CHEMICAL

PRESERVATION
HOW TO CHOOSE PRESERVATION?
FOOD ADDITIVES

▪ Substances added intentionally to foodstuffs to

perform certain technological functions, for
example to colour, to sweeten or to preserve.
▪ Any substance not normally consumed as a food in
itself and not normally used as a characteristic
ingredient of food whether or not it has nutritive
value, the intentional addition of which to food for
a technological purpose results in it or its by-
products becoming directly or indirectly a
component of such foods.
FOOD ADDITIVES

▪ Added in small amounts to our food

for specific purposes.
▪ Used to preserve the flavor of food,
improve its taste and appearance,
modify its texture, keep it from
spoiling, or to improve the
nutritional value of the food.

Are they safe?

 There is a much greater health risk from eating
foods contaminated by disease-causing bacteria
than from consuming food additives.
EXAMPLE OF FOOD ADDITIVES

▪ Emulsifiers
▪ Flavour enhancers
▪ Food colourings
▪ Anticaking agents
▪ Thickening agents
▪ Vitamins and minerals
NATURAL FOOD PRESERVATIVES

▪ ?
▪ ?
▪ ?
▪ ?
CHEMICAL FOOD PRESERVATIVES

▪ Benzoates (such as sodium benzoate, benzoic

acid)
▪ Nitrites (such as sodium nitrite)
▪ Sulphites (such as sulphur dioxide)
▪ Sorbates (such as sodium sorbate, potassium
sorbate
▪ Antioxidants
▪ Ethanol
ARTIFICIAL PRESERVATIVES

▪ Antimicrobial  (Benzoates, Sodium benzoate,

Sorbates and Nitrites)
▪ Antioxidants (Sulfites, Vitamin E, Vitamin C and
Butylated hydroxytoluene (BHT) )
▪ Chelating agent (Disodium
ethylenediaminetetraacetic acid (EDTA),
Polyphosphates and Citric acid)
HARMFUL FOOD PRESERVATIVES

▪ Benzoates: This group of chemical food preservative has been banned in Russia
because of its role in triggering allergies, asthma and skin rashes. It is also
considered to cause the brain damage. This food preservative is used in fruit
juices, tea, coffee etc.
▪ Butylates: This chemical food preservative is expected to cause high blood
pressure and cholestrol level. This can affect the kidney and live function. It is
found in butter, vegetable oils and margarine.
▪ BHA (butylated hydroxyanisole): BHA is expected to cause the live diseases
and cancer. This food preservative is used to preserve the fresh pork and pork
sausages, potato chips, instant teas, cake mixes and many more.
▪ Caramel: The coloring agent that causes the vitamin B6 deficiencies, genetic
effects and cancer. It is found in candies, bread, brown colored food and frozen
pizza. 

▪ Bromates, Caffeine, Carrageenan, Chlorines, Coal Tar AZO Dies, Gallates,

Glutamates, Mono- and Di-glycerides, Nitrates/Nitrites, Saccharin, Sodium
Erythrobate, Sulphites and Tannin
 What is
CHEMICAL PRESERVATION?
ACID

▪ Example: vinegar are used in pickling.

▪ Prevents growth of microorganisms.
▪ Low pH solution >> microorganisms cannot grow.
PERMITTED CHEMICAL
PRESERVATIVES

▪ Reduce or prevent spoilage caused by microorganisms.

▪ Longer shelf life enables a greater variety of products to be
kept in store and in the home.
▪ Common examples of preservatives include:
• Sorbic acid (E200) used in soft drinks and processed
cheese.
• Benzoic acid (E210) used in soft drinks .
• Sulphur dioxide (E220) used in dried fruit, dehydrated
vegetables, fruit juice, fruit syrup, pickles.
• Potassium nitrate (E252) used in curing bacon, ham and
other cured meats.
 ORGANIC ACIDS

▪ Example: benzoic, propionoic and sorbic acids — sodium

benzoate, sodium propionate and potassium sorbate.
▪ Absorbed into microbial cells >> interfere with the cell transport
system >> allows nutrients to be absorbed through the cell
membrane >> preventing growth.
▪ Effective against a broad range of bacteria and molds at low
concentrations .
▪ Do not usually affect the flavor of food.
▪ Generally work best at fairly low pH > use in acidic foods.
▪ Parabens — esters of hydroxyparabenzoic acid — effective over a
wider range of pHs.
ANTIOXIDANTS

▪ Added to slow down or prevent the process of

rancidity (oxidative)
▪ Thus extend the shelf life of product.
▪ Common antioxidants include:
• Ascorbic acid (E300) used in fruit drinks.
• Propyl gallate (E310) used in vegetable oils and
chewing gum.
• Butylated hydroxyanisole (E320) used in cheese
spread, stock cubes.
 OSMOSIS: SALT

▪ SALT is used in the curing of meat such as bacon & fish.

▪ The salt or brine (salt solution) reduces the moisture
content of the food i.e. it reduces the availability of
water (Aw) to microorganisms.
▪ The moisture available to the micro-organism is reduced
by OSMOSIS.
▪ The salt solution is more concentrated than the
cytoplasm inside the cells of the microorganism.
▪ Therefore, water passes out of the cell and the cell
becomes dehydrated. With little moisture, micro-
organism growth is retarded.
OSMOSIS: SUGAR

▪ SUGAR is used in the manufacture of jam

and crystallised fruit.
▪ The addition of a large quantity of sugar
inhibits the growth of microorganisms by
making the water in the fruit cells
unavailable.
▪ Again, the moisture available to the
micro-organism is reduced by osmosis.
▪ The high temperature used in jamming
also destroys any microorganisms.