food additives

Considered advantages and disadvantages of using novel food preservatives in food technology, particularly in bread making. Investigated influence of using market encapsulated sorbic acid onto technological process. Carried of determination of shelf life of the baked bread with encapsulated sorbic acid, in which hydrogenated rapeseed oil was used as shell material for encapsulation. Bread shelf life were determined with using of minimum – effective concentration of encapsulated sorbic acid.

It has been showed that food additives E451 and E459 inhibit corrosion in neutral water-salt medium and additives E316, E631, E621, E631+E551, herbs and spices increased it up to 1.75 times. Under microbial corrosion condition, inducted by sulfate-reducing bacteria, inhibition action (up to 80.9%) was discovered only for additive E459. Other studied additives increased microbial corrosion up to 2.27 times. The presence of food additives in corrosive medium influences the quantity of sulfate-reducing bacteria in biofilm on steel surface.