.
2. Consumption of natural pigments, the use of natural pigments are mainly extracted from plant and animal tissues, human natural pigment composition is more complex, after purification of natural pigments, its role may also be different from the original. And in the process of refining, its chemical structure may also change; in addition, in the process of processing, there is the possibility of contamination, so you can not think of natural pigments must be pure and harmless.
Synthetic food coloring with other food additives, in order to achieve the purpose of safe use, the need for strict toxicological evaluation. Including ① chemical structure, physical and chemical properties, purity, the existence of the form of food and degradation process and degradation products; ② with the food is absorbed by the body, in the tissues and organs of the retention of the distribution of metabolic changes and excretion; ③ itself and its metabolites in the body caused by biological changes, and also on the organism may cause toxicity and its mechanism. Including emergency ...... >>
Question 6: What are the names of preservatives and their respective descriptions Preservatives [fáng fǔ jì]
Preservatives are natural or synthetic chemical compositions used to be added to foods, medicines, pigments, biological specimens, etc., to delay spoilage caused by microbial growth or chemical changes. Nitrite and sulfur dioxide are among the commonly used preservatives. The main role of preservatives is to inhibit the growth and reproduction of microorganisms in order to prolong the preservation time of food and inhibit the material corruption of the agent. Food preservatives can inhibit microbial activity, prevent food spoilage, thereby extending the shelf life of food. Preservatives are food additives used to maintain the original quality and nutritional value of food. The preservatives used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate and 25 other preservatives.
Chinese name
Preservatives
Role
Delay the growth of microorganisms that cause spoilage
Commonly used
Nitrite and sulfur dioxide
Purpose of use
Maintaining the original quality and nutritional value of the food
Principle
Principles of preservatives preservatives are as follows. There are three kinds of preservatives:
First, it is to interfere with the enzyme system of microorganisms, destroying their normal metabolism and inhibiting enzyme activity.
Second, it is to make the microbial protein coagulation and denaturation, interfere with its survival and reproduction.
Third, it is to change the permeability of the cell plasma membrane, inhibit the exclusion of enzymes and metabolites in its body, leading to its inactivation.
Use of standards
When it comes to preservatives, people often think that harmful, in fact, in the safe use of the range, the human body is non-toxic side effects. China's use of preservatives have strict regulations, preservatives should meet the following standards:
Reasonable use of harmless to humans;
Does not affect the digestive tract flora;
In the digestive tract can be degraded to the normal composition of the food;
Does not affect the use of drugs and antimicrobial agents;
No harmful components of the food heat treatment.
China has so far approved the use of 32 kinds of food preservatives, of which the most commonly used are sodium benzoate, potassium sorbate and so on. The toxicity of sodium benzoate is stronger than potassium sorbate, and in the same value of acidity under the inhibition of bacterial effectiveness is only 1/3 of sorbic acid, so many countries gradually use potassium sorbate. However, because of the low price of sodium benzoate, it is still commonly used in our country, mainly used in carbonated drinks and fruit juice drinks. Potassium sorbate has strong antimicrobial power and low toxicity, and it can participate in the normal metabolism of human body and be transformed into CO2 and water. From the development trend of preservatives, biological preservatives made of biological fermentation will become the future development trend.
Briefly introduce the product performance, anticorrosive mechanism and scope of use of commonly used preservatives in China.
Compound pastry preservatives
1, benzoic acid and its salts, white particles or crystalline powder, odorless or slightly benzoin odor. Its antiseptic best PH 2.5-4.0, in the PH5.0 above the product, the bactericidal effect is not ideal. Because its safety is only equivalent to 1/40 of potassium sorbate, Japan has completely banned its application in food.
