Biaora

Session:2018~19
Chemistry project report

On

Submitted To: Submitted By:

Mr. Sunil Jatav Chirag Agarwal

Class 12 J
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 ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my
teacher Mr. Sunil Jatav as well as our principal Josey
Mathew, who gave me the golden opportunity to do this
wonderful project on the topic Food Preservatives, which
also helped me in doing a lot of Research and i came to
know about so many new things I am really thankful to
them.

Secondly i would also like to thank my parents and friends

who helped me a lot in finalizing this project within the
limited time frame.

Chirag Agarwal

12th Jasmine

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This is to certify that master Chirag Agarwal of class 12th
Jasmine of Jyoti Convent Sr. Sec. School has successfully
caried out the investigatory project entitled “Food
adulteration” under the supervision of chemistry teacher
Mr.Sunil Jatav for the academic year 2018-19.
All the works related to the project is done by the
candidate himself.The aproach towards the subject has
been Sincere and Scientific.

……………………….. …..…………….. ………………

Teacher In-charge Examiner Principal

Roll_no:
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 Index
S.no Contents page no.
1. Introduction 5
2. Why preservatives are use ? 6
3. Natural Preservatives 7
4. Chemical Preservatives 8
5. Artificial Preservatives 9
a. Antimicrobial agents
b. Antioxidants
c. Chelating agent
6. Harmful Food Preservatives 10-11
a. Butylates
b. BHA
c. Caramel
7. Preservatives Food Additives 12
8. common preservatives & their primary activity 13
9. Bibliography 14

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 Introduction
A preservative is a substance or a chemical that is added to
products such as food, beverages, pharmaceutical drugs, paints,
biological samples, cosmetics, wood, and many other products to
prevent decomposition by microbial growth or by undesirable
chemical changes. In general, preservation is implemented in two
modes, chemical and physical. Chemical preservation entails
adding chemical compounds to the product. Physical
preservation entails processes such as refrigeration or drying.

Preservative food additives reduce the risk of foodborne

infections, decrease microbial spoilage, and preserve fresh
attributes and nutritional quality. Some physical techniques for
food preservation include dehydration, UV-C radiation, freeze-
drying, and refrigeration. Chemical preservation and physical
preservation techniques are sometimes combined.

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Why Food Preservatives are used ?
Food is so important for the survival, so food preservation is one
of the oldest technologies used by human beings to avoid its
spoilage. Different ways and means have been found and
improved for the purpose. Boiling, freezing & refrigeration,
pasteurizing, dehydrating, pickling are the traditional few. Sugar,
mineral salt and salt are also often used as preservatives food.
Nuclear radiation is also being
used now as food preservatives.
Modified packaging techniques
like vacuum packing and
hypobaric packing also work as
food preservatives.

Food Preservation is basically done for three reasons

 To preserve the natural characteristics of food

 To preserve the appearance of food
 To increase the shelf value of food for storage.

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Natural Food Preservatives
In the category of natural food preservatives comes the salt, sugar,
alcohol, vinegar etc. These are the traditional preservatives in
food that are also used at home while making pickles, jams and
juices etc. Also the freezing, boiling, smoking, salting are
considered to be the natural ways of preserving food. Coffee
powder and soup are dehydrated and freeze-dried for
preservation. In this section the citrus food preservatives like
citrus acid and ascorbic acid work on enzymes and disrupt their
metabolism leading to the preservation.

Sugar and salt are the

earliest natural food
preservatives that very
efficiently drops the
growth of bacteria in food.
To preserve meat and
fish, salt is still used as a
natural food preservative.

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 Chemical Food Preservative
Chemical food preservatives are also being used for quite some
time now. They seem to be the best and the most effective for a
longer shelf life and are generally fool proof for the preservation
purpose. Examples of chemical food preservatives are:

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 are also the chemical food preservatives that act as
free radical scavengers. In this category of preservatives in food
comes the vitamin C, BHA (butylated hydroxyanisole), bacterial
growth inhibitors like sodium nitrite, sulfur dioxide and benzoic
acid.

Then there is ethanol that is a one

of the chemical preservatives in
food, wine and food stored in
brandy. Unlike natural food
preservatives some of the
chemical food preservatives are
harmful. Sulfur dioxide and
nitrites are the examples. Sulfur
dioxide causes irritation in bronchial
tubes and nitrites are carcinogenic.

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 Artificial Preservatives
Artificial preservatives are the chemical substances that stops of
delayed the growth of bacteria, spoilage and its discoloration.
These artificial preservatives can be added to the food or sprayed
on the food.

Types of Artificial Preservatives Food

 Antimicrobial agents
 Antioxidants
 Chelating agent
In antimicrobial comes the Benzoates, Sodium benzoate,
Sorbates and Nitrites.
Antioxidants include the Sulfites, Vitamin E, Vitamin C and
Butylated hydroxytoluene (BHT)
Chelating agent has the Disodium ethylene diamine tetra acetic
acid (EDTA), Polyphosphates and Citric acid

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 Harmful Food Preservatives
Although preservatives food additives are used to keep the food
fresh and to stop the bacterial growth. But still there are certain
preservatives in food that are harmful if taken in more than the
prescribed limits.

Certain harmful food preservatives are 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.

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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
Caramel is 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.

In addition to this there are many other harmful food

preservatives. These are Bromates, Caffeine, Carrageenan,
Chlorines, Coal Tar AZO Dies, Gallates, Glutamates, Mono- and
Di-glycerides, Nitrates/Nitrites, Saccharin, Sodium Erythrobate,
Sulphites and Tannin

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Preservatives Food Additives
All of these chemicals act as either antimicrobials or antioxidants
or both. They either inhibit the activity of or kill the bacteria,
molds, insects and other microorganisms. Antimicrobials, prevent
the growth of molds, yeasts and bacteria and antioxidants keep
foods from becoming rancid or developing black spots. They
suppress the reaction when foods comes in contact with oxygen,
heat, and some metals. They also prevent the loss of some
essential amino acids some vitamins.

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Some common preservatives and their primary activity

Chemical
Organism(s) Action Use in Foods
Affected
Insects &
Sulfites Antioxidant Dried Fruits, Wine, Juice
Microorganisms
Sodium
Clostridia Antimicrobial Cured Meats
Nitrite
Propionic
Molds Antimicrobial Bread, Cakes, Cheeses
Acid
Sorbic
Molds Antimicrobial Cheeses, Cakes, Salad Dressing
Acid
Benzoic Soft Drinks, Ketchup, Salad
Yeasts & Molds Antimicrobial
Acid Dressings

There are other antioxidants like Sodium Erythorbate, Erythorbic

Acid, Sodium Diacetate, Sodium Succinate, Grape Seed Extract,
Pine Bark Extract, Apple Extract Tea Proplyphenols, Succinic
Acid and Ascorbic Acid and food preservatives like Parabens and
Sodium Dehydro Acetate used frequently for preservation.

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Bibliography

http://www.google.com/...
http://en.wikipedia.org...
NCERT class 12th Chemistry
Help from teachers
www.youtube.com

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