{"id":120702,"date":"2020-10-08T14:08:26","date_gmt":"2020-10-08T12:08:26","guid":{"rendered":"https:\/\/concentrol.com\/preservatives-in-coatings\/"},"modified":"2025-07-23T14:56:10","modified_gmt":"2025-07-23T12:56:10","slug":"preservatives-in-coatings","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/fr\/preservatives-in-coatings\/","title":{"rendered":"Preservatives in coatings"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]At Concentrol we work every day to offer the best solutions to our clients. One of the sectors in which we work the most is cheese. The company’s <\/span>Food Processing Aids<\/b> Division is specialized in the manufacture of products for the final treatment of food, especially focused on protection against the unwanted growth of microorganisms. In this area, the manufacture of coatings for cheeses stands out. Following is a review of the issue of choosing preservatives, the regulatory framework that applies and other important factors that must be taken into consideration.<\/span><\/p>\n

Unwanted <\/span>yeast<\/b> and <\/span>mold<\/b> growth is one of the biggest problems facing the food industry and, in particular, the cheese industry.<\/span><\/p>\n

Cheese is food that undergoes a curing process, that is, <\/span>maturing<\/b> over time. During this process, <\/span>microorganisms<\/b> found in the environment and on the surface of the cheese evolve, grow and come to colonize parts or the whole surface of the cheese.<\/span><\/p>\n

The technological alternative that currently exists and is used in the cheese industry \u2014in those cases in which it is intended to avoid the unwanted growth of mold and yeast\u2014 is the surface treatment of cheeses. It is a <\/span>coating<\/b>, a coverage that contains preservatives. At European and American level, food regulations specify which preservatives are allowed, as well as their use limitations. It is not possible, considering that these are positive lists, to use other preservatives or active ingredients than those previously evaluated and authorised by the food authorities.<\/span><\/p>\n

The <\/span>EU Regulation No. 1333\/2008<\/b> is the reference framework in the European Union on food additives and their uses:<\/span><\/p>\n

REGULATION (EC) N * 1333\/2008 OF THE EUROPEAN PARLIAMENT AND COUNCIL<\/i><\/b><\/p>\n

of 16 December 2008<\/span><\/i><\/p>\n

on food additives<\/span><\/i><\/p>\n

(Text with EEA relevance)<\/span><\/i><\/p>\n

(DO L 354 of 31.12.2008, p. 16)<\/span><\/i><\/p>\n

 <\/p>\n

Amongst the various foods outlined in the <\/span>regulation, cheese and its subcategories<\/b> are detailed in point <\/span>01.7\u00a0<\/b><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Number<\/b><\/td>\nDenomination<\/b><\/td>\n<\/tr>\n
01.6.2.\u00a0<\/span><\/td>\n Unflavoured dairy products fermented by the action of living organisms, <\/span> and their substitutes, with a fat content of less than 20%<\/span><\/td>\n<\/tr>\n
01.6.3.\u00a0<\/span><\/td>\nOther creams<\/span><\/td>\n<\/tr>\n
01.7.\u00a0\u00a0\u00a0<\/span><\/td>\n Cheese and derived products<\/span><\/td>\n<\/tr>\n
01.7.1.\u00a0<\/span><\/td>\nFresh cheese, except products included in category 16<\/span><\/td>\n<\/tr>\n
01.7.2.\u00a0<\/span><\/td>\nCured cheese<\/span><\/td>\n<\/tr>\n
01.7.3.\u00a0<\/span><\/td>\nEdible cheese rind<\/span><\/td>\n<\/tr>\n
01.7.4.\u00a0<\/span><\/td>\nCottage cheese<\/span><\/td>\n<\/tr>\n
01.7.5.\u00a0<\/span><\/td>\nMelted cheese<\/span><\/td>\n<\/tr>\n
01.7.6.\u00a0<\/span><\/td>\nCheese-based products (except those included in category 16)<\/span><\/td>\n<\/tr>\n
01.8.\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\nDairy substitutes, including beverage whiteners<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Cured cheeses<\/b> are included in section <\/span>01.7.2<\/b><\/p>\n

