The Importance of Preservatives

Preservatives perform three important functions. They slow spoilage by hindering the growth of noxious organisms; maintain a product's appearance and they lengthen shelf life. Some preservatives are natural; others are chemicals.

Prevent Spoilage

• Bacteria, mold and other toxic agents cause product spoilage. Antimicrobial preservatives prevent product contamination because they kill harmful organisms. Both chemical and natural antimicrobial preservatives exist. Chemical food preservatives include benzoates, nitrites, sulfites and sorbates. Alcohol, vinegar and salt are natural antimicrobial preservatives.

Maintain Appearance

• Preservatives also maintain a product's natural appearance and character. Antioxidant preservatives hamper the natural degradation of food products because they kill free radicals. Chemical antioxidants include BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene). Other, natural antioxidants are ascorbic acid, or vitamin C, and citric acid.

Increase Shelf Life

• Both antimicrobial and antioxidant preservatives extend the shelf life of products. By preventing spoilage and slowing decay, they sustain product freshness.