[Required Knowledge] Of Common Preservatives
Jul 09, 2020
NO.5 Parabens
Parabens are broad-spectrum preservatives. Products include methyl paraben, ethyl paraben, propyl paraben, butyl paraben, isobutyl paraben Among them, butyl p-hydroxybenzoate has the best antiseptic effect. my country mainly uses ethyl p-hydroxybenzoate and propyl p-hydroxybenzoate, and Japan uses butyl p-hydroxybenzoate the most. Both ethyl and propyl p-hydroxybenzoate are colorless fine crystals or white crystalline powders, which are hard to dissolve in water and dissolve in ethanol before use. The antiseptic performance of propyl p-hydroxybenzoate is better than that of ethyl p-hydroxybenzoate. Parabens have the best inhibitory effect on fungi in the pH range of 4-8. The optimum pH for bacteria is 7.0. The effect is also stronger than benzoic acid and sorbic acid, and it is lethal to Gram-positive bacteria. Use limit: Baked food fillings and surface paste (only for pastry fillings) not higher than 0.5g/kg
Antiseptic mechanism: inhibits the activity of the respiratory enzymes and electron transfer enzymes of microbial cells, and destroys the cell membrane of microorganisms to denature the proteins in the cells.
NO.6 Natamycin (also known as mildew)
Natamycin is white to milky white powder, insoluble in water. It is produced by the fermentation of streptomycin. It is the only natural antibiotic with bactericidal ability. It has a strong inhibitory effect on most molds, yeasts and fungi. It can effectively prevent the formation of aflatoxins in filamentous fungi. Viruses have no inhibitory effect. The amount of natamycin is very small, safe and will not produce drug resistance. It can be selectively sterilized when used in fermented products such as cheese and yogurt, but its activity is affected by ultraviolet rays, pH, temperature, light intensity, oxidants and heavy metals. Because of its low solubility, it is often used for antiseptic on the surface of food. It is currently mainly used in the production and preservation of dairy products, meat products, fermented wine, beverages and other foods. Limitation of use: The amount used in pastry products is not more than 0.3g/kg (surface use, suspension spray or soak, residual amount <10mg/kg).
Bacteriostatic mechanism: It reacts with sterol compounds on the cell membrane to change the permeability of the cell membrane, resulting in leakage of contents and cell rupture.
NO.7 ε-polylysine
Ε-polylysine is a light yellow powder, which has the characteristics of broad antibacterial spectrum, good water solubility, safety, wide antibacterial range, and not affected by pH. It is a kind of antibacterial polypeptide produced by streptomycin, which can be completely digested and absorbed after entering the human body. Not only does it have no toxic side effects, but also can be used as a source of lysine. It has an inhibitory effect on the reproduction of Gram-positive bacteria and negative bacteria such as Escherichia coli, Bacillus subtilis, yeast, lactic acid bacteria, and Staphylococcus aureus, but has less effect on mold. At present, it is mainly used in the preservation of starchy foods such as noodles, fried noodles, soups, mixed rice and so on. Use limit: the amount of baked goods is not more than 0.15g/kg.
Bacteriostatic mechanism: Adsorbed to the cell membrane, destroying the membrane structure, causing the interruption of cell material, energy and information transmission, and causing the rupture of the intracellular lysosome membrane, which induces the autolysis of microorganisms, and ultimately leads to cell death.
The use of food additives should meet the following basic requirements:
(1) Should not cause any health hazards to the human body;
(2) The spoilage and deterioration of food should not be covered up;
(3) Food additives should not be used to conceal the quality defects in the food itself or in the process of processing, or use food additives for the purpose of adulteration, adulteration, or forgery;
(4) The nutritional value of the food itself should not be reduced;
(5) On the premise of achieving the expected results, reduce the amount of food used as much as possible.
Important hint:
The above preservatives belong to the food additives in the table A.1, and the food additives with the same function (the same color and coloring agent, preservatives, antioxidants) listed in the table A.1 are used in combination, and their respective dosages account for their maximum usage The sum of the ratios should not exceed 1.
While using preservatives, the amount of yeast also needs to be increased.
