Food Preservatives
Topics: Food preservation, Food, Sulfur dioxide / Pages: 8 (1801 words) / Published: Apr 13th, 2013

“ Food Preservatives”

Submitted in Partial Fullfillment

of the Requirements for the subject of

Advance Chemistry IV

to the

Pisco Private School

By:

Mary Maren M. Guanlao

4th year Blaise Pascal

Mary Maren M. Guanlao
Mrs. Maria Dulce Bongon
Adv Chemistry IV
12, April 2013

Food Preservatives

Food is all around us and is necessary for everyday survival. Yet it has become so different from what it used to be. With the developing of new technologies, transportation and a growing population we require food to last longer. Have you ever wondered why maybe the apple you eat is so deeply colored red, or perhaps why the food in chain restaurants manage to produce so much food, yet have it all taste the same? Many people don’t consider this, they put trust into food producers and marketers to tell them the truth and serve up healthy and safe food. Yet this is not the truth, food which was once a necessity is now a business. Yet what are the health dangers of these new “brands” of food, and what will the future hold for food? And how is the use of food preservatives affects this all?

What is Food Preservatives? Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling, sugaring ,to prevent their re-growth and sealing within an airtight jar,to prevent recontamination. There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint. Food is very important for the

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