In food industry, there are various types of preservatives, and their antibacterial mechanisms and spectra are different. A single preservative usually only inhibit a specific spoilage bacterium, and has no or weak inhibitory effect on other bacteria.
Konjac gum, a natural food additive, is not only healthy but also versatile. It has a wide range of applications in our daily lives. Here are some common ways to use it:
Carrageenan is a common food additive that is often used as a thickening, stabilizing, and gelling agent in a variety of food products. It is derived from red seaweed and is commonly found in dairy products, such as ice cream and yogurt, and processed foods.
Food preservation is an age-old practice that has been used to increase the shelf life of food products. Among various methods, chemical preservatives are the most widely used ones. However, there are valid concerns regarding the adverse effects of these additives on human health. Nisin emerges as a natural preservative alternative that is safe for consumption.
As food manufacturers look for more natural and safer ways to preserve their products, many have turned to natamycin, a natural food preservative that helps prevent the growth of harmful bacteria.
Transglutaminase is a remarkable enzyme used in the food industry to enhance the texture, shelf-life, and quality of food products.
