Some Other Preservatives
It is more effective against yeasts than against molds. It is used in foods such as margarine, certain fish products, fruit juices, marmalade, pickles and certain vegetables products. It is generally used at a level of about 1000ppm but as little as 100ppm appears to be effective in certain foods
p-Hydroxybenzoic acid esters
The methyl ester has been found to be more effective against molds, whereas the propyl ester is more active against yeasts. The esters have suggested for use as an alternative for benzoic acid in the same foods at the same levels.
Sulfur Dioxides and Sulfides
||Sulphur dioxide is unique in being the most effective inhibitor of the deterioration of dried fruits and fruit juices. To maintain high quality dried, cut fruits for prolonged storage, the initial levels of sulphur dioxide must be around 2000 ppm. During the storage, the levels drop due to volatilisation and oxidation to the inert sulphate. Sulphur dioxide is also widely used in the fermentation industry to prevent spoilage by microorganisms and as a selective inhibitor of undesirable organisms. In the production of wine it serves not only as an antimicrobial but also as an antioxidant.|
Other Antimicrobial agents:
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