Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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2 2. Sugar (Sucrose, C12H22O11): It is also a natural preservative which can be found in everyone’s kitchen as the major role of it is to act as a sweetener. Sugar also helps to prevent the spoilage by the help of the process osmosis in which it dehydrates the microbes and bacteria, and yeast cannot breed and reproduce there.

3 3. Vinegar: Vinegar is also a natural preservative which everyone has in their kitchen helps in the preservation of meat and poultry food items. It also elevates the taste and antimicrobial property is also present in it. The fermentation of sugar is the process which helps in the formation of the vinegar. Vinegar has acetic acid in it which destroys the microbes and stops the food degradation. We have a very common example, i.e., “Pickling” which acts as a preservative.

4 4. Onion: Onion has some antioxidant and antimicrobial properties which makes it as another type of natural preservative. Onion has some components which has these properties. Basically, the onion extracts are considered as the natural preservatives. They stops the growth of microorganisms on the food.