Food Preservatives Keep Food Fresher for Longer Time, Extend Shelf Life, and Fight Spoilage

 

Food Preservatives
Food Preservatives 

Food preservatives are substances added to or sprayed on food to restrict the growth of fungi, bacteria, and other harmful microorganisms. It is the process of treating food with preservatives to prevent or reduce decomposition caused by microbes to increase shelf life. Preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. They help keep food fresher for longer periods of time, extending its shelf life. Food preservative are also used to prevent or slow changes in color, texture, flavor, and delay rancidity.

Food preservative can be either natural or synthetic. Natural preservatives include salt, hops, rosemary and oregano extract, sugar, alcohol, vinegar, diatomaceous earth, and castor oil. Salt is the most oldest and effective natural preservative. Salt can preserve meat, fish, & vegetables. Aforementioned preservatives are the most popular and effective natural preservatives.

The Food Preservatives Market was valued at US$ 3.04 Billion in 2021, expected to exhibit a CAGR of 4.50% during the forecast period (2022 to 2030).

Sodium benzoate, potassium sorbate, and calcium propionate are used to prevent microbial growth that causes spoilage and to slow changes in color, texture, and flavor. Artificial food preservatives are chemical substances added to food during the manufacturing process. Some of the most popular are sorbic acid, sodium benzoate, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). Artificial preservatives slow down/restrict food deterioration that caused by microorganisms and oxidation reactions. So in the baking and food industry, artificial food preservative are often used to extend to shelf-life and preserve quality characteristics during transport and commercialization.

Preservatives, particularly for foods, have been around many thousands of years. According to the U.S. Food and Drug Administration (FDA), food preservative are considered safe if the quantity of preservative added to the food 'does not exceed the amount required to accomplish its intended physical, nutritional, and technical effect in food'. Moreover, FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients and are accurately labeled.

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