Читать книгу Food Chemistry - Группа авторов - Страница 36
1.7.4 Types of Chemical Preservatives
ОглавлениеThese preservatives are used in foods either as direct additives or are themselves developed during processes such as fermentation or decomposition [79, 80]. There are certain preservatives which can be used.
| Natural | Sugar, Salt |
| Weak organic acid (Acidulants) | Acetic acid, lactic acid, sorbic acid and its salt, benzoic acid and its salt, propionic acid and its salt, malic, tartaric, citric, and ascorbic acid |
| Inorganic Salt | Nitrites and nitrates, chlorine, iodine, hydrogen peroxide phosphoric acid, and borax |
| Gaseous | Sulfur dioxide and sulfites, carbon dioxide and ethylene and propylene oxides |
| Other | Antioxidants, oils, and spices |
