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preservative |
Also found in: Dictionary/thesaurus, Medical, Wikipedia, Hutchinson | 0.03 sec. |
preservativeAny 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). |
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? Mentioned in | ? References in periodicals archive | |
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Chromated copper arsenate (CCA) has been widely used for > 60 years as a wood preservative to extend the lifetime of wood as a building material (Bull 2001; Nico et al. Among the elements within the common wood preservatives, arsenic is characterized by the strictest regulatory standards, chromium and copper are the next strictest, followed by boron and zinc. Among the elements within the common wood preservatives, arsenic is characterized by the strictest regulatory standards, chromium and copper are the next strictest, followed by boron and zinc. |
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