3925971
Description
Mind Map by pedangpena007, updated more than 1 year ago
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Created by pedangpena007
over 8 years ago
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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
- Related to pH, greatest activity
being at low pH values
- Parabens
- Less sensitive to pH
- Effective against molds than yeasts.
- Less sensitive to pH
- Propionates
- As propionic acid
- Lower tendency to dissociate
- As propionic acid
- Sorbates
- As sorbic acid
- Cheese and bakery producsts
- As sorbic acid
- Benzoates
- Mold inhibitors in acid foods
and bakery products.
- Other
- General inhibitors, inhibit all types,
in wines, meats and cheeses.
- Acidulants
- Antioxidants
- Nitrites
- Stabilize red color of meat
- Contribute to flovor development
- Stabilize red color of meat
- Sulfites
- Against yeasts, molds, bacteria
- effect greatly favored by low pH
- Against yeasts, molds, bacteria
- Acidulants
- General inhibitors, inhibit all types,
in wines, meats and cheeses.
- 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
- Spices
- BUT does not include
- Any chemical that added to food, tends to prevent or retard deterioration,
- Things to be considered when
choosing Chemical Presevatives.
- Natural or synthetic?
- Concentration needed.
- Is it GRAS?
- Generally Recognized as Safe.
- Generally Recognized as Safe.
- Organisms targeted.
- Key properties of the food.
- Natural or synthetic?
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