Preservatives are additives used to inhibit the deterioration of food caused by microbial growth during storage and transportation, maintaining the food's quality, nutritional value, and extending its shelf life. Microbial-induced deterioration can be divided into three types: 1. Food spoilage caused by bacterial growth, 2. Mold growth due to fungal metabolism, and 3. Fermentation caused by oxidation-reduction enzymes secreted by fermentation bacteria. Preservatives can interfere with the survival and reproduction of microorganisms through three mechanisms: 1. Disrupting the microbial enzyme systems, 2. Altering the permeability of the cell membrane, and 3. Causing protein coagulation and denaturation in microorganisms. The combined use of two or more preservatives can have a synergistic effect. However, the pH level of the food and the initial number of bacteria present in the food can also affect the effectiveness of the preservatives. Product item
Sorbic Acid
Potassium Sorbate(Extruded granular)
Potassium Sorbate(Spherical)
Sodium Benzoate
Sodium Propionate
Calcium Propionate
Sodium Dehydroacetate
