Preservatives Help Keep the Food Products Fresh for Longer and Extend Its Shelf Life

 

Preservatives 

Preservatives are chemicals or substances added to food products, beverages, drugs, cosmetics, paints, and wood to prevent microbial growth and unwanted changes in terms of both chemical and physical properties. Along with emulsifying and stabilizing agents, preservatives also help to maintain freshness of appearance and consistency. Preservatives are of two kinds, such as natural and synthetic, both are used to enhance the quality of the end product. Natural once are naturally derived additives used in a wide range of products.

Natural Preservatives also help preserve natural characteristics of food and increase the shelf life of food products for storage. Artificial or synthetic preservatives are added to food, sprayed on the outside of food, or added to certain medications to slow down discoloration, spoilage, or contamination by bacteria and other disease organisms. Some of the most popular are sorbic acid, sodium benzoate, butylated hydroxytoluene (BHT), & butylated hydroxyanisole (BHA). Thus, there is an increasing demand for both natural and synthetic preservatives.

Preservatives, in food, are added to fight spoilage caused by yeast, fungus, molds, and bacteria. They help keep the food fresh for longer periods, extending its shelf life. Food preservatives are also used to slow or prevent changes in flavor, color, or texture of food and delay rancidity. Calcium Propionate is considered as the best food improver and food preservative which is generally produced by Calcium Hydroxide and Propionic Acid. It inhibits the growth of mold and other bacteria while increasing the shelf life of bakery foods.

Natural preservatives, such as vitamin E, antioxidants, seed extracts, and rosemary extracts, are readily available in nature and often obtained from plant sources. Synthetic preservatives such as potassium sorbate, sulfur dioxide, sodium nitrite, and benzoic acid are chemical components processed and added to the end product. Preserved foods have nutritional value intact but are still harmful to the health in the long term. Thus, in the U.S., preservatives are regulated by the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA).

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