Professional Documents
Culture Documents
Food Additives
Ripening of cheeses
Maturation of wine
Moisture uptake
moisture
Recrystallization
Recrystallization
emulsifiers
Consolidation of fibres
Browning
Browning Dark packaging, antioxidants
Vitamin loss, aroma loss
Rancidity of fats and oils
2016.10.26.
Deterioration of cheese
Deterioration of pickles
patulin in fruits
fusariotoxins in cereals
I. Preservatives
Temperature
Low pH
Low water activity (drying, evaporation)
High salt, sugar concentration
Aseptic packaging etc.
preservatives
2016.10.26.
Preservatives (1333/2008/EK)
are substances which prolong the shelf-life of foods
by protecting them against deterioration caused by
micro-organisms
and/or which protect against growth of pathogenic
micro-organisms
Preservative substances
High concentration substances
(Salt: 3-20%, sugar: 30-60%, organic acids: 2-3%)
lg t1 lg t 2
lg C 2 lg C1
glucose
aw
C t a
n
NaCl
sucrose
n=1,
double concentration = half time
gylcerine
concentration
2016.10.26.
Undissociated part %
(H )(A )
(HA)
pK lg K
pH pK lg
(A )
(HA)
K= dissociation constant
pK= dissociation exponent
(H )(A )
(HA)
Dissociation
Acid
constant
Undissociated acid %
Preservative
constant
Undissociated acid %
exponent
exponent
Acetic acid
Lactic acid
Citric acid
Tartaric acid
Sulphur-dioxide
Salicic acid
Formic acid
Benzoic acid
P-hydroxy
benzoic acid
Sorbic acid
Propionic acid
Preservatives
1. Inorganic
2. Organic
3. Special
2016.10.26.
Inorganic preservatives
1. Sulphur-dioxide E220 and Sulphites E221- E228
Inorganic preservatives
1. Sulphur-dioxide E220 and Sulphites E221- E228
Sulphur-dioxide E220
Sodium-metabisulphite E223
Sulphites are the salts and esthers of the sulfurous
acid (H2SO4).
Inorganic preservatives
1. Sulphur-dioxide E220 and Sulphites E221- E228
Sun dried apricots
without any treatment
Inorganic preservatives
2. Nitrites E249, E250 and nitrates E251, E252
Nitrates (KNO3, NaNO3)
Occurs in green leave vegetables, cheese, meat
products
ADI: 3,7 mg/bwkg.
No health risk, but: forms nitrites!
Pealed potatoes
without sulphur treatment
Pealed potatoes
with sulphur treatment
Inorganic preservatives
2. Nitrites E249, E250 and nitrates E251, E252
Inorganic preservatives
2. Nitrites E249, E250 and nitrates E251, E252
Caution!!!
Nitrites bind irreversible to hemoglobin
Inhibit oxygene carrier function
React with amino acids producing
nitroze amines - carcinogenes
Potential mutagenes
Prohibited for infants and children
mioglobin
Nitrozomioglobin (red)
2016.10.26.
Preservatives
Organic preservatives
1. Formic acid (E 236)
HCOOH
Unpleasant spicy taste
Characteristic odour
1. Inorganic
2. Organic
3. Special
Organic preservatives
2. Propionic acid (E 280) and propionates (E281-283)
Organic preservatives
3. Sorbic acid (E 200) and salts (E 202-203)
Organic preservatives
4. Benzoic acid (E 210) and salts (E 211-213)
Generally used, exhausted from organism
White crystalline powder
Poor solubility (0,34 g/100g)
Na-benzoate: 63 g/100g
drinks, pastry fillings, fruit and vegetable products, meat and fish
products, bakery products, fermented products (lactic acid)
Organic preservatives
5. p-hidroxy-benzoic acid (E215) and residues (E216-219)
Against moulds (fungstatic)
Bacteristatic effect because of phenolic hydroxyl
Estherized by alcohols: the longer chain the stronger
antimicrobial effect
methyl: 3-4x
ethyl: 5-8x
propyl 25x effect compared to phenol
2016.10.26.
Yeasts
Moulds
Nitrite
++
Sulphites
++
Propionic acid
++
Sorbic acid
+++
+++
Benzoic acid
++
+++
+++
P-hydroxy-benzoic
acid
++
+++
+++
Preservatives
1. Inorganic
2. Organic
3. Special
Special preservatives
1. Nisin (E234)
polypeptide
Produced by Lactobacillus lactis from milk
Antibiotic, bacteriocin
Against Gram negative spoilage bacteria
Special preservatives
1. Nisin (E234)
soluble in water
most stable in acid conditions,
Utilization:
in heat processed and low pH foods
ADI = 02 mg/kg bw
For cheeses: 12,5 mg/kg
Mascarpone 10mg/kg
Special preservatives
2. Natamycin (E235)
Special preservatives
2. Natamycin (E235)
2016.10.26.
Special preservatives
3. Boric acid (E284) and borax (E285)
Special preservatives
3. Boric acid (E284) and borax (E285)
Utilization:
buffer to control acidity in products
Antiseptic
Boric acid
in multi-vitamin/mineral products as a
mineral source
Sodium-borate
II. Antioxidants
II. Antioxidants
substances which prolong the shelf-life of foods
by protecting them against deterioration
caused by oxidation,
such as fat rancidity and colour changes
Antioxidants: grouping
Mechanism
examples
Oxygene binder
Antioxidants
1. Ascorbic acid (E300) and residues
Sodium-ascorbate (E301), Calcium-ascorbate (E302)
Radical catcher
synergents
Eritro-ascorbates (E315-E316)
2016.10.26.
Antioxidants
1. Ascorbic acid (E300) and residues
To prevent: browning of fruits and vegetables and seafood
Browning: polyphenols to chinons by polyphenol oxidase (PPO) enzyme
resulting brown pigments
may be responsible for up to 50% of all losses during fruit and vegetables
production
Antioxidants
2. Tocopherols (E306-309)
Fat soluble
Vitamin E
Naturally occurs in: sunflower seed
oil, nuts
Synergent effect with ascorbic acid
Radical catcher
Antioxidants
3. Buthyl-hydroxy-toluol BHT (E321)
Buthyl-hydroxy-anizol BHA (E322)
Rancidity Unpleasant odour and flavor in food because of
deterioration of fats and oils
May caused by: oxidation, microbial effects, hydrolysis
Hazards of rancidity:
Toxic compounds: poisoning, cancer,
Destroy: fat soluble vitamins, essential fatty acids
Inedible food products economic loss
Utilization:
Meats, soft drinks, deep forzen
products, icecreams, ready-to-eat
meals
Antioxidants
3. Buthyl-hydroxy-toluol BHT (E321)
Buthyl-hydroxy-anizol BHA (E322)
synthetic antioxidants
Used in combination
white or yellowish crystalline or waxy solid
Antioxidants
4. Gallates (E310-312)
BHA
BHT
References
synthetic antioxidants
1.
1333/2008/EK
2.
1129/2011/EK
3.
4.
5.
6.
Utilization: Oils, Cereal based food (cakes, snaks, precook cereals), Dehydrated soups, meat and potatos,
Processed nuts, Sauces, Butter, Cereals, Chewing gum