Sodium propionate (Sodium Propionate) is a commonly used food preservative, and its preservation mechanism mainly involves the following aspects:

1. Penetration of cell wall

Sodium Propionate can penetrate the cell wall of microorganisms, enter into the cell interior, destroy the metabolic process of microorganisms, thus inhibiting the growth and reproduction of microorganisms.

2. Inhibiting enzyme activity

The active molecules of sodium propionate can penetrate the cell wall of mold and other cells, inhibit the activity of intracellular enzymes, block the pathway of microbial synthesis of β-alanine, and then inhibit the reproduction of mold.

3. Formation of high osmotic pressure

Propionic acid molecules can form high osmotic pressure outside the mold cell, leading to dehydration inside the mold cell, thus losing the ability to reproduce.

4. pH dependence

The preservative effect of sodium propionate is significantly affected by pH. In an acidic environment, it can effectively inhibit the growth of various types of molds, aerobic bacilli and gram-negative bacilli, and is especially effective in preventing the production of aflatoxins. However, its inhibitory effect on yeast is relatively weak.

5. Wide range of antibacterial effects

Sodium propionate has a wide range of antibacterial effects on molds, yeasts and bacteria, and is most active in acidic pH.

Summarization

In summary, sodium propionate exerts its preservatives effects through a variety of mechanisms, including penetration of cell walls, inhibition of enzyme activity, formation of high osmotic pressure, and inhibition of microorganisms in acidic environments. These properties make sodium propionate an important preservative in the food industry, and it is widely used in a variety of food products, such as bread, pastries, dairy products, meat products, etc., in order to prolong the shelf-life and improve the safety of food.

Calcium propionate and sodium propionate have both similarities and certain differences in their uses, as follows:

Similar use

Both have anti-mold and anti-bacterial effects, and can be used as anti-mold agents, and both have inhibitory effects on molds and other molds. And both can be used in the field of food and feed to play the function of anticorrosion and mold.

Different Uses

Food field

Calcium propionate: mainly used in bread, because sodium propionate will make the pH value of bread rise, delaying the fermentation of raw noodles, while calcium propionate has no inhibitory effect on yeast, which is suitable for the process of bread fermentation; it can also be used in soy sauce to prevent molds and inhibit the re-fermentation effect.

Sodium propionate: mostly used in pastry, because the puffing of pastry adopts synthetic puffing agent, there is no problem of yeast development caused by the rise of pH value, so it is more suitable to use sodium propionate as preservative; it is also suitable to be used as bread mold inhibitor.

Feed field

Calcium propionate: as a feed additive can effectively inhibit feed mold, prolong the preservation period of feed, if combined with other inorganic salts can also improve the appetite of livestock, improve the milk yield of dairy cows; mostly used in protein feed, bait feed, full-price feed, and other bait for aquatic animals, is the feed processing enterprises, scientific research, and the ideal use of other animal feed mold, but as a preservative of the feed is not as good as the effect of sodium propionate.

Sodium propionate: better than calcium propionate as feed preservative, but less stable than calcium propionate.

Identifying good quality star anise can be done in the following ways: 

1. Count the number of corners of the star anise 

Star anise usually has 7-9 corners, which is the normal range. If the number is too much or too little, it may need attention.

2. look at the fruit of the star anise 

The fruit of a good quality star anise should be full, whereas poor quality or poisonous star anise (such as mangosteen) may have a fruit that is not full, or even does not open at all or opens a small slit, with the seeds barely visible.

3. Look at the shape of star anise 

Good quality star anise is usually larger in shape with rounded tips, unlike poisonous mangosteen which is slender and slightly hooked. You can recognize anise by comparing its shape.

4. Smell star anise 

Good quality star anise has a strong flavor, a unique spice flavor, and a slightly sweet feeling in the aroma. If it smells pungent and strange, like the odor of burning matches, it may be anise that has been overly smoked with sulfur. The odor of poisonous mangosteen is very special, smelling like flower water or camphor, with a pungent and awakening smell.

