Consumption habits have changed considerably in recent years. Today, a large part of consumers tries to know the composition of the foods that they incorporate into their diet. There is a tendency to positively value those products that are considered healthy and wholesome.
Sin embargo, sigue existiendo un cierto desconocimiento en relación a la utilidad y funcionalidad de la mayoría de los aditivos yconservantes en los alimentos. Algunos de los dulces de Monte Turia, además de estar elaborados con ingredientes de primera calidad y con la mejor harina, también contienen conservantes, entre estos, varios de origen natural.
Effects of preservatives in food
The preservative is an additivethat is added to a wide variety of foods. Its purpose is to prevent their premature deterioration and extend their durability. 139/5000 It allows the consumer to store food for a longer period of time, facilitating both its marketing and distribution.
Food preservativesare vitalto maintain and prolong the freshness of these products, as well as their taste and appearance. Without them many of these foods would be affected by microorganisms such as bacteria or mold, resulting in an inconvenience for their consumption.
The artisan industrial pastry is no stranger to the use of preservatives in food. Muchos de nuestros productos contienen conservantes para repostería y pastelería, si bien existe la preferencia de utilizar solo aquellos que son más saludables.
Sorbic Acid in food, a preservative with antimicrobial function
Sorbic acid is a synthetic preservative obtained by chemical processes or naturally through the berries of the Sorbus Aucuparia tree.
Its antimicrobial function inhibits the growth of yeasts, fungi and some bacteria. One of its main characteristics is that it manages to increase the life of food.
Otros alimentos con ácido sórbico son los quesos o los encurtidos. Alguno de los productos de Monte Turia cuentan entre sus ingredientes con este conservante antimicrobiano, como es el caso de las Chokis de chocolate o los Coquitos.
Potassium sorbate, a less toxic preservative than salt
Potassium sorbate is part of the mineral salts of sorbic acid itself and is among the list of bacteriostatic preservatives. It is one of the mildest preservatives and is currently one of those patched by the World Health Organization. Knowing how to use potassium sorbate in pastry and confectionery is a relevant question.
It is presented as an antifungal agent and as an antimicrobial preservative, preventing and minimizing the development of microorganisms such as bacteria, yeast, mold or fungi.
One of the greatest virtues of potassium sorbate is that it manages to preserve the flavor, color, texture and nutritional value of food. It has a variety of uses, including some cosmetic and pharmaceutical products.
Uno de los productos de Monte Turia que contiene sorbato de potasio, en cantidades inferiores a las permitidas por la normativa, son los coquitos, un pequeño dulce con sabor dulce a coco y que destaca por su textura tierna.
Natural preservatives for food
There are some natural preservatives that have not been obtained through chemical processes. The same sorbic acid, to which we have previously referred, can be extracted from the fruit of a tree.
Within this category of preservatives, perhaps the best known and currently used is salt. Salt is the first preservative used in human history and its use dates back practically to the beginning of humanity.
La sal como conservante también es muy utilizada en la industria de la alimentación. Algunos de los dulces de Monte Turia como los rosegones y las rizadas integrales contienen sal, un ingrediente que ayuda a la conservación de estos dulces. La sal, utilizada en productos cárnicos, actúa como un deshidratante y funciona como el perfecto protector ante mohos y bacterias, mediante un proceso que se conoce como ósmosis.
Another natural preservative is sugar. A component that is ideal for absorbing moisture from food and preventing the growth of bacteria.
The acetic acid in vinegar, due to its ability to kill bacteria or honey, whose high concentration of sugar is used in jams and other products to prevent the growth of bacteria, are other examples of preservatives of natural origin.
Finally, there are also some plants such as rosemary, for its antioxidant capacity, or thyme and sage, both with antimicrobial properties that can be considered part of this type of preservative.
At a time when consumers are looking for the right diet, knowing what food preservatives are can help us select the products that we introduce into our shopping cart. We hope this article has helped you.
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