Chemicals used in food preservation are called synthetic or chemical or artificial preservatives. There are three types of artificial food preservatives. They are
i. Antimicrobial agent
ii. Antioxidant agent
iii. Chelating agent
Antimicrobial agent
Anti-microbial agents inhibit the growth of bacteria, mold and yeast in food. In no way does it allow them to originate or spread. Chemicals like benzoate, sorbate, nitrite etc. are used in this work. Benzoate is used in preserving flour, ghee, juice pickles etc. It is best to use 0.1 percent or less in the diet. Sorbate is used as a preservative in preserving cheese, bread, biscuit cakes, beverages, fruit juices, jams, jellies, pickles, etc. It is available in the form of sodium, potassium or calcium sorbet. It plays a very effective role in preventing mold and yeast. If the pH value of the food rises above 6.5, its effectiveness is lost. Its allowable level in food preservation is 0.1% or less.
Use and side effects of several antimicrobial agents
Nitrite and nitrate
Nitrite and nitrate are used as antimicrobial national preservatives in salts of sodium and potassium. Its use as a food preservative is very old. In general, its use is found in the preservation of raw fish, raw meat, processed meat, lamb, butter, meat ingredients such as nuggets, government minced meat, etc. Sodium and potassium nitrate have been used to keep packaged chips, chanachur and biscuits fresh for a long time. There is no exact measure of how much and how much of it should be used in food ingredients. However, excessive use of it can lead to stomach ulcers, esophageal infections and dehydration in the rectum.
Sorbic acid
Sorbic acid is an anti-microbial preservative. It is a colorless granular solid. It has more uses as sodium, potassium and calcium sorbet than pure sorbic acid. It mainly inhibits the growth and reproduction of various microorganisms in food. As a result, food does not digest easily and does not cause any bad smell. It keeps the pH value of the weak organic acid Hawaiian food stable between 4 and 5. Its consumption level is 0.025 - 20.20 percent. It is better than waiting for other preservatives. This is because it is absorbed by the human body and decomposes to produce water and carbon dioxide. Its toxicity is 0.08 percent of dietary salt and 0.025 percent of benzoate salt. It has no side effects but is harmful to foods with high pH values.
Sulfur dioxide and metallic sulfite
Sulfur dioxide is an excellent quality antimicrobial agent. It acts on food as an oxidant to prevent its digestion. It is more used to keep fruits and vegetables fresh for a long time. Sulfur dioxide and metallic sulfite act as antimicrobial agents in preserving fruits, vegetables, bread, ice cream, candy, soft drinks, snacks etc. The use of sulfur dioxide as a preservative causes a number of side effects in the human body. Excessive use of it causes migraine problems, reduces skin allergies, asthma and food allergies. Sulfur dioxide destroys iodine in the body. Currently its use is very limited. Its use in baby food is completely prohibited.
Sodium benzoate
Sodium benzoate is an anti-microbial agent. Its substantial use is seen as a preservative in food preservation. It severely lowers the pH value by increasing the acidity of the food cell and its pH value drops below 3.6. As a result, even if the food produces bacteria or fungi in any way, it cannot reproduce. Its field is quite wide।It is widely used in bakery industry, soft drink industry, preservation of raw fruits, preservation of cooked food items.
That's all for today.I will finish this topic in my next article. so wait for it.
