How to use preservatives

Introduction: with people's understanding of food additives, many people find that preservatives have many hazards, so how to use preservatives? Let's have a detailed understanding of Baibai safety net Many of the foods we eat have preservatives Otherwise, the food we buy in the supermarket will go bad within a few days, such as instant noodles, ham sausage, etc However, the knowledge of preservatives is still great, so how to use preservatives? Learn through bai'an.com To add food preservatives, first of all, they must be used in strict accordance with the dosage and scope specified in the food hygiene law, on the premise of non-toxic and harmless to human body In order to achieve the best use effect of food preservatives, it is necessary to pay attention to various factors affecting the preservative effect: 1 The pH value and the activity of water are in the water, and the acid type preservatives are in the ionization equilibrium state Except for H + ions, they mainly rely on the acid which is not ionized to play the anti-corrosion role Such preservatives have good use effect when the pH value is low The high activity of water is beneficial to the growth of bacteria and mould The activity of bacteria in water is above. 9 and that of mould is above 0.7 Reducing the activity of water is beneficial to the anti-corrosion effect When electrolyte or other soluble substances are added into the water, the activity of the water will be reduced and the effect will be enhanced 2 Dissolution and dispersion for fruits, potatoes and refrigerated food, corruption generally starts from the surface, only need to evenly disperse the preservative on the food surface; for drinks, it needs to evenly disperse the preservative into a solution 3 There is no preservative in combination A preservative can inhibit all the putrefactive microorganisms, so different range of preservatives should be used together When preservatives are used together, they can have synergism or synergism; increase or add up effect; antagonism or antagonism effect Generally, the same type of preservatives are used together, for example, acid preservatives are used together with their salts and several esters of the same acid 4 The use time of preservative the same preservative may have different effects due to different adding occasions and time First of all, it is necessary to ensure that the food itself is in good sanitary conditions, and put the time of adding preservatives in the induction period of bacteria If the proliferation of bacteria enters the logarithmic phase, the preservative loses its original function Preservatives should be added as early as possible, with good effect and less dosage The more serious the contamination of food, the worse the effect of preservative If the food has gone bad, any preservative is irreversible 5 The effect of food raw materials and ingredients on the function of preservatives is affected by food raw materials and ingredients For example, flavoring agent, emulsifier, etc in food have antibacterial effect Salt, sugar, ethanol can reduce the activity of water, help to prevent corrosion Salt can also interfere with the activity of enzymes in microorganisms, but it can change the distribution coefficient of preservatives, making their distribution uneven Therefore, preservatives must be used correctly so as not to cause harm Through the knowledge of food additives, we can better understand the difference between preservatives and desiccants, and also know how to use food safety detector Editor in charge: he xianrob