Do all foods have to use preservatives

Food, especially fresh food, is easily spoiled if it is preserved without proper processing. Such as common decay, change of taste, discoloration and so on.

All food processing and preservation measures are aimed at inhibiting microorganisms and preventing adverse chemical reactions. On the basis of strengthening the cleanliness and hygiene of raw materials and processing, the main preservation measures are the application of low temperature and freezing, dehydration and drying, high sugar and high salt solution, vacuum and sealing, sterilization, application of preservatives, application of acids to reduce pH value, fermentation to produce wine and vinegar, lactic acid and so on.

In the form of products, there are canned food, frozen food, dehydrated food, semi-dry food, pickled products, sugar products (candied fruits, etc.), fermented products, wine and so on.

However, except that canned food is sterilized and sealed to prevent the growth of microorganisms, frozen food does not grow bacteria because of low temperature, and extremely dry food cannot grow bacteria because of low moisture(Philippines food Ingredient supplier) , most other processing methods can not completely prevent the growth of microorganisms. therefore, preservatives should be added as an auxiliary preservation measure in due course.

Even canned food sometimes needs to add preservatives to reduce sterilization conditions. To cite a common example(Philippines food flavour supplier) , the high-salt mustard eaten as a child does not need preservatives, but it tastes too salty, such as small-packaged mustard. If you want to taste good(Philippines food flavour wholesale) , that is(Philippines food flavour wholesale) , long-term preservation under low salt, you need to use plastic bags(Philippines food flavour supplier) , metal and glass cans and then sterilized at high temperature (such as 15~30min at 100C).

However, if sterilized too much(Philippines food Ingredient supplier) , the mustard will become very soft and can not meet the brittleness requirements of people when eating mustard. Therefore, the best way is to add some acid to reduce the pH value, while adding preservatives to reduce the requirement of sterilization, so that the sterilization treatment can be completed in a short time after vacuum and sealing (such as 80-90 ℃ 15~30min). Finally, mustard mustard with good taste, relatively crisp texture and good flavor can be obtained.

Another way, perhaps under the premise of improving living standards, in the future, the low-salt mustard with good taste can be packaged under aseptic conditions, circulated at low temperature, sold, and preserved in the refrigerator at home. This is the fence theory or fence principle, the effect of different fence factors can play the greatest role in a food.