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  • Preservatives are substances added to food products to prevent spoilage caused by microorganisms and to prolong shelf life. They can be broadly categorized into natural and artificial preservatives, with the latter often being synthetically produced. Some common examples include sodium benzoate, potassium sorbate, and sulfur dioxide. While the primary function of these substances is to inhibit the growth of bacteria, molds, and yeasts, they can also affect the taste, texture, and appearance of the food.


  • Due to these applications, suppliers must maintain consistent quality and competitive pricing to meet the needs of manufacturers across these sectors.


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  • Besides its culinary benefits, carrageenan also offers functional advantages in food preservation. By forming gels, it can help inhibit spoilage, thereby extending the shelf life of products and reducing food waste.


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