Propionates in food

In 2010 Danish researchers linked the consumption of artificially sweetened, but not sugar-sweetened, soft drinks to preterm delivery of babies. Though the study couldn't distinguish between the various artificial sweeteners, aspartame and acesulfame-potassium are the most widely-used. The authors suggested that the cause of the problem might be the methanol released when aspartame breaks down in the container or in the body. More research is needed on this issue. In the meantime, pregnant women might want to make a special effort to avoid consuming artificial sweeteners.

Low temperature (refrigeration and freezing) : Most organisms grow very little or not at all at 0 o C. Perishable foods are stored at low temperatues to slow rate of growth and consequent spoilage (. milk). Low temperatures are not bactericidal. Psychrotrophs, rather than true psychrophiles, are the usual cause of food spoilage in refrigerated foods. Although a few microbes will grow in supercooled solutions as low as minus 20 o C, most foods are preserved against microbial growth in the household freezer.

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Propionates in food

propionates in food


propionates in foodpropionates in foodpropionates in foodpropionates in foodpropionates in food