Be Careful the preservative Substance Danger

Each manufacturer of processed food, wanted to feature the taste that was liked by his consumer.The taste, could was taken from the addition of other food or with suplemen the chemical.Without the addition, food was still being felt insipid or did not have the superiority from similar food that was made other by the producer.Without the superior taste, results of the production were not sold optimal.Nevertheless food that was consumed quite necessarily did not only feature the taste only.Both the quality and whim vegetables were not only based by the internal factor the public like The appearance, the aroma and the texture, but also was based by the internal factor that was hidden, namely the health and the security of food.In the production of whim food for the commercial aim of the use of the chemical additive as preservatives was not possible to be avoided, especially the whim of the domestic industry.The aim of the use of preservatives in part to hinder or stop the activity of the microbe (the bacteria, mildew, yeast) so as to be able to increase the power kept a whim product, increased the taste, the colour, stabilised and improved the texture, as the substance pengentalatau the stabiliser, anti was close, prevented the change in the colour, enriching vitamins, the mineral et cetera.That must be paid attention to, the use of preservative with the dose under the threshold that was determined.The importance of the use of the substance with the safe dose, adaah to protect the consumer from the effect of the toxin (poison).So as this food was more comfortable was eaten.