Food preservatives

Types of food preservatives and their areas of use: Benzoic acid, sodium benzoate – used in carbonated beverages, low-salt pickles, sauces, preserved fruits, wine, fruit liquors, soft candies, soy sauce, vinegar, jams (excluding canned ones), fruit juice-based beverages, and plastic-barrel-packed concentrated fruit and vegetable juices for use in the food industry. Sorbic acid, Potassium sorbate – in addition to the items mentioned above, these also include products made from fish, meat, eggs, and poultry; methods for preserving fruits and vegetables; collagen-based food coatings; jellies; hydrogenated vegetable oils; dried fish products; ready-to-eat soy products; pastries; fillings; bread; cakes; mooncakes; ready-to-eat jellyfish; and probiotic beverages. Calcium propionate: wet dough products (sliced noodles, wonton wrappers), bread, vinegar, soy sauce, pastries, bean-based foods. Sodium propionate – used in the processing of pastries and canned bayberries. Propyl paraben: used for preserving fruits and vegetables, in vinegar, carbonated drinks, fruit-flavored beverages, jams (excluding canned ones), soy sauce, sauces, pastry fillings, and egg yolk fillings. Dehydroacetic acid: pickled foods, preserved vegetables, fresh orange juice. Sodium diacetate: Cereals, ready-to-eat soy products. Carbon dioxide: carbonated drinks, sparkling beverages. Nisin: canned foods, plant-based protein beverages, dairy products, meat products. Hydrogen peroxide – for preserving fresh cow’s milk (for use only in Heilongjiang and Inner Mongolia provinces), as well as packaged dried tofu. It’s available in this octave. It’s also good to learn more in your free time.

The national standards list all types of food preservatives. Hundreds of kinds. However, each has its own characteristics: some are effective at preventing mold, some are good at stopping staphylococci, and others are effective against bacteria and E. coli. Please do some research on your own.