Giới thiệu tài liệu
Vietnamese document discussing various food additives and preservatives, including their chemical compositions, physical properties, and applications.
Đối tượng sử dụng
Academics, researchers, food scientists, and industry professionals involved in the study or production of food additives and preservatives.
Nội dung tóm tắt
The provided document offers an insightful analysis of commonly used food additives and preservatives in Vietnam. It delves into the chemical composition, physical properties, and applications of several additives such as acid benzoic (C6H5COOH), used as a preservative for fruits, vegetables, and dairy products; acid sorbic (C5H7COOH), employed for fruits, vegetables, and processed foods; acid propionic (C2H5COOH), utilized in baked goods, cheese, and meat products; sulfur dioxide (SO2) as a preservative for fruits, vegetables, and wine; and nisin, a natural preservative for dairy products, meat products, and processed foods. The document also mentions the use of chemicals such as natrisulfit (NaHSO3), kaliumsulfit (KHSO3), and Na(k)bisulfit (Na2S2O5, K2S2O5).
