Partitioning of Organic Acid Food Preservatives Between Oil and Water

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Partitioning of organic acid food preservatives
between oil and water

Olaya Iturbe Navalpotro
Student of Food National Institute -DTU
Technical University of Denmark

Index
1. Introduction …………………………………………………………..pg. 2-4

2. Theoretical background……………………………………………….pg. 5-18 2.1. Preservatives (Sorbic acid and Benzoic acid)
2.2. Solubility and partitioning of food preservatives in food system 2.3. Measurements of the preservatives partitioning in oil-water system 2.4. Influences of substrate factors on the action of preservatives 2.5. Partition coefficient correlation and prediction

2.6. Symbols and nomenclature

3. Objectives…………………………………………………………….pg. 19

4. Material and methods………………………………………………..pg. 20-21 4.1 Materials
4.2 Equipment
4.3 Experiment Procedure
4.4 Analysis method

5. Results………………………………………………………………pg. 22-30

6. Conclusions…………………………………………………………pg. 31

7. Bibliography………………………………………………………..pg. 32-33

8. Acknowledgment…………………………………………………..pg. 34

9. Annexes………. …………………………………………………...pg. 35-78 9.1 Material
9.2 Calculations of stock solution and density
9.3 Method and experimental design
9.4 Excell Tables

Partitioning of organic acid food preservatives between oil and water Olaya Iturbe Navalpotro
Student of Food production Engineering, Biocentrum-DTU
Technical University of Denmark

1. Introduction
The conservation is generally defined as the method used to preserve an existent state or to prevent possible due damages to the action of chemical agents (oxidation), physical (temperature and light) or biological (microorganisms). The conservation of the nutritious products has allowed the man to have foods from a crop until the following one. Therefore, the main function of the conservation is to retard the deterioration of the foods and to prevent alterations of its flavor or, in some cases, of its aspect.

This objective can be achieved in different ways, through the treatment processes like the one canned, the dehydration (drying), the smoky one, the freezing, the one packed and the use of alimentary preservatives as anti-rust or preservatives. The preservatives are used mainly to produce safety foods for the consumer, preventing the action of biological agents.

Therefore, to retard the deterioration of the foods due to the action of the microorganisms, antimicrobial substances are used to inhibit, to slow or to prevent the development and the proliferation of bacteria, yeasts and mold. It is known with certainty that but of 20% of all the foods taken place in the world they get lost for action of the microorganisms and, on the other hand, these altered foods can be very harmful for the consumer's health, in a great majority of foods the preservatives in a natural way exists, for example many fruits that it contains organic acids as the benzoic acid or the citric acid.

Many substances are incorporated into foods for functional purposes, and in many cases these ingredients also can be found occurring naturally in some food. However, when they are used in processed foods, theses chemicals have become known as “food additives”. From a regulatory standpoint, each of the food additives must provide some useful and acceptable function or attribute to justify its usage. The use of food additives to conceal

damage or spoilage to foods or to deceive consumers is expressly forbidden by regulations governing the use of these substances in foods. (Robert C. Lindsay) The conditions of use of the preservatives are regulated strictly in all the countries of the world.

In practice, the use and impact of food preservatives are continuously evaluated and inspected by specific organizations around the World to insure food safety. For examples, World Health Organization published hundreds evaluation reports for food additives since 1960s (WHO, 1961, 1964, 1989, 2005, 2006, 2007). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international scientific expert...
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