Natural Preservatives for Beverages
- Created on Tuesday, 01 May 2007
Organic antimicrobial chemistries are needed to act as natural preservatives for a variety of beverages. They must be safe, stable, colorless, odorless, and tasteless at the concentration necessary to act as a preservative, and be effective at low concentrations (below 1%). They must extend the overall lifetime of the beverage and the nature of the beverage must not change.
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