UNIT–III: FOOD ADDITIVES

1. INTRODUCTION

In food preservation and processing, maintaining the quality, safety and acceptability of food is
as important as extending its shelf life. During processing, storage and transportation, foods are
continuously exposed to factors such as microorganisms, oxygen, moisture, light and enzymes,
which may cause spoilage, nutrient loss and undesirable changes in colour, flavour and texture.

To overcome these problems, certain substances are intentionally added to foods. These
substances are known as food additives. Food additives help in preventing deterioration,
improving sensory qualities, facilitating processing, and ensuring uniformity in food products.
With the growth of the food industry and consumer demand for convenience foods, the use of
food additives has become increasingly important.

2. DEFINITION OF FOOD ADDITIVES

According to FAO/WHO,
A food additive is any substance not normally consumed as a food by itself and not normally
used as a typical ingredient of food, which is intentionally added to food for a technological
purpose during manufacture, processing, preparation, treatment, packaging, transport or
storage.

Explanation in Simple Terms

A food additive is:

 Not eaten alone as food

 Added in small quantities
 Used for a specific purpose such as preservation, colouring or flavouring

Food additives may or may not have nutritive value.

Only substances intentionally added for technological reasons are considered food additives.

3. NEED AND IMPORTANCE OF FOOD ADDITIVES

Food additives are necessary in modern food systems for several reasons:

 To prevent microbial spoilage and food-borne illnesses

 To increase shelf life of perishable foods
 To maintain colour, flavour and texture during storage
 To replace nutrients lost during processing
 To improve consumer acceptability
 To ensure uniform quality in large-scale food production
Without food additives, many processed and packaged foods would be unsafe, unattractive and
unacceptable to consumers.

4. CLASSIFICATION OF FOOD ADDITIVES

Food additives are classified on the basis of their functional role in foods. Each additive
performs a specific technological function, and therefore understanding this classification is
essential for students of food preservation.

5. TYPES OF FOOD ADDITIVES

A. PRESERVATIVES

Preservatives are substances that inhibit the growth of microorganisms such as bacteria, yeasts,
and moulds, thereby preventing spoilage and food-borne illnesses. They are crucial for extending
the shelf life of perishable foods like juices, dairy products, bakery items, and meat products.
Preservatives work through mechanisms such as:

 Lowering water activity (e.g., salt and sugar)

 Creating an acidic environment (e.g., sodium benzoate)
 Releasing antimicrobial compounds (e.g., sulphites)

They are classified into natural preservatives (salt, sugar, vinegar) and chemical preservatives
(sodium benzoate, potassium metabisulphite). Overuse can lead to toxicity or allergic reactions,
so regulatory limits are strictly enforced.

Name of Additive Function / Mechanism Examples Notes

Potassium Sorbate Prevents molds and yeast Cheese,Yogurt
Inhibits growth of yeasts and
Fruit juices, soft Max 0.1% in acidic
Sodium benzoate moulds by acidifying
drinks foods
environment
Prevents browning and Dried fruits,
Sulphur Dioxide
spoilage wines
Potassium
Wines, juices, Sulphite-sensitive
metabisulphite Antimicrobial + antioxidant
dried fruits individuals caution
(KMS)
Prevents mould in bakery Often combined with
Calcium propionate Bread, cakes
products other preservatives
Reduces water activity, Pickles, cured Traditional
Salt
inhibits microbial growth meats preservative
Osmotic effect inhibits High concentrations
Sugar Jams, jellies
microbes required
B. ANTIOXIDANTS

Antioxidants are compounds that delay or prevent oxidative deterioration in foods, especially in
lipid-rich foods such as oils, fats, snacks, and baked products. Oxidation can cause rancidity, off-
flavours, nutrient loss, and colour changes.

Mechanisms of action:

 Free radical scavenging: Donates hydrogen to stop chain reactions

 Metal chelation: Bind trace metals that catalyze oxidation
 Oxygen scavenging: Reduces oxygen availability

Antioxidants may be natural (ascorbic acid, tocopherols) or synthetic (BHA, BHT, TBHQ). They
are widely used in processed foods to maintain flavour, aroma, and shelf life.

