Conditions Of Food Preservatives

1. Stable property: it is effective in a certain period of time after it is added into food, and has good stability in food;

2. It has strong antibacterial effect at low concentration;

3. It should not have pungent smell;

4. The function of digestive enzymes should not be hindered, and the function of beneficial bacteria in intestine should not be affected;

5. Reasonable price and convenient use.

Mechanism of action

① It can make the protein of microorganism coagulate or denaturate, and interfere its growth and reproduction.

② Preservatives have effects on microbial cell wall and cell membrane. It can destroy or damage the cell wall, or interfere with the mechanism of cell wall synthesis, resulting in the leakage of intracellular substances, or the influence of membrane related respiratory chain electron transport system, so it has anti microbial effect.

③ It acts on genetic material or genetic particle structure, and then affects the replication, transcription and protein translation of genetic material.

④ It can inhibit the activity of enzymes and interfere with their normal metabolism.