Food Preservatives: Everything You Need to Know

[@suedesignable]

Please address all the “bioengineered” added to foods. I refuse to buy anything with that listed.

[@AbbeytheFoodScientist]

I have an older video on this topic. I try to explain exactly what bioengineered means so that you can decide what's best for you and your family kzbin.info/www/bejne/fGXIiWqpjZV3ntU

[@christopherdockstader16]

If you could talk more about sorbic acid, took me off guard because I thought you were talking about ascobic acid, it would be helpful.

[@AbbeytheFoodScientist]

Ahh, yes I need to enunciate a bit more :) So they are both food preservatives but are used for different reasons. You are going to see ascorbic acid (aka vitamin C) will be used to prevent fat rancidity. It's an antioxidant that delays these types of reactions in meat products. Sorbic acid is more of a classical preservative. It prevents microorganisms like bacteria, yeast, and mold from growing in food.