Source

Preservatives are mainly derived from two categories. Chemical synthetic types such as sorbic acid and sodium benzoate are produced industrially. Natural preservatives include plant extracts like rosemary extract, organic acids such as citric acid, and fermentation products like natamycin.

Characteristics

Synthetic preservatives offer broad-spectrum efficacy, high stability, and low cost. Natural alternatives are milder and align with clean-label trends but often have higher costs, lower potency, and narrower antimicrobial spectrums, requiring higher usage levels or synergistic combinations.

Applications

Widely used across food, personal care, and pharmaceuticals. In food, they extend shelf life; in cosmetics, they inhibit microbial growth to ensure safety. Application depends on factors such as product pH, preservation requirements, and target microorganisms.