Preservatives
Additives are added to most products without preservatives because most of the food products very quickly spoils. Dairy products, fish, meat, fruit, vegetables kwaśnieją quickly, jełczeją lose the taste, simply drag and fast not suitable for consumption. In some cases, even food are poisonous substances. However, all these processes are delayed using the substances from the group of preservatives.
There are several groups of additives from the group of preservatives.
- Some preservatives delay or suspend the operation and growth of microorganisms in foods.
- antioxidants exempt chemical reactions that cause deterioration of fats and oils.
- Some help maintain adequate moisture content or dry depending on the nature and requirements of the product.
- Some maintain conditions conducive to the work of other additional ingredients.
- Some act protectively on the products of their longer period of consumption - they are those used as curing agents, cultivator, wygładzacze and powlekacze.