It is evident that we should distinguish among food ingredients, with a function defined in the food to which they incorporate and, functional ingredients that to seek to claim a certain potentiality regarding the consumer`s "healthy" status.
If we refer to the first group, we meet at the moment with the consumer`s more and more growing interest for the use of made up of natural origin, employees in general as "preserving", either as antioxidants or as antimicrobials. The introduction of natural products in a market dominated by the inorganic and synthetic compounds, it requires an enormous effort and an applied solid research, loaded, not only of good theories, but of an impeccable pragmatism, through which this products offer really effective solutions, so much from the technical point of view as economic.
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