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Types of Food Preservatives

Types of Food Preservatives. Maintaining freshness. Preservatives – substances add to food to prevent or slow spoilage and maintain natural colors and flavors. 2 reasons for food spoilage Microbial contamination Fats reacting with oxygen (Oxidation) Preservative criteria: Nontoxic

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Types of Food Preservatives

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  1. Types of Food Preservatives Maintaining freshness

  2. Preservatives– substances add to food to prevent or slow spoilage and maintain natural colors and flavors • 2 reasons for food spoilage • Microbial contamination • Fats reacting with oxygen (Oxidation) • Preservative criteria: • Nontoxic • Functional • Flavorless • economical

  3. Antimicrobial agents – prevent the growth of microbes in food • Salts and sugars • Oldest and most used types • Dehydrate food (microbes can’t grow without water • Nitrates (NO3) • NaNO3 most common • Controls the bacteria that cause botulism • React with amino acids to form nitrosamines (carcinogen) • Illegal according to Delaney act but risk of botulism to high • Legislation allows use until safe alternative found

  4. Antimicrobial agents cont. • Acids • Acetic, ascorbic, citric, lactic, benzoic, and propionic • Prevent microbe growth by lowering pH of food • Calcium propionate (C6H12CaO5) prevents mold in bread • Sorbic (C6H8O2)and benzoic acid (C6H6O2) work together • Control mold, yeast, and bacteria in soft drinks

  5. Antioxidants • Protect foods from changes caused by exposure to oxygen • Interfere with the formation of free radicals • Atoms or groups of atoms with 1 or more unpaired electrons • They are unstable and highly reactive • Cause fats to become rancid ad trigger enzymatic browning • Can cause the formation of carcinogens • Antioxidants donate hydrogen atoms to free radicals • Create a stable compound see pages 467-468 for more info on Antioxidants

  6. Sulfites • Controversial group of antioxidants • Salts that contain sulfur • Sulfur dioxide, sodium sulfite, sodium and potassium bisulfite • Added to frozen and dried produce to prevent browning • Use on fresh produce banned by FDA 1986 • Dangerous allergic reactions • Can’t be used on foods that are a source of thiamin • Sulfites destroy thiamin

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