Preservatives - are food additives, which increase keeping time of products, protecting them from damage caused by microorganisms (bacterias, yeast, fungus). In the system of codification of the EU they have the indexes (E 200 E - 297. Preservatives added to the drink in a certain concentration inhibit the growth of microorganisms and formation of toxins, thus increasing the keeping time of the beverage.
Unique Technological Offer
- Excellent solubility, high degree of distribution in final product.
- A mixture of antioxidants, created on the principle of synergism (mutual action reinforcement of each component).
- Minimization of changes and deterioration in the organoleptic properties of final product (taste, colour, texture and nutritional value).
The action mechanism of preservatives on corruption agents is diverse. Sometimes one stage of cell metabolism of harmful microorganism is blocked, but mostly individual factors complement each other. Preservatives can not compensate the low quality of raw materials and violation of industrial hygiene rules, in addition, if the product and/or raw material is heavily contaminated with microorganisms or have already started to rot, then to add preservatives is useless.
The use of preservatives is effective only with their proportional distribution in the drink that can be best achieved by preliminary dissolution of preservative. As the salts are soluble in water best of all, it is recommended to use them for preservation of drinks. As soft drink almost always contains sugar and food acid (usually lemon), and alcoholic contains ethyl alcohol, the solubility of preservatives is changed in that case.
The range of preservatives
- Benzoate potassium
- Sodium benzoate
- Benzoic acid
- Lactic acid
- Formic acid
- Sodium propionate
- Propionic acid
- Potassium sorbate
- Sorbic acid