Products mixed with potassium carbonate, potassium sorbate, after three months in storage, the color will turn yellow or brown. Some unscrupulous companies will be added in the chemical raw materials and shoddy products, whitening agent, in order to increase the whiteness of the product, cover up the deterioration resulting yellow. According to health experts, these chemical whitening agent will have serious human health hazards.
Sorbic acid and potassium sorbate is a potassium carbonate as raw material, made through chemical reaction, in which the combination of sorbic acid and potassium ions into the root of potassium sorbate.
As the price of potassium carbonate and potassium benzoate lower than sorbic acid, and potassium carbonate added in the product illegal. Potassium sorbate, sorbic acid and potassium carbonate as raw material is made, the production technology simple one-step reaction, the key process to complete, so many small business owners, with a little learning can be mastered This technology, which is a small manufacturer potassium sorbate, a growing number of important reasons.
Since many small businesses crude production facilities, most only a few houses, a reaction vessel, a mixer, a few hand-sealing machine and other facilities, lack of cleaning devices, hand-produced, so its production costs are lower, but the product of physical and chemical quality and health quality is often unstable.
Country of Origin. United Kingdom. Cas No. Einecs No. Usage pH. Additional Information. Skin Type: Normal Skin. HS Code: HS Description: Cosmetic Preservative.
HS Country: GB. HS Composition: Liquid. Ingredients and Technical. Ingredients You can view the full ingredients by Clicking Here. Related Products. Quick view View Options. Quick view Add to Cart. Quick view. Natamycin is an antibiotic produced by aerobic fermentation of Streptomyces natalensis and related species. This compound is applied in the cheese surface as a food additive to control the growth of yeasts and molds For the same purposes it can be used in Doogh as well.
Natamycin were detected in four Doogh samples of this study. The acceptable daily intakes of sodium benzoate, potassium sorbate and natamycin are reported at 0—5, 0—25 and 0—0. Underlining the results of the present study, the acceptable daily intakes of the preservatives in the industrially produced Doogh does not convey any safety risk. Due to lack of comprehensive survey for national consumption of Doogh, it was not possible to study the intake of highest amount of consumption for preservatives through Doogh and it was missed in the evaluation of the risk.
Moreover, it was not possible to measure the real added sodium benzoate by manufacturers since no reference exists for benzoic acid content in Iranian yoghurt. The existence of sodium benzoate in all Doogh samples is inevitable based on the natural existence of benzoic acid in yoghurt and its interaction with added food grade salt to Doogh formula.
Natamycin as a food preservative is introduced to Doogh in order to control microbial contamination. No potassium sorbate was detected in Doogh samples. The evaluation of exposure estimation for sodium benzoate, potassium sorbate and natamyicn showed the lack of health risk within the usage of analyzed amounts for preservatives.
Sincere thanks are forwarded to the Research Council of Isfahan University of Medical Sciences for supporting this research project number The authors declare that there is no conflict of interest. National Center for Biotechnology Information , U. Iran J Public Health. Author information Article notes Copyright and License information Disclaimer.
Received Feb 15; Accepted May This article has been cited by other articles in PMC. Methods: A total of 39 Doogh samples were analyzed through RP-HPLC in order to quantify sodium benzoate, potassium sorbate and natamaycin simultaneously.
Results: All samples were shown to contain sodium benzoate while natamaycin was detected in Conclusions: The detection of sodium benzoate in all Doogh samples could indicate the natural production of benzoic acid in yoghurt.
Keywords: Sodium benzoate, Potassium sorbate, Natamaycin, Exposure estimation. Introduction Preservatives are deliberately added to food products in order to stop or delay unwanted microbiological, enzymatic or chemical changes within the extension of the product shelf life. Materials and Methods In a cross-sectional survey in summer , when Doogh consumption was at its peak, 39 Doogh samples were collected on random basis from 18 different local dairy producers in Isfahan province, Iran.
Results The results of preservative content are shown in Table 1. Open in a separate window. Table 2: Exposure estimation of sodium benzoate and natamycin through Doogh intake in Iranian community.
Preservative Theoretical estimated daily intake b Estimated daily intake b , 1 Worst case condition b , 2 Adults Children Adults Children Adults Children Sodium benzoate a 0 0 10 61 19 Natamycin a 0 0 3.
Discussion Several adverse health effects are associated with the uncontrolled use of chemical food preservatives. Conclusion The existence of sodium benzoate in all Doogh samples is inevitable based on the natural existence of benzoic acid in yoghurt and its interaction with added food grade salt to Doogh formula. Acknowledgments Sincere thanks are forwarded to the Research Council of Isfahan University of Medical Sciences for supporting this research project number References 1.
Simultaneous determination of preservatives benzoic acid, sorbic acid, methylparaben and propylparaben in foodstuffs using high-performance liquid chromatography. J Chromatogr A , : — Rapid high-performance liquid chromatography for the analysis of sodium benzoate and potassium sorbate in foods. Rapid ultraviolet spectrophotometric and liquid chromatographic methods for the determination of natamycin in lactroserum matrix. Institute of Standards and Industrial Research of Iran Doogh-Spcifications and test method with no.
Available from: www. The national rules for the natamycin usage in Doogh with act no. Najafi P, Asadollahi M. Examination of the production content of milk and dairy products in Iran. Agri-Jahad report , pp. Evaluation of micro-biological contamination sources on swelling of Iranian yoghurt drink during production processes. Temperature abuse initiating yeast growth in yoghurt. Food Res Int , 36 : — Codex Standard Codex standard for fermented milks.
World Health Organization Evaluation of certain food additives and contaminants. WHO Press, pp. Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses.
Food Chem , : — Lancet , : — Food colourings, preservatives-allergy and hyperactivity.
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