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食品防腐剂是食品添加剂的重要类别之一,其作用是抑制、延缓、防止微生物(如酶、细菌、霉菌、真菌)生长而引起的食品腐烂变质。主要的食品防腐剂是指山梨酸、苯甲酸、丙酸、对羟基苯甲酸这4类酸与盐或酯。它们在食品中使用广泛,其主要应用领域是:①山梨酸盐:加工奶酪、果酱、黄油等抑制霉菌及酶、低酸值食品及干果;②苯甲酸盐:饮料及酸性食品;③丙酸盐:面包及焙烤食品抑制霉菌及丝状粘质;
Food preservatives are one of the important categories of food additives. Their role is to inhibit, delay, and prevent the deterioration of foods caused by the growth of microorganisms (such as enzymes, bacteria, molds, and fungi). The main food preservatives are sorbic acid, benzoic acid, propionic acid, p-hydroxybenzoic acid, four types of acids and salts or esters. They are widely used in foods and their main application areas are: 1 sorbate: processed cheese, jam, butter and other mold inhibitors and enzymes, low-acid foods and dried fruit; 2 benzoate: beverages and acidic foods; 3 C Acid salts: bread and bakery products inhibit mold and filiform slime;