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Preservatives/Antioxidants: Consumer Trends Providing Challenges and Opportunities
Euromonitor International, Jan 2010
This report is about preservatives/antioxidants used in both food and non-food consumer products. Ingredient volumes refer to the amount of each ingredient used in the production process of the end products sold to consumers in any given year.
Within this report a preservative is defined as a natural or synthetic chemical that is added to a product to prevent spoilage, whether from microbial growth or undesirable chemical changes. Not only do they help protect consumers from microbial infections but they also extend shelf-life. They can be broadly divided into antimicrobial preservatives, which function by inhibiting the growth of bacteria and fungi, and antioxidants, which inhibit the oxidation and prevent rancidity of oils and fats.
Acidulants and antimicrobials can also be classed as preservatives, and while some reference is made to them in this report, they will be discussed further in future reports.
Ingredients included in the overall market are:
- Benzoic acid/benzoate - benzophenone - bronopol - butylated hydroxylanisole (BHA) - butylated hydroxyltoluene (BHT) - calcium propionate - formaldehyde - hydantoin - isothiazolinones - nitrates/nitrites - parabens - phenoxyethanol - potassium sorbate - propyl gallate - sorbic acid/sorbate - sulphites/metabisulphites - sulphur dioxide - and tertiary butyl hydroquinone (TBHQ).
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