Most eye drops contain preservatives to inhibit bacterial growth in multi-dose bottles, yet those chemicals may be irritating to sensitive eyes when taken continuously.
Some people prefer gentler preservative-free eye drops for long-term comfort and safety, typically provided in single use vials or special multi dose bottles that keep contents sterile mechanically.
Natural Preservatives
Parents want their kids to consume foods that not only meet health standards but are in line with what they’re feeding their bodies – natural preservatives provide this solution.
Natural preservatives still work to protect food from mold, yeast, and bacteria growth, but in different ways than their artificial counterparts. Salt is one such natural preservative which relies on drawing out moisture – depriving mold of what they need for growth – while citrus fruits, sweeteners and oils like olive and sesame contain phenolic compounds known to inhibit microbial growth as well as reduce oxidation – so these natural preservation methods make for powerful allies!
pH Adjustment
Foods requiring processing to prevent spoilage must have a specific pH level in order to remain fresh, such as acidified (pH 4.6 or below), fermented products like yoghurt and sauerkraut as well as canned goods.
Most bacteria, including some pathogens that cause serious foodborne illnesses, thrive in environments with a pH level between 4.6 and 5. For instance, Clostridium botulinum spores cannot survive in foods that fall below this mark.
Food producers employ acidity control measures in their food production processes in order to both inhibit microorganism growth and meet other processing goals, such as protein coagulation and leavening agent action in baked goods. Chemical reagents like sulfuric acid or sodium hydroxide may be used as pH adjusters; however, their heat generation can damage equipment if handled incorrectly; gel logs provide an safer alternative that allow gradual pH adjustment with minimal heat generation – not only that but they may even be utilized for water treatment processes instead of acidic chemicals altogether!
Barrier Technology
Barrier technology creates an impregnable defense against external factors that contribute to spoilage. These innovative breakthroughs include oxygen scavengers to prevent oxidation and ethylene absorbers to slow the ripening process for fruits and vegetables.
These advancements are vitally important to the food industry – decreasing spoilage means less waste and a safer global supply of fresh foods. Furthermore, by taking advantage of natural preservation systems used by food, such as keeping root veggies with their skins on and using banana peels as preservatives as part of our supply chains we are making use of nature’s defense mechanisms and increasing shelf-life while decreasing chemical preservative use.
Many innovative technologies are capable of offering similar disinfection power as traditional methods, yet with greater efficiency and reduced environmental impacts. Furthermore, they’re increasingly being made out of recycled materials – helping further minimize their ecological footprint while aligning with our overall commitment to sustainability.
Sugar
Sugar is a sweet-tasting soluble carbohydrate found in many fruits and dairy products. Additionally, processed foods may include it to improve texture, colour or bulk. Furthermore, it acts as a preservative by inhibiting microorganism growth.
Sugar in its dry state binds with water molecules in food products to lower their water activity (aw). Since bacteria need water for growth and reproduction, reducing an aw’s value deprives bacteria of an essential source of sustenance.
Sugar has long been used to preserve fruit and vegetable products like jams, marmalades and pickles; however, consumers increasingly desire less sugar due to health concerns related to obesity and diabetes. This presents manufacturers with a challenge when trying to preserve their products without using chemical preservatives; Galactic can assist manufacturers by using natural antimicrobials combined with lactic acid for effective preservation without negatively affecting flavor, texture and shelf-life.
