An ingredient called a preservative is added to items to stop the growth of germs like bacteria, fungi, and yeast. Preservatives are frequently utilised in a variety of sectors, including those that produce food and drink, cosmetics, pharmaceuticals, and personal care items. Preservatives are primarily used to increase the shelf life of items, preserve their quality, and guarantee their safety for use or consumption.

Preservatives function by preventing or slowing the development of germs, which lowers the likelihood of contamination, spoiling, and the formation of dangerous bacteria. Depending on their chemical makeup and mechanism of action, they can be divided into many categories.

Preservatives that are often used include:

Antimicrobial preservatives: These are chemicals that obstruct bacteria’ ability to grow and function. Examples include some alcohols, organic acids, and parabens.

Antioxidants: Antioxidants aid in stopping product oxidation, which can result in spoiling and deterioration. They prolong the shelf life of items and shield them from the harmful effects of oxygen. Examples include butylated hydroxyanisole (BHA), ascorbic acid (vitamin C), and vitamin E (tocopherol).

Chelating chemicals are used to bind and deactivate metal ions that could encourage the development of microbes and result in product degradation. Citric acid and ethylenediaminetetraacetic acid (EDTA) are two typical chelating substances.

Preservatives that are produced from natural sources are sometimes used in place of synthetic preservatives. s.