Name of Additive Function / Mechanism Examples Notes

Reduces oxidative reactions, Fruit juices,
Ascorbic acid (Vit C) Natural antioxidant
protects colour canned fruits
Vegetable oils, Natural
Tocopherols (Vit E) Lipid-soluble antioxidant
margarine preservative
BHA (Butylated Synthetic antioxidant, prevents Snacks, fried Heat-stable, widely
hydroxyanisole) free radical formation foods used
BHT (Butylated Similar to BHA, inhibits Synergistic with
Bakery fats, oils
hydroxytoluene) oxidation citric acid
Prevents oxidative rancidity at Packaged fried Maximum
TBHQ
high temperature snacks permitted 0.02%

C. COLOURING AGENTS

Colour is a key determinant of consumer perception and acceptability. Colouring agents are
added to restore colour lost during processing or enhance appearance to make foods more
appealing.

 Natural colours are derived from plants, vegetables, or minerals (e.g., carotene,
chlorophyll).
 Synthetic colours are chemically synthesized, highly stable, and regulated by food safety
authorities.

Colouring agents may also serve secondary functions, such as acting as antioxidants or
improving product uniformity.
 Name of
Function / Mechanism Examples Foods Used / Notes
Additive
Curcumin Natural yellow pigment Curry powder Heat-stable
Orange pigment, vitamin A
Carotene Margarine, soups Fat-soluble
source
Annatto Lighter yellow Cheese, butter Natural
Brown bread, soft
Caramel color Caramel color Natural
drinks
Beet juice Red color Ice cream, yogurt Natural
Chlorophyll Green colour Processed vegetables Natural colourant
Must comply with FSSAI
Tartrazine Synthetic yellow Soft drinks, sweets
limits
Confectionery, Synthetic dye, approved
Sunset Yellow Orange colour
beverages levels only

D. FLAVOURING AGENTS

Flavouring agents improve or impart specific taste and aroma to food products. They compensate
for flavour loss during processing and storage and enhance consumer acceptability.

 Natural flavourings come from spices, fruits, or herbs.

 Nature-identical or artificial flavourings replicate natural aromas synthetically (e.g.,
vanillin, esters).
 Flavour enhancers may interact with taste receptors to amplify perception of taste.

Flavourings are particularly important in bakery, confectionery, beverages, and processed foods.

Function / Foods Used /

Name of Additive Examples
Mechanism Notes
Bakery, ice
Vanilla extract Natural aroma Natural source
creams
Monosodium Glutamate (MSG)
Enhances umami taste Soups, noodles Natural source
Agino Moto
Maltol Enhances sweet smell Baked goods Natural source
Enhances savoury
Disodium Inosinate Instant noodles Natural source
flavour
Synthetic flavour Bakery, Nature-identical
Vanillin
enhancer chocolate flavour
Synthetic
Esters (ethyl butyrate) Imparts fruity aroma Soft drinks
flavouring
 Function / Foods Used /
Name of Additive Examples
Mechanism Notes
Natural taste and Traditional
Spices (cloves, cardamom) Processed foods
aroma flavouring

E. SWEETENING AGENTS

Sweetening agents are added to provide sweet taste with or without caloric contribution.

 Nutritive sweeteners (sucrose, fructose) provide energy and bulk.

 Non-nutritive sweeteners (saccharin, aspartame, sucralose) provide intense sweetness at
low or zero calories, making them ideal for diabetic or low-calorie foods.
 Sweeteners also influence texture, fermentation, and preservation in foods.

Regulation ensures that high-intensity sweeteners are used within acceptable limits to avoid
health issues.

Name of
Function / Mechanism Examples Notes
Additive
Confectionery,
Sucrose Nutritive sweetener Natural sugar
beverages
Higher sweetness than
Fructose Natural sugar Beverages, jams
sucrose
Saccharin Non-caloric sweetener Diet foods, soft drinks Heat-stable, 300× sweetness
Aspartame Low-calorie sweetener Soft drinks, desserts Not suitable for baking
Anti-diabetic, zero calorie
Stevia Natural sweetener Health drinks, tea
sweetener
Non-nutritive, intense
Sucralose Sugar-free products Heat-stable
sweetness

F. EMULSIFIERS AND STABILIZERS

Emulsifiers and stabilizers improve texture, consistency, and shelf life of foods containing
immiscible liquids, such as oil and water.