2, sorbic acid and its salts, white crystalline powder or slightly yellow crystalline powder or scale. Potassium sorbate is an acidic preservative with high antimicrobial properties, inhibit the growth and reproduction of mold, which is mainly through the inhibition of microbial dehydrogenase system in the body, so as to achieve the inhibition of microorganisms and play a role in preservation. It has inhibitory effect on bacteria, mold and yeast. The anticorrosive effect is significantly higher than benzoic acid class, is 5-10 times of benzoate. The toxicity of the product is low, equivalent to half of table salt. Its anticorrosive effect is weakened with the rise of PH, and the best anticorrosive effect is when PH=3. It still has the ability to inhibit bacteria when PH value reaches 6, but the lowest concentration cannot be lower than 0.2%. The toxicity is smaller than Nipogin ester. In our country can be used in soy sauce, vinegar, pasta sauce class, beverage, jam class.
3, dehydroacetic acid and sodium salts, dehydroacetic acid and its sodium salt are white or light yellow crystalline powder, light and heat stable, degraded to acetic acid in aqueous solution, non-toxic to humans. It is a broad-spectrum preservative with strong inhibitory effect on bacteria, mold and yeast in food. Widely used in meat, fish, vegetables, fruits, beverages, pastries and other antiseptic preservation.
4, Nipagin esters (i.e., parabens), the products are methylparaben, ethylparaben, propylparaben, butylparaben and so on. Among them, butyl paraben has the best antiseptic effect. Our country mainly uses p-hydroxybenzoic acid ethyl ester and propyl ester. The most used preservative in Japan is butyl paraben. The preservative mechanism of nipagin esters is: to destroy the cell membrane of microorganisms, so that the protein inside the cell is denatured, and can inhibit the activity of cellular respiratory enzyme system. Antibacterial active ingredient of nipagin ester is mainly the molecular state plays a role, due to its molecular hydroxyl group within the esterification, no longer ionized, PH value of 8 when there is still 60% of the molecule exists. Therefore, nipagin ester has good effect in the range of PH4-8. Not with P ...... >>
Question 7: What are the commonly used preservatives Food preservatives are a food additive that prevents food spoilage due to the action of microorganisms, extends the shelf life of food, and it also prevents food poisoning. Therefore, the vast majority of processed foods have preservatives. Preservatives are divided into two categories: inorganic preservatives and organic preservatives. Among them, inorganic preservatives are sulfites, metabisulfites and sulfur dioxide. However, due to the use of sulfur dioxide, sulfite residual SO2 can cause severe allergic reactions (mainly respiratory allergies), so the FAO in 1986 banned the use of inorganic preservatives in fresh fruits and vegetables. The following is mainly about organic preservatives and their use. Benzoic acid and its salts Benzoic acid, also known as benzoic acid, because of its low solubility in water, and not straight to use, so the actual production of most of the use of sodium benzoate, potassium two salts. According to FAO/WHO (1994), the *** of sodium benzoate used in margarine, jam, jelly, pickle and pineapple juice is 1.0g/kg. After benzoic acid enters into the body, most of it will be excreted from the urine within 9-15 hours, and the remaining part will be detoxified by synthesizing with glucose. Since the above detoxification is carried out in the liver, foods containing benzoic acid should not be used for people with weakened liver function. However, as long as the benzoic acid in food *** meets the standards of GB2760-86 and FAO/FWO (1984) and is not harmful to normal people's body, it can be used without any worry. However, it should be noted that, as far as possible to eat food containing different preservatives, in order to prevent the superposition of the same preservatives poisoning phenomenon occurs. 2. Sorbic acid and its salts Sorbic acid (scientific name is 2,4-dienoic acid), it is generally used in fish food and cake, wine food, its salts commonly used potassium sorbate, it is water-soluble, stable performance, its bacteriostatic effect and the use of the same range of sorbic acid. Sorbic acid: according to GB2760-86, soy sauce, vinegar, jam, margarine, agar soft sugar *** lg/kg; juice, fruit juice, wine *** 0.6g/kg; low-salt sauces, pasta, preserves, cake, fruit flavored dew, canned *** 0.5g/kg; soda, sparkling wine *** 0.2g/kg; fruit juice concentrate *** 2g/kg. When sorbic acid and potassium sorbate are used at the same time, the maximum use amount of sorbic acid shall not be exceeded. According to FAO/WHO (1994): dried apricots, table olives, orange peel jelly *** 0.5g/kg; general cheese, margarine, jam, pineapple juice, jelly *** 1g/kg (refers to the cumulative amount of the use of single use or in combination with benzoic acid and its salts, as well as sulfites, but sulfites shall not exceed 0.5g/kg). Sorbic acid, potassium sorbate can participate in the body's normal metabolism, easy to be decomposed into CO2 and H2O and discharged from the body, so all in line with the above standards, harmless to the human body. Although the cost of sorbic acid and its potassium salt is higher, it is by far the lowest toxicity of commonly used preservatives. From the analysis of the development of domestic and foreign dynamics, sorbic acid has a tendency to gradually replace benzoic acid, but sorbic acid has the disadvantage of poor stability in the air and easy to be oxidized coloring.
