What are the names of preservatives added to food?

1. Natural food preservative -R- polysaccharide (Kemeiwang) Natural food preservative -R- polysaccharide (Kemeiwang) combines insoluble natural food preservative with water-soluble natural food preservative by using polylytic biotechnology, so that the sterilization effect is wider and better. According to their respective bacteriostatic effects, a comprehensive mildew-proof, bactericidal, non-toxic and harmless water-based composite natural food preservative was developed through a specific strain propagation process. Its bactericidal and bacteriostatic ability is extensive, and it has a good killing and inhibiting effect on fungi, gram-negative bacteria and positive bacteria. It is a high-tech broad-spectrum bactericidal and bacteriostatic new product in food preservative products. In particular, it has excellent ability to kill and inhibit the mold that leads to food spoilage, so it is called "the king of mold". The product is orange liquid, with no toxic or side effects, no peculiar smell, smooth, easy to crystallize and soluble in water. Does not affect the taste and taste of food. Long-term contact has no irritation and allergic reaction to the skin. After the shelf life, the food is gradually decomposed into carbohydrates, and there is no accumulation phenomenon, which has nutritional value. The bacteriostatic effect of R- polysaccharide is not affected by the pH value of food, nor by food heating and illumination. 180℃ heating for 30 minutes does not affect the antiseptic effect of antibacterial bacteria, and can be used for cooked food and baked food. R- polysaccharide, as a preservative for drinks, sauces, condiments, pasta and other products, has a strong inhibitory effect on the development of yeast, mold and bacteria. In particular, it has the strongest effect on yeast, mold and bacteria that cause food spoilage, and its effective concentration for killing mold is 0.005-0. 1%, and its common dosage is 0.0 1-0.02%. The effective bacteriostatic concentration is 0.00 1-0. 1%. The shelf life of R- polysaccharide is 12 months when 80- 100 ml is added to fruity and carbonated drinks. When 100-120 ml is added to every100 kg of fruit juice, the shelf life is 14 months. When 50-80 ml is added to cooking wine per 100 kg, the shelf life is 14 months. When fruit wine is added with 40-50ml per 100kg, the shelf life is 26 months. R- polysaccharide is used in decolorized milk, and the shelf life is 6-8 months when it is added to 100 kg 150ml. When used in beer, 80- 100 ml is added per 100 kg, and the shelf life is 14 months. R- polysaccharide has a strong and efficient inhibitory effect on molds easily produced in pickled Chinese sauerkraut, spoilage bacteria produced in pickled Chinese sauerkraut, bacteria, molds, botulism, fermented vinegar, prepared vinegar and other health vinegar products. 2. Lysozyme Lysozyme is a non-toxic protein, which can selectively decompose the cell wall of microorganisms and destroy the swallowed pathogens in cells, thus inhibiting the reproduction of microorganisms. In particular, it has a strong bacteriolytic effect on gram-positive bacteria, and can be used as an antiseptic and preservative for sake, cheese, sausage, cream, raw noodles, aquatic products and ice cream. The disadvantage is that the effect on Gram-negative bacteria is very weak, and the cost is high, about 1600 yuan per kilogram. 3. Propolis Propolis is the material basis for the survival, reproduction and development of bees. Scientists all over the world have confirmed that propolis is an activator of immune factors, which contains flavonoids and various active ingredients, can significantly improve human immunity, and has a good preventive and therapeutic effect on chronic diseases such as diabetes, cancer, hyperlipidemia and leukemia. At the same time, propolis has a strong inhibitory and killing effect on viruses, germs and molds, and has no toxic and side effects on normal cells. Therefore, adding propolis to food is not only a natural high-grade nutrient, but also a natural food additive. Disadvantages are large dosage, high use cost and sweet product. 