RAMCO VIDYALAYA (CBSE)
R.R. NAGAR
Effect of Potassium bisulphite as a food
preservative
Project
Report In
2024 - 2025
Submitted in partial fulfilment
of the requirement of class XII-(CBSE)
DHEEBAN. V
[Reg.no. ]
Under the guidance of
Mrs.U.M.Sheela
M.Sc.B.Ed.
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CERTIFICATE
This to certify that the project entitled “Effect of Potassium
bisulphite as a food preservative‖ is a bonafide work done
by Dheeban.V of class XII- RAMCO VIDYALAYA
(CBSE) , R.R.Nagar , session 2024-2025 in partial
fulfilment of CBSE’s AISSCE Examination -2025 has as a
part of the paper of CHEMISTRY under my supervision. He
has taken proper and shown at most sincerity in the
completion of this project.
I certify that this project is up to my expectation and as per
the guidelines issued by CBSE.
Principal’s Signature
Submitted for the viva-voce conducted on January,
2025, at Ramco Vidyalaya ,R.R.Nagar.
Signature of the Signature of
the Internal Examiner External
Examiner
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ACKNOWLEDGEMENT
✓ I would special thanks or gratitude to my teacher
Mrs.U.M.Sheela M.Sc..B.Ed. as well as our Principal
Mr.N.Sivanand M.Sc. M.Phil.B.Ed,MA(Edu) who gave me the
golden opportunity to do this wonderful project the topic
―Effect of Potassium bisulphite as a food
preservative‖which also helped me in doing a lot of Research
and I came to know about so Inany new things I am really
thankful to them.
✓ Secondly I would also like to thank my father Veera
Baghu.M, mother Sivakami Selvi.V and friends who helped me
a lot in finalizing this project within the limited time frame.
✓ I am really very much thankfulness and gratefulness to all
those who have helped me to put these ideas, in a well-being
manner as well as above the level of simplicity and into
something concrete.
✓ I would like to thank my parents who helped me a lot in
gathering different information, collecting data and guiding me
from time to time in making this project, despite of their busy
schedules, they gave me different ideas in making this project
unique.
Signature Of Student
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DECLARATION
I Dheeban.V Student or XII-of Ramco Vidyalaya -
R.R.Nagar, do hereby declare that the project titled " Effect
of Potassium bisulphite as a food preservative‖ of is under
taken by me as part or CBSE curriculum. To the best of my
knowledge, it is an original piece of work done by me and is
worthy of consideration in partial fulfilment of the
requirement of CBSE for the award Of AISSCE certificate,
2024-25. This Project was completely conducted by me with
the help of subject teacher, Mrs. U.M.Sheela, I hereby
declare that this project was done only out of my own
interest and effort and all the information provided in this
project is true to my knowledge
Date: Name: Dheeban.V
Place: R.R.Nagar CLASS :XII A
Roll :
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INDEX:
S.NO TOPIC NAME PAGE
NUMBER
1 Abstract 6
2 Introduction 6-7
3 What is the Role of Food 8
preservatives?
4 CAN PRESERVATIVES BE 9-10
NATURAL
OR EASY?
5 CHEMICAL METHODS 11-12
6 PRODUCTION 13
7 How do preservatives work? 14-16
8 What are the side effects of 17-18
potassium bisulphite?
9 What is the principle of 18-20
preservatives?
10 EXPERIMENT 22
11 Conclusion 24
12 Bibliography 25
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Abstract:
The objective of this project is to Study of effect of
potassium bisulphite as a food preservative.
INTRODUCTION:
Growth of microorganisms in a food material can be
inhibited by adding certain chemical
Substances . However the chemical substances
should not be harmful to the human beings. Then what should
we add? ―PRESERVATIVES‖ . Preservatives are
natural or man-made chemicals that are added to foods
to stop them from spoiling. Many packaged foods we buy
need a preserving agent to keep them from going 'off' and to
protect us against food- borne illnesses (food
poisoning), which is why these
preservatives are used.
