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3925971
Food Preservation Chemical Preservatives
Descripción
PRESENTATION
Sin etiquetas
microb
fst
upm
Mapa Mental por
pedangpena007
, actualizado hace más de 1 año
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Creado por
pedangpena007
hace más de 8 años
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Resumen del Recurso
Food Preservation Chemical Preservatives
Major
Mold inhibitors in acid foods and bakery products.
Benzoates
Related to pH, greatest activity being at low pH values
Used in high-aid products
Parabens
Less sensitive to pH
Effective against molds than yeasts.
Propionates
As propionic acid
Lower tendency to dissociate
Sorbates
As sorbic acid
Cheese and bakery producsts
Other
General inhibitors, inhibit all types, in wines, meats and cheeses.
Acidulants
Antioxidants
Nitrites
Stabilize red color of meat
Contribute to flovor development
Sulfites
Against yeasts, molds, bacteria
effect greatly favored by low pH
What it is?
Any chemical that added to food, tends to prevent or retard deterioration,
BUT does not include
Spices
Oils extracted from spices
Sugar
Vinegars
Common salt
Things to be considered when choosing Chemical Presevatives.
Natural or synthetic?
Concentration needed.
Is it GRAS?
Generally Recognized as Safe.
Organisms targeted.
Key properties of the food.
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