WHAT IS A PRESERVATIVE & WHAT IS IT USED FOR?
PRESERVATIVES WORK BY INHIBITING THE GROWTH OF MICROORGANISMS SUCH AS BACTERIA, FUNGI AND YEAST OR BY SLOWING DOWN CHEMICAL CHANGES LIKE OXIDATION AND RANCIDITY.
USES OF PRESERVATIVES:
1. PREVENT SPOILAGE: BY STOPPING THE GROWTH OF BACTERIA, MOULDS AND YEASTS, PRESERVATIVES HELP PREVENT FOOD AND BEVERAGES FROM SPOILING AND BECOMING UNSAFE TO CONSUME.
2. EXTEND SHELF-LIFE: PRESERVATIVES HELP MAINTAIN THE QUALITY OF PRODUCTS OVER A LONGER PERIOD, WHICH IS EXPECIALLY IMPORANT FOR PROCESSED FOODS AND BEVERAGES.
3. MAINTAIN SAFETY: THEY HELP PREVENT FOODBORNE ILLNESSES BY CONTROLLING MICROBIAL GROWTH AND REDUCING THE RISK OF CONTAMINATION.
4. RETAIN FRESHNESS: PRESEVATIVES CAN HELP MAINTAIN THE APPEARANCE, TEXTURE AND FLAVOUR OF PRODUCTS, ENSURING THEY REMAIN APPEALING AND PALATABLE.
5. REDUCE WASTE: BY PROLOGING THE USABILITY OF PRODUCTS, PRESERVATIVES HELP MINIMIZE FOOD WASTE AND ECONOMIC LOSSES.
TYPES OF PRESERVATIVES:
1. CHEMICAL PRESERVATIVES: INCLUDE SUBSTANCES LIKE SODIUM BENZOATE, POTASSIUM SORBATE AND SULFUR DIOXIDE, WHICH ARE COMMONLY USED IN VARIOUS FOOD AND BEVERAGE PRODUCTS.
2. NATURAL PRESERVATIVES: INCLUDE SUBSTANCES LIKE SALT, SUGAR, VINEGAR AND CERTAIN PLANT EXTRACTS THAT HAVE PERSERVATIVE PROPERTIES DUE TO THEIR NATURAL ANTIMICROBIAL EFFECTS.
3. ANTIOXIDANTS: SUCH AS VITAMIN C (ASCORBIC ACID) AND VITAMIN E (TOCOPHEROL) WHICH PREVENT OXIDATION AND RANCIDITY IN FATS AND OILS.
4. ANTIMICROBIALS: LIKE NITRATES AND NITRITES, WHICH ARE USED TO INHIBIT BACTERIAL GROWTH, ESPECIALLY IN CURED MEAT.
WHILE PRESERVATIVES ARE ESSENTIAL FOR MAINTAINING PRODUCT SAFETY AND QUALITY, THEY ARE USED IN REGULATED AMOUNTS TO ENSURE THEY DO NOT POSE HEALTH RISKS.
DYNAMIKO STOCK (AMONGST OTHER) THE FOLLOWING PRESERVATIVES:
* POTASSIUM SORBATE POWDER,
* POTASSIUM SORBATE GRANULAR,
* NISIN,
* SODIUM BENZOATE,
* ZEROBLOW,
* NATAMYCIN L,
* NATAMYCIN G.
FOR PRICING / ORDERS / MORE INFORMATION

ATTACHED: SPECIFICATIONS POTASSIUM SORBATE / NISIN / ZEROBLOW / SODIUM BENZOATE / NATAMYCIN L / NATAMYCIN G