7. Pengawet Bahan tambahan makanan

7. Pengawet Bahan tambahan makanan dapat mencegah fermentasi, pengasaman atau penguraian lain terhadap makanan yang disebabkan oleh mikroorganisme. Biasa ditambahkan pada makanan yang mudah rusak atau yang disukai sebagai medium pertumbuhan bakteri atau jamur. Contoh: asam benzoat dan garamnya serta ester para-hidroksi benzoat untuk produk buah-buahan, kecap, keju, dan margarin; asam propionat untuk keju dan roti.

Results (English) 1:

7. Food additive Preservatives can prevent fermentation, acidification or other to food decomposition caused by microorganisms. The usual added on foods that are easily damaged or are favored as medium growth of bacteria or fungi. Example: benzoic acid and its salts and esters of para-hydroxy benzoic for fruits, soy sauce, cheese, and margarine; propionic acid for cheese and bread.

Results (English) 2:

7. Preservative food additives can prevent fermentation, acidification or other decomposition of the food caused by microorganisms. Ordinary written on perishable food or the like as a medium the growth of bacteria or fungi. Example: benzoic acid and its salts and esters of para-hydroxy benzoic for fruit products, soy, cheese and margarine; propionic acid for cheese and bread.