Compound preservatives are a type of composite preservative product formed by mixing two or more different preservative substances in a certain proportion and processing technology. The monomer components of these compound preservatives may include chemical synthetic preservatives such as benzoic acid and its salts, and may also include biological preservatives such as nisin and natamycin, as well as some natural extracts such as plant essential oils. They use different antibacterial mechanisms to inhibit the growth and reproduction of microorganisms, thereby achieving the purpose of extending the shelf life of products such as food and cosmetics.
For example, in the food industry, potassium sorbate and sodium dehydroacetate may be compounded because potassium sorbate can inhibit a variety of microorganisms such as molds, yeasts and aerobic bacteria, while sodium dehydroacetate has a high inhibitory effect on molds and yeasts. Through the synergistic effect of the two, the quality and safety of food during storage and sales can be better guaranteed.
Why use compound preservatives?
1. Enhance the preservative effect
2. Reduce the amount of single preservatives
3. Dealing with the problem of microbial resistance
4. Meeting the needs of diversified products
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