How To Prevent Over-standard Preservatives In Food Factories
Aug 20, 2020
First, be familiar with the maximum usage amount of preservatives. When using multiple preservatives at the same time, you need to understand the usage calculation method.
The country has stipulated the maximum use amount of various food preservatives. This is generally clear to food manufacturers. However, when multiple preservatives are used at the same time, many manufacturers still have some misunderstandings when calculating the amount of preservatives. According to the provisions of GB 2760, when the food additives with the same function (same color and coloring agent, preservative, antioxidant) are used in combination, the sum of the proportions of their respective amounts to the maximum amount of use shall not exceed 1.
A simple example: A and B preservatives are used at the same time. The maximum amount of A preservative is 1g per 1000g product, and the maximum amount of B preservative is 2g per 1000g product. If the 1000g product has been added A preservative 0.5 g is 50% of its maximum dosage, then the B preservative can only be added at most 50% of its maximum dosage, namely 1g. At this time, if the maximum dosage of B preservative is added at 2g, then the preservative usage has reached the stipulation 150% of the value has exceeded the standard.
Therefore, when food factories choose multiple preservatives to use at the same time, they must calculate the respective dosages of various preservatives and do not add them beyond the standard. It is recommended to add Baiqing professional compound antiseptic preservatives, which are simple and convenient to use and have high safety. Meet the national standards, reduce the trouble of exceeding the standard.
Second, choose high-quality and highly targeted preservatives.
Different preservatives have their own characteristics, and different preservatives have different optimal antiseptic and antibacterial pH values and target flora. For example, sodium dehydroacetate has the best effect when the pH is less than 7, and the parabens have the best inhibitory effect on fungi at pH 4-8. Natamycin is a natural preservative and can be used to inhibit molds and fungi. . In addition, some preservatives can remain stable in different environments, while some will decompose under the effects of high temperature and light, resulting in weakened effects; some foods use targeted compound anti-corrosion products for better results.
Therefore, food companies need to choose the most targeted antiseptic preservatives based on their own product characteristics and production processes to ensure that the preservatives perform better under the nationally prescribed dosage standards.
