Shanghai Fuxin Fine Chemical Co., Ltd.

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Preservative

Preservative

02 Jul,2021

​Principle The anti-corrosion principles of preservatives are roughly as follows: 1. It interferes with the enzyme system of microorganisms, destroys its normal metabolism and inhibits its activity. Second, it coagulates and denatures the protein of microorganisms and interferes with their survival and reproduction. Third, it changes the permeability of the cell plasma membrane, inhibits the elimination of enzymes and metabolites in the body, and causes its inactivation.   Use standard When it comes to preservatives, people often think that they are harmful, but in fact, within the scope of safe use, they have no toxic side effects to the human body. There are strict regulations on the use of preservatives in my country, and the preservatives should meet the following standards: So far, my country has approved 32 kinds of food preservatives, among which sodium benzoate and potassium sorbate are the most commonly used. The toxicity of sodium benzoate is stronger than potassium sorbate, and its antibacterial effect is only 1/3 of sorbic acid under the same acidity value, so many countries gradually use potassium sorbate. However, due to the low price of sodium benzoate, it is still widely used in my country, mainly used in carbonated beverages and fruit juice beverages. Potassium sorbate has strong antibacterial power and low toxicity. It can participate in the normal metabolism of the human body and be converted into CO2 and water. From the perspective of the development trend of preservatives, biological preservatives made from biological fermentation will become the future development trend. Briefly introduce the product performance, anti-corrosion mechanism and scope of use of commonly used preservatives in my country. 1. Benzoic acid and its salts, white particles or crystalline powder, odorless or slightly benzoin smell. The best anti-corrosion PH is 2.5-4.0, and the sterilization effect is not very satisfactory in the products with PH 5.0 or higher. Because its safety is only equivalent to 1/40 of potassium sorbate, Japan has completely banned its use in food. 2. Sorbic acid and its salts, white crystalline powder or slightly yellow crystalline powder or scaly. Potassium sorbate is an acidic preservative, which has high antibacterial properties and inhibits the growth and reproduction of molds. It mainly inhibits the dehydrogenase system in the microorganisms, thereby inhibiting microorganisms and playing an antiseptic effect. It has inhibitory effect on bacteria, molds and yeasts. The antiseptic effect is significantly higher than that of benzoic acid, 5-10 times that of benzoate. The product has low toxicity, equivalent to half of table salt. The anti-corrosion effect decreases with the increase of PH, and the best anti-corrosion effect is when PH=3. There is still antibacterial ability when the pH value reaches 6, but the minimum concentration cannot be lower than 0.2%. It is less toxic than paraben. In our country, it can be used in soy sauce, vinegar, noodle sauce, beverages, jams, etc. 3. Dehydroacetic acid and sodium salt. Dehydroacetic acid and its sodium salt are white or light yellow crystalline powder, stable to light and heat, degraded into acetic acid in aqueous solution, and non-toxic to humans. It is a broad-spectrum preservative, which has a strong inhibitory effect on bacteria, molds and yeasts in food. It is widely used in the preservation of meat, fish, vegetables, fruits, beverages, cakes, etc. 4. Paraben esters (i.e. parabens), products include methyl, ethyl, propyl, and butyl parabens. Among them, butyl p-hydroxybenzoate has the best anti-corrosion effect. my country mainly uses ethyl and propyl p-hydroxybenzoate. The most used in Japan is preservative preservative Butyl hydroxybenzoate. The antiseptic mechanism of paraben esters is: destroying the cell membrane of microorganisms, denaturing the protein in the cell, and inhibiting the activity of the cell's respiratory enzyme system. The antibacterial active ingredients of parabens mainly act in a molecular state. Because the hydroxyl group in the molecule has been esterified and no longer ionized, 60% of the molecules still exist when the PH value is 8. Therefore, the parabens have good effects in the range of PH4-8. Does not change with the change of PH value, stable performance and lower toxicity than benzoic acid. It is a broad-spectrum preservative. As paraben esters are difficult to dissolve in water, they should be dissolved in ethanol before use. In order to better play the role of preservative, it is best to mix two or more of these esters. Ethyl p-hydroxybenzoate is generally used in fruit drinks, and propyl p-hydroxybenzoate is generally used in fruit drinks. 5. Sodium diacetate is a kind of preservative commonly used in pickles. It is safe, non-toxic and has a good antiseptic effect. The final decomposition products in the human body are water and carbon dioxide. It has obvious inhibitory effect on Rhizopus

