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Rationality of proper use of preservatives

May 11, 2019

The main function of the preservative is to inhibit the growth and reproduction of microorganisms, to prolong the preservation time of the food, and to inhibit the substance from decaying. Food preservatives can inhibit microbial activity and prevent food spoilage, thereby extending the shelf life of food. Most beverages and packaged foods require long-term preservation and often contain food preservatives. 

Preservatives are food additives designed to maintain the original quality and nutritional value of foods. They inhibit microbial activity and prevent food spoilage and extend shelf life. The preservatives to be used include 25 kinds of benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, and calcium propionate. 

Preservative anti-corrosion principle: First, it interferes with the microbial enzyme system, destroys its normal metabolism, and inhibits the activity of the enzyme. The second is to coagulate and denature the proteins of the microorganisms, disturbing their survival and reproduction. The third is to change the permeability of the plasma membrane and inhibit the elimination of enzymes and metabolites in the body, leading to its inactivation. 

The role of preservatives is undoubted, it can delay the decay of food, and keep the nutritional value of food not so fast. We should strictly use preservatives in strict accordance with the preservative use regulations, which requires the state's management regulations, as well as the conscious of the business and the supervision of our consumers.www.china-zhufengchem.com