Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate powder is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products. It helps keep baked goods fresh by preventing mould and bacterial growth that would otherwise cause them to go bad. It also occurs naturally in butter and some types of cheese. It is a safe and reliable mildew inhibitor for food and feed approved by World Health Organization (WHO) and United Nations Food and Agriculture Organization (FAO). Like other fats, calcium propionate preservative can be absorbed by people and livestock through metabolism and provide necessary calcium, which is incomparable to other mildew inhibitors. As one of the mature calcium propionate suppliers/manufacturers in China, Yiming provides high-end calcium propionate for sale with high safety and reasonable prices. If you are still looking for good calcium propionate in bread, cakes or any other food, Yiming's products will be the right ones for you.

Natamycin, also known as pimaricin, is a polyene macrolide antibiotic produced by fermentation of certain type of the bacterium Streptomyces. The natacyn was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines. Natamycin preservative has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods. The activity of natamycin against yeasts and moulds, but not bacteria, makes it convenient for uses in foods that undergo a ripening period after processing. Its low solubility in water and most organic solvents makes it suitable for the surface treatment of foods.

ε-Polylysine is a natural, safe and healthy antibacterial food preservative. It has obvious inhibition to gram-positive bacteria and gram-negative bacteria, yeasts, viruses, etc. Generally, it takes effect when the concentration reaching 50μg/ml. Therefore, it is widely used as an antistaling agent. Meanwhile, experiments show that it has few side effect as it can be decomposed into lysine in the human body. In recent years, ε-polylysine is gaining more attention from the food industry due to its unique properties. Against the background of governments' stricter control on chemical preservatives and increasing demand for healthy food, the application of polylysine and other natural preservatives is expected to keep expanding. Our ε-Polylysine is produced from the fermentation process by using streptomyces albulus under aerobic conditions. Raw materials and processing aids are all of food-grade quality.

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It is soluble in water and can be effective at levels nearing the parts-per-billion range. Nisin is a rare example of a "broad-spectrum" bacteriocin effective against many gram-positive organisms. Therefore, it can act as food preservatives in thermal-treatment food products including various pasteurised dairy products, canned vegetables, hot baked flour products, etc. Nisin has been approved as a natural food preservative by more than 60 other countries. In April 1988, it was recognized as the Generally Regarded as Safe (GRAS) by the U.S. Federal Register.

Potassium Sorbate Granular

Potassium sorbate is the potassium salt of Sorbic Acid, chemical formula C6H7KO2. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products. Potassium sorbate is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide. The resulting potassium sorbate may be crystallized from aqueous ethanol. Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life, and is used in quantities at which there are no known adverse health effects, over short periods of time. Potassium sorbate as a food preservative is an acidic preservative combined with an organic acid to improve the antiseptic reaction effect. It is prepared by using potassium carbonate or potassium hydroxide and sorbic acid as raw materials.Sorbic acid (potassium) can effectively inhibit the activity of molds, yeasts and aerobic bacteria, thereby effectively extending the preservation time of the food and maintaining the flavor of the original food.

Sodium benzoate, White particles or crystalline powder. No smell, sweet and astringent. Sodium benzoate is lipophilic, easy to penetrate the cell membrane into the cell body, interfere with the permeability of the cell membrane and inhibit the absorption of amino acids by the cell membrane; Enter the cell body, ionize and acidify the alkali storage in the cell, inhibit the activity of the respiratory enzyme system of the cell, and prevent the condensation reaction of acetyl coenzyme A, so as to achieve the purpose of food preservation. Sodium benzoate is an acidic preservative, which has no bactericidal and bacteriostatic effects in alkaline medium; The best pH for anti-corrosion is 2.5-4.0. Sodium benzoate is often used to preserve highly acidic fruits, berries, fruit juices, jam, beverage syrup and other acidic foods. It can be used with low-temperature sterilization to play a synergistic role

Natural Food Preservatives

Each year, about 10%–20% of agricultural and sideline products, aquatic products, fruits and vegetables rot around the world, causing huge economic losses and endangering human health. To resolve this problem, food preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. Preservatives can keep food fresher for longer periods of time, extending its shelf life. The common natural preservatives for food industry are also used to slow or prevent changes in colour, flavour or texture and delay rancidity. In addition, preservatives can be applied in medicine, pharmaceuticals, cosmetics and personal care products.

