In this production method, the natural preservative is derived from brown and red algae, along with their viscous extracts. The process begins by heating these algal materials under acidic conditions. This step helps to break down the complex compounds present in the algae, making them more suitable for preservation purposes. Once the acid treatment is complete, the mixture is neutralized using an alkali solution, such as sodium hydroxide, to bring the pH level into a range of 6.0 to 7.0, which is ideal for preserving food.
For example, the algae or their extracts are first combined with an aqueous solution of hydrochloric acid. The concentration of the acid typically ranges between 0.5% and 3.0%, with 1.0% being the most effective. The mixture is then heated at a temperature between 75°C and 100°C, preferably around 90°C to 98°C, for several hours. This controlled heat application facilitates the hydrolysis of the algal components, releasing beneficial compounds that contribute to the preservative effect.
After the hydrolysis is complete, the resulting solution is carefully neutralized using a base, usually a sodium hydroxide solution. This step ensures that the final product has a stable and safe pH level. The resulting liquid is then filtered and processed further if necessary, before being used as a natural food preservative. This method not only enhances the shelf life of food products but also provides a healthier alternative to synthetic preservatives. The use of natural algal extracts adds value to the final product, offering both functional and ecological benefits.
Soy lecithin powder is a substance derived from soybeans that is commonly used as an emulsifier, stabilizer, and thickener in food products. It is a natural source of phospholipids, which are essential components of cell membranes. Soy lecithin powder is often added to chocolate, baked goods, and other processed foods to improve texture and prevent separation of ingredients. It is also used in the production of dietary supplements and pharmaceuticals. Soy lecithin powder is generally considered safe for consumption, although some people with soy allergies may need to avoid it.
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