Deep Analysis | Commonly Used in Compound Food Preservatives (1)

Food preservatives can inhibit microbial activity, prevent food spoilage, and thus extend the shelf life of food. However, a single preservative has drawbacks such as narrow antibacterial spectrum, high usage, and poor safety. By working together with multiple preservatives, the antibacterial spectrum of the product can be expanded, improving the efficiency and safety of anti-corrosion. The principles to be followed when using preservatives in combination are:

1. Only monomeric preservatives with complementary and synergistic effects can be used in combination

2. Complementary bactericidal spectra can be used in combination

3. Complementary use methods can be used in combination, such as protective bactericides and inhalants, quick acting bactericides and slow acting bactericides. The preservatives commonly used in combination include benzoic acid and its salts, Sorbic acid and its salts, Sodium diacetate, sodium dehydroacetate, Paraben, streptococcus lactis, Natamycin, polylysine, etc

Benzoic acid and its salts

1. Benzoic acid and its sodium salts are cheap and are the most important preservatives in China.

2. Benzoic acid is slightly volatile in air (especially hot air) and has hygroscopicity. It is difficult to dissolve in water at room temperature, but it is also soluble in hot water, ethanol, chloroform, and non volatile oil.

3. Most of Sodium benzoate is white particles, odorless or slightly with tranquil aroma, slightly sweet, convergent, and easily soluble in water (about 53.0g/100ml at room temperature).

4. Since benzoic acid is difficult to dissolve in water at room temperature, while Sodium benzoate is easy to dissolve in water, and the anti-corrosion properties of benzoic acid and Sodium benzoate are similar, sodium benzoate is generally used.

5. Benzoic acid has a wide range of Antimicrobial spectrum in acidic environment, with strong inhibition on bacteria and weak inhibition on yeast and mold. The suitable pH for anti-corrosion is 2.5-4.0.

6. Sodium benzoate is also an acid preservative, and its optimal pH for anticorrosion is 2.5-4.0; No bactericidal or antibacterial effects in alkaline media; At pH 5.0, the bactericidal effect of a 5% solution is not very good either.

7. The antiseptic mechanism of Sodium benzoate is: because of its high lipophilicity, it is easy to penetrate the cell membrane into the cell body, interfere with the permeability of the cell membrane, and inhibit the absorption of amino acids by the cell membrane; Benzoic acid molecules entering the cell body will ionize and acidify the alkaline substances in the cell and inhibit the activity of cell respiratory enzymes, making it difficult to carry out the cycle between acetyl coenzyme A-acetylacetic acid and acetyloxalic acid citric acid in the Citric acid cycle, thus playing a role in preventing food decay.

8. In China, Sodium benzoate is mainly used as a preservative for flavored ice, popsicle, jam, pickled vegetables, flavoring syrup, vinegar, soy sauce, jam and sauce products, semi-solid compound seasoning, liquid compound seasoning, fruit and vegetable juice drinks, protein drinks, flavor drinks, tea, coffee, plant drinks, carbonated drinks, etc

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