Food Preservatives Essay

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Preservation of food is the protocol of maintaining and consideration of food to inhibit or passing minimize spoilage (nutritive value, loss of quality) due to effect of microorganisms. To maintain texture, nutritional value, and flavor is very important to the foods. Obstruction of discoloration and natural ageing can begin during preparation of food. (allfoodbusiness.com , 2013).
Preservatives can be used implication with other ways of food preservations or singly. It can be antioxidant, antimicrobial preservation, or antienzymatic preservatives. In antimicrobial preservatives they suppress the fungi, bacteria growth. (Jeon,2011). Food preservatives are categorized, as class I and II. To the class it includes natural ones as sugar, salt,
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Food Preservative Type of preservative
Type of food products Maximum Permissible limit

Benzoates and sorbates Antimicrobial Pickles, margarine, fruit juices, jams, cheese
200 ppm (200 parts per million)

Propionates Antimicrobial Bakery products, cheese, fruits
0.32 percent

Sulfites and sulfur dioxide Antimicrobial Dry fruits and fruits, molasses, wine fried or frozen potatoes, prevent discoloration in fresh shrimp and lobster 200-300 ppm

Nitrites and nitrates Antimicrobial
Meat products
100-120ppm

Propyl gallate Antioxidant
Baked foods 200 ppm

BHA (butylated hydroxyanisole) and BHT (butylated
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One part of the molecule (tail) is a long hydrocarbon that can’t dissolve in water but in oil. Hence it’s hydrophobic. The other part (head) has an electric charge which can’t dissolve in oil but in water. Hence it’s hydrophilic. The molecule liquefies its tail in the oil droplets and head in water. More emulsifier molecule use to maintain dispersed of oil droplet in water for more time. (gcsescience.com, 2015)
Egg is widely used emulsifier. Some behave like anti-caking agents such as Magnesium stearate, potassium, sodium, calcium salts. To make the compatible of the two components these are used. Due to their hydrophilic group, they categorized as Anionics, Cationics, Amphoterics, Non- ionics. (Food Additives & Ingredients Association, 2013).
Emulsifiers give attractive appearance to the products, without oil and water content will show separately. Emulsifiers enhance the quality and freshness of products and natural emulsifiers disturb to modules growth.( Cooking food and additives, 2014).
Food

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