Types of Food Preservatives
Subject: Types of Food Preservatives
Preservatives are substances capable of inhibiting, slowing or stopping fermentation processes, mold, spoilage and other biological changes in food and beverages.
Microorganisms in food are usually the main culprits for the deterioration or toxicity of food. Preservatives are used primarily to produce safer food for consumers by preventing the action of biological agents. This method allows us to eat foods that have been previously harvested and prepared in advance.
The preservation of food products has allowed man to have food from one harvest to the next. Therefore, the main role of preservation is to delay spoilage and prevent changes to the taste, smell, or appearance.
Since 1982 Paniplus, a 100% Mexican company, has manufactured, marketed and distributed ingredients for the food industry in general, focusing primarily on bread-making. In the following, Paniplus shares information regarding the types of preservatives for different types of food products.
Preservative |
Features |
Applications |
Conserplus |
Effective in preventing the development of filament-producing bacilli and fungi. Its main ingredient is an acidic organic inhibitor to optimize its action. |
Yeast-leavened breads |
Supreme |
Broad-spectrum inhibitor designed to prevent the growth of microorganisms in the production of corn tortillas and corn products. |
Tortillas |
Lactiplus |
Wide-spectrum designed preservative in syrup form, resulting from the reaction of propionic acid and sodium organic salts in an acidic environment. It is used to inhibit the growth of microorganisms in cheese and other dairy products. |
Cheese |
Calcium propionate |
Effective in preventing the development of filament-producing bacilli and fungi. It is easily digested and metabolized in the same way as carbohydrates. It contributes to the supply of calcium and reduces sodium intake in food. |
Yeast-leavened breads |
Diprogel Trigo ™ |
An inhibitor-enhancer for wheat flour dough for tortillas. This complete additive produces excellent tortillas using only a single product. It prevents growth of fungi, yeasts and bacteria, increases shelf life up to several weeks, and provides greater flexibility to the tortilla. |
Flour tortillas |
Sodium benzoate |
One of the most effective inhibitors for the preservation of food and beverages with a pH lower than 4.5, either naturally or by the modification achieved through the use of an acidulant. |
Juices |
Sodium propionate |
Effective in preventing the development of filament-producing bacilli and fungi. It is suitable for fermentation products and does not interfere with the leavening like baking powder. |
Yeast-leavened breads |
Calcium propionate |
Effective in preventing the development of filament-producing bacilli and fungi. It contains calcium ions that help to strengthen solidity, and contributes to the supply of calcium and reduces sodium intake in food. |
Yeast-leavened breads |
Agropec (ammonium propionate) |
Ammonium propionate-based inhibitor preservative that provides protection from a wide range of fungi, yeasts and bacteria. Stable during storage, it is non-corrosive and forms a bacteriostatic that inhibits a wide variety of microorganisms. |
Conservation of animal feed |
For more information on this type of preservatives, please contact a representative by clicking here.
To learn more about the full product range of Paniplus, click here.
Sources:
http://www.paraqueestesbien.com/notas/tips_150.htm
http://www.consumaseguridad.com/web/es/investigacion/2002/07/26/2838.php
http://www.paniplus.com.mx/conserva/conserva.html