Citric acid is used both as a natural flavour enhancer and
preservative in a variety of foods, such as jams and jellies,
canned fruits and vegetables. It's also used in ice cream, fruit
drinks, candy, and carbonated beverages.
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When potassium bisulphite is dissolved in water, it forms a
sulphurous acid. The acid lowers the pH of the food, which
helps inhibit the growth of harmful organisms, including
bacteria such as E. coli, as well as yeast and mould. The
bisulphite also prevents browning or discoloration of food
Potassium bisulphite is more stable than potassium sulphite.
In humid conditions, however, the dry salt may Oxidize
and lose some of its antimicrobial power.
Natural preservatives are primarily used in foods and
beverages to help reduce rotting and preserve the item’s
colour and flavour. However, they are also found in
cosmetics and other hygiene products.
Artificial/chemical preservatives are man-made substances
that are added to numerous products to extend their shelf life.
While they too are created to prevent foods from spoiling and
help them retain their shape and colour, they are oftentimes
filled with chemicals.
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What is the Role of Food preservatives?
Food preservatives are employed to ensure safety and avoid
quality loss derived from microbial, physical–chemical, or
enzymatic reactions. There are different types of
antimicrobial and antioxidant agents, each one with particular
modes of action.
While artificial and natural preservatives serve a similar
purpose - to extend the shelf life of products - the way in
which they’re used varies depending on the product the
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preservative is added to. For instance, preservatives added
to makeup products serve a different purpose than those
that are added to food.
According to the regulatory authorities, preservatives are
generally recognized as safe, or GRAS, in the quantities in
which they are allowed in individual food products. ―Safe‖
for food additives is defined to mean ―a reasonable certainty
in the minds of competent scientists that the substance is not
harmful under the intended conditions of use.‖ Still, there are
some preservatives of concern.
CAN PRESERVATIVES BE NATURAL OR EASY?
Natural preservatives are additives that slow the growth
of spoilage organisms like mold or bacteria in baked goods.
They also function to limit changes in color, texture and
flavor. As well as being effective, the consumer expects
them to be derived from natural sources, such as: Vinegar.
Vinegar is one of the oldest and safest methods used to
preserve foods. It's great for pickling and canning fruits and
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vegetables, but it also works as a natural preservative in
baked goods, condiments, and even salad dressings.
We actually 'preserve' fresh foods ourselves every day,
by storing foods in the fridge or freezer. Smoking fish or
meats over burning wood or coal are also
method of preservative. Natural preservatives that can be
added to foods include salt and sugar.
What are the properties of potassium bisulphate?
Potassium bisulphate is an inorganic compound with the
chemical formula KHSO4 and is the potassium acid salt of
sulphuric acid. It is a white, water-soluble solid. soluble in
acetone, ethanol and its physical state is colourless
crystalline solid and it is an acid.
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CHEMICAL METHODS:-
Other preservatives that are commonly used in foods in small
amounts include sorbets, which can be identified by the
additive numbers 200 - 203, benzoates (210-
218), sulphites (220-228) and propionates (280-283).
Some nitrites (249-250) are also classified as
preservatives. In our country, two chemical
preservatives which are permitted for use are:
1. Benzoic acid (or sodium benzoate)
2. Sulphur dioxide (or potassium bisulphite)
Benzoic acid or its sodium salt, sodium benzoate is
commonly used for the preservation of food materials.
For the preservation of fruits, fruit
juices, squashes and jams sodium benzoate is used
as preservative because it is soluble in
water and hence easily mixeswith the food
product . Potassium bisulphite is used for the
preservation of colourless food materials such as fruit
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juices, squashes, apples and raw mango chutney.
This is not used for preserving coloured food
materials because Sulphur dioxide produced from this
chemical is a bleaching powder. Potassium
bisulphite on reaction with acid of the juice liberates
Sulphur dioxide which is very effective in killing
the harmful micro- organisms present in food and
thus prevents it from getting spoiled.