 Emulsifiers reduce surface tension and help form stable emulsions (e.g., lecithin in
chocolate).
 Stabilizers prevent separation of ingredients over time, enhancing product homogeneity
and mouthfeel.

These additives are extensively used in dairy products, sauces, ice creams, chocolates, and
dressings.
 Name of
Function / Mechanism Examples Foods Used / Notes
Additive
Lecithin Reduces interfacial tension Chocolate, margarine Natural emulsifier
Natural
Pectin Stabilizes gels Jams, jellies
hydrocolloid
Forms gels, improves
Gelatin Desserts, jellies Protein-based
texture
Dairy products, ice
Carrageenan Stabilizes emulsions Seaweed-derived
cream

G. THICKENING AND GELLING AGENTS

These additives increase viscosity, improve texture, and stabilize suspensions.

 Natural gums (guar, xanthan) provide thickening at low concentrations.

 Starch-based agents gelatinize to give smooth texture.
 Gelling agents (agar, gelatin) create structured gels.

They are important in soups, sauces, desserts, and confectionery.

Name of
Function / Mechanism Examples Foods Used / Notes
Additive
Thickening agent, gelatinizes on
Starch Sauces, soups Widely used
heating
Dressings, Microbial
Xanthan gum High viscosity at low concentration
sauces polysaccharide
Ice cream,
Guar gum Thickening, stabilizing Natural plant gum
sauces
Agar Forms thermoreversible gels Jellies, desserts Marine polysaccharide

H. ACIDULANTS

Acidulants impart sour taste, enhance flavour, act as preservatives, and improve product stability.

 Organic acids (citric, lactic, acetic) lower pH, inhibiting microbial growth.
 Some acids also act as chelating agents, improving shelf life by binding metals.
 Widely used in fermented foods, beverages, jams, bakery products.
 Name of
Function / Mechanism Examples Foods Used / Notes
Additive
Provides sour taste, chelates Soft drinks,
Citric acid Common natural acid
metals jams
Acetic acid Preservative, sour taste Pickles, sauces Organic acid
Fermented Natural fermentation
Lactic acid Improves acidity, flavor
foods product
Bakery
Tartaric acid Sour taste, stabilizes baking Used with baking powders
products

I. ANTI-CAKING AGENTS

Anti-caking agents prevent clumping or lump formation in powdered or granulated foods.

 Work by absorbing moisture or coating particles.

 Important in salt, spices, sugar, powdered milk, ensuring smooth flow and uniformity.

Name of Additive Function / Mechanism Examples Foods Used / Notes

Absorbs moisture, prevents Salt, powdered Effective at low
Calcium silicate
lumping milk concentrations
Magnesium Safe for human
Improves flow properties Spices, powders
carbonate consumption
Silicon Dioxide Free flowing agent Baking powder

J. BLEACHING AND MATURING AGENTS

Bleaching agents remove undesirable pigments from flour or oils, improving colour and
consumer appeal.

 Maturing agents improve gluten quality, enhance dough elasticity, and strengthen bread
structure.
 Some agents (e.g., ascorbic acid) act both as maturing and antioxidant.
 Used mainly in bakery and flour processing.

Name of Additive Function / Mechanism Examples Foods Used / Notes

Benzoyl peroxide Bleaches flour Wheat flour Residual-free after baking
Chlorine gas Bleaches flour, matures Bakery flour Improves dough handling
Potassium Bromate Dough conditioner Baking flour
Ascorbic acid Flour maturing, strengthens gluten Bread flour Enhances bread volume
 K. CHELATING AGENTS

Chelating agents bind metal ions, preventing oxidative spoilage, off-flavours, and colour
changes.

 Metal ions such as Fe²⁺ and Cu²⁺ catalyze oxidation in fats and beverages.
 EDTA and citric acid are common chelators.
 They are often used in combination with antioxidants for better stability.

