Preservatives are agents that inhibit the decay of substances by interfering with the enzyme system of microorganisms, destroying their normal metabolism, inhibiting enzyme activity, changing the permeability of the serous membrane of cells, or making microbial proteins coagulate and denature, interfering with their survival and reproduction to delay the decay caused by microbial growth or chemical changes.
Preservatives are mainly used to prevent food spoilage, inhibit the reproduction and growth of microorganisms on food, and eliminate odors.
Benzoic acid is an acid preservative, which has an inhibitory effect on yeast and mold under acidic conditions.
Paraben esters, of which butylparaben has the best antiseptic effect.
Sorbic acid is allowed to be used in soy sauce, vinegar, fruit juice, cans, etc.
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