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

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 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.