Structural Formula of potassium bisulphite:
Here O is oxygen
K is potassium OH
is alcohol
S is sulphur
H+ + HSO3 -→SO2+H20
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The advantage of this method is that no harmful
chemical is left in the food.
PRODUCTION:
It is made by the reaction of sulphur
dioxide and potassium carbonate. The sulphur dioxide is
passed through a solution of the potassium carbonate until no
more carbon dioxide is evolved. The solution is
concentrated.
Potassium bisulphite (or potassium hydrogen sulphite) is a
chemical mixture with the approximate chemical formula
KHSO3. Potassium bisulphite in fact is not a real compound,
but a mixture of salts that dissolve in water to give solutions
composed of potassium ions and bisulphite ions. It is a white
solid with an odder
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of sulphur dioxide.
How do preservatives work?
Food preservatives play a vital role in preventing
deterioration of food, protecting against spoilage from
mould, yeast, life-threatening botulism and other organisms
that can cause food poisoning. By extension, preservatives
reduce food cost, improve convenience, lengthen shelf life
and reduce food waste.
Preservatives can be grouped into three general types:
antimicrobials that block growth of bacteria,
molds or yeasts; antioxidants that slow oxidation of fats and
lipids that leads to rancidity, and a third type that fights
enzymes that promote the natural ripening that occurs after
fruits or vegetables are picked.
These help to help prevent or slow spoilage due to bacteria,
molds, fungi or yeast, as well as to slow or prevent changes in
the food's color, flavor or texture, delay rancidity, and
maintain freshness.
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Food preservatives are substances added to foods to
inhibit the growth of micro-organisms. This action usually
requires that the preservative be absorbed by the
organism in question and thus the chemical structure
must be such as to allow passage through the microbial
cell wall.
By hindering the growth or activity of micro-
organisms (use of low temperature, drying, creating
anaerobic conditions or using chemicals). By killing
the micro-organisms (using heat or irradiation).
Food preservatives play a vital role in preventing
deterioration of food, protecting against spoilage from mould,
yeast, life-threatening botulism and other organisms that can
cause food poisoning. By
extension, preservatives reduce food cost, improve
convenience, lengthen shelf life and reduce food
waste.
An ancient practice designed to prevent spoilage,
among the first food preservation practices were the
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salting of meat and fish, adding sugar in canned foods and
pickling vegetables. Today, preservatives continue this
important role.
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What are the side effects of potassium
bisulphite?
May cause irritation and / or burns to the eyes. Harmful if
swallowed or inhaled. May cause severe and possibly fatal
allergic reactions if inhaled or swallowed by some asthmatics
and other 'sulphite- sensitive' individuals. Reacts with acids to
form toxic and irritating sulphur dioxide gas.
Having too much potassium in your blood can be
dangerous. Potassium affects the way your heart's
muscles work. When you have too much potassium, your
heart may beat irregularly, which in the worst cases can cause
heart attack.
Low levels of potassium in
the blood (hypokalaemia). Taking potassium by mouth
or by IV prevents and treats low levels of potassium in
the blood. IV products can only be given by a
healthcare provider.
Kidney stones. Taking potassium citrate can help
prevent kidney stones from reoccurring. However,
this medication should be prescribed by a healthcare
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It is uncle whether supplementation with potassium
citrate is helpful.
One of the most harmful effects of preservatives on
food items is their ability to transform into
carcinogen agents. Some of the food items consist of
nitrosamines, a preservative that has nitrites and
nitrates, which mix with the gastric acids and form
cancer-causing agents.
While some preservatives are necessary, others can
have harmful side effects. Examples of positive side
effects of preservatives (natural preservatives) include
the slowing of oxidation in foods. They also
Allow for a variety of foods to be available year-round,
improve nutritional value, and can enhance the flavour
of the food. Unfortunately, when it comes to
preservatives, the negative side effects outweigh the
good. Common negative effects of food additives and
preservatives (caused by artificial preservatives).
