Preservatives (1) Benzoic acid and its sodium salt: The benzoic acid has strong antibacterial effect when not ionized, and the optimum pH is 2.5-4.0, which is suitable for acidic foods. Sodium benzoate has good water solubility and can be converted to benzoic acid in acidic foods. Benzoic acid mainly inhibits yeast and bacteria, and has little effect on mold.
(2) Sorbic acid and its salts: The main language is to inhibit the growth of mold and yeast. The antibacterial effect of sorbic acid is enhanced with the decrease of pH, generally <6.5, and the antibacterial effect is good when not ionized.
(3) Calcium propionate and sodium propionate: Propionate has a narrow spectrum of inhibition, mainly acting on mold, has limited effect on bacteria, and has no effect on yeast, so propionate is commonly used as antibacterial for bread fermentation and cheese making. Agent. At the same dose, the effect of calcium propionate on inhibiting mold is better than that of sodium propionate, but it affects the bulkiness of bread. Actually, sodium salt is commonly used. The smaller the propionate pH, the better the bacteriostatic effect, generally pH <5.5. Bactericides: commonly used fungicides are: bleaching powder, sodium hypochlorite, H2O2, K2MnO4, epoxy compounds, commonly used in the disinfection of drinking water, packaging containers and processing equipment. 2 Antioxidant 3 Emulsifier Emulsifier is a kind of substance added to food to promote the homogenization of oil-water system. The role of emulsifier in food system is: (1) emulsification; (2) promoting protein dough formation and preventing starch (3) adjust the viscosity of food, as a release agent for biscuits and chewing gum, improve the fluidity of materials in chocolate; (4) the role of wetting and dispersing: instant coffee, soy milk powder, etc.; Crystallization, adding soil emulsifier to chocolate can make it fine and uniform, without agglomeration; (6) Solubilization: fat-soluble vitamins, pigments, etc.; (7) Antibacterial, fresh-keeping, such as sucrose ester. 4 bleach inhibits or destroys various coloring factors in foods, causing them to fade or become discolored. Commonly used bleaching agents are oxidized and reduced. The oxidized type is benzoyl peroxide, H2O2, CaClO3, etc., and the reduced type is sulfurous acid and salts thereof. The bleaching mechanism of sulfite is: (1) reducing the colored substance to a colorless substance, and discoloring the food; (2) inactivating the oxidase to prevent enzymatic browning; (3) suppressing the Maillard reaction. 5 leavening agent dough regulator, increasing the volume of the dough has two major categories of chemical and biological, the commonly used chemical leavening agent is mainly a composite salt of bicarbonate and alum, the biological leavening agent is mainly yeast the Lord. 6 thickener stabilizer, polysaccharides added to beverages, such as CMC, pectin, agar, etc.
This article is transferred from [Food Business Network], original: http://
China Extract Powder For Use As Dietary Supplement Extract Powder, Extract Powder Manufacturer
Shaanxi Kang New Pharmaceutical co., Ltd. , https://www.kangnewpharmas.com