Introduction of commonly used preservatives

First of all, when it comes to food preservation, it is the first big problem for every food manufacturer. No matter bread, cake, meat, spicy food, etc., the deterioration of products is caused by many kinds of bacteria. How to use and match correctly is the key to anti-corrosion. Here I give a brief introduction of all kinds of preservatives.
1. Dehydroaceticacid: white or light yellow crystalline powder, mold of the bacteria in the food,. Yeast has a strong inhibitory ability, and in pH 3-9 between its antibacterial effect is very good, has been widely used (Chicken Feet with Pickled Peppers. Spicy vegetarian. Pickles. Bread cake. Moon cake fillings. Etc.)
2. calcium propionate: white crystalline powder or granule, odorless or slightly propionic acid odor. Calcium propionate inhibits mold and aerobic bacillus, but has little effect on bacteria, but has no effect on yeast. When the pH value is 5, the inhibitory effect of mould is the best, and the bacteriostasis ability is obviously reduced when the value of pH is 6.
3. sodium lactate: a colorless or yellowish transparent liquid. It is mainly used in meat. Poultry products have a strong inhibitory effect on bacteria in meat products, such as Escherichia coli, Clostridium botulinum, Lester. At the same time, sodium lactate has good dispersion in raw meat, and has good adsorption capacity for moisture, so as to effectively prevent raw meat from dehydration and keep fresh and moisturizing.
4. sodium diacetate: white crystalline powder or crystalline solid, non-toxic, with the odor of acetic acid, easy to dissolve in water and ethanol. Water pH value is 4.5 10% - 5 on food. Hagan aspergillic. Lester bacteria inhibition effect is obvious.
5. potassium sorbate: white crystalline powder or yellowish crystalline powder or scaly form. It has inhibitory effect on bacteria, mold, yeast, but potassium sorbate is an acid preservative. Its anticorrosive effect will decrease with the increase of PH. When PH=3 is the best, it will still have antiseptic effect when pH reaches 6, but the lowest concentration should not be lower than 0.2%..
The above is a brief summary of several common preservatives, properties and characteristics of the market, and how to make proper use of their products to achieve the best anticorrosive effect.