What is the principle of preservatives?
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A preservative is defined as only substance which is
capable of inhibiting, retarding or arresting the growth of
microorganisms. Microbial spoilage of food products is also
controlled by using chemical preservatives.
Food preservation is the process of preventing food
spoilage, food poisoning, or microbial contamination.
Food preservation is one way to prevent food from microbial
growth. We cover the food with lids after it is prepared to
protect it from insects and flies.
We are protecting the food from any possible infection by
insects. This is temporary. Food preservation is used to
preserve food for a longer period of time.
● Food preservation by Delay of Microbial
Decomposition.
● Food preservation by Prevention of Microbial
Decomposition.
● Food preservation by Asepsis.
● Removal Of Microorganisms.
● Maintenance Of Anaerobic Conditions.
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Four Steps to Food Safety: Clean, Separate, Cook, Chill.
Following four simple steps at home—Clean, Separate,
Cook, and Chill—can help protect you and your loved ones
from food poisoning.
What is Food Spoilage?
Food spoilage refers to a change in the normal state of food.
This can be detected by the senses, of taste, smell, and
vision. Food changes are dependent on the food’s
composition and microorganisms. They result from
chemical
reactions that relate to the metabolic activities and growth of
microorganisms.
Another example is meat, which is primarily made up of
protein. The bacteria that is able to digest proteins
(proteolysis bacteria) , breaks down protein and releases
odoriferous compounds such as putrescence or cadaverine.
These chemical products are a result of insufficient
utilization of amino acids in protein.
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A sour flavour can also be caused by food spoilage. Milk that
has been kept for too long can turn sour if it is not used soon
enough. This is because bacteria that has survived
pasteurization can grow in milk and make acid from the
carbohydrate, lactose. If the milk is kept at room temperature,
it will spoil faster than if it is stored in a refrigerator. The
presence of lactic acid and acetic acid as well as other food
acids is what causes the milk to taste sour.
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Experiment:
Evaluating the Efficacy of Potassium Bisulfite as a Food
Preservative.
Objective:
To determine how effective potassium bisulfite is in
preserving food by inhibiting microbial growth and maintaining
food quality.
Materials:
● Potassium bisulfite (food-grade)
● Fresh food samples (e.g., apple slices, carrot sticks, or fruit
juice)
● Sterile containers or jars
● Control samples (no preservative)
● Measuring cylinders or pipettes
● Distilled water
● Nutrient agar (for microbial growth testing)
● Sterile swabs
● Incubator
● pH meter or pH strips
● Thermometer
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Procedure:
Preparation of Potassium Bisulfite Solution:
❖Dissolve potassium bisulfite in distilled water to prepare
solutions of different concentrations (e.g., 0.1%, 0.5%, 1.0%).
Label each solution appropriately.
Preparation of Food Samples:
❖Wash and cut food samples into uniform pieces or prepare liquid
samples.Divide the samples into several groups, ensuring each
group has similar amounts.
Application of Preservative:
❖Treat one group of food samples with each concentration of
potassium bisulfite solution. Ensure even coating or
mixing.Leave a group untreated as the control
Analysis:
Compare microbial growth between treated and control
samples. A reduction in microbial colonies in treated
samples indicates effectiveness.Analyze changes in sensory
properties to assess if the preservative affects food
quality.Evaluate pH changes to determine if potassium
bisulfite influences the acidity of the food.
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Conclusion :
Depending on the type of preservative and how they’re
used, they can, in fact, be extremely beneficial. But when
used incorrectly or too
frequently, preservatives are extremely harmful. To prevent
any confusion, it is better to avoid any and all unnatural
preservatives entirely. You can start by eating healthy,
reviewing ingredients in your cosmetics, and researching
questionable additives that you may not be aware.
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BIBILIOGRAPHY
WWW.GOOGLE .COM
Chemistry (Part I) – Textbook for Class XII; National Council of
Educational Research and Training
WWW.Google.com
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