 <\/p>\n

The details of the <\/span>additives allowed in cured cheeses<\/b> can be found in the table below:<\/span><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n
E 1105<\/span><\/td>\nLysozyme<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 120<\/span><\/td>\ncochineal, carminic acid, carmines<\/span><\/td>\n125<\/span><\/td>\n(83)<\/span><\/td>\nonly reddish marbled cheese and cheese with red pesto<\/span><\/td>\n<\/tr>\n
E 140<\/span><\/td>\nchlorophylls and chlorophyllins<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly sage derby cheese<\/span><\/td>\n<\/tr>\n
E 141<\/span><\/td>\n
\n<\/span>
\n<\/span>
\n<\/span>cupric complexes of chlorophylls and chlorophyllins<\/span>
\n<\/span><\/td>\n		quantum satis<\/span><\/td>\n<\/td>\nonly sage derby cheese, cheese with green or red pesto, cheese with wasabi and green marbled cheese with herbs<\/span><\/td>\n<\/tr>\n
E 153<\/span><\/td>\ncharcoal<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly Morbier cheese<\/span><\/td>\n<\/tr>\n
E 160a<\/span><\/td>\ncarotenes<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly orange, yellow and off-white aged cheese<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
E number<\/b><\/td>\nDenomination\u00a0<\/b><\/td>\nMax dose (mg\/l or mg\/kg)<\/b><\/td>\nNotes<\/b><\/td>\nRestrictions or exceptions<\/b><\/td>\n<\/tr>\n
E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n15<\/span><\/td>\n<\/td>\nonly aged orange, yellow and off-white cheese and cheese<\/span><\/p>\n

with red or green pesto<\/span><\/td>\n<\/tr>\n

E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n50<\/span><\/td>\n<\/td>\nonly Red Leicester cheese<\/span><\/td>\n<\/tr>\n
E 160b<\/span><\/td>\nAnnato, bixin, norbixin\u00a0<\/span><\/td>\n35<\/span><\/td>\n<\/td>\nonly Mimolette cheese<\/span><\/td>\n<\/tr>\n
E 160c<\/span><\/td>\nPaprika extract, capsanthin, capsorubin<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly aged orange, yellow and off-white cheese and cheese<\/span><\/p>\n

with red pesto<\/span><\/td>\n<\/tr>\n

E 163<\/span><\/td>\nAnthocyanins\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly reddish marbled cheese<\/span><\/td>\n<\/tr>\n
E 170<\/span><\/td>\nCalcium carbonate\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 200-202<\/span><\/td>\nSorbic acid and potassium sorbate\u00a0<\/span><\/td>\n1000<\/span><\/td>\n1 2<\/span><\/td>\nonly sliced cheese, cut and packed; layered cheese and<\/span><\/p>\n

cheese with added foods<\/span><\/td>\n<\/tr>\n

E 200-202<\/span><\/td>\nSorbic acid and potassium sorbate\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly surface treatment of cured products<\/span><\/td>\n<\/tr>\n
E 234<\/span><\/td>\nNisin<\/span><\/td>\n12.5<\/span><\/td>\n29<\/span><\/td>\n<\/td>\n<\/tr>\n
E 235<\/span><\/td>\nNatamycin<\/span><\/td>\n1 mg\/dm<\/span>2 <\/span>of surface (not present at 5mm depth)<\/span><\/td>\n<\/td>\nonly surface treatment of\u00a0 uncut hard, semi-hard and semi-soft<\/span><\/td>\n<\/tr>\n
E 239<\/span><\/td>\nHexamethylenetetramine<\/span><\/td>\n25mg\/kg residue amount as formaldehyde<\/span><\/td>\n<\/td>\nonly provolone cheese<\/span><\/td>\n<\/tr>\n
E 251-252<\/span><\/td>\nNitrates<\/span><\/td>\n150<\/span><\/td>\n30<\/span><\/td>\nonly hard, semi-hard and semi-soft cheese<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
E number<\/b><\/td>\nDenomination\u00a0<\/b><\/td>\nMax dose (mg\/l or mg\/kg)<\/b><\/td>\nNotes<\/b><\/td>\nRestrictions or exceptions<\/b><\/td>\n<\/tr>\n
E 280-283<\/span><\/td>\nPropionic acid and propionates\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly surface treatment<\/span><\/td>\n<\/tr>\n
E 460<\/span><\/td>\nCellulose powder<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly aged cheese sliced \u200b\u200band grated<\/span><\/td>\n<\/tr>\n
E 500 (ii)<\/span><\/td>\nSodium acid carbonate\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\nonly sour milk cheese<\/span><\/td>\n<\/tr>\n
E 504<\/span><\/td>\nMagnesium carbonates<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 509<\/span><\/td>\nCalcium chloride\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
E 551-559<\/span><\/td>\nSilicon dioxide and silicates\u00a0<\/span><\/td>\n10,000<\/span><\/td>\n<\/td>\nonly sliced \u200b\u200bor grated hard and semi-hard cheese<\/span><\/p>\n

Period of application:<\/span><\/p>\n

until January 31, 2014<\/span><\/td>\n<\/tr>\n

E 551-553<\/span><\/td>\nSilicon dioxide and silicates\u00a0<\/span><\/td>\n10,000<\/span><\/td>\n<\/td>\nonly sliced \u200b\u200bor grated hard and semi-hard cheese\u00a0<\/span><\/p>\n

