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, …show more content…
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 …show more content…
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).
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