Cantonese Mooncake Preservatives
Common Types and Usage Limits of Preservatives in Cantonese-Style Mooncakes
Ingredients
Sorbic acid/Potassium sorbate (broad antimicrobial spectrum, suitable for foods with pH below 6.0)
1.0 g/kg
Calcium propionate/Sodium propionate (white powder, good water solubility, inhibits mold)
not exceeding 2.5 g/kg
Parabens/p-Hydroxybenzoate esters (white crystalline powder, can destroy mold cell membranes)
0.5 g/kg in filling, 0.2 g/kg for propyl paraben treated egg yolk filling
Sodium dehydroacetate (colorless to white crystals, odorless and tasteless, inhibits bacteria, yeast and mold)
not exceeding 0.5 g/kg
Instructions
1
Timing of Addition
Take preservative measures when the mold count in food is low, so that a lower dosage can be effective.
2
Precautions
Preservatives are used to keep mold counts below spoilage levels, not as a remedy after poor hygiene conditions have caused massive mold proliferation.
