konservans

Konservans, in Swedish usage, refers to substances added to foods, beverages and other consumer products to prevent spoilage and extend shelf life. The aim is to inhibit microbial growth, slow enzymatic reactions, and limit oxidation to maintain safety, quality and sensory properties. Preservatives can be natural or synthetic and are chosen based on the product type, storage conditions and regulatory limits.

Common preservative types and examples:

- Food preservatives: sodium benzoate, potassium sorbate, sulfites (sulfur dioxide), nitrites/nitrates, organic acids (acidulants like acetic or lactic acid), and methods like reducing water activity through salt or sugar.

- Cosmetic preservatives: substances such as parabens, phenoxyethanol, benzyl alcohol and certain formaldehyde releasers, used to prevent microbial growth in creams, lotions and other products.

- Natural/alternative approaches: salt, sugar, fermentation, vinegar and essential oils are sometimes used as part of a broader preservation strategy.

Regulation and safety considerations:

Regulatory regimes vary by country. In the European Union, many preservatives have specific approval and maximum permitted levels, and products must carry labeling that identifies the additives used. Safety assessments are conducted by authorities such as EFSA, and ongoing research informs allowed usage and consumer advisories. Public concerns around certain preservatives—particularly certain synthetic types in cosmetics and the perceived health impacts of some food additives—have driven demand for “clean label” products and alternatives.

See also: food safety, food additives, cosmetic preservatives, regulatory agencies.