Food Preservatives and Types
Food preservatives are additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. It is also known as antimicrobial because it can prevent food poisoning caused by the reproduction of microorganisms. Its main function is to inhibit the reproduction of microorganisms in food.
Food preservatives have a continuous inhibitory effect on the growth of microorganisms whose metabolic substrates are spoilage. What is important is that it can inhibit the occurrence of the most perishable effects under different circumstances, especially when the general sterilization effect is not sufficient and still has a sustained effect. Mineral oil, coal tar, tannin for fiber and wood preservation, formaldehyde, mercuric chloride, toluene, butylparaben, nitrofuran hydrazone derivatives or balsam resin for biological specimens.
The use of preservatives in food is limited, so more physical methods such as drying and pickling are used. Special preservatives include organic acids such as acetic acid, vegetable oils containing oleic acid, mustard seeds and other special essential oils. For local parts of organisms (such as human body surface or digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine-based pigments, etc.) can be used according to specific conditions.
Food preservatives are agents that inhibit the spoilage of substances. That is, it has a continuous inhibitory effect on the growth of microorganisms that use spoilage substances as metabolic substrates. What is important is that it can inhibit the most prone to spoilage in different situations, especially when the general sterilization effect is not sufficient, and still has a sustained effect.
There are 30 kinds of preservatives prescribed in China, including calcium propionate, benzoic acid, sodium benzoate, sorbic acid, and potassium sorbate.
China, Bailin Group is a professional manufacturer of food preservatives, among which calcium propionate and sodium benzoate are the company's leading products, which are sold in large quantities to domestic and foreign markets all year round.
Types of food preservatives
Food preservatives are classified into bactericides and bacteriostatic agents according to their functions. The two are often difficult to distinguish due to differences in concentration, action time and microbial properties. According to the nature, it can also be divided into two categories: organic chemical preservatives and inorganic chemical preservatives.
There is also nisin, which is a 34-amino acid peptide antibiotic produced by Streptococcus lactis. There are 28 varieties. Preservatives are divided into two categories according to their sources: chemical preservatives and natural preservatives. Chemical preservatives are divided into organic preservatives and inorganic preservatives. The former mainly includes benzoic acid, sorbic acid, etc., and the latter mainly includes sulfites and nitrites. Natural preservatives, usually derived from the metabolites of animals, plants and microorganisms. For example, nisin is a polypeptide substance extracted from the metabolites of Streptococcus nis.
The polypeptide can be degraded into various amino acids in the body. The regulations on this preservative are also different in countries around the world. There are regulations on the scope of use and the maximum allowable amount of bacteria.
Types of food preservatives used:
Benzoic acid and salt: carbonated beverages, low-salt pickles, candied fruit, wine, fruit wine, fudge, soy sauce, vinegar, jam, fruit juice drinks, and barrel-packed thick fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria beverages, cakes, stuffing, bread, moon cakes, etc.
Sodium dehydroacetate: yuba, pickles, original orange juice.
Propylparaben: fruit and vegetable preservation, fruit juice drinks, jam, cake filling, egg yolk filling, carbonated drinks, vinegar, soy sauce
Calcium propionate: raw wet noodle products (cut noodles, wonton wrappers), bread, vinegar, soy sauce, cakes, soy foods.
Sodium Diacetate: In various pickles, flours and doughs.
Sodium lactate: barbecue, ham, sausage, chicken and duck products, and soy sauce products.
Nisin: Vegetarian canned food, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: fresh milk preservation, bagged dried tofu
Contact with Bailin Group Co.,Ltd for getting best quality Bakery Preservative-Calcium propionate ,Potassium sorbate,Benzoic acid with wholesale best price .
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