Compound preservative

Abstract

The invention provides a compound preservative, which comprises 20-40 percent by weight of p-hydroxybenzoate, and 60-80 percent by weight of sorbic acid or other salts, wherein a natural preservative bacteriostatic agent can be further added. The compound preservative has superior preservative performance to various components during individual use and wider application range.

Description

Technical field: [0001] The invention relates to a compound preservative. Background technique: [0002] Microorganisms are a necessary part of the ecological balance in nature, but microbial hazards caused by bacteria, viruses, molds, and yeasts, such as food spoilage, have forced people to use various methods to fight against the hazards of various microorganisms for a long time. Generally, preservatives are added to food to prevent food spoilage and prolong storage time. Currently commonly used food preservatives are benzoic acid and its sodium salt, which are cheap and widely used, but have high toxicity and poor safety. [0003] Parabens, also known as parabens, have better antiseptic effects than benzoic acid and its sodium salt, and are used in relatively small quantities. They are often used to replace benzoic acid and its sodium salt, but the disadvantage is that it is water-soluble poor. Sorbic acid or its salts are also commonly used food preservatives. They ar...

AI Technical Summary

Problems solved by technology

Currently commonly used food preservatives are benzoic acid and its sodium salt, which are cheap and widely used, but have high toxicity and poor safety

[0003] Paraben, also known as paraben, has a better antiseptic effect than benzoic acid and its sodium salt, and its usage is relatively small. It is often used to replace benzoic acid and its sodium salt, but its disadvantage is that it is water-soluble poor

Sorbic acid or its salts are also commonly used food preservatives, stable to light and heat, easy to oxidize and color when placed for a long time, have antibacterial effects on mold, yeast and aerobic bacteria, but have antibacterial effects on anaerobic bacteria, bacillus and Lactobacillus acidophilus is barely effective