Читать книгу Food Chemistry - Группа авторов - Страница 30

The dispersal of preservative should be similar/homogeneous in nature and increased solubility should be present in the bulk phase is more suitable in multi-phase system. Different chemicals like chlorobutol may get hydrolyze on storage if pH do not favor it. Preservatives do get reactive with some compounds and results in the loss of their antimicrobial property.