Answers to questions about preservatives used in t

2022-08-08
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Among all kinds of food additives, food preservatives can be said to be the most misunderstood variety by consumers. Due to the lack of knowledge and some misleading, some consumers equate food preservatives with "toxic and harmful", and regard preservatives in food as the main safety hazards in food. Therefore, it is very necessary to help consumers correctly understand preservatives in food

ask: why should food preservatives be used in food

answer: in the general natural environment, food will lose its original nutritional value, tissue properties, color, aroma and taste due to the role of microorganisms, and become food that does not meet health requirements. Food preservatives refer to chemical synthetic substances or natural substances added to food for food preservation, food processing, storage and transportation. It can prevent food from spoilage caused by microorganisms, and make food have a certain shelf life in the general natural environment

in modern food processing, it is possible to meet the needs of consumers only if they have a considerable ability to preserve food. Therefore, appropriate preservative technology must be used for food. The use of food preservatives, in a broad sense, is to reduce and avoid human food poisoning. In a narrow sense, it is one of the effective measures to prevent microbial action and prevent food corruption

ask: why can food preservatives be antiseptic

answer: according to traditional research, the mechanism of food preservatives is mainly manifested in the following three aspects:

1. It acts on double reports: fully open application editor followed by review. According to the reporter's understanding, the viscosity of hydraulic oil reports cell wall and cell membrane system; 2. Acting on genetic material or genetic particle structure; 3. Act on enzymes or functional proteins

in recent years, further research has found that preservatives mainly inhibit the respiration of microorganisms, and the antibacterial efficacy of different antibacterial agents is also different. At present, the anti-corrosion mechanism of food preservatives is still under study

ask: what are the food preservatives

A: food preservatives are classified as category 17 in China, with 28 varieties. Preservatives can be divided into chemical preservatives and natural preservatives according to their sources. Chemical preservatives are divided into organic preservatives and inorganic preservatives. The former mainly includes benzoic acid and sorbic acid, while the latter mainly includes sulfite and nitrite. Natural preservatives are usually extracted from the metabolites of animals, plants and microorganisms. For example, nisin is a polypeptide material extracted from the metabolites of Streptococcus lactis. The polypeptide can be degraded into various amino acids in the body. The regulations on this preservative are also different in countries all over the world. China has regulations on the scope of use and the maximum allowable dosage of nisin

Q: what should be paid attention to in the use of food preservatives

answer: like all kinds of food additives, preservatives must be added in strict accordance with China's "Hygienic standard for the use of food additives", and cannot be used beyond the standard. There are many problems in the practical application of preservatives, such as: the preservative effect is not achieved, which affects the flavor and quality of food. For example, when tea polyphenols are used as preservatives, too high concentration will make people feel bitter, and the food will change color due to oxidation

in order to avoid these problems mentioned above, the following points should be grasped when using preservatives: 1. Synergy. The mixed use of several preservatives will achieve better results, but the use of preservatives must comply with the provisions of health standards. The dosage should be converted proportionally and should not exceed the maximum dosage. 2. Properly increase the acidity of food (reduce pH value). In foods with low pH value, bacteria are not easy to grow. 3. Combined with reasonable processing and storage methods. For example, hot processing can reduce the number of microorganisms, so it can be added after heating

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