5. taste anise flavor 

real quality anise break a piece down, lick it with your tongue, there will be a very obvious sweet taste back, this is because the fresh anise contains fructose and glucose inside.

6. Look at the color 

The color of quality star anise is usually dark reddish brown or yellowish brown with a natural luster. Anise that is too bright or dull in color may be problematic.

By using the above methods, you can better identify and choose good quality star anise.

Potassium Cinnamate

Potassium cinnamate is the potassium salt of cinnamic acid belonging to the national standard GB2760 flavor and spice category, as a new type of natural food preservative replacing potassium sorbate, it is widely used in medicine, agriculture and food fields. It itself belongs to the category of flavors and fragrances, has a very good role in preserving the fragrance as well as antibacterial and anticorrosive properties, and environmentally friendly and harmless, can be legally added. Now it is mainly used for compounding with traditional preservatives (such as potassium sorbate, etc.) which are restricted by the state to be added proportionally, or alternatively used.

Other potentially explorable alternatives

Although the search results do not explicitly mention further alternatives to potassium sorbate, there are a number of substances that may be potential alternatives in specific scenarios in the field of food preservation:

Calcium Propionate

Calcium propionate is a commonly used food preservatives in baked goods such as bread and pastries. It inhibits the growth of molds, yeasts, and aerobic bacteria, thereby extending the shelf life of foods. Calcium propionate is safe for humans and is generally considered safe within normal use.

Streptocidin Lactate

Streptococcus lactic is a natural preservative produced by Streptococcus lactis. It has good bacteriostatic properties, with strong inhibitory effects mainly on Gram-positive bacteria, especially on heat-resistant bacilli such as Bacillus and Clostridium difficile. Streptococcus lactis has a wide range of application prospects in the field of dairy products, meat products, plant protein food and so on.

Star anise, also known as aniseed and daikon, is a common flavoring spice with a wide range of uses, not only as a seasoning in cooking, but also plays an important role in medicinal and industrial applications.

Culinary Uses 

The most common use of star anise in cooking is as a seasoning for adding flavor to food and removing the fishy taste of meat. It can be used in cooking processes such as boiling, deep-frying, brining, saucing and broiling, and is especially suitable for cooking methods such as stewing meat, which can make the meat flavor more mellow and fragrant. For example, in the production of beef, rabbit meat dishes add star anise, can add aromatic odor, and can adjust the taste, enhance appetite. In addition, star anise can also be used for pickled foods, such as pickled eggs, duck eggs, parsnips, cilantro and so on, so that it has a special flavor.

Medicinal Value 

Anise also has some medicinal value. It is warm and hot in nature and is suitable for people with cold stomachs, relieving symptoms such as pain in the stomach, lumbar and knee soreness, and chills all over the body. The unique aroma of star anise has the effect of appetizing and promoting appetite. For people with poor appetite, star anise can be added to food to enhance appetite. In addition, star anise has the effect of dispelling wind and cold, warming the sun and relieving pain, and can be used to treat headache and nasal congestion caused by external wind-cold, runny nose and fear of cold and other symptoms.

Industrial Uses 

In the industrial field, the rind, seeds, and leaves of star anise contain aromatic oils, which are important raw materials for the manufacture of cosmetics, sweet-scented wine, beer, and the food industry. The volatile oil of star anise can be used to make perfume, toothpaste, soap, and cosmetics, as well as being used as a flavoring agent and insect repellent for daily chemical products. In addition, star anise can also be extracted from mangiferolic acid, which is the main raw material for the production of the anti-influenza drug Tamiflu.

Summary 

To summarize, anise, as a versatile plant fruit, not only plays an important role in daily cooking, but is also valued for its medicinal value and industrial applications. Whether it is used as a flavor, medicine or industrial raw material, star anise has shown its unique charm and value.

