What are the preservatives in food?

There are 25 kinds of preservatives used in China, such as benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, etc.

Food preservatives have a continuous inhibitory effect on the growth of microorganisms whose metabolic substrates are spoilage.

It is important that it inhibits the most susceptible spoilage effects in different situations, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and denim for the preservative of fibers and wood, and formaldehyde, mercury, toluene, butylparaben, nitrofurfurhydrazone derivatives or balsam resins for biological specimens. The use of preservatives in food is restricted, so it relies on some physical methods such as drying and pickling.

Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, and special essential oil components such as mustard seeds. For local parts of the organism (e.g., human surfaces or digestive tract), various preservatives (e.g., iodoform, phenyl salicylate, aniline dyes, or acridine pigments) can be used depending on the specific conditions.

Food preservatives include: benzoic acid and salt, potassium sorbate, sodium dehydroacetate, propylparaben, calcium propionate, etc.

1. Benzoic acid and salt

It is used for carbonated drinks, low-salt pickles, preserves, wine, fruit wine, gummies, soy sauce, vinegar, jams, fruit juice drinks, and barreled thick fruit and vegetable juices for food chain Zen industry.

2. Potassium sorbate

It is used for fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casing, jelly, lactic acid bacteria drink, pastry, stuffing, bread, moon cakes, etc.

3. Sodium dehydroacetate

It is used for yuba, pickles, orange juice, etc.

4. Propylparaben

It is used for fruit and vegetable preservation, fruit juice drinks, jams, pastry fillings, egg yolk fillings, carbonated drinks, vinegar, soy sauce, etc.

5. Calcium propionate

It is used for raw and wet noodle products (cut noodles, wonton wrappers), bread, vinegar, soy sauce, pastries, and soy foods.

Preservatives

Preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. In order for food to have a certain shelf life, certain measures must be taken to prevent the infection and multiplication of microorganisms. Practice has proved that the use of preservatives is one of the most economical, effective and simple methods to achieve the above purposes.

Traditionally, the two are often distinguished by their use rather than their chemical structure, as the same substance, such as phenol, is used as a preservative at low concentrations and as disinfectants at higher concentrations. Most believe that the term preservative does not apply to drugs that are applied systemically.

There are ten kinds of food preservative mold agents allowed by the state. They are:

1.Benzoic acid and salt: carbonated drinks, low-salt pickles, preserves, wines, fruit wines, gummies, soy sauces, vinegar, jams, fruit juice drinks, and barreled thick fruit and vegetable juices for the food industry.

2.Potassium sorbate: In addition to the same as above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, breads, moon cakes, etc.

3.Sodium dehydroacetate: bean curd, pickles, orange juice.

4.Chloropropyl paraben: fruit and vegetable preservation, fruit and vegetable preservation, fruit juice drinks, jams, pastry traps, egg yolk traps, carbonated drinks, vinegar, soy sauce.

5.Calcium propionate: raw wet flour products (cut noodles, wonton wrappers), bread, vinegar, soy sauce, cherry potato cakes, soy foods.

6.Sodium diacetate: in a variety of pickles, flours and doughs.

7.Sodium lactate: barbecue meat, ham, sausage, chicken and duck products and sauce and marinated products.

8.Streptococcus lactis: vegetarian canned food, plant-based protein drinks, dairy products, meat products, etc.

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

10.Hydrogen peroxide: Raw milk to keep fresh, bagged dried tofu.

The above information is for your reference. It is recommended that you carefully check the ingredient list on the packaging when buying food to make sure you understand the type of preservatives added to the food you are buying.

Food preservatives include benzoic acid and salt, potassium sorbate, sodium deoxyacetate, propylparaben, calcium propionate, sodium diacetate, sodium lactate, streptococcus lactis, natamycin, hydrogen peroxide, etc. Food preservatives are additives that can prevent spoilage caused by microorganisms and extend the shelf life of food.

Benzoic acid and salt: used in carbonated drinks, low-salt pickles, candied lead late, wine, fruit wine, gummies, soy sauce, vinegar, jam, fruit juice drinks, barreled thick fruit and vegetable juice for the food industry, etc.