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Nerolin

Nerolin

01 Jul,2021

【Density】Relative density 0.863~0.880(25/25℃) 【Refractive Index】1.468~1.474 【Acid Value】≤2.0 【Ester Value】26-60 [Properties] Light yellow and fluorescent liquid, it turns brownish red when exposed to sunlight, and has the aroma of orange blossom. [Preparation or source] It is obtained by steam distillation of bitter orange blossom or sweet orange blossom. 【Solution】 Soluble in ethanol. Use It is used to prepare high-grade essences such as perfumes and cosmetics. The distilled water with fragrance obtained after distillation is called orange blossom water. It is also used in perfume and pharmaceutical industries. Main ingredients L-linalool (34%), linalool acetate (6%), nerol, neryl acetate, geraniol, geranyl acetate, nerol, jasmone, phenylacetic acid, camphene , Dipentene, methyl anthranilate, nacol, indole, farnesol, terpineol, etc.

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Ethyl Iso-Valerate

Ethyl Iso-Valerate

01 Jul,2021

National Standard Number: 33599 Chinese name: ethyl isovalerate English name: ethylisovalerate Molecular formula: C7H14O2; (CH3)2CHCH2COOCH2CH3 Aroma: Fragrant and elegant fruity aroma with wine aroma. Molecular weight 130.19 Vapor pressure 0.56kPa/20℃ Solubility: Slightly soluble in water, miscible in alcohol, ether, benzene, and miscible with oils. Stability: stable Danger mark: 7 (flammable liquid) Main purpose: used as a spice   production method Direct esterification of isovaleric acid and ethanol under sulfuric acid catalysis. After the reaction mixture is cooled, it is neutralized with sodium carbonate, washed with water, dried, and fractionated to obtain the product. (CH3)2CHCH2COOH+CH3CH2OH[H2SO4]→(CH3)2CHCH2COOCH2CH3+H2O The finished product can also be obtained by isobutyronitrile and ethanol under the catalysis of sulfuric acid, heating and refluxing for 10 hours, neutralizing, washing with water, separating the ester layer and then fractionating the finished product.   Basic use Ethyl isovalerate is a food flavor permitted by China's "Sanitary Standards for the Use of Food Additives". It is mainly used to prepare fruit flavors such as pineapple, apple, lemon, and grapes. The amount used in gum is 80～430mg/kg; 29mg/kg in candies, 27mg/kg in baked goods} 7.5mg/kg in cold drinks; 5.0mg/kg in puddings; 4.9mg/kg in soft drinks. It is occasionally used in cosmetic fragrances to increase the spreading power of top fragrance. It can be used in edible flavors in large quantities, mainly in apple, pineapple and rum types. It is also good to use its fruity aroma in gum. It is also occasionally used in tobacco flavors. GB2760—96 stipulates that it is allowed to use edible spices. Mainly used to prepare apple, pineapple and various fruit flavors. This product has an aroma similar to apples and mulberries. It is used as essential oils, spices, artificial fruit flavors, and can also be used in food and tobacco. This product can also be used as a solvent.

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Vanillin

Vanillin

25 Jun,2021

Vanillin, also known as vanillin, and its chemical name is 3-methoxy-4-hydroxybenzaldehyde. It is an organic compound extracted from vanilla beans, a plant of the Rutaceae family. It is white to slightly yellow crystals or crystals. Powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil. The aroma is stable and not volatile at higher temperatures. It is easy to oxidize in the air, and it is easy to change color when encountering alkaline substances.  Vanillin has a vanilla bean aroma and a strong milky aroma, which can enhance and fix the fragrance. It is widely used in cosmetics, tobacco, pastry, candy, and baked goods industries. It is one of the world's largest varieties of synthetic fragrances. , Industrial production of vanillin has a history of more than 100 years. The recommended dosage of vanillin in the final flavored food is about 0.2-20000mg/kg. According to the regulations of the Ministry of Health of my country, vanillin can be used in older infants, infant formula and infant cereals (except infant formula cereal powder), and the maximum usage amount is 5mg/mL and 7mg/100g respectively. Vanillin can also be used as plant growth promoters, fungicides, lubricating oil defoamers, etc. It is also an important intermediate for synthetic drugs and other spices. In addition, it can also be used as a polishing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorant in rubber products, as an anti-hardening agent in plastic products, and as a pharmaceutical intermediate. , The application is very wide.

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