Common Monomer Preservatives 1

NO.1 Sorbic acid and its potassium salt

【advantage】

(1) Colorless needle-like crystals or white crystal powder, with low toxicity, good safety, good light and heat resistance, and no effect on taste.

(2) It has a wide antibacterial spectrum, which can be used to inhibit mold, yeast and aerobic bacteria in almost all foods with a pH value below 6.0. It is the most widely used acidic preservative, and its antiseptic effect is better than sodium benzoate and calcium propionate. Strong.

[Disadvantages]

(1) Sorbic acid is hygroscopic, easy to oxidize and change color. It needs to be sealed and stored. It is difficult to dissolve in water. Generally, potassium salt that is soluble in water is used.

(2) Acid type preservatives, the antibacterial ability becomes worse as the pH value increases, pH=3 has the best antiseptic effect, when pH≥6, the antibacterial ability is obviously reduced, and it is invalid under neutral and alkaline conditions.

(3) It is almost ineffective to anaerobic bacteria.

(4) Sorbic acid and its potassium salt may become a nutrient source for microorganisms in heavily polluted products, which will promote pollution.

【Limited use】

The content of sorbic acid in bread, pastry and bakery food fillings and surface slurry products shall not exceed 1g/kg.

NO.2 Propionic acid and its sodium salt and calcium salt

【advantage】

(1) Propionic acid is a colorless, oily, clear liquid, and its sodium and calcium salts are white powders with good water solubility and stability to light and heat.

(2) Both propionic acid and propionate are easily absorbed by the human body and participate in the normal metabolic process of the human body with high safety.

(3) Propionic acid and propionic acid have no inhibitory effect on yeast, so they are often used in cakes, bread and cheese.

[Disadvantages]

(1) Propionic acid and its sodium and calcium salts are easy to absorb moisture, have a peculiar smell, and have a slightly spicy pungent oily rancidity, which will bring a sour smell to the bread, at the same time, it is easy to rough the structure and accelerate the aging of the bread.

(2) Acid-type preservatives have a good anti-mold effect at pH<5, and have less inhibitory effect on bacteria, but their antibacterial effect is not as strong as sorbic acid and benzoic acid. When pH≥6, the antibacterial ability is significantly reduced. It is invalid under neutral and alkaline conditions.

(3) Calcium salt should not be used together with the leavening agent sodium bicarbonate. It will generate insoluble salts and reduce the production of CO2. The alkalinity of sodium salt will delay the fermentation of dough. So sodium propionate is commonly used in pastry, and propionic acid is commonly used in bread. calcium.

【Limited use】

In bread and pastry products, the content of propionic acid is not more than 2.5g/kg.

NO.3 Dehydroacetic acid and its sodium salt (dehydroacetic acid and its sodium salt)

【advantage】

(1) White or nearly white crystalline powder with the smell of acetic acid. The sodium salt is easily soluble in water and is not easily decomposed by heat during processing.

(2) The addition amount is very small, and when used alone, the effect is better than potassium sorbate and calcium propionate.

(3) Broad-spectrum bacteriostasis, has inhibitory effect on bacteria, yeasts, molds that cause spoilage and deterioration, and the inhibitory effect is relatively stable.

(4) The antibacterial ability is less affected by pH. When the pH value is less than 9, the effect is best, especially under acidic conditions, but it is still effective under neutral and alkaline conditions.

[Disadvantages]

(1) Dehydroacetic acid has a weak sour taste, hardly soluble in water, and turns yellow under direct light.

(2) Excessive use is easy to produce a bitter aftertaste, but the toxicity is slightly greater than potassium sorbate and calcium propionate.

(3) Sodium dehydroacetate will affect the fermentation of active yeast. Generally, add it in the middle and late stages of mixing during bread making or extend the fermentation time or increase the amount of yeast.

【Limited use】

In bread, pastry and bakery food fillings and surface slurry products, the content of dehydroacetic acid is not more than 0.5g/kg.