YAKHAK HOEJI (약학회지)
- Volume 21 Issue 1
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- Pages.1-16
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- 1977
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- 0377-9556(pISSN)
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- 2383-9457(eISSN)
Studies on the Food Additives. Effects of Condensates of Phosphates on the Preservative Activity of the Food Preservatives
식품첨가물에 관한 연구. 축합인산염이 식품보존료의 작용에 미치는 영향
Abstract
The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO
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