4, plant extract allicin: Allicin contained in garlic has a strong inhibitory and killing effect on some intestinal pathogens such as Shigella dysenteriae and common food spoilage fungi. This makes it a natural preservative. The aqueous solution of garlic used by Ma in Shenzhen Education College detected dozens of common fungi in contaminated food, such as mold and yeast, and found that it had inhibitory effect on these fungi, and its antiseptic ability was equivalent to that of chemical preservatives such as sodium benzoate and potassium sorbate. The antibacterial performance of garlic cloves is very weak, and garlic seedlings and garlic stems and leaves have considerable antibacterial effects. The antibacterial properties of garlic extract decreased a lot at high temperature, so the application of garlic extract should be carried out at a lower temperature (85℃). The optimum pH value of garlic is about 4, which is suitable for the preservation of acidic food. The disadvantage is that it is not resistant to high temperature, loses its bacteriostatic effect in neutral environment and has high cost. Mustard extract: its main components, oil and fat, have extensive antibacterial properties and strong resistance to mold yeast and gram-negative bacteria. Mustard extract preparation is also effective against grain pests and green fruit pollution. Tang Xinzi extract: It has strong antibacterial activity against yeast, mold, etc. It can be used in combination with organic acids and amino acids. , can expand the scope of application. Pepper extract: its water-soluble extract has antibacterial effect, especially for gram-negative bacteria, and is especially suitable for the preservation of pickled food. Allicin is the main antibacterial component. Pepper extract: the effective antibacterial component is aromatic spicy oil, which is made into a natural fine preparation. The vapor generated by its volatilization forms a protective film on the surface, which has antibacterial, insect-proof and fresh-keeping functions. It can be used to prepare dishes in box lunch, or it can be made into plastic film packaging preparation and attached to the bottom of the box lunch to inhibit the secondary pollution of microorganisms on the food surface. Coffee bean dregs extract: it has antibacterial effect, which is equivalent to benzoic acid. The effective antibacterial component is 3'-4'- dihydroxyacetophenone. Coffee bud tissue fluid also has the same antibacterial activity. Lotus stem extract: can inhibit the growth of Aspergillus Niger and Penicillium, and its antibacterial activity will not be inactivated during freeze-drying, storage at room temperature to -20℃ for more than 6 months and boiling. Glycyrrhiza uralensis Fisch. extract: extract Glycyrrhiza uralensis Fisch. with the mixture of dichloromethane and ethanol as the solvent, or extract Glycyrrhiza uralensis Fisch. with the mixture of chloroform and ethanol as the solvent. After removing the solvent, the extract has a strong inhibitory effect on Escherichia coli, Staphylococcus aureus or citrus, Bacillus subtilis and Pseudomonas aeruginosa. It is closely related to food corruption, and also has antibacterial and inhibitory ability to mold and yeast. Radish extract: contains 4- methyl -3- butenyl isothiocyanate (M 1B 1), which has antifungal and bacterial effects. Sabina vulgaris leaf extract: Japanese hinokitiol is extracted from Sabina vulgaris leaves by steam distillation, which has strong bactericidal power and can be used as a bactericide against MRSA (Penicillium neoformans, etc.). ), in order to prevent staphylococcus aureus infection in hospitals, and as a mildew inhibitor and prevent apple rot. Tea polyphenols: It has a good inhibitory effect on Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Streptococcus carinii, Mucor, Penicillium, Yersinia and Saccharomyces cerevisiae, and has a good physiological effect on human body. It is an ideal food preservative and preservative. Hop resin: It has antibacterial effect on Streptococcus salivarius, Staphylococcus aureus, Bacillus megaterium, Escherichia coli and Bacillus subtilis. At present, the cost of using most plant extracts as food preservatives is relatively high, about one kilogram in 800 yuan. There are also natural preservatives such as nisin, natamycin, chitosan and protamine, which will not be introduced here. In short, with the progress of mankind, people have higher expectations for health and higher requirements for food safety standards. As one of the indispensable additives in food industry, food preservatives will be paid more and more attention, and their safety standards will be higher and higher. The birth and large-scale application of ideal natural food preservatives in China will surely make great contributions to improving food safety standards, making China take the lead in banning the use of chemical synthetic preservatives in the world, improving human food safety level and establishing the image of China.