Why to use natural preservative?

Artificial food preservatives have revolutionized the food industry to ensure longer food shelf life. This has promoted the wide distribution and mass production of food and opened up new markets.

In addition to extending the shelf life, preservatives also have other functions in food production. For example, processed and refined foods require the use of preservatives to inhibit natural aging and discoloration. In addition, certain preservatives can also be used for rheological purposes. They act as emulsifiers, stabilizers and thickeners to give foods the desired texture and consistency.

This passage is going to talk about the followings of natural preservative: 

1. Why to use natural preservative?

2. Are natural preservatives safe?

3. In conclusion

1. Why to use natural preservative?

Food is a perishable commodity. If not maintained properly, it may support the growth of many microorganisms, such as bacteria, yeast and mold. The growth of these microorganisms can cause food to deteriorate. Sometimes, pathogenic microorganisms and/or their toxic secretions may also be present in food, and eating these foods may cause harmful effects on human health.

Preservation techniques to keep food fresh or delicious have a long history. Since ancient times, it has been necessary to keep the harvested food supply edible during adverse periods such as winter, rainy season and drought. Therefore, many preservation methods have been invented to meet the needs. These include boiling, drying, smoking, pickling and using preservatives.

By preventing the growth of mold, yeast, and bacteria, natural preservatives can extend the use time of food on the shelf or in the refrigerator, thereby improving food safety and preventing the waste of seasonal excess food.

2. Are natural preservatives safe?

All preservatives must go through strict safety assessment and approval procedures. They are allowed to be used in food only if it is proved that they are not harmful to health at the recommended use level.

Although many allergic reactions to food are caused by natural food ingredients (such as milk, fish and peanuts), some are caused by food additives (such as sulfur dioxide). Sulfur dioxide is used as a preservative in many foods (especially soft drinks, sausages, dried fruits and vegetables).

Nitrite is mainly used in sausages, ham, bacon and cured meats to inhibit the growth of botulinum. Accidental intake of large amounts of nitrite can cause a blood abnormality called hemoglobinemia. In the presence of protein in the stomach, the ingested nitrite may form N-nitroso compounds, which has been proven to be a possible human carcinogen and may increase the risk of stomach cancer. Nitrite is also naturally present in foods such as grains and vegetables.

If consumers eat a balanced diet, the risk of exposure to certain chemicals is reduced, so the risk is also reduced.

But unlike chemical artificial food additives, natural food additives are harmless.

3. In conclusion

Artificial food preservatives have revolutionized the food industry to ensure longer food shelf life. This has promoted the wide distribution and mass production of food and opened up new markets.

In addition to extending the shelf life, preservatives also have other functions in food production. For example, processed and refined foods require the use of preservatives to inhibit natural aging and discoloration. In addition, certain preservatives can also be used for rheological purposes. They act as emulsifiers, stabilizers and thickeners to give foods the desired texture and consistency..

Consumers are looking for safe food with natural ingredients and delicious taste. What they want is understandable ingredients, simple labels, well-balanced panels, and trustworthy sourcing. In terms of health requirements, consumers also demand "clean label" products, which means there are no additives and/or preservatives, and the food industry is growing strongly. In summary, the potential of using plants and their extracts as effective natural food preservatives is great, and these preservatives have the same functions as their chemical analogs.

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