1. Enhance the preservative effect
Different preservatives have different inhibitory effects on different types of microorganisms. Some have good inhibitory effects on mold, while others focus on inhibiting bacteria or yeast. By compounding, preservatives can play a role in a wider range of microorganisms, play a synergistic role, and can more effectively inhibit the growth of microorganisms than single preservatives, thereby more reliably extending the shelf life of products.
2. Reduce the amount of single preservatives
If a single preservative is to achieve the ideal preservative effect, it is often necessary to use a higher dose, and a higher dose may bring some potential risks, such as causing the product to have an odor, irritation to the human body and other adverse effects. Using compound preservatives and taking advantage of the synergistic effect of each component can reduce the amount of each monomer preservative used under the premise of ensuring the same or even better preservative effect, reduce the possibility of these negative effects, and improve the safety and overall quality of product use. For example, in food, reducing the amount of a single chemical preservative can avoid the bad taste caused by excessive use and consumers’ concerns about excessive intake of chemical substances.
3. Dealing with the problem of microbial resistance
If the same preservative is used for a long time, microorganisms may gradually develop resistance, which greatly reduces the antibacterial effect of the preservative. Compound preservatives contain ingredients with different mechanisms of action, and it is difficult for microorganisms to develop resistance to multiple ingredients at the same time. In this way, the growth of microorganisms can be continuously and effectively inhibited, ensuring that the product is not easily deteriorated due to microbial contamination for a long time. 4. Meeting the needs of diversified products
Different products have their own unique ingredients, pH values, water activity and other properties. A single preservative may not work well in certain specific product environments. Compound preservatives can be customized according to the characteristics of specific products, so that they can better adapt to the product environment and play a good preservative role. For example, in highly acidic fruit juice drinks, we will choose a compound preservative system suitable for acidic environments.
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