Chapter 6 :

FOOD ADDITIVES
By group Dalton 1
 Preservatives
1 FOOD PRESERVATIVES ARE NATURAL OR MAN-MADE CHEMICALS THAT
ARE ADDED TO FOODS TO STOP THEM FROM SPOILING.

2 FOOD PRESERVATIVES HAVE AN ACIDIC NATURE THAT MAKES

ORGANISMS UNABLE TO GROW IN FOOD.
Preservative VS Antioxidant
ROUND 1
ANTIOXIDANT
1 To prevent food containing fat or oil from developing an unpleasant odour due to
oxidation.

2 To extend the shelf-life of products, so that they can be distributed and sold to the
consumer with a longer shelf-life.

3 BHA, BHT, tocopherols, and tertiary butylhydroquinone (TBHQ) are examples of

antioxidants.

PRESERVATIVE
1 To prevent food containing fat or oil from developing an unpleasant odour
due to oxidation.

2 To prevent the browning of cut fruit, vegetables, and fruit juices.

Examples of Preservatives
ROUND 2
 Examples Of Natural preservatives

Salts Lemon Citric

juices acids

Grapefruit Rosemary
seed extract Sugar
extract
 Examples Of Synthetic preservatives

Sodium Scorbic Propyl

benzoate acid gallate

Sodium Sodium Benzoic

nitrate propionate acid
 Example
This food contains food
preservatives such as salts and
sodium benzoate
Advantage VS Disadvantage
ROUND 3
1
ADVANTAGE
It can slow down the decomposition of biological products because it acts as
decomposition-preventer by actively working to prevent microbial growth.
They are often natural because food can produce its own preservative to prevent their
2 own decomposition.

3 Food preservatives anable mass production because food can be stored for a longer period.

1
DISADVANTAGE
It can cause health issues, such as cancer due to people mobilizing BHA and BHT
differently.BHT is commonly used in cereals and fats, while BHA is found within potatoes,
meats, and beer.

2 Can cause some allergic reaction. Some preservatives, such as tartrazine, carmine and
saffron , have been reported as hazardous to those exposed to anaphylaxis and
angioedema.
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