FOOD TECHNOLOGY

Detailed explanation-1: -Food preservatives are classified into two main groups: antioxidants and antimicrobials. Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative mechanisms. Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food.

Detailed explanation-2: -The additives that you are most likely to come across on food labels are: antioxidants – these stop food becoming rancid or changing colour by reducing the chance of fats combining with oxygen.

Detailed explanation-3: -Types of food additives Antioxidants – prevent foods from oxidising, or going rancid. Artificial sweeteners – increase the sweetness. Emulsifiers – stop fats from clotting together. Food acids – maintain the right acid level.

Detailed explanation-4: -Antioxidants, natural or synthetic food preservatives, are additives that preserve food from “farm to plate” and militate against oxidative deterioration on storage and processing.