Comparison of calcium propionate, sodium benzoate and potassium sorbate in antiseptic applications
#Calcium propionate:
Advantages:
Good safety: It is less harmful to the human body and is considered to be a relatively safe food preservative.
Wide application range: It can be effectively applied to a variety of foods, such as bread, pastries, soy sauce, etc.
Significant mold inhibition effect: Especially excellent in inhibiting mold growth.
For example, during the storage of bread, calcium propionate can effectively prevent bread from spoiling due to mold.
Disadvantages:
Relatively limited antibacterial ability: The inhibitory effect on some bacteria may not be as good as other preservatives.
Relatively high cost: It increases the cost of food production to a certain extent.
#Sodium benzoate:
Advantages:
Low cost: The price is relatively low, which can reduce the cost of food production.
Strong antibacterial effect: It has an inhibitory effect on a variety of bacteria, yeasts and molds.
For example, in some beverages, sodium benzoate can effectively extend the shelf life.
Disadvantages:
There is some controversy about safety: Excessive intake may have adverse effects on the human body, such as affecting liver function.
Limited applicable conditions: It works better in acidic environments and weakens in neutral or alkaline environments.
#Potassium sorbate:
Advantages:
High safety: Less harmful to human body within the prescribed usage amount.
Can maintain the original flavor of food: Will not have obvious adverse effects on the taste and smell of food.
For example, in some canned fruits, potassium sorbate can preserve the original flavor of fruits without changing them.
Disadvantages:
Relatively narrow antibacterial range: The inhibitory effect on some bacteria may not be ideal.
Stability is affected by the environment: Under high temperature and high humidity conditions, its stability may be affected to a certain extent.