1.What are Preservatives?
Preservatives are a type of food additive that can inhibit the activity of microorganisms and
prevent food from spoiling or deteriorating. They are used to prevent the growth and reproduction of
microorganisms in food, such as bacteria, mold, and yeast, in order to extend the shelf life of food
and maintain its original quality and nutritional value.The history of the use of preservatives
dates back to ancient times, where people primarily relied on natural preservatives such as salt and
sugar. In the early 20th century, sulfur and nitrates emerged as the predominant food preservatives,
commonly used in the preservation of meats and fishes. By the mid-20th century, synthetic
antibiotics, such as penicillin, began to be applied in food processing. In recent years, with
increasing concerns about food safety and health, more natural and safe food preservatives have been
discovered and applied in the food industry. Currently, the United States has approved over 50 types
of preservatives, Japan has 40, and China has 32. The importance of these preservatives in the food
industry has gradually gained widespread recognition.
2.How are Preservatives classified?
Preservatives are generally divided into three categories: acid-type preservatives, ester-type
preservatives, and biological preservatives. Acid-type preservatives include benzoic acid, sorbic
acid, propionic acid, dehydroacetic acid, and their salts. Ester-type preservatives mainly refer to
p-hydroxybenzoate esters. The only biological preservative currently allowed for use is nisin (a
bacteriocin).
3.How to use Preservatives?
The use of preservatives in food is strictly regulated by various countries and regions to ensure
their safety. Preservatives are required to meet certain standards, such as being safe for human
consumption, not affecting the intestinal flora, degradable in the digestive tract into normal
components of food, not interfering with the use of antibiotics, and not producing harmful
components during food heat treatment.
4.What are Preservatives used for in food industry?
Preservatives are used in the food industry primarily to inhibit the growth of microorganisms such
as bacteria, mold, and yeast. Their main purpose is to prevent food from spoiling or deteriorating,
thus extending the shelf life of food products. By controlling the microbial activity in food,
preservatives help maintain the original quality, texture, color, and flavor of the food. They also
reduce the risk of foodborne illnesses caused by microorganisms that can contaminate food during
production, storage, and distribution. Preservatives are used in a wide range of food products,
including dairy products, baked goods, processed meats, jams, jellies, beverages, and many others.
The specific type of preservative used depends on the nature of the food and the desired shelf life.
5.Are Preservatives harmful to humans?
Although preservatives are widely used in food to extend its shelf life and maintain quality,
excessive use can pose health risks. Therefore, it is important to follow the recommended usage and
dosage specified by the relevant regulations and standards.
