Preservative food additives can be either antioxidants, such as oxygen absorbers, which prevent the oxidation of food components, or antimicrobials, which stop the growth of bacteria or fungi, including mould. Calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulphur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.), and EDTA are typical antimicrobial preservatives. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are examples of antioxidants.

 Other preservatives include ethanol, glutaraldehyde (an insecticide), formaldehyde (often in solution), and methylchloroisothiazolinone. The use of antimicrobials and antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, tocopherols, hinokitiol, lysozyme, nisin, natamycin, chitosan, and -polylysine to impregnate packing materials (plastic films or other) is another method.

Without Food Preservatives, such food goods would spoil quickly from exposure to air, moisture, bacteria, or mould. Food preservatives help maintain the freshness and shelf life of such food products.

To prevent or postpone these issues, additives made of either natural or synthetic materials may be used. For a variety of reasons, Food Preservatives are important. They are utilised to maintain food's consistency and texture, enhance or maintain nutritional qualities, postpone spoilage, improve the tastes, textures, and colours.

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