Ama-preservatives angenye yezinhlobonhlobo zezingxube zokudla. Ngaphambilini, zonke izithasiselo zokudla zaziqoshwe ngokuphelele kumalebula womkhiqizo. Kodwa-ke, ngokuhamba kwesikhathi (kufanele sicabange ukuthi lapho inani labo liqala ukuphuma), kunqunywe ukuthi kufanele kubhalwe phansi. Ngakho-ke kwakukhona ukulimala okuthi "E-shki", lapho "E" - kusuka ejwayelekile yaseYurophu. Umthetho wamukelwa ngo-1953, ugcine ukubonakala kwawo kwasekuqaleni nanamuhla. Ngayinye "i-E-iKhabhinethi" inezinombolo zayo siqu, okusho ukuthi isilondolozi esiyingozi.
Inhloso yama-preservatives ngokuqondile ukwandisa impilo yeshalofu yomkhiqizo. Ukuze wenze lokhu, kufanele usebenze kumkhiqizo ngendlela ekhethekile - ukuyizincisha. Ngezenzo, izivikeli zokuzivikela ziphumelela kakhulu uma kuqhathaniswa nama-antibiotics - zombili zibulala ama-microorganisms. Ngenxa yalokhu, umkhiqizo wokudla uvikelwe ekukhiqizeni ngaphakathi kwendawo yefungi, ama-bacteriophages, ama-microbes. Kodwa izidakamizwa, lapho zenze ibhizinisi, zibalekele emkhiqizo - sizidla futhi sizijabulele kanye nezitsha zakho ozithandayo. Ekugcineni, zithinta umzimba wethu - bulala kancane, esitokisini. Yiqiniso, sinamaseli amaningi kunama-microbes angama-single, ngakho-ke siyasinda, kodwa ayikho. Kodwa, yebo, lokhu akupheli lapho. Ama-preservatives aqoqa emzimbeni ngesimo se-carcinogens, futhi, lapho eqoqwe ngevolumu edingekayo, kuyoholela esibhedlela esithile esibi (umdlavuza, isibonelo). Yingakho, ziyisimiso sokuvimbela izidakamizwa.
Kodwa umzimba wethu awusona isiwula. Uyazi ukuthi angazivikela kanjani. Ukuvikelwa okungcono kunama-preservatives yi-hydrochloric acid equkethwe esiswini, noma kunjalo, ngisho nangemva kokudlula emzimbeni wesisu, ezinye izidakamizwa zisaphila.
Izithasiselo eziyingozi kakhulu
Izithasiselo ezinobungozi kunazo zonke emikhiqizweni yizinsiza zokuvimbela izidakamizwa kanye nama-antioxidants. Benza isenzo esifanayo: uma isilondolozi sinciphisa futhi sondeza impilo yeshalofu, i-antioxidant ivikela amafutha avela enkanyeni, ukuguqulwa komzimba, njll.
Izinombolo zezidakamizwa zikhonjiswa - kusuka ku-Е200 kuya ku-Е299, ama-antioxidants - ukusuka ku-Е300 kuya ku-Е399.
I-antioxidant kuphela ephephile ngokomzimba i-E363, ngamanye amazwi, i-succinic acid. Yengezwa ku-dessert, isobho, iziphuzo ezomile. Ukubuza ukuthi yiziphi izivimbela ezilimazayo ezingenangqondo, ngoba zonke zidala isisindo sezinkinga zokugaya ukudla, ukwelashwa kanye nomdlavuza.
Okuthandwa kakhulu emhlabeni futhi ngesikhathi esifanayo izivikeli eziyingozi kakhulu ziyi:
- i-nitridi nitridi - i-Е250;
- i-nitrate ye-sodium - i-Е251;
- i-potassium nitrate - i-Е252.
Lezi zivikelo ezizothola kunoma imuphi umkhiqizo we-sausage-noma ngisho nasemanzini akheniwe. Iqiniso liwukuthi ngemva kokupheka, ukuxuba inyama ye-sausage, inyama ilahlekelwa umbala okhangayo, ibe yi-gray. Ngakho-ke, enye yezilondolozo ezintathu (noma zonke ezintathu) zengezwe ukuyifaka umthengi.
Ingozi ye-nitrate yukuthi lapho ingena emzimbeni womuntu, yakha i-nitrites eyingozi, bese i-nitrosamines. Konke lokhu kwenzeka lapho isithasiselo singene emzimbeni obuthakathaka - othintekayo yi- cholecystitis , isifo sezinso, nesifo se-dysbacteriosis.