Benefit and harm

The benefits and harms of Preservatives

Now the products that we buy in the store, there are many different nutritional supplements. So I decided to open a new section, "food additives" and to talk about the best nutritional supplements, what and how they affect. Today I'll tell you what the food preservatives and why they are used.

The shelf life of food, by the way, not only food, are able to extend the so-called preservatives due to their ability to inhibit the development of micro-organisms, which are precisely the cause microbiological spoilage of our food with you. Simultaneously there with preservatives and disinfectants. Do not confuse them. Disinfectants, of course, can instantly kill germs, but after disinfection is not possible to return the product original flavor. A preservatives, disinfectants unlike only prevent the development of undesired microbes. Taste, of course, also can not return, but at least do not spoil.

Preservatives are of two types. First, proper preservatives directionally affect the microbial cells, thereby suspending the rate of oxidation processes, both destructive (cell membrane) and creative, as is the case with the synthesis of proteins. To view other preservatives include substances with pronounced preservative properties, which have more variety of useful features, one of which is their negative effect on the microbes by changing the acidity of the surrounding environment as well as water activity.

 It must be remembered that each preservative is able to work only against "their" microbe ", so to speak, that is, each preservative devoted their field of activity. Therefore it is useful to use several kinds of preservatives at the same time and apply physical methods of preservation such as drying, boiling, freezing. And, moreover, proper preservatives (sorbic, benzoic acid, nisin, sulfur dioxide, etc.) are used in a very small amounts, not just more than 0.5%, and do not change the taste qualities and specific products.

Each respecting housewife knows that sugar, salt, vinegar, drinking alcohol and carbon dioxide are substances with strong preservative properties, which in practice are used in the amount of from 1 to 60% (sugar able to stop the development of microbes at a concentration of 60%) although these substances are able to alter the flavor characteristics of our food.

Dissolution of preservatives in the product, in other words, uniform distribution of the product, the key to successful use of preservatives. Moment of making preservatives calculated production technology and is different in each case - is necessary to take into account the combination of each product to each type of preservative.

The best way to make between the boiling of the first and stirring. Since frozen or pressed product is no longer mix.

Of course, the choice of preservative is necessary to take into account the degree of contamination of the product to be preserved, its freshness, acidity, method of conservation, and the final expiration date.