Question 8: What are the common food preservatives? What are the common food additive preservatives?
If the list of ingredients on the food package appears benzoic acid and its salts, sorbic acid and its potassium salt, parabens, propionic acid and its salts, lactic acid streptococcus, natamycin and so on. One has to understand that just this is what we often call food additive preservatives. What are the categories of food preservatives? From the composition and source of preservatives . Can be divided into organic chemical preservatives and inorganic chemical preservatives. Organic chemical preservatives mainly include benzoic acid and its salts, sorbic acid and its salts, parabens, lactic acid and so on. Inorganic chemical preservatives mainly include sulfite and its salts and carbon dioxide and nitrates and nitrites and free chlorine and hypochlorite and so on. According to the classification of the back can be learned, the additives behind the food bags are mostly organic chemical preservatives.
With the development of science and technology, food additives preservatives added a new category, natural preservatives. Its main alginate, mannan, earthworm extract, chitosan, lysozyme, fish protein, pectin decomposition products, spice extracts, betaine.
Preservatives are not foolproof, it can only be appropriate to extend the time of food spoilage, and also need to add the right time, and with other conditions to achieve better results. As people pay attention to food additives preservatives, more and more companies will use more natural and harmless preservatives, then will not happen again "talk about preservatives and color change" phenomenon. Learn more, pay attention to the food additives technology information channel
Question 9: What are the nationally permitted food preservatives 1, sodium benzoate
2, potassium sorbate
3, calcium propionate
4, sodium propionate
5, propylparaben
6, dehydroacetic acid
7, bis Sodium acetate
8, carbon dioxide, mainly used in carbonated drinks, sparkling wine.
9, hydrogen peroxide, mainly used in raw cow's milk preservation (limited to the use of Heilongjiang, Inner Mongolia), bagged dried tofu.
10, lactic acid streptococcus lactis
Natural plant preservatives (only allicin is clearly used for food preservation, the other to be further verified)
1, tea polyphenols
2, essential oils
3, allicin
4, anthraquinone herbs
Natural animal preservatives
1. Fish protein
2. propolis
3. chitosan Er ~~~~~ These are food preservatives, industrial what I do not know ah.
Question 10: What are the names of preservatives and their respective descriptions Preservatives [fáng fǔ jì]
Preservatives are natural or synthetic chemical compounds used to add to foods, medicines, pigments, biological specimens, etc. to delay spoilage caused by microbial growth or chemical changes. Nitrite and sulfur dioxide are among the commonly used preservatives. The main role of preservatives is to inhibit the growth and reproduction of microorganisms in order to prolong the preservation time of food and inhibit the material corruption of the agent. Food preservatives can inhibit microbial activity, prevent food spoilage, thereby extending the shelf life of food. Preservatives are food additives used to maintain the original quality and nutritional value of food for the purpose. The preservatives used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate and 25 other preservatives.
Chinese name
Preservatives
Role
Delay the growth of microorganisms that cause spoilage
Commonly used
Nitrite and sulfur dioxide
Purpose of use
Maintaining the original quality and nutritional value of the food
Principle
Principles of preservatives preservatives are as follows. There are three kinds of preservatives:
First, it is to interfere with the enzyme system of microorganisms, destroying their normal metabolism and inhibiting enzyme activity.
