It is already difficult to imagine modern food products without the content of various stabilizers, oxidizing agents and other chemicals. In the general case, they are various additives that are simply necessary to add color, taste or smell to the product, as well as to extend its shelf life. Today we will talk about the most common preservatives, as well as the degree of their influence on the human body.
What is a preservative?
Preservatives include a wide group of substances that are designed to counteract the development of bacteria. By adding such chemical agents to food products, it is possible to significantly increase the shelf life of products. The most famous preservatives that have been used since time immemorial include honey, sugar, salt, wine, acetic and citric acid, alcohol. They were used long before the development of the chemical and food industries. However, even today we are still preparing pickles or canning vegetables and fruits from the summer cottage.
Preservatives can be natural and synthetic. And preservatives that are not always synthesized in the laboratory will be more dangerous for human health than those created by nature. According to the method of exposure, substances of this class are divided into those that modify the environment, thereby achieving the destruction of bacteria, and those that inhibit the vital activity of harmful microorganisms.
Preservative E202 - what is it?
One of the most common is the preservative E202, or in another way - potassium sorbate. It belongs to the group of natural substances. Use this substance for food preservation. Externally, sorbate is a granule or powder of white color. It is extracted from the seeds of the fruits of certain plants. In addition to natural, there is also a synthesized preservative E202. To do this, sorbic acid is neutralized with reagents. As a result, salts of calcium, potassium and sodium are obtained, which are used to produce the same sorbates.
Preservative E202 is highly soluble (the best indicator among all sorbates). 138 grams of the substance can be dissolved in one liter of room temperature water. The permissible dosage of potassium sorbate is 0.1-0.2% of the mass of the product. Use of this preservative is allowed in almost all countries of the world.
The use of potassium sorbate
Potassium sorbate is used during the preservation of fruits and vegetables, meat and fish. It is also used during the preparation of egg and confectionery, juices and soft drinks.
Preservative E202 inhibits the development of mold, and therefore it is also added to sausages and cheeses, rye bread. Due to the fact that the substance does not have a taste, it is often used in chocolate products. To extend the shelf life, the preservative E202 is used in dried fruits, sauces of oriental cuisine, smoked meats, mayonnaises, jams, wines, etc.
At high levels of acidity, potassium sorbate shows good antimicrobial properties. Almost always, the E202 preservative is present in convenience foods and frozen foods.
Is the E202 preservative harmful or not?
Until today, there is no consensus on this. Most scientists have recognized the harmlessness of this substance for the vast majority of the world's population. But some researchers believe that potassium sorbate, like any other preservative, does not benefit human health. In addition, several cases of severe allergic reactions to the substance were recorded.
Therefore, doctors have developed special standards that take into account the likelihood of an adverse result after using products with a preservative. This allowed us to recognize that products containing the E-202 preservative are absolutely safe for human health. So, for example, the sorbate content in mayonnaise should not exceed 2 g per 1 kg of product. For mashed potatoes and baby food, this figure is 0.6 g per 1 kg.
Preservative E211
The second most popular use is sodium benzoate. This substance can be found in low concentrations in prunes, cloves, apples, cranberries and cinnamon. The substance is a white powder, odorless and pronounced taste.
The substance has an inhibitory effect on the activity of enzymes in microbial cells, which are responsible for the breakdown of starches and fats. In addition, sodium benzoate has a strong effect on mold and other yeast cultures.
Negative action
Sodium benzoate can form benzene. This happens if the substance reacts with ascorbic acid. As a result of this interaction, a strong carcinogenic substance is formed, which can harm mitochondrial DNA, which in turn leads to serious diseases.
In the modern scientific community there is heated debate about the effect of E211 on children's hyperactivity. In view of this, major food manufacturers have taken steps to find an alternative replacement for the substance.
Some states prohibit the use of the preservative E211. In European and CIS countries, this food supplement is approved. In addition to the food industry, sodium benzoate is used in pharmaceuticals and the aviation industry. This substance is also used to produce a sound effect in fireworks.
Preservatives E211, E202 and a number of other substances are indispensable in modern society. They allow you to receive and use products from the other end of the world. Without their use, one could forget about overseas juices and exotic fruits, oriental sauces and Swiss chocolate.