Common Monomer Preservatives 2
Jan 28, 2021
NO.4 Sodium Diacetate (Sodium Diacetate)
【advantage】
(1) Sodium diacetate is white crystalline powder or crystalline solid, easily soluble in water and ethanol.
(2) Broad-spectrum antibacterial and antifungal agents. The final metabolites in the human body are water and carbon dioxide, which are safe and non-toxic.
(3) Sodium diacetate has obvious inhibitory effect on Aspergillus niger, Rhizopus niger, Aspergillus flavus, Trichoderma viride, etc.
[Disadvantages]
(1) The corrosiveness is large, the addition ratio is large, and the smell of acetic acid affects the flavor of the product.
(2) It is easy to be damp and agglomerate, which is not convenient to use.
(3) Melting point is 96℃-97℃, which is flammable.
(4) A higher concentration is required to inhibit bacteria and yeast.
(5) Acid type preservative, pH<5 has the best antiseptic effect, when pH≥6, the antibacterial ability is significantly reduced, and it is ineffective under neutral and alkaline conditions.
【Limited use】
In pastry products, the dosage is not more than 4g/kg.
NO.5 Parabens and their sodium salts (trade name: Parabens and their sodium salts)
【advantage】
(1) Broad-spectrum preservatives, including methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, etc., antibacterial effect Butyl ester>propyl ester>ethyl ester.
(2) The antibacterial effect is not affected by the pH value. It has the best inhibitory effect on fungi in the pH range of 4-8. The optimum pH for bacteria is 7.0, and its inhibitory effect is stronger than that of benzoic acid and sorbic acid. Gram-positive bacteria are lethal.
(3) Sodium salt is easily soluble in water and has no bad smell.
[Disadvantages]
(1) Ethyl and propyl esters are both nearly white to slightly yellow crystalline powders with poor solubility in water. The compounding use of ethyl and propyl esters can increase solubility and have synergistic effects.
(2) There is a special smell, and the tongue feels numb when tasted.
【Limited use】
In bakery fillings and surface paste (only for pastry fillings), no more than 0.5g/kg
NO.6 caprylic acid glyceride
【advantage】
(1) It has inhibitory effect on gram bacteria, molds and yeasts.
(2) The antibacterial efficacy is basically not affected by the pH value.
[Disadvantages]
(1) Slightly bitter, low melting point (40℃), so please pay attention to the storage temperature.
(2) It is inconvenient to use and insoluble in water. It is generally soluble in grease or dispersed in hot water at about 60℃.
(3) Bacteria, viruses and other microorganisms have no inhibitory effect.
【Limited use】
In pastries and baked goods fillings, the use limit: 0.1%
NO.7 Natamycin (also known as mildew)
【advantage】
(1) White powder, odorless, the only natural antibiotic with sterilizing ability.
(2) A strong antifungal agent, which can effectively inhibit the growth of yeast and mold and prevent the formation of aflatoxins in filamentous fungi.
(3) The dosage is very low, it is safe and does not produce drug resistance, and can be selectively sterilized when used in fermented products such as cheese and yogurt.
(4) Stable under dry conditions, PH has little effect, 3-9 are all effective.
[Disadvantages]
(1) It is difficult to dissolve in water and ethanol, and 75% alcohol should be used to blend it into a suspension, which is generally sprayed on the surface of food.
(2) It has no inhibitory effect on bacteria and viruses, and its activity is easily affected by ultraviolet light, pH, temperature, light intensity, oxidants and heavy metals.
【Limited use】
In pastry products, the dosage is not more than 0.3g/kg (for surface use, suspension spray or soak, residual amount <10mg/kg).
NO.8 ε-polylysine
【advantage】
(1) ε-Polylysine is a light yellow powder, which has the characteristics of broad antibacterial spectrum, good water solubility, wide antibacterial range, and not affected by pH.
(2) It is a kind of antibacterial polypeptide produced by streptomycin, safe, and can be used as a source of lysine.
(3) It has an inhibitory effect on the reproduction of Gram-positive and negative bacteria such as Escherichia coli, Bacillus subtilis, yeast, lactic acid bacteria, and Staphylococcus aureus. It is currently mainly used in starchy foods such as noodles, fried noodles, soups, mixed rice, etc. Antiseptic and fresh.
[Disadvantages]
(1) It has little effect on mold.
(2) Strong hygroscopicity, easy to absorb moisture.
【Limited use】
In baked goods, the dosage is not more than 0.15g/kg
