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preservative
(redirected from Preservatives)

    Also found in: Dictionary/thesaurus, Medical, Legal, Wikipedia, Hutchinson 0.02 sec.

preservative

Any of numerous chemical additives used to prevent or slow food spoilage caused by chemical changes (e.g., oxidation, mold growth) and maintain a fresh appearance and consistency. Antimycotics (e.g., sodium and calcium propionate, sorbic acid) inhibit mold growth; antioxidants (e.g., butylated hydroxytoluene or BHT) delay rancidity in foods containing fats and oils; antibiotics (e.g., tetracyclines) prevent bacterial growth; humectants retain moisture in products like shredded coconut; and antistaling agents (e.g., glyceryl monostearate) maintain moisture and softness in baked goods. Some preservatives also improve the appearance of the product (e.g., sodium nitrate and nitrite in meats).

preservative [pri′zər·vəd·iv]
(materials)
A chemical added to foodstuffs to prevent oxidation, fermentation, or other deterioration, usually by inhibiting the growth of bacteria.


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