Compared with artificial preservatives (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, etc.), natural food preservatives are much less harmful to the human body and have advantages of strong antibacterial activity, safety, no toxicity, good water solubility and thermal stability as well as a wide range of applications.

With customers' pursuit of green and healthy food increasing, Yiming started developing natural preservatives in 2010. By now, Yiming has realized large-scale production of ε-Polylysine and other types of natural food preservatives. We can also provide solutions and customize products according to customers' diversified needs.

Types of Preservatives

Natural Preservatives For Food

Household Chemicals

wet wipes, shampoo, facial cream
Canned Food

canned meat, canned fruit, canned vegetables
Convenience Food

instant noodles, instant rice
Bakery Products

bread, cakes, pastries

What do Preservatives Do

Preservatives and preservation technologies can prevent rapid deterioration and oxidation of food so as to extend shelf life, allowing food manufacturers to distribute food nationwide and globally without affecting food safety or quality. Two important factors that cause rapid food spoilage are microorganisms and oxidation.

The microorganisms that cause spoilage are harmful bacteria, fungi and yeasts that can grow in our food. These microorganisms feed on the nutrients of food, and if ingested by mistake, they will cause serious harm to the human body. Without preservatives, bacteria such as Listeria and Botox would invade our food. If it is eaten by humans, it will cause us to become seriously ill. Harmful bacteria, fungi and yeasts can grow on food, making them inedible.

Oxidation is the term for certain types of chemical reactions. It can cause undesirable chemical changes, affect food safety and flavor, destroy fat, and may cause vegetables and fruits (such as cut potatoes and apples) to brown. Enzymes and other chemical decomposition processes are responsible for oxidizing food into unpalatable and sometimes unsafe products.

preservatives-for-drinks

What Are Natural Preservatives Used for?

Natural preservatives for food industry

Natural food preservatives are used to prevent food spoilage caused by bacteria, molds, fungi and yeasts. It can keep food fresh, thereby extending its shelf life. Preservatives in food can also slow or prevent changes in food color, flavor or texture, and to delay rancidity.

Preservatives in medicine

Preservatives are commonly used in medicines such as acetaminophen, insulin, and cough syrup to help prevent microbial contamination. Simply put, preservatives help prevent the growth of microorganisms, especially bacteria and fungi, which may cause disease or infection.

Preservatives in cosmetics and personal care products

Preservatives in cosmetics and personal care products help prevent contamination and the growth of harmful bacteria in products such as sunscreens, lotions and shampoos, cleansers, toothpastes, and cosmetics. Antibacterial preservatives in cosmetics and personal care products help prevent the growth of mold, yeast, and bacteria, and prevent contamination that can cause irritation or infection. Antioxidant preservatives can also help prevent personal care products from spoiling by inhibiting the reactions that may occur when certain ingredients in cosmetics or personal care products combine with oxygen in the presence of light, heat, and certain metals.

FAQs of Preservatives

What are preservatives?

A preservative is a natural or synthetic ingredient that is added to products such as foods, pharmaceuticals and personal care products to prevent spoilage, whether from microbial growth or undesirable chemical changes.
What are natural preservatives?

Natural preservatives are ingredients that are found in nature and can - without artificial processing or synthesis with other substances - prevent products from prematurely spoiling. These substances are safe and effective alternatives to controversial synthetic preservatives.
Is it safe to consume food containing preservatives?

At the permitted level of use and under normal level of consumption, food containing preservatives would not lead to health problems. However, people with allergic conditions may experience hypersensitive reaction to certain preservatives.
Why are preservatives used in cosmetic products?

No matter how sterile the manufacturing space and packaging are, as soon as water is introduced into a formulation, microbial growth is inevitable. No matter if the product is synthetic or natural, proper preservation is of utmost importance.