#preservative

• Abrastol — The calcium salt of sulfo-beta-naphthol, used historically in the food and winemaking industries as an antiseptic, preservative, and stabilizing agent for fermented beverages; a chemical compound from the naphthol derivatives class later banned by modern sanitary laws due to its high toxic potential on the organism.
• Antifermentative — Preventing, halting, or blocking the fermentation process; a chemical substance added to an organic medium to prevent spoilage, souring, or degradation caused by bacteria or yeasts. In the food industry and winemaking, antifermentescibil agents are utilized to stabilize products and extend shelf life.
• Antioxidant — A chemical substance or molecular compound utilized to prevent, block, or slow down degradation and structural spoilage processes caused directly by the chemical action of molecular oxygen; a term used in engineering and the food industry as a functional synonym for autoxidation inhibitors of fats, oils, or polymers.
• Antizymic — Preventing, halting, inhibiting, or neutralizing the fermentation process, enzyme (zyme) action, or the replication of fermentative microorganisms; a chemical substance or biological compound utilized as an antiseptic, industrial preservative, or specific enzyme inhibitor to prevent organic degradation or alteration of food and pharmaceutical products.
• Anthracena — An old commercial designation or regional lexical variant used in the past to designate the crude oily fraction or industrial paint obtained from anthracene; a dense mixture structurally used as a water-repellent insulator or preservative agent for wooden materials exposed to weather.
• Nitrite — A salt of nitrous acid containing the stable NO2 functional group; in modern chemical and industrial nomenclature, it is known as a nitrite, widely used in the food industry as a preservative and color stabilizer for meat products, or in metallurgy as a corrosion inhibitor.