Second, it is to make the microbial protein coagulation and denaturation, interfere with its survival and reproduction.
Third, it is to change the permeability of the cell plasma membrane, inhibit the exclusion of enzymes and metabolites in its body, leading to its inactivation.
Use of standards
When it comes to preservatives, people often think that harmful, in fact, in the safe use of the range, the human body is non-toxic side effects. China's use of preservatives have strict regulations, preservatives should meet the following standards:
Reasonable use of harmless to humans;
Does not affect the digestive tract flora;
In the digestive tract can be degraded to the normal composition of the food;
Does not affect the use of drugs and antimicrobial agents;
No harmful components of the food heat treatment.
China has so far approved the use of 32 kinds of food preservatives, of which the most commonly used are sodium benzoate, potassium sorbate and so on. The toxicity of sodium benzoate is stronger than potassium sorbate, and in the same value of acidity under the inhibition of bacterial effectiveness is only 1/3 of sorbic acid, so many countries gradually use potassium sorbate. However, because of the low price of sodium benzoate, it is still commonly used in our country, mainly used in carbonated drinks and fruit juice drinks. Potassium sorbate has strong antimicrobial power and low toxicity, and can participate in the normal metabolism of the human body, converted into CO2 and water. From the development trend of preservatives, biological preservatives made of biological fermentation will become the future development trend.
Briefly introduce the product performance, anticorrosive mechanism and scope of use of commonly used preservatives in China.
Compound pastry preservatives
1, benzoic acid and its salts, white particles or crystalline powder, odorless or slightly benzoin odor. Its antiseptic best PH 2.5-4.0, in the PH5.0 above the product, the bactericidal effect is not ideal. Because its safety is only equivalent to 1/40 of potassium sorbate, Japan has completely banned its application in food.
2, sorbic acid and its salts, white crystalline powder or slightly yellow crystalline powder or scale. Potassium sorbate is an acidic preservative with high antimicrobial properties, inhibit the growth and reproduction of mold, which is mainly through the inhibition of microbial dehydrogenase system in the body, so as to achieve the inhibition of microorganisms and play a role in preservation. It has inhibitory effect on bacteria, mold and yeast. The anticorrosive effect is significantly higher than benzoic acid class, is 5-10 times of benzoate. The toxicity of the product is low, equivalent to half of table salt. Its anticorrosive effect is weakened with the rise of PH, and the best anticorrosive effect is when PH=3. It still has the ability to inhibit bacteria when PH value reaches 6, but the lowest concentration cannot be lower than 0.2%. The toxicity is smaller than Nipogin ester. In our country can be used in soy sauce, vinegar, pasta sauce class, beverage, jam class.
3, dehydroacetic acid and sodium salts, dehydroacetic acid and its sodium salt are white or light yellow crystalline powder, light and heat stable, degraded to acetic acid in aqueous solution, non-toxic to humans. It is a broad-spectrum preservative with strong inhibitory effect on bacteria, mold and yeast in food. Widely used in meat, fish, vegetables, fruits, beverages, pastries and other antiseptic preservation.
4, Nipagin esters (i.e., parabens), the products are methylparaben, ethylparaben, propylparaben, butylparaben and so on. Among them, butyl paraben has the best antiseptic effect. Our country mainly uses p-hydroxybenzoic acid ethyl ester and propyl ester. The most used preservative in Japan is butyl paraben. The preservative mechanism of nipagin esters is to destroy the cell membrane of microorganisms, denature the proteins in the cell, and inhibit the activity of cellular respiratory enzyme system. Antibacterial active ingredient of nipagin ester is mainly the molecular state plays a role, due to its molecular hydroxyl group within the esterification, no longer ionized, PH value of 8 when there is still 60% of the molecule exists. Therefore, nipagin ester has good effect in the range of PH4-8. Does not follow the P ...... >>