Preservatives

Preservatives can inhibit the growth of microorganisms; in order to prolong storage life of food it must maintain a certain concentration in food. The effects of preservatives will be changed due to pH value and the amount of bacterial, when pH value is lower, the H+ is more; by this it means the acid contained in preservatives is not easy to dissociate, and that the preservative effect is stronger. If the food originally contains too many bacteria, preservatives can not play its effect at all. Preservatives can be divided into organic acids, organic esters, antibiotics and inorganic salts. Using two or more than two preservatives at a time will have a multiplying effect.