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Introduction of additives and preservatives

Feb 23, 2016

  Additives and preservatives are food additives for the purpose of maintaining the original quality and nutritional value of the food,it can inhibit microbial activity and prevent food spoilage, so that it can extend shelf life.

   Are additives and preservatives harmful to the human body?

   At present,as the use of additives and preservatives are mostly synthetic,the use of ultra standard will cause some damage to the human body.Therefore, our country has strict regulations on the use of additives and preservatives, and clear that additives and preservatives should meet the following standards:

   1, reasonable use is harmless to the human body;

   2, it does not affect the digestive tract bacteria;

   3, in the digestive tract, it can be degraded to the normal composition of food;

  4, it does not affect the drug use of antibiotics;

   5, the food heat treatment, it does not produce harmful ingredients.

   DESCRIPTION:Potassium sorbate 

   Alias:2,4-Hexadienoic acid potassium salt

   Property:It is from colorless to white, it is a scale like crystal or crystalline powder, it is no odor or slightly odor. It is not stable in the air. It can be colored by oxidation. Molecular weight 150.22. It has moisture absorption. It is easily soluble in water and ethanol. Potassium is easy to dissolve in water, it is convenient to use, but its 1% aqueous solution pH value is 7-8, it has the tendency to increase the pH value of cosmetics, we should pay attention to it when using it.

   Limit quantity:Because of the acid (potassium) is an unsaturated fatty acid (salt), it can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, no residue in the body.

   The action mechanisms of these three kinds of potassium, potassium and calcium are the same,its toxicity is less than the benzoic acid and Nipagin ester.The daily allowance is 25mg/Kg, in China, it can be used for soy sauce, vinegar, sauce, jam, pickles, canned food and some wine and so on.

   Sorbic acid (potassium) could effectively inhibit mold, yeast, and aerobic bacterial activity, but also to prevent the growth and reproduction of botulinum, Staphylococcus aureus, Salmonella and other harmful microorganisms,but the Lactobacillus beneficial microorganisms such as anaerobic spore forming bacteria and eosinophil almost invalid, which restrain the development of role is stronger than the sterilization function, thus it achieves effectively prolong the storage time of food and keep original food flavor.

   Do you know any other additives and preservatives?

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