food thickeners Potassium Sorbate food thickeners

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Date de création : 17.06.2011
Dernière mise à jour : 16.08.2013
401 articles

Something About Potassium Sorbate

Publié le 31/08/2012 à 10:31 par foodadditives Tags : Potassium Sorbate

These days, in almost all of the food in the shops, you put your finger on a preservative. Wherein one of the potassium sorbate. Preservatives are potentially dangerous, they are educated guesses.

I do not know how many things we eat food additives and preservatives. Needless to say, they will be in the last eight of the 10 projects, we eat. Food preservatives are basically a natural or synthetic chemical substance is added to the food, in order to prevent undesirable chemical changes its decomposition and microbial interference. Sorbic acid potassium and other food preservatives. It is a salt of potassium sorbate derived. Although this chemical substance has a molecular weight of 150.22 g / molecule, its scientific name is potassium (E, E) – hexyl-2 ,4 – dienoate. In addition to the food, it is used in a variety of applications, including wine and personal care products. Here is some more information, and potassium sorbate for your reading.

The risk of potassium sorbate
Dangerous food additives and preservatives Nevertheless, potassium sorbate, perhaps, are not serious and harmful health food preservatives areas. Fundamentally speaking, the potassium sorbate is a non-toxic, and is considered to be safe. However, without regard to its comprehensive features conducive to some experts. The long-term use of preservatives may cause allergic reactions, nausea, diarrhea and food nutrient loss. The potassium sorbate toxicity is similar to table salt. In personal care products, in the case of sorbic acid or sorbic acid, can cause skin and eye irritation, so they need to be used with care. All these facts pointed out that the side effects of potassium sorbate is the smallest. However, if you want to avoid the use of potassium sorbate, especially in the wine, and would like to add something, always choose. Let’s take a look at how to use may be avoided or kept to a minimum.

Potassium sorbate preservatives
Potassium sorbate is used to suppress in many food production of yeast and mold. Cheese, yogurt, dried meat, apple juice are some of them. Another series of products are usually the potassium sorbate herbal dietary supplements. Of potassium sorbate Food In addition to increasing its shelf life. Can be fully digested, and is a multi-unsaturated fatty acids, which are odorless, colorless, tasteless. As a preservative, it may also be substituted sulfur dioxide as a result of the sulfur dioxide, which has an aftertaste.

Potassium sorbate can also be used for dry (wine), in order to prevent the yeast fermentation after bottling process. It inhibits the fermentation process, thus limiting the production of yeast. However, everything considered, there are some side effects.

To avoid the side effects of potassium sorbate
In order to avoid these side effects, sterile filtration can be done. However, a homemade wine is rarely possible, without the use of potassium sorbate. Therefore, in this case, you can first use the low tolerance of the yeast to alcohol. Then, racking wine carefully with a fine filter to filter the wine is nothing you can do. Another thing to remember is to ensure that there is no value-added sweet reserve of yeast activity and store wine in a cool dry place. If, however, even after you observed the spirits, wine get together and completed! This could be a wonderful way to prevent dangerous! In addition to wine, for example, if you buy juice, buy fresh, organic fruit juice as possible. Limit canned foods from your diet is a good way to avoid any side effects, and overall the blood potassium levels.

Eating healthy and natural foods as much as possible the main, which requires a minimum food a longer shelf life, is ultimately the best choice. Therefore, take care to eat right, and stay healthy!

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