Food preservatives
Food Preservatives
Food preservatives (pronunciation: /fuːd prɪˈzɜːvətɪvz/) are substances added to foods to prevent spoilage, discoloration, or to enhance flavor and appearance.
Etymology
The term "preservative" comes from the Latin word "praeservare" which means "to keep or guard". The term "food" is of Germanic origin, related to the Old English "fōda".
Types of Food Preservatives
Food preservatives can be classified into two main categories: Natural Food Preservatives and Artificial Food Preservatives.
- Natural Food Preservatives are substances found naturally in various foods and spices. Examples include salt, sugar, vinegar, and certain herbs and spices.
- Artificial Food Preservatives are man-made, synthetic substances. Examples include benzoates, nitrites, and sulfites.
Health Effects
While food preservatives help to extend the shelf life of foods and prevent the growth of harmful bacteria, some have been linked to health problems. For example, some artificial preservatives have been associated with allergies, asthma, and certain types of cancer. However, more research is needed to fully understand the health effects of food preservatives.
Related Terms
- Antioxidants - Substances that prevent or slow damage to cells caused by free radicals.
- Additives - Substances added to food to enhance its flavor, appearance, or shelf life.
- Emulsifiers - Substances that help mix oil and water.
- Stabilizers - Substances that maintain the consistency of food.
- Flavor Enhancers - Substances that enhance the taste of food.
External links
- Medical encyclopedia article on Food preservatives
- Wikipedia's article - Food preservatives
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