Category: Preservation

Over 2 million tons of manufactured citric acid are produced globally each year, with more than half used in the food and beverage industry. This widespread use begs the question: why is citric acid added to food? This versatile compound plays multiple crucial roles, from extending shelf life to enhancing flavor profiles.

According to a study comparing fresh and frozen produce, some frozen items, like blueberries, can contain higher levels of certain antioxidants and vitamins than fresh ones stored for several days. The question, "Does freezing affect antioxidants?", therefore, has a more complex answer than many assume. While some nutrient loss can occur, freezing is largely effective at preserving the antioxidant content of many fruits and vegetables, especially when compared to fresh produce that has been stored for a significant amount of time.

Water activity is a fundamental concept in food science, first correlated to microbial growth in 1953 by W.J. Scott, establishing it as a more reliable predictor of food spoilage than simple moisture content. Unlike total water, it measures the unbound, available water that supports microbial and chemical reactions.

Designated as 'Generally Recognized as Safe' (GRAS) by the FDA, food-grade ethyl alcohol is a versatile additive used in many food products. Its roles are diverse, ranging from preservation to flavor enhancement, performing critical functions beyond its association with alcoholic beverages.

According to major brand labels like Armour, potted meat is made primarily from mechanically separated chicken and pork. However, this modern canned spread has a history far richer and tastier than its modern reputation suggests, with a traditional counterpart that uses wholesome, slow-cooked meat.

Sodium benzoate, a widely used food additive, has been employed for over a century to keep food safe and fresh. This common preservative prevents spoilage by disrupting the metabolic processes of harmful microorganisms like yeast and mold, a mechanism that is most effective under specific pH conditions.

According to the USDA, food kept at a consistent 0°F (-18°C) is safe to eat indefinitely, but that doesn't mean it's appetizing. So, can I eat frozen food that has freezer burn and still enjoy my meal?

Over 95% of commercially produced mayonnaise includes a chelating agent known as calcium disodium EDTA to ensure product quality and a long shelf life. Many people wonder, why is calcium disodium in mayonnaise? The answer lies in its ability to protect the product from chemical reactions that cause spoilage.

Did you know that a single dill pickle spear can contain over 240mg of sodium, roughly 10% of the recommended daily value? This high salt content is not an accident but a crucial part of the pickling process, rooted in centuries of food science.

Despite being a common ingredient in many processed foods, tert-butylhydroquinone, or TBHQ, is a completely synthetic compound and not derived from natural sources. It is a man-made preservative created to prevent the oxidation of fats and oils, thereby extending the shelf life of products.