Features

December 2012 Issue

Are Natural Preservatives Up to the Job?

Some manufacturers use artificial ones to prevent spoilage, especially in high-fat food

Manufacturers add preservatives to foods to prevent spoilage caused by bacteria, molds, fungi, or yeast. The preservatives also slow or prevent changes in color, flavor, or texture, and maintain freshness by delaying the onset of rancidity. Artificial preservatives include sodium erythorbate, sodium nitrite, sodium benzoate, calcium sorbate, potassium sorbate, calcium propionate, BHA, BHT, and EDTA.

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