2.

7 Conservadores

Aditivos Lmite mximo g/kg de producto

Acido propinico BPF
Propionato de calcio BPF
Propionato de potasio BPF
Propionato de sodio BPF

CONCLUSIONES
La durabilidad por aparicin de mohos
visibles del panqu sin conservantes en la
frmula, a los que se les adicion 1 % v/m de
alcohol en el momento del envase, ocurri a los
103 das, pero en los que contenan los
conservantes (0,15 % de propionato de calcio y
0,07 % de sorbato de potasio) y alcohol, no se
determin porque an a los 365 das no existi
suficiente cantidad de unidades contaminadas
como para rechazar los lotes.
En los panqus con conservantes y
alcohol la muerte del producto ocurri por
deterioro sensorial a los 141 das. El rechazo
sensorial de los panqus sin conservantes
ocurri a los 150 das.

Son hongos que se desarrollan principalmente cuando las humedades y

temperaturas del medio ambiente son altas. Se identifican por formar sobre la
superficie del producto capas de colores blancos, negros, verdes, grises que
corresponden a distintas variedades de hongos.
Se desarrollan en aquellas piezas envasadas que tienen un gran contenido de
humedad, como ser: panchos, pebetes, panes de molde, migas, pan dulce,
budines, tapas de empanadas, etc.
Si bien no es posible eliminar completamente la aparicin de moho, s
podemos retrasar o postergar su aparicin.
Es conveniente:

1. Agregar 3 gramos de propionato de calcio por cada kilogramo. de harina.

2. Hornear bien las piezas.
3. Desmoldar rpidamente.
4. Colocarlas sobre tejido de alambre separadas entre si para que tengan
buena ventilacin.
5. Envasar las piezas en cuanto estn ambientadas en lugar seco y fresco y
alejado de la harinera.
6. Tratar de usar sistemas de esterilizacin.
a) Lmparas ultravioletas.
b) Vacio con nitrgeno compensado.
http://nutrition.about.com/od/changeyourdiet/a/calciumpropionate.htm

http://nutrition.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=nutrition&cdn=health&tm=10&f=00&tt=
65&bt=6&bts=27&zu=http%3A//www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm%3F
rpt%3DscogsListing%26id%3D62

Types of Food Ingredients

The following summary lists the types of common food ingredients, why they are used,
and some examples of the names that can be found on product labels. Some additives are
used for more than one purpose.
Types of What They Do Examples Names Found
Ingredients of Uses on Product Labels
Preservatives Prevent food spoilage from Fruit sauces and Ascorbic acid, citric acid, sodium
bacteria, molds, fungi, or jellies, beverages, benzoate, calcium propionate, sodium
yeast (antimicrobials); baked goods, cured erythorbate, sodium nitrite, calcium
slow or prevent changes in meats, oils and sorbate, potassium sorbate, BHA, BHT,
color, flavor, or texture and margarines, cereals, EDTA, tocopherols (Vitamin E)
delay rancidity dressings, snack
(antioxidants); maintain foods, fruits and
freshness vegetables
Sweeteners Add sweetness with or Beverages, baked Sucrose (sugar), glucose, fructose,
without the extra calories goods, confections, sorbitol, mannitol, corn syrup, high
table-top sugar, fructose corn syrup, saccharin,
substitutes, many aspartame, sucralose, acesulfame
processed foods potassium (acesulfame-K), neotame
Color Additives Offset color loss due to Many processed FD&C Blue Nos. 1 and 2, FD&C Green
exposure to light, air, foods, (candies, No. 3, FD&C Red Nos. 3 and 40, FD&C
temperature extremes, snack foods Yellow Nos. 5 and 6, Orange B, Citrus
moisture and storage margarine, cheese, Red No. 2, annatto extract, beta-
conditions; correct natural soft drinks, carotene, grape skin extract, cochineal
variations in color; jams/jellies, gelatins, extract or carmine, paprika oleoresin,
enhance colors that occur pudding and pie caramel color, fruit and vegetable
naturally; provide color to fillings) juices, saffron (Note: Exempt color
colorless and "fun" foods additives are not required to be
declared by name on labels but may be
declared simply as colorings or color
added)
Flavors and Add specific flavors Pudding and pie Natural flavoring, artificial flavor, and
Spices (natural and synthetic) fillings, gelatin spices
dessert mixes, cake
mixes, salad
dressings, candies,
soft drinks, ice
cream, BBQ sauce
Flavor Enhance flavors already Many processed Monosodium glutamate (MSG),
Enhancers present in foods (without foods hydrolyzed soy protein, autolyzed yeast
providing their own extract, disodium guanylate or inosinate
separate flavor)
Fat Replacers Provide expected texture Baked goods, Olestra, cellulose gel, carrageenan,
(and and a creamy "mouth-feel" dressings, frozen polydextrose, modified food starch,
components of in reduced-fat foods desserts, confections, microparticulated egg white protein,
formulations cake and dessert guar gum, xanthan gum, whey protein
used to replace mixes, dairy products concentrate
fats)
Types of What They Do Examples Names Found
Ingredients of Uses on Product Labels
Nutrients Replace vitamins and Flour, breads, Thiamine hydrochloride, riboflavin
minerals lost in processing cereals, rice, (Vitamin B2), niacin, niacinamide, folate
(enrichment), add nutrients macaroni, margarine, or folic acid, beta carotene, potassium
that may be lacking in the salt, milk, fruit iodide, iron or ferrous sulfate, alpha
diet (fortification) beverages, energy tocopherols, ascorbic acid, Vitamin D,
bars, instant amino acids (L-tryptophan, L-lysine, L-
breakfast drinks leucine, L-methionine)
Emulsifiers Allow smooth mixing of Salad dressings, Soy lecithin, mono- and diglycerides,
ingredients, prevent peanut butter, egg yolks, polysorbates, sorbitan
separation chocolate, margarine, monostearate
Keep emulsified products frozen desserts
stable, reduce stickiness,
control crystallization,
keep ingredients
dispersed, and to help
products dissolve more
easily
Stabilizers and Produce uniform texture, Frozen desserts, Gelatin, pectin, guar gum, carrageenan,
Thickeners, improve "mouth-feel" dairy products, xanthan gum, whey
Binders, cakes, pudding and
Texturizers gelatin mixes,
dressings, jams and
jellies, sauces
pH Control Control acidity and Beverages, frozen Lactic acid, citric acid, ammonium
Agents and alkalinity, prevent spoilage desserts, chocolate, hydroxide, sodium carbonate
acidulants low acid canned
foods, baking powder
Leavening Promote rising of baked Breads and other Baking soda, monocalcium phosphate,
Agents goods baked goods calcium carbonate
Anti-caking Keep powdered foods Salt, baking powder, Calcium silicate, iron ammonium
agents free-flowing, prevent confectioner's sugar citrate, silicon dioxide
moisture absorption
Humectants Retain moisture Shredded coconut, Glycerin, sorbitol
marshmallows, soft
candies, confections
Yeast Nutrients Promote growth of yeast Breads and other Calcium sulfate, ammonium phosphate
baked goods
Dough Produce more stable Breads and other Ammonium sulfate, azodicarbonamide,
Strengtheners dough baked goods L-cysteine
and
Conditioners
Firming Agents Maintain crispness and Processed fruits and Calcium chloride, calcium lactate
firmness vegetables
Enzyme Modify proteins, Cheese, dairy Enzymes, lactase, papain, rennet,
Preparations polysaccharides and fats products, meat chymosin
Gases Serve as propellant, Oil cooking spray, Carbon dioxide, nitrous oxide
aerate, or create whipped cream,
carbonation carbonated
beverages