Incense leaf and Laurel Leaf actually refer to the leaves of the same plant. Laurel leaf is a plant of the camphor family, it has a strong aroma, slightly bitter taste, high medicinal value and is a good spice. The following is an introduction to its specific nutritional value:

Nutritional composition

Aromatic volatile oil: It contains linalool, eugenol, geraniol and eucalyptol, which give the bay leaf its unique aroma and certain pharmacological activities.

Essential oil: the essential oil content is about 2%, and the main component is eucalyptol (C₁₀H₁₈O), which has a variety of physiological effects.

Benefits to human health

For the digestive system

Helps digestion: Its nutrients have many natural stomachic agents, which can stimulate the secretion of gastric juice, clean up toxic substances in the stomach and intestines, and help digestion, which is beneficial to gastrointestinal health. It also opens the appetite, gets rid of flatulence, soothes stomach pain, promotes the flow of urine and nourishes the liver and kidneys.

Promotes bile secretion: helps digestion and absorption of food and strengthens the body.

For activating blood circulation and relieving pain

Activating blood circulation and removing blood stasis: making tea with dried bay leaves has a good effect on activating blood circulation and removing blood stasis; crushing bay leaves and applying them to wounds can make wounds heal quickly.

Anti-inflammatory pain: bronchitis, gastroenteritis, tonsillitis and other inflammatory diseases have a certain therapeutic effect, with the use of drugs better. In addition, whether it is rheumatic pain, general pain or sprains, bay leaves have the effect of reducing the symptoms, especially when used in combination with rose and juniper.

Other aspects

Replenish yuanyang: For people who suffer from back pain, mental sluggishness and other undesirable symptoms due to staying up late, drinking a moderate amount of bay leaf tea every day can alleviate these symptoms, which is suitable for people with weak constitution, malnutrition and kidney yang deficiency.

Regulates physiological functions: It can regulate the reproductive system, regulate menstruation with too little flow, and speed up the labor process during childbirth. It can also help ear infections get better, which in turn reduces dizziness and restores balance.

Dispels wind and dampness: According to traditional Chinese medicine in China, bay leaf has the ability to dispel wind and dampness, helping the body to eliminate dampness.

Killing insects: It can be used to treat hernia, scrotal eczema and scabies.

Sodium Benzoate and Potassium Sorbate are common preservatives used in the food industry, and their differences are mainly reflected in the following aspects:

Basic information

Chemical structure: potassium sorbate is an unsaturated fatty acid salt with the chemical formula C6H7KO2C6H7KO2; sodium benzoate is the sodium salt of benzoic acid with the chemical formula C7H5NAO2C7H5 NaO2 .

Solubility and stability: Potassium sorbate is more soluble in water, while sodium benzoate is more stable under acidic conditions .

Mechanism of action

Potassium sorbate prevents food spoilage by inhibiting the enzyme system of microorganisms.

Sodium benzoate inhibits the growth of microorganisms by lowering the pH of the food .

Usage

Scope of use:

Potassium sorbate is commonly used in acidic foods such as bread, pastries, jams, fruit juices, dairy products, meat products and so on.

Sodium benzoate is widely used in carbonated beverages, fruit juices, soy sauce, pickled foods, cosmetics, etc .

Amount of use: The amount of potassium sorbate used is generally 0.1% - 0.2%, while that of sodium benzoate is 0.05% - 0.1%. The difference in dosage is mainly due to their preservative effect and the different pH of the foodstuffs.

Safety

Toxicity:

Potassium sorbate is considered to be a relatively safe preservative, which can be metabolised and absorbed by the human body and rapidly decomposed into carbon dioxide and water, with no residue in the body, and no obvious harm to the human body in the long term intake.

Sodium benzoate may cause some toxicity to the liver and kidney at high doses. Small amounts in the short term are generally harmless to the human body, but if used for a long period of time and in excessive amounts, it may lead to chronic benzene poisoning, cause liver damage, and even induce cancer. In addition, sodium benzoate and human stomach acid will generate benzoic acid, with a certain degree of toxicity; and Vitamin C will react with each other to generate carcinogenic substances benzene .

