What Are The Food Preservatives Allowed By The State
Nov 15, 2020
There are 10 kinds of common food preservatives permitted by the state:
1. Benzoic acid and salt: carbonated beverage, low salt pickle, preserved fruit, wine, Bai fruit wine, fudge, soy sauce, vinegar, jam, juice beverage, barreled fruit and vegetable juice for food industry
2. Potassium sorbate: in addition to the above, there are fish, meat, eggs, poultry products, fruits and vegetables preservation, collagen casings, jelly, Lactobacillus drinks, cakes, stuffing, bread, moon cakes, etc
3. Sodium dehydroacetate: beancurd, pickle and orange juice
4. Propyl p-hydroxybenzoate: fresh fruits and vegetables, fruit juice drinks, jam, cake, egg yolk, carbonated drinks, vinegar, soy sauce
5. Calcium propionate: raw and wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, bean food
6. Sodium diacetate: in various pickles, flour and dough.
7. Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauced products.
8. Streptococcus lactis: canned vegetable food, vegetable protein beverage, dairy products, meat products, etc
9. Natamycin: cheese, meat products, wine, juice drinks, tea drinks, etc.
10. Hydrogen peroxide: raw milk preservation, bag dried tofu.
Food preservatives are additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. It is also called antimicrobial because it can prevent food poisoning caused by microbial reproduction. Its main function is to inhibit the reproduction of microorganisms in food.
Food preservative is a kind of medicament which can inhibit the material corruption. That is to say, it has a sustained inhibitory effect on the growth of microorganisms with putrefaction as metabolic substrate. It is important that it can inhibit the most easily occurring spoilage under different conditions, especially when the general sterilization effect is not sufficient.
There are 50 kinds of fungicides used in the United States and about 40 kinds in Japan [2]. The fungicides are different. Basically, they have no bactericidal effect, only inhibit the growth of microorganisms. The toxicity is low, and the flavor of food is basically not damaged. The use method is easy to master.
There are 30 kinds of preservatives in China, such as benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and calcium propionate.
