The Advantages of Food Preservatives

In today's developed world, most people have become accustomed to the convenience of buying their food prepared, packaged and ready to eat, rather than going to the trouble of growing, processing and preserving their own food. This has led to a need for foods to last much longer in order to stay fresh during transportation and storage. Preservatives are chemicals that increase the shelf life of foods in various ways.

Mold, Yeast and Bacteria

• Antimicrobials inhibit the growth of bacteria, mold and yeast, which is perhaps the most invaluable effect of using preservatives. Otherwise, consumers would be prone to contracting such illnesses as botulism, which can be life-threatening.

Fats and Lipids

• Fats and oils can go rancid and give foods an off-flavor because they break down when exposed to oxygen. Antioxidant preservatives are chemical additives that prevent this from occurring by absorbing the free radicals that cause the chemical breakdown of foods.

Enzymes

• A third category of preservatives slow enzymatic action. Fresh foods, such as fruit, naturally continues to ripen after picking, and an apple begins to brown almost immediately after being cut because of enzyme action. Preservatives slow that process down to keep foods looking fresher.

Flavor and Texture

• Preservatives are part of a broader group known as food additives. Other types of additives add flavor or color, provide leavening or affect texture. Vitamins and minerals added for fortification and enrichment are also considered additives.