Preservative E202 and E211 are the main characteristics of the application

Modern food products are difficult to imagine without the content of various stabilizers, oxidants and other chemicals. In general, they are various additives that are simply necessary to give color, taste or smell to the product, as well as to extend the shelf life of the product. Today we will talk about the most frequently observed preservatives, as well as the degree of their influence on the human body.

What is a preservative

To preservatives include a wide group of substances that are designed to counteract the development of bacteria. Thanks to the addition of such chemical agents to food products, it is possible to significantly increase the shelf life of products. The most famous preservatives, which have been used since time immemorial, include honey, sugar, salt, wine, acetic and citric acid, alcohol. They were used long before the development of the chemical and food industries. However, even today we are still preparing pickles or canning vegetables and fruits from a summer residence.

Preservatives can be natural and synthetic. And not always synthesized in the laboratory preservatives will be more dangerous to human health than those created by nature. By the method of exposure, substances of this class are divided into those that modify the environment, thereby seeking destruction of bacteria, and those that inhibit the vital activity of harmful microorganisms.

Preservative E202 - what is it?

One of the most common is the preservative E202, or in another way - potassium sorbate. It belongs to the group of natural substances. Apply this substance for preserving food. Externally, the sorbate is a granule or white powder. It is extracted from the bones of the fruits of certain plants. In addition to natural, there is also a synthesized preservative E202. To do this, sorbic acid is neutralized with reagents. As a result, calcium, potassium and sodium salts are obtained, which are used to produce the same sorbates.

Preservative E202 is highly soluble (the best indicator among all sorbates). In one liter of water at room temperature, 138 grams of the substance can be dissolved. The permissible dosage of potassium sorbate is 0.1-0.2% of the mass of the product. It is allowed to use this preservative practically in all countries of the world.

Application of potassium sorbate

Potassium sorbate is used during the canning of fruits and vegetables, meat and fish. Also it is used during preparation of egg and confectionery products, juices and soft drinks.

Preservative E202 inhibits the development of mold, and therefore it is also added to sausages and cheeses, rye bread. In view of the fact that the substance does not taste, it is often used in chocolate products. To prolong the shelf life, preservative E202 is used in dried fruits, eastern sauces, smoked meats, mayonnaise, jam, wines, etc.

At high acidity levels of the medium, potassium sorbate shows good antimicrobial qualities. Almost always, preservative E202 is present in semi-finished products and frozen foods.

Preservative E202 is harmful or not?

To date, there is no consensus on this. Most scientists recognized the harmlessness of this substance for the absolute majority of the world's population. But some researchers believe that potassium sorbate, like any other preservative, does not benefit the health of a person. In addition, several cases of severe allergic reactions to the substance were recorded.

Therefore, doctors have developed special rules that take into account the likelihood of an adverse effect after the application of the product with a preservative. This allowed to recognize that products containing the preservative E-202, is absolutely safe for human health. So, for example, the norm of the sorbate content in mayonnaise should not exceed 2 g per 1 kg of products. For fruit and berry puree and baby food, this figure is 0.6 g per 1 kg.

Preservative E211

The second most popular application is sodium benzoate. This substance can be found in low concentration in prunes, cloves, apples, cranberries and cinnamon. The substance is a white powder without a smell and a pronounced taste.

The substance has a depressing effect on the activity of enzymes in the cells of microbes, which are responsible for the cleavage of starches and fats. In addition, sodium benzoate has a strong effect on the mold and other yeast cultures.

Negative Action

Sodium benzoate can form benzene. This happens if the substance reacts with ascorbic acid. As a result of this interaction, a strong carcinogen is formed, which can damage the DNA of the mitochondria, which in turn entails the occurrence of serious diseases.

In the modern scientific community there are heated debates about the impact of E211 on children's hyperactivity. In view of this, large food producers have taken steps to find an alternative substitute for this substance.

In some countries, the ban on the use of preservative E211. In Europe and the CIS, this food supplement is allowed. In addition to the food industry, sodium benzoate is used in the pharmaceutical and aviation industries. Also this substance is used to obtain a sound effect in fireworks.

Preservatives E211, E202 and a number of other substances are irreplaceable in modern society. They allow you to receive and use products from the other end of the world. Without their use, one could forget about overseas juices and exotic fruits, oriental sauces and Swiss chocolate.