Preservatives and the uses

Preservative is a natural or synthetic chemical substances, which is used in foods, pharmaceuticals, paints, biological samples to delay corruption caused by microbial growth or chemical change, the main role is to inhibit the growth and reproduction of microorganisms to extend food saves time, inhibitory substance corrupt agents.

Now preservatives are mainly sodium benzoate, potassium sorbate, sodium dehydroacetate, nisin, etc. The toxicity of sodium benzoate is very low, it is not found it will cause harm to people under defined usage after years of use. Pickles, jams, condiments and drinks often add potassium sorbate, for this preservative is innocuous and can be human metabolism. The real danger of preservatives lie in two aspects: first, use the countries do not allow substance as food preservation, such as use formaldehyde for preservation of aquatic products; second, food companies over and beyond the use of preservatives can also pose a potential risk to the health of consumers.



Here are examples of preservatives. Sorbic acid and its salts as a white crystalline powder or yellowish crystalline powder, or scale-like, it is acidic preservatives with high anti-bacterial properties to inhibit the growth of mold, through inhibition of microorganisms by dehydrogenase system resulting in inhibition of microbial and antiseptic effect, it has inhibitory effect on bacteria, fungi, yeasts. Its anti-corrosion effect is much higher than benzoic acid, the low toxicity, is equivalent to half of the salt. The corrosion protection effect diminished with the increase of PH, the corrosion protection effect reach to the best when the PH is 3. PH values up to 6 still has the antibacterial capability, but the minimum concentration can not lower than 0.2%, the toxic is less than nipagin esters.

Sodium diacetate is a preservative often used to pickle, safe, nontoxic and good anti-corrosion effect, it ultimately broken down into water and carbon dioxide in the human body. It has obvious inhibition effect on Black fungi, Aspergillus, Listeria, etc. 0.2% of sodium diacetate and 0.1% of sorbic acid potassium compound used in pickles product have a very good effect.

Sodium lactate is a new preservative which is mainly used in meat and poultry products, it has a strong inhibitory effect to meat bacteria, such as Escherichia coli, Clostridium botulinum, listeria, etc. Through the suppression of food pathogens, so as to enhance food security, strengthen and improve the flavor of the meat, to extend shelf life. It has good dispersibility in raw meat and good adsorption of moisture, thus it effectively prevent dehydration of raw meat. It mainly suitable for roast pork, ham, sausage poultry products and soy sauce products. If you have interest to okchem, read more here, thanks!