Food Preservatives Testing & Analysis

Food Testing & Analysis – Preservatives

A preservative is a substance that is added to foods to prevent microbial decomposition or
undesirable chemical changes. Artificial preservatives reduce the risk of foodborne infections,
decrease microbial spoilage, and keep the food fresh and nutritious.
Preservatives in food play a crucial role in keeping the perishable and edible items fresh for
longer durations. Not just in foods, chemical preservatives and additives are used in a wide range
of products, such as personal care products and medicines.   
With awareness spreading over the use of preservatives in food and their effects on human
health, we try our best to ensure the healthiest food choices for our families. 
Thus, as a consumer, it is important to equip yourself with proper knowledge about the types of
food preservatives used in food.
What Are Preservatives Made of? 
Food additives and preservatives are artificially created substances that are used in food products
to enhance their taste, improve color, appearance, shelf life, smell, and texture. They are
frequently used in both packaged and natural food products since they stabilize product
processing. 
Preservatives can be made of naturally occurring chemicals like alcohol and salt. However,
today, you will see that the majority of foods contain man-made preservatives, also known as
artificial preservatives.
Chemicals like propionate, sodium benzoate, and sodium nitrate are the most common chemicals
used in artificial preservatives. They are only effective when used in small amounts. 
Preservatives are normally categorized into two classes:
Class I: Those which are naturally available e.g. common salt, sugar, dextrose, spices, vinegar,
honey, and edible vegetable oils.
Class II: These are chemically synthesized compounds e.g. benzoic acid and its salts, sulfurous
acids and its salts, nitrates or nitrites of sodium or potassium used in foods like ham and pickled
meat.
Preservatives are used to increase the shelf-life of a food product while retaining its nutritional
value. Depending upon the purpose of their usage in the food products, preservatives can be
further categorized into antimicrobial and antioxidant.
Antimicrobial Preservatives: These prevent degradation by bacteria. This method is the most
traditional type of preserving, such as pickling and adding honey to prevent microorganism
growth by modifying the pH level.
The most commonly used antimicrobial preservative is lactic acid. Nitrates and nitrites are also
antimicrobial. These chemical compounds inhibit growth of the bacteria or inhibit specific
enzymes.

Chemical compound Use

Benzoic acid and sodium benzoate For preservation of acidic foods such as jams, salad dressing, juices, pickles,
carbonated drinks

Hydroxybenzoate and derivatives Used in a broad range of pH conditions

Nitrate; Nitrite Used in meats

Propionic acid and sodium Used in bakery products

propionate

Sulfur dioxide and sulfites Commonly used for fruits

Sorbic acid and sodium sorbate Common for cheese, wine and baked food

Antioxidant preservatives: Oxidation occurs when the food comes in contact with the oxygen,
present in the air. Fats are particularly prone to oxidation; they quickly turn rancid upon coming
in contact with oxygen.
Oxidation can be prevented by adding antioxidants as preservatives. Ascorbic acid (vitamin
C) and ascorbates are the most common antioxidant to be used as a preservative. These are often
added to oil, cheese and chips.
Other antioxidants include phenol derivatives such as butylated hydroxytoluene
(BHT) and butylated hydroxy anisole (BHA), which are used in food packaging. Sulfur
dioxide and sulfites are used as preservatives for wine and other beverages.
You may be surprised to find that the majority of foods you consume contain additives and
preservatives. With that said, food items like dried fruit, wine, cheese, soft drinks, bread, etc.
may contain preservatives and additives. 
When we talk about the classification of preservatives, there are more than 300 additives and
preservatives permitted for use in India for non-organic processed foods. 
Why Are Preservatives Added to Foods? 
Additives and preservatives help to prevent or slow down the spoilage of food due to yeast,
fungi, molds, bacteria, and other microorganisms. On the other hand, they also give food their
color, odor, and texture. In short, preservatives in food increases the shelf life of foods and also
enhances their flavor. 
Classification of Additives
From colors to parabens, antioxidants, and flavor enhancers, you will find different types of food
additives for different types of organic and non-organic foods. Let’s have a detailed look at each
one of them. 
#1 Colors 
You will find a wide range of food products such as sweets and candies that contain artificial
coloring. The primary goal of using color additives to foods is just to improve their appearance,
making them lucrative to the eyes.
Some of the artificial colors include yellow 2G 107, brilliant blue 133, quinoline yellow 104. On
the other hand, the most popular natural color is cochineal red, that is made using a specific type
of insect found on cactus plants. 
#2 Parabens 
Parabens are typically used to extend the shelf life of the food products. The special chemical
compounds make the food look fresh for a longer period of time. Some of the most common
parabens and preservatives in food are sorbates, propionates, nitrates and nitrites, sulfites, and
benzoates. 
#3 Antioxidants
As the name suggests, antioxidants are used to provide anti-oxidation benefits through food. The
most common antioxidant chemicals used include 4-hexylresorcinol, dodecyl gallate, octyl
gallate, propyl gallate, etc. They are often used in products like chewing gums, baked goods,
meats, flake cereals, powdered soups, and sweets.  
#4 Flavor Enhancers 
Flavor enhancers are used to artificially improve the taste and aroma of food products. Some
common flavor enhancers used in food products are glutamate and monosodium. Food products
like savory food items, biscuits, cookies, chips, etc. contain flavor enhancers. 
How Are Additives and Food Preservatives Approved for Use in Foods? 
Food additives and preservatives that are developed must get approval from the FSSAI  before it
can be used in food products. The FSSAI will only approve of the additive or preservative if it is
backed by the scientific data demonstrating that the chemical is safe to use for its intended
purpose. 
In harmony with the international laws and regulations pertaining to the use of preservatives,
the FSSAI has specified guidelines for permissible limits of preservatives in a food product, as
their excessive use could lead to health problems.

What to Do Instead?
Harvard Health Publishing says preservatives are everywhere and impossible to avoid
completely. Parents of young children should buy and serve more fresh and frozen fruits
and vegetables and fewer processed meats.

Some other suggestions from Harvard Health Publishing and Cleveland Clinic include:

 Cut back on processed foods.

 Read labels and learn what's in the food you buy.

 Shop at farmers markets or sign up for Community Supported

Agriculture deliveries of fresh produce.

 Cook most of your meals and avoid pre-packaged, precooked meals.