Allergic reaction: Some people may have allergic reaction to sodium benzoate, such as rash, asthma and other symptoms; while potassium sorbate is less likely to cause allergic reaction. Therefore, for people with allergies, it may be safer to choose foods containing potassium sorbate .

Regulatory situation

The use of both potassium sorbate and sodium benzoate is strictly regulated by the Codex Alimentarius Commission (CAC). According to food labelling regulations, foods containing these two substances must be clearly labelled so that consumers can be informed and choose foods that are suitable for them.

Potassium Sorbate, also known as potassium 2,4-hexadienoate, is the potassium salt of sorbic acid, with the molecular formula C6H7O2K, showing colorless or white scale-like crystals or crystalline powder. It is a commonly used organic preservatives, widely used in the preservation of food, cosmetics and feed. Potassium sorbate is easily soluble in water (58.2g/100mL, 20ºC), with a density of 1.36g/cm³, it is made from sorbic acid by neutralization reaction, and has all the basic properties of sorbic acid except solubility. It is white or off-white granule or powder, easy to absorb moisture, unstable in air, easy to oxidize to brown, but more stable to light and heat, it will dissolve and decompose at about 270℃, the pH value of 1% aqueous solution is 7 - 84.

Positive assessment of safety

Metabolic properties

Potassium sorbate is absorbed by the body's metabolic system and is rapidly broken down into carbon dioxide and water with no residue in the body. It is an unsaturated fatty acid (salt), a property which allows it to be disposed of and excreted relatively easily in the body without accumulation in the body as some other substances.

Toxicological Data

ADI: The Expert Committee on Food additive (JECFA) of the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) has established an ADI for potassium sorbate of 0 - 25 mg/kg (sorbic acid), which means that there is no significant health risk for a lifetime intake of potassium sorbate in this range, based on body weight. In comparison, the ADI values for sodium saccharin and sodium benzoate are 5mg/kg, and the ADI value for sweeteners is 11mg/kg. The relatively high ADI value for potassium sorbate indicates that its safety is somewhat guaranteed.

LD50 value: The LD50 (LD50) of potassium sorbate is 10.5g/kg (rat, oral), which belongs to the GRAS (Generally Recognized As Safe) level, which is the test mark of the US Food and Drug Administration, proving that it is safe for food use. The toxicity of potassium sorbate is only 1/2 that of table salt and 1/4 that of sodium benzoate, which means that potassium sorbate has a low toxicity profile.

International Recognition

After years of research and practice, international food safety agencies have finally concluded that potassium sorbate is safe for use in food, and both the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have endorsed the use of potassium sorbate in food.

Potential risks

Although potassium sorbate has a high safety profile, it can inhibit bone growth and jeopardize kidney and liver health to some extent if the excess is severe and taken over a long period of time. In addition, excessive intake of potassium sorbate may lead to allergic reactions such as rash and itching.

Compliant use to ensure safety

To safeguard consumer food safety and health, food companies need to strictly comply with relevant laws and regulations in practical applications. When using potassium sorbate, it is necessary to ensure that its use does not exceed the maximum limit specified, and at the same time, the use and function of potassium sorbate should be labeled on the labels and manuals of food products, so that consumers can have a clear knowledge and understanding of the additive in food.

Structural aspects

Ascorbic acid molecule has the phenomenon of rotary isomerization. The article of vitamin C in the Pharmacopoeia of the People's Republic of China states that it is L-ascorbic acid, chemically known as L-d-ascorbic acid, while levo-ascorbic acid is D-type, chemically known as D-l-ascorbic acid, which is also known as iso-ascorbic acid.

In terms of antioxidant properties

The antioxidant capacity of D - isoascorbic acid far exceeds that of sodium ascorbate (sodium vitamin C).

