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Ingredients / Common Chemical Preservatives Used in Food Processing Industry
Filed in: Health and Fitness
Tagged with food, ingredients,preservative, chemicals, additive, artificial, preservation, food processing, industry, chemical, compounds, substances
Last Modified May 21, 2008 at 09:24 PM EDT by KBetsViewed 21503 time(s)
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by 7 Cylivers
Chemical preservatives help keep food fresh. They are effective in the reducing of micro-organism action in food and thus slowing the food decay process.
Chemical preservatives can't replace more stringent preservation methods, such as commercial sterilization, which destroys most enzymatic and bacterial activity.
The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics and regulators specializing in food science and toxicology.
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Name | Description | Side Effect | Common Uses | ||
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| Benzoates | These anti-microbials are related to the weak organic benzoic acid. They are found naturally in cranberries and sorbates. | No known side-effect | Benzoates and sorbates are used in the preservation of many beverages, jams, pickled products, salads, cheeses, meats and margarines. |  view
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| Butylated hydroxytoluene/ hydroxyanisole; tert-butylhydroquinone; propyl gallate |
These antioxidant preservatives prevent the breakdown of food that happens in the presence of oxygen - i.e., the oxidation process in which a free radical initiates peroxide formation at fatty acid...
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No known side effects | These preservatives are used in oils and lipids to prevent it from becoming rancid. | view
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| Citric and ascorbic acids (vitamin C) |
These metal-chelating agents target enzymes in food that continue to metabolize after harvest. For e.g., phenolase browns the exposed surface of cut apples and potatoes. Citric and ascorbic acids i...
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No known side effects | Used to reduce the phenolase action in fresh cut vegetables and fruits. | view
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| EDTA (ethylenediamine tetra-acetic acid) | This metal-chelating agent removes the metal cofactors that many enzymes need. This chelator also makes it difficult for bacterial and fungal enzymes to function. | No known side-effects | Used to preserve freshly cut fruits and vegetables. | view
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| Nitrites and nitrates | They are anti-microbials that are very effective against the bacterium Clostridium botulinum. | Nitrites react with amino acids to form cancer-causing nitrosamines | They are used mainly in packaged meats. They also impart a pink, fresh hue to cured meat (in the absence of nitrates or nitrites, meat turns brown during cooking). | view
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| Propionates |
These anti-microbials are related to propionic acid, which occurs naturally in strawberries, apples, violet leaves, grains and cheese. The acid is effective against bread molds and bacterial spores...
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No known side-effect | They are used extensively as a preservative in bakery products. | view
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| Sulfites | Sulfites (compounds related to Sulfur dioxide) inhibit microbial growth (thus functioning as an anti-microbial) | A small fraction of people are allergic to sulfites. | Sulfites are used as a preservative in dried fruits, wines (particularly red wines) and fruit juices. | view
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| Sulphur Dioxide | It works as an anti-microbial (inhibit bacterial growth), antioxidant (slow air oxidation of fats and lipids) and a metal-chelating agent (blocks the natural ripening of foodstuffs after harvest). | A small percentage of people are allergic to it. | It is used as a preservative in a wide range of food products. | view
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Ingredients
Noting down all the research I have done with various ingredients found on package foods.
