Preservatives, especially natural food preservatives, have been in use for thousands of years. According to historical records, human beings have been seeking safe, stable, and long-term preservation of food from primitive society. Preservatives used in human history are salt, sugar, vinegar, and spices, while modern natural food preservatives are chemical constituents such as benzoates, nitrates, sulfites, and sorbic acids.
Whether it is food preservatives, or some cosmetics and drug preservatives, the common purpose is to resist those unwanted micro-organisms such as mold, yeast and bacteria. natural food preservatives
Dr Liu Who worked in Plantnat Natural Ingredients Inc. Has pointed out that another major use of preservatives is to maintain the original nature of the food. And Dr Tan Senior food engineer pointed out that preservatives must be safe and stable, and can not affect food and flavor and taste. natural food preservatives for baked goods
As consumers demand for micromachining and cleaning label products, manufacturers are also actively seeking preservatives from natural sources. Dr Liu says that any natural source (including animals, plants and microbes) has a safe, non-synthetic compound that can be called a natural food preservative with extended food shelf life and delayed food decay. natural food preservatives manufacturers
The pursuit of health, advocating natural food has become a trend of modern life,In the field of oil and food preservative preservation, people on the use of synthesis chemical of antioxidants more and more uneasy. Commonly used synthetic antioxidants are BHA (butylhydroxyanisole), BHT (dibutylhydroxytoluene), PG (propyl gallate) and TBHQ (tert-butyl hydroquinone) and so on. But because of its toxic side effects, cant resist high temperature, low antioxidant efficiency, narrow range of applications, poor antibacterial effect and other shortcomings have been limited or prohibited use in Japan and the United States and other developed countries.natural food preservatives ppt
With the gradual emphasis on food safety, with the excellent safety and antioxidant natural antioxidants more and more popular, and the natural antioxidants extract from plant with its natural non-toxic and efficient significant advantages. natural food preservatives for meat
Natural food preservatives to meet the food anti-corrosion of a variety of harsh conditions, the following are most popular and effective natural preservatives.
There are many natural preservative suppliers that consider rosemary extract as a powerful, functional food preservative and even cosmetic / pharmaceutical preservative ingredient. Dr Liu explained that the rosemary extract has a natural antioxidant function that inhibits the lipid peroxidation of unsaturated fats and unsaturated oils and provides a role in preventing corruption for a variety of foods, as well as provide benefits for food color and flavor Stability too . Plantnat has produced a series of preservatives made from rosemary extract, including standardized rosemary extract, characteristic rosemary ingredients and personalized customizable natural antioxidant / preservative mixtures. natural foor preservatives examples
Many investgated show that rosemary extract not only has the function of ant-oxidant, but also has function to antibiotics . natural food preservatives for milk
The active ingredients which extract from rosemary are rosemary acid （water soluable）and carnosic acid（oil soluable）. natural food preservatives for cookies
1>Very safe , no side effect with long time intake.By the US FDA, FEMA evaluation for the GRAS – public safe food. name two natural food preservatives
2>High Efficient , the anti-oxidant efficent is 3-4 times of BHA and BHT , 2-3 times of VE,2 times of VC , it is most highest efficent natural anti-oxidant which we have found out till now . all natural food preservatives
3>Good heat resistance , can resist 190-240 degree high tempreture. advantages of natural food preservatives
4>Excellent oil sulable , Can be very good to add to the edible oil and fried food. 2 natural food preservatives
5>Good complexability,can be combined with a variety of antioxidants use efficiency. best natural food preservatives
6>Antibiotics, the inhibitory effect of rosemary extract on Penicillium and Aspergillus niger was not obvious, but it had strong different inhibitory effects on Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Hansenula. examples of natural food preservatives
7>Broad spectrum,a variety of complex lipid oxidation has a strong and wide inhibitory effect. what are some natural food preservatives
8>Very stable types of natural food preservatives
the potential application of plant essential oils as natural food preservatives in soft cheese
two nautral food preservatives tht most of us have in your kitchen cupboards
1>To ensure uniform mixing with the product.
2>should be used in low than 8.5 PH value of alkaline producted, otherwise it may affect the antioxidant effect
3> Dont storage with copper and iron
4>Storage in dry and cool place
GB 2760-2011 Food Safe National Standard
Animal oil（Including lard, butter, fish oil and other animal fats）
Cooked nuts and seeds (fried nuts and seeds only)
Prefabricated meat products
Sauce stewed meat products category
Smoked, burnt, grilled meat
Western ham ( smoked, steamed ham)
Fermented meat products
Mayonnaise, salad dressing
Concentrated soup (canned, bottled)
Forsythia in traditional Chinese medicine can inhibit many bacteria growth, so it can be used as a natural preservative of course. Forsythia extract on a variety of Gram-positive bacteria, negative bacteria have inhibitory effect,Can effectively extend the shelf life of food,Its antibacterial ingredients are mainly forsythia phenol.