Physiological effects

Vitamin fortification: Sodium D-isoascorbate does not fortify vitamin C. However, when ingested by the body, sodium D-isoascorbate can be converted to vitamin C. Sodium ascorbate has a vitamin C fortifying effect.

Degree of antiscorbutic effect: Sodium D-isoascorbate has only about 1/20 of the antiscorbutic effect of ascorbic acid, but its effects on hepatic gluconeogenesis and pigment excretion are roughly the same as those of ascorbic acid.

Applications

Wide range of applications: both can be used in the food field, but Sodium D-isoascorbate can be used in industrial manufacturing (petroleum industry, manufacturing industry, agricultural products, storage batteries, precision castings, etc.), cosmetics (cleansing lotion, cosmetic creams, lotions, shampoos, face masks, etc.), feed (canned pets, animal feeds, aquatic feed, vitamin feeds, etc.) and other fields, and it can be used in place of glycerin. It can also replace glycerol as flavoring and anti-freezing moisturizing agent; Sodium ascorbate mainly focuses on medicinal use and nutritional enhancement of food.

Characteristics of its role in food: When making food, sodium D-isoascorbate usually does not produce acidic taste, nor does it change the original flavor of the food; sodium ascorbate added to food may have a certain acidic performance.

Safety and Dosage

Safety: Both are generally considered safe within the prescribed range of use. However, if D - Sodium ascorbate is added in excess, there is a possibility of significant allergic reactions after large quantities have been consumed; in people who are sensitive to sodium ascorbate, it may lead to side-effects such as headache, vertigo, fatigue, drowsiness and flushing of the body, but no hospitalization has been reported so far.

Dosage: Sodium D-isoascorbate has clear standards for dosage in different foods, e.g. for frozen fish, dip in 0.1% - 0.8% aqueous solution before freezing; for beverages such as fruit juices, the dosage is 0.01% - 0.03%, etc.; the dosage of sodium ascorbate in different foods is different from that of sodium D-isoascorbate and needs to be determined according to the specific type of food and the relevant standards.

Safety

Synthetic antioxidants: They have toxic side effects and have bad effects on the human heart, lungs, and liver, and their safety is a potential concern, and their use has been limited or banned in many countries, such as BHA (butylated hydroxyanisole), BHT (dibutylated hydroxytoluene), PG (propyl gallate), and TBHQ (tertiary-butylhydroquinone), among others.

Natural antioxidants: Rosemary extract, for example, has passed the safety evaluation test (LD50: 12g/kg body weight) stipulated by the Chinese Ministry of Health and is classified as a permitted food additive with high safety.

Antioxidant efficiency

Synthetic antioxidants: low antioxidant efficiency.

Natural antioxidants: The antioxidant efficiency of natural rosemary extract, for example, is at least 3 - 6 times higher than that of synthetic oxidants.

Thermal stability

Synthetic antioxidants: not mentioned to have outstanding thermal stability related characteristics.

Natural antioxidants: For example, the main chemical components in rosemary extract, such as rosemarinol, rhamnol and rhamnolic acid, are highly active antioxidant components, which are non-volatile and have good thermal stability, and can withstand high temperature frying at 190℃ for a long time and still have antioxidant effects.

Scope of application

Synthetic antioxidants: Narrow application scope, there are export restrictions1.

Natural antioxidants: the main demand comes from the food industry and pharmaceutical and cosmetic fields, in which in the food field, it can be used as additives for rich fried foods and animal and vegetable fats, and also as freshness preservatives for fried and baked foods, which has a relatively wider range of applications.

Bacteriostatic effect

Synthetic antioxidants: poor antibacterial effect.

Natural antioxidants: No outstanding antibacterial effect related characteristics mentioned.

Cost and price

Synthetic antioxidants: Usually the production cost is relatively low and the price is cheaper.

Natural antioxidants: the extraction process is relatively complex, resulting in high prices.