Period of application:<\/span><\/p>\n

as of February 1, 2014<\/span><\/td>\n<\/tr>\n

E 575<\/span><\/td>\nGlucono-delta-lactone\u00a0<\/span><\/td>\nquantum satis<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n(1) Additives may be added alone or in combination<\/span><\/p>\n

(2) The maximum dose is applied to the sum and the doses are expressed as free acid.<\/span><\/p>\n

(29) This substance can be present naturally in some cheeses as a result of fermentation processes.<\/span><\/p>\n

(30) In cheese milk, or equivalent dose if added after removing whey and adding water.<\/span><\/p>\n

(83). Maximum aluminium limit from all the aluminium lacquers of E 120 cochineal, carminic acid, and carmines: 3.2 mg\/kg. No other aluminium lacquers can be used . For the purposes of article 22, section 1, letter g), of Regulation (EC) No 1333\/2008, this limit must be applied from February 1, 2013 onwards.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

From the above list, the only preservatives currently allowed are <\/span>natamycin<\/b> (E-235), <\/span>sorbates<\/b> (E-200, E-202) and <\/span>propionates<\/b> (E-280, E-281, E-282). Natamycin is the most widely used preservative, as it has no effect against bacteria and is very effective against most types of mold and yeast.<\/span>[\/vc_column_text][vc_single_image media=\u00a0\u00bb120738″ media_width_percent=\u00a0\u00bb100″][vc_column_text]<\/p>\n

Sorbates and propionates are used in combination with natamycin in some cases, since, by themselves, they have very low efficacy.<\/span>[\/vc_column_text][vc_single_image media=\u00a0\u00bb120743″ media_width_percent=\u00a0\u00bb100″][vc_column_text]<\/p>\n

Soric acid<\/b> (left) and Propionic acid\u00a0<\/b>(right)<\/p>\n

It should be noted, however, that the result in protection against the unwanted growth of mold and yeast is far from optimal. It has been described in literature that a particular mold, \u00ab\u00a0<\/span>penicillium discolor<\/b>\u00ab\u00a0, exhibits resistance to the use of the preservative <\/span>natamycin<\/b>. Other molds, if the contamination is high, can also grow in the presence of natamycin.<\/span>[\/vc_column_text][vc_single_image media=\u00a0\u00bb120748″ media_width_percent=\u00a0\u00bb100″][vc_column_text]<\/p>\n

Nomarski phase contrast micrographs of three isolates of Penicillium discolor. a\u2013c. CBS 474.84 (type isolate); d\u2013f CBS 221.92; g\u2013i. CBS 183.88. Magnifications: a, d and g. 600 , all others 1500.<\/span>[\/vc_column_text][vc_single_image media=\u00a0\u00bb120753″ media_width_percent=\u00a0\u00bb100″][vc_column_text]<\/p>\n

Scanning electron micrographs of critically point dried specimens a\u2013c. CBS 474.84, a. 1900 , b., 4000 , c. 3500; d. CBS 221.92, 3300.\u00a0<\/span><\/p>\n

In literature, it has been described that the limiting factor in the use of natamycin is its low solubility in water (approximately 40ppm), and that it is only active in this soluble phase. Thus, amounts of natamycin greater than 40ppm, being not soluble, practically do not provide extra effectiveness.<\/span><\/p>\n

As an alternative to using the preservatives described above, there are studies that have evaluated the efficacy of other food additives such as <\/span>lactic acid and acetic acid.<\/b> Although these additives have preservative efficacy, in the specific case of cheese it is <\/span>very limited<\/b> and they have not shown to be effective alternatives. They do not even show effectiveness in combination with traditional preservatives.<\/span><\/p>\n

As we have seen, the choice of preservatives to prevent the growth of mold and other microorganisms is not easy. At Concentrol we have developed multiple coating solutions with the mission of adapting to the needs of each cheese product. One of our mainstays as a company is research, a fact that allows us to create new solutions and solve possible complications in the cheese-making process.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/1″][vc_button border_width=\u00a0\u00bb0″ link=\u00a0\u00bburl:https%3A%2F%2Fconcentrol.com%2Fwp-content%2Fuploads%2F2020%2F10%2FEN_CONSERVANTES-QUESOS-.pdf|||\u00a0\u00bb]Download infographic[\/vc_button][vc_column_text]

EN_CONSERVANTES-QUESOS-<\/a><\/div>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]At Concentrol we work every day to offer the best solutions to our clients. One of the sectors in which […]<\/p>\n","protected":false},"author":1,"featured_media":120690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[326],"tags":[627],"class_list":["post-120702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-processing-aids-en-fr","tag-cheese-es-2-fr"],"acf":[],"yoast_head":"\nPreservatives in coatings<\/title>\n<meta name=\"description\" content=\"Concentrol - Chemical Solutions\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/concentrol.com\/fr\/preservatives-in-coatings\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preservatives in coatings\" \/>\n<meta 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