In the Japanese Forsythia extract has been used as a natural preservative widely used in food preservation for a long time.
A large number of experiments show that tea polyphenols have a good physiological effect on the human body, and it is still a natural preservative.
It can remove excess free radicals in the human body, improve the permeability of blood vessels, enhance blood vessel wall elasticity, lower blood pressure, prevent blood sugar, promote the absorption and assimilation of vitamins. As well as anti-cancer caries, anti-body lipid oxidation and anti-radiation and so on.
In addition, tea polyphenols also have a good preservative effect . It has the good inhibitory effect on Bacillus subtilis, Staphylococcus aureus, Escherichia coli, tomato ulcer, Streptococcus caries, and Mucor, Penicillium, Gibberella, Colletotrichum.
Essential oils are one of the natural preservatives that are of interested by human, it is extract from bark, roots, seeds or fruit of tropical aromatic plants. Clove contains eugenol, tannin and so on.
Too much study shows that clove oil had a broad antibacterial effect on Staphylococcus aureus, Escherichia coli, yeast, Aspergillus niger and other foods, and was stable to heat at 100 ℃, and its prominent feature was the inhibition of fungi.
Garlic contains allicin which has a strong inhibitory and killing effect on dysentery bacilli and some pathogenic intestinal bacteria, common food corrupt fungi .This makes it a natural preservative.Garlic antibacterial properties are very weak, garlic stems and leaves have a considerable antibacterial effect.
Its antibacterial properties in the high temperature drop a lot, the application of garlic extract preservative best at under temperatures (85 ℃). The optimum pH for garlic is about 4, making it more suitable for preservative preservation of acidic foods.
The antimicrobial basis of allicin may be that the oxygen atoms in its molecule bind to the semi-leucine in the bacteria so that it can not be converted to the amino acid, which affects the important redox reaction in the bacteria.
Garlic has inhibition and bactericidal effect on a variety of bacteria, molds have significant.
Japan has used food poisoning bacteria and spoilage bacteria as experimental strains, in the food processing, preservation with garlic and garlic extract, found that garlic on a variety of food poisoning and spoilage bacteria have a very strong antibacterial.
Some people in China found that garlic kill the role of its antibacterial effect inhibit on the Penicillium citrinum, Aspergillus flavus, Rhizopus oryzae, Fusarium moniliforme and other dozens of contaminated food fungi is equivalent to chemical preservatives benzoic acid and sorbic acid, is the most potent effect of antifungal plants in currently
6.Perilla leaves extract
Perilla leaf distillate has broad-spectrum antibacterial effect, the main active ingredient is perilla aldehyde and citral.
All of them have the strong significant inhibition to Staphylococcus aureus, B-type hammer, diphtheria bacillus, Pseudomonas aeruginosa, Pseudomonas aeruginosa, Bacillus subtilis and other . Perilla leaf oil also significantly inhibition to the inoculation and mold yeast of natural pollution
Natural preservatives which have fine protein, it is found in the fish sperm cells of a small and simple high-arginine-containing strong alkaline protein.
It has strong inhibitory effect on Bacillus megaterium, Bacillus subtilis, Bacillus licheniformis, Bacillus coagulans and Lactobacillus sp., But it is not obvious for Gram-negative bacteria.
Protamine in neutral, alkaline medium antibacterial effect is more significant. Protamine are widely used in bread, cakes, dishes (vegetables), aquatic products, bean paste, seasonings and other preservatives.
Propolis is also a natural preservative, it is the material basis of the bee on the survival, reproduction and development .
National scientists have confirmed that propolis is an activator of immune factors, it contains flavonoids and a variety of active ingredients, can significantly improve the body’s immunity,
It has a better prevention and treatment to diabetes, hyperlipidemia, cancer, leukemia and other chronic diseases.
At the same time propolis have a strong inhibitory on the virus, bacteria, fungi and wont kill the role of normal cells without side effects.
So the addition of propolis in food is not only a natural high-level nutrition, but also as a natural food additives.
In recent years, the study also found that propolis after a special process of processing, propolis can be made of natural chewing gum. Propolis effective ingredients has the function of clean teeth and denture and can prevent the formation of dental caries, also can gradually eliminate the tartar.
Chitosan can also be a natural preservative. It is also called chitin, It is a kind of polysaccharides which from crab shrimp, insects and other chitin deacetylated.
It has a strong inhibitory effect On E. coli, common Proteus, Bacillus subtilis, Staphylococcus aureus and without affecting the food flavor.
Chitosan is widely used in pickled foods, raw noodles, rice, bean paste, seasonings, strawberries and other fresh.
In recent years, the relevant publications at home and abroad published a lot of chitosan and chitosan derivatives on the preparation and application of research reports. With the research workers on the research of chitin in depth, its application will inevitably more and more widely.