Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Class 1: These are the preservatives that we can usually find them in our house in kitchens. They are the preservatives that are derived from the nature. They are not harmful in nature for our body. Example: common salt, sugar, spices, vinegar, vegetable oil, honey, and wood smoke.

Class 2: These are the man-made preservatives that are chemically prepared. There are more chances that they could react with the body and causes harmful effects to the body. Example: calcium or sodium propionate, sorbic acid or its sodium potassium and calcium salt, and acidulants.

These preservatives are used in foods either as direct additives or are themselves developed during processes such as fermentation or decomposition [79, 80]. There are certain preservatives which can be used.

NaturalSugar, Salt Weak organic acid (Acidulants) Acetic acid, lactic acid, sorbic acid and its salt, benzoic acid and its salt, propionic acid and its salt, malic, tartaric, citric, and ascorbic acid Inorganic Salt Nitrites and nitrates, chlorine, iodine, hydrogen peroxide phosphoric acid, and borax Gaseous Sulfur dioxide and sulfites, carbon dioxide and ethylene and propylene oxides Other Antioxidants, oils, and spices