2 Outline General about preservatives Two examples: Resumee natamycin (E 235)benzoic acid (E 210)Resumee
3 1. General Prolong durability in food React like an acid Must be harmless for health and necessary for the foodInstitutions:EFSA (European Food Safety Authority)BfR (Bundesinstitut für Risiko Bewertung)FDA (US Food and Drug Administration)
5 2.1 Natamycin (2) Effect Limit in food Against yeast and mildew EU: Licensed for the surfaceAntibiotic must be inactiveUS:20 mg/kg
6 2.1 Natamycin (3) Antibiotic Reactions Against fungus infections Complexing with ergosterol, which stabilize the cell membraneReactionsJECFA (The Joint FAO/WHO Expert Committee on Food Additives):body weight limit of 0.3 mg/kg/dayEFSA:No reason for a day limit
8 2.2 Benzoic acid (2) Effect Limit Free acid act against yeast and mildewLimitEU and US150 mg/l in non-alcoholic drinks200 mg/l in alcoholic drinks
9 2.2 Benzoic acid (4) Benzene Found in food and drinks with benzoic acid and ascorbic acidCatalyze by metall ions, UV-light and heatIs carcinogenic and mutagen
10 2.2 Benzoic acid (5) Benzene Limit for water Ways to reduce benzene US: 5 ppbEU: 1 µg/lWays to reduce benzeneAdd nutritive sugarAdd EDTA
11 3. Conclusion Discussion Natamycin against mildew but also an antibioticBenzoic acid against mildew and yeast but react to benzeneDiscussionIs it better to use preservatives to get a longer durability or should we look more on our health?
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