Potassium sorbate: used in fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casing, jelly, lactic acid bacteria drinks, cakes, fillings, bread, moon cakes, etc.

Propylparaben: used in fruit and vegetable preservation, fruit juice drinks, jams, pastry fillings, egg yolk fillings, carbonated drinks, vinegar, soy sauce, etc.

There are more than a dozen kinds of food preservatives approved for use in China, and the scope of use of different preservatives is also different.

1. Benzoic acid, sodium benzoate.

It is used for carbonated drinks, low-salt pickles, pickles, preserves, wine, fruit wine, gummies, soy sauce, vinegar, jams, fruity (juice) drinks, and concentrated fruit and vegetable juices in plastic barrels.

2. Sorbic acid, potassium sorbate.

In addition to the same range of use as the above-mentioned 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 for jelly, ready-to-eat soy products, cakes, ready-to-eat jellyfish, lactic acid bacteria drinks, etc.

3. Calcium propionate, sodium propionate.

It is used for wet products of raw noodles (cut noodles, wonton wrappers), bread, vinegar, soy sauce, pastries, soy products, canned bayberry, etc.

4. Ethyl paraben and propylparaben.

It is used for fruit and vegetable preservation, vinegar, carbonated drinks, fruity (juice) drinks, jams, soy sauces, pastry fillings, etc.

5. Dehydroacetic acid.

It is used for fermented bean curd, pickles, and orange juice.

6. Sodium diacetate.

It is used for cereals and ready-to-eat soy products.

7. Carbon dioxide.

It is used for carbonated drinks and sparkling wine.

8. Streptococcin lactate.

Used in canned food, plant-based protein drinks, dairy products, meat products.

9. Hydrogen peroxide.

It is used for raw milk preservation (limited to Heilongjiang and Inner Mongolia), bagged dried tofu.

10. Sweeteners.

Phenylalanine is the main raw material for the production of aspartame, a new health-care sweetener. Aspartame is a class A (1) safety food additive identified by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) Joint Committee of Experts, and is currently approved for use in more than 120 countries and regions.

Edible preservatives are: sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propylparaben, lactic acid streptococcin, hydrogen peroxide, etc.

Preservatives are food additives used to maintain the original quality and nutritional value of food, which can inhibit the growth and reproduction of microorganisms, prevent food spoilage and extend the shelf life.

The preservative principle of preservatives is roughly as follows: one is to interfere with the enzyme system of microorganisms, destroy their normal metabolism, and inhibit the activity of enzymes. The second is to coagulate and denature the proteins of microorganisms, interfering with their survival and reproduction.

The third is to change the permeability of the cell plasma membrane, inhibit the elimination of enzymes and metabolites in the body, and lead to its inactivation.

When it comes to preservatives, people often think that they are harmful, but in fact, they are non-toxic to the human body within the scope of safe use.

There are strict regulations on the use of preservatives in China, and preservatives should meet the following standards:1Reasonable use is harmless to the human body; 2.

Does not affect the microflora of the digestive tract; 3.It can be degraded into a normal component of food in the digestive tract; 4.does not affect the use of drug antimicrobials; 5.

It does not produce harmful ingredients during heat treatment of food.

So far, China has approved 32 kinds of food preservatives for use, among which the most commonly used ones are sodium benzoate, potassium sorbate, etc. Sodium benzoate is more toxic than potassium sorbate, and the bacteriostatic effect is only 1 3 of sorbic acid at the same acidity value, so many countries gradually use potassium sorbate. However, due to the low price of sodium benzoate, it is still commonly used in China, mainly used for carbonated drinks and fruit juice drinks.

Potassium sorbate has strong antibacterial power, low toxicity, and can participate in the normal metabolism of the human body and be converted into CO2 and water. From the perspective of the development trend of preservatives, biological preservatives made by biological fermentation will become the future development trend.

1.Sorbic acid and its salts.

2.Dehydroacetic acid and sodium salts are widely used in the preservation and preservation of meat, fish, vegetables, fruits, beverages, pastries, etc.

3.Parabens (i.e., parabens), ethyl and propyl parabens are mainly used in China.

Preservatives are generally used in chemical industry, such as the most commonly used Sudan dyes, diglycosids, nucleic acids, etc., some are harmful, and some are good.