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“Rejecting technology and hard living. Lefendor. “The Ruffinado. It’s both antiseptic and natural.” When South Korea rejected Chinese mooncakes due to sodium dehydroacetate, and when “beware of poisonous bread, poisonous mooncakes” was popular on short video platforms, a change in food preservation triggered by sodium dehydroacetate was quietly staged. Risks of sodium dehydroacetate: The National Center for Food Safety Risk Assessment previously publicly introduced, according to the results of food safety risk assessment and industry research on the actual use of the situation, China revised the use of sodium dehydroacetate. Tianjin, Dongguan and other official website of the Center for Disease Control and Prevention article said that although sodium dehydroacetate is a high safety preservative, but with the increase in research on its harmful effects, found that long-term intake of sodium dehydroacetate may cause liver, kidney and central nervous system damage, manifested as functional weakening of the liver and kidneys, convulsions, tremors, etc., but also may cause loss of body weight and chronic pulmonary edema. International and domestic regulations for the use of sodium dehydroacetate: The use of sodium dehydroacetate

The Post-Dehydrogenation Era: Taking you through the different preservatives and their effects on yeast In order to ensure shelf life, packaged bread is usually added preservatives to achieve the effect of preservation of freshness and prevention of spoilage. The most basic mechanism of action of preservatives is to inhibit the growth of microorganisms, and yeast is also a kind of microorganisms, so the use of preservatives to a certain extent will affect the yeast fermentation, today, we will talk about this topic. 01 Mechanism of action of organic acid preservatives Mechanism of action of organic acid preservatives In fact, most of the preservatives we commonly use their active ingredients are various organic acids, and organic acids dissolved will automatically form a dissociation equilibrium, only the undissociated organic acids can successfully cross the microbial cell membranes to enter the cell interior, re-dissociation within the cell, acidification of the cell and thus inhibit the growth of the cell. Different organic acids have different degrees of dissociation in the same environment, which depends on the pKa (acidity coefficient/dissociation constant) of the organic acid.