I would like to know what is the best preservative

Shaanxi CR's KS-1 full effect 200 M98 KSF-180 is the best preservative in the industry.

There are three types of preservatives:1. Food preservatives: benzoic acid and salt, sodium dehydroacetate, propylparaben, calcium propionate, sodium diacetate, Streptococcus lactis, natamycin, hydrogen peroxide.

2. Organic preservatives: benzoic acid and salts, sorbic acid and salts, esters of paraben, etc. Sorbic acid, benzoic acid, and salts are basically based on undissociated molecules to give full play to the bactericidal effect.

Both must be converted into corresponding acids in order to work, so they are called acidic preservatives.

3. Chemical preservatives: sulfur dioxide, sulfite and nitrite, etc. Nitrite inhibits the production of botulinum toxin and avoids botulinum toxin poisoning, but mainly acts as a chromogenic agent.

1. Dehydroacetic acid and sodium salts: dehydroacetic acid and its sodium salts are white or light yellow crystalline powders, which are stable to light and heat, and are degraded into acetic acid in aqueous solution, which is non-toxic to the human body. It is a broad-spectrum preservative, which has a strong inhibitory effect on bacteria, molds and yeasts in food.

It is widely used for the preservation and preservation of meat, fish, vegetables, fruits, beverages, pastries, etc.

2. Sodium diacetate: a preservative commonly used in pickles, safe, non-toxic, has a good antiseptic effect, and the final decomposition product in the human body is water and carbon dioxide. It has obvious inhibitory effect on nirmozophera, Aspergillus flavus, Listeria monocytogenes, etc.

The combination of sodium diacetate and potassium sorbate used in pickles has a good preservation effect.

3. Benzoic acid, sodium benzoate: used for carbonated drinks, low-salt pickles, pickles, candied fruit, wine, fruit wine, gummies, soy sauce, vinegar, jam, fruity (juice) drinks, and concentrated fruit and vegetable juices in plastic barrels.

4. 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.

5. Ethylparaben and propylparaben: used for fruit and vegetable preservation, vinegar, carbonated drinks, fruity (juice) drinks, jams, soy sauces, pastry fillings, etc.

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 ways to achieve the above purposes.

The preservative principle of preservatives can be roughly divided into the following three types:

First, it interferes with the enzyme system of microorganisms, destroys their normal metabolism, and inhibits the activity of enzymes.

Second, it is to coagulate and denature the proteins of microorganisms, interfering with their survival and reproduction.

Third, it changes the permeability of the cell plasma membrane, inhibits the elimination of enzymes and metabolites in the body, and leads to its inactivation.

Preservatives are substances that inhibit the mildew and deterioration of beef cattle feed (diet or diet) that has been formulated, extend the shelf life of feed, preserve vitamins, and reduce the loss of dry matter in feed. The addition of preservatives is an effective measure to reduce feed loss and reduce feed costs. In the humid areas of southern China and the rainy season, antiseptic and antifungal agents are used more.

The types, names and dosages of preservatives and fungal agents commonly used in beef cattle feed are shown in Table 3-20.

Table 3-20 Types, names and dosages of commonly used preservatives and fungal agents.

As the name suggests, preservatives refer to a class of food additives added to food that can prevent or delay food spoilage, and their essence is a class of compounds that inhibit the multiplication of microorganisms or kill microorganisms, also known as preservatives.

There are two main types of preservatives: natural and synthetic, with synthetic being the most commercially used. China's GB-2760-2011 lists preservatives including organic (such as benzoic acid and its salts, sorbic acid and its salts, parahydroxybenzoic acid and its esters, lactic acid, etc.) and inorganic (such as sulfurous acid and its salts, carbon dioxide, nitrite, free chlorine and hypochlorite and other inorganic substances). Some food additives that are not preservatives have obvious antibacterial functions, such as sulfites and sulfur, which have bleaching and antioxidant effects, so GB-2760-2011 lists them as bleaching agents; Others, such as sodium nitrate or sodium nitrite, are color protectors, ethylenediaminetetraacetic acid (EDTA) are stabilizers, and sodium acetate is acidity regulators.

For more information: Hunan Century Huaxing manufacturers.

Benzoic acid, also known as benzoic acid C6H5COOH, is a preservative commonly used in soy sauce and beverages.

Preservatives are mainly food additives that inhibit the growth of bacteria and molds and prevent food from spoiling. From a microbiological point of view, these substances can be referred to as antimicrobial agents or antimicrobial agents.

The ideal preservative should have strong antiseptic power and minimal toxicity to humans. But in real life, usually you can't have both, and preservatives are more or less toxic.

Since preservatives are more or less toxic, all advanced countries have clearly stipulated the safety standards of preservatives in the food sanitation law for the specifications, scope of use and dosage of preservatives.

Industrial preservatives are widely used in shampoo and hair care, bath and various emollients, skin creams, creams, creams, creams, lipsticks and other high-grade nutritional cosmetics and hand sanitizers, detergents, tableware detergents, hair dyes, leather coat polishes, softeners, glues, and topical ointments. pesticides and other products. It completely inhibits the growth of mold and fungus and achieves the antiseptic effect.

Isothiazolinone is widely used, which is a broad-spectrum, long-lasting, high-performance preservative, and has good antibacterial activity against microorganisms.

Chemicals that prevent food spoilage, inhibit bacterial growth, and are a mixture.

Biologically, it is to inhibit cell regeneration.

Biological preservatives, also known as natural preservatives, are extracted by microbial fermentation, or extracted from natural biological plants, and have antibacterial effects, because they are natural and harmless, and are more and more favored by the food industry.

Ingredients of preservatives: sodium benzoate, potassium sorbate, propylparaben, ethyl, sodium dehydroacetate.

Sodium benzoate is lipophilic, easy to penetrate the cell membrane into the cell, interfere with the permeability of the cell membrane, and inhibit the absorption of amino acids by the cell membrane; It enters the cell body to ionize and acidify the alkali storage in the cell, and inhibits the activity of the cell's respiratory enzyme system, preventing the acetyl-CoA condensation reaction, so as to play the purpose of food preservation.

Some preservatives are completely harmless to people. For example, carbon dioxide, carbonated drinks and beer, which are popular drinks, are added during the production process, which can not only increase the killing power of drinking, make people feel very cool, but also inhibit the growth of aerobic microorganisms.

A small number of preservatives have been questioned due to their toxicity, such as benzoic acid and its sodium salts, parabens, dehydroacetic acid, etc., which have been gradually replaced by sorbic acid and its salts, propionic acid and its salts.

Preservatives refer to a series of chemical food additives, added to food, can inhibit the reproduction of microorganisms in food, and then achieve the purpose of delaying food decay and prolonging the shelf life of food, but long-term consumption of this kind of food is also easy to cause certain effects on the body.

Common ones are sodium benzoate, potassium sorbate, and sodium tripolyphosphate

Preservative toothpaste, preservatives refer to natural or synthetic chemical ingredients that are used to add food, medicines, pigments, biological specimens, etc., to delay spoilage caused by microbial growth or chemical changes. Nitrite and sulphur dioxide are among the commonly used preservatives. Most of the preservatives used are synthetic, and excessive use will cause certain damage to the human body.

Therefore, China has strict regulations on the use of preservatives. When choosing toothpaste, you must choose products that do not have any harm to the mouth, and long-term use of preservative toothpaste will lead to chronic cancer!