Name of Additive Function / Mechanism Examples Foods Used / Notes

EDTA (Ethylene Chelates iron/copper ions, Canned Widely used
diamine tetraacetic acid) prevents oxidation vegetables, sauces preservative
Binds metals, enhances Dual function:
Citric acid Soft drinks, jams
stability acidulant + chelator

L. ANTIFOAMING AGENTS

Antifoaming agents prevent foam formation during food processing, which can interfere with
mixing, heating, or packaging.

 Work by reducing surface tension at the liquid-air interface.

 Important in syrup production, frying oils, sugar processing, and fermentation industries.

Foods Used /
Name of Additive Function / Mechanism Examples
Notes
Reduces surface tension, prevents Frying oils,
Dimethylpolysiloxane Heat stable
foaming syrups
Vegetable oils Physical anti-foam Sugar syrups Natural option

M. LEAVENING AGENTS

Leavening agents release carbon dioxide (CO₂) during baking or cooking, creating a porous and
spongy structure in dough or batter.

 Can be chemical (baking soda, baking powder) or natural (yeast).

 Ensure volume, texture, and lightness of bakery products.
 Reaction may be acid-base or decomposition on heating.

Name of Additive Function / Mechanism Examples Foods Used / Notes

Combination of acid +
Baking powder Releases CO₂ on heating Cakes, biscuits
base
 Name of Additive Function / Mechanism Examples Foods Used / Notes
Baking soda Reacts with acid to produce Cookies,
Requires acid for reaction
(NaHCO₃) CO₂ pancakes
Ammonium Decomposes to CO₂, NH₃, Cookies, High porosity, for dry
bicarbonate water crackers bakery

Safety and Regulatory Considerations

Food additives are essential for preserving food quality, but their misuse or excessive
consumption can lead to health hazards, including allergies, toxicity, or interference with nutrient
absorption. Therefore, safety evaluation and regulation are crucial in food processing.

Key Points:

1. Regulatory Authorities:
o India: Food Safety and Standards Authority of India (FSSAI) regulates permitted
additives, usage limits, and labelling.
o International: Codex Alimentarius, FDA (USA), and EFSA (Europe) establish
global standards for additive safety.
2. Approval Process:
o Each additive is scientifically evaluated for toxicity, carcinogenicity,
mutagenicity, and allergenicity.
o Only additives that meet safety criteria are approved for use.
3. Acceptable Daily Intake (ADI):
o ADI is the maximum amount of an additive that can be safely consumed daily
over a lifetime.
o Example: Sodium benzoate – ADI = 0–5 mg/kg body weight.
o ADI ensures long-term safety and prevents health risks.
4. Labeling and Usage Limits:
o All packaged foods must declare additives on labels.
o Additives are used within prescribed limits, ensuring safe consumption.
5. Special Considerations:
o Some individuals may have allergies or sensitivities (e.g., sulphites, tartrazine).
o Children, pregnant women, and patients with chronic conditions may require extra
caution.
b) General Principles for the Use of Food Additives
1. INTRODUCTION

Food additives are substances intentionally added to foods to improve shelf life, safety,
appearance, texture, and flavour. With the increasing consumption of processed and preserved
foods, it became essential to ensure that these additives are safe for human consumption and
used properly.

To protect public health and prevent misuse of food additives, the Food and Agriculture
Organization (FAO) and the World Health Organization (WHO) formulated a set of general
principles. These principles guide how, when, and to what extent food additives should be used
in foods.

2. CODEX ALIMENTARIUS – BASIC CONCEPT

Meaning of Codex Alimentarius

The term Codex Alimentarius means “Food Code”.

What is Codex Alimentarius?

It is an international collection of food standards, guidelines, and principles developed jointly by

FAO and WHO.

Why Codex was Established

 To ensure food safety

 To protect consumer health
 To regulate use of food additives
 To promote uniform food standards worldwide

Codex guidelines serve as the scientific foundation for national food laws.

3. PURPOSE OF GENERAL PRINCIPLES FOR FOOD ADDITIVES

The general principles were framed to:

 Ensure safe use of food additives

 Prevent overuse and misuse
 Avoid consumer deception
 Maintain nutritional quality of foods
 Encourage good manufacturing practices

These principles apply to all types of food additives used in food processing and preservation.
GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES

4. SAFETY OF FOOD ADDITIVES

Principle

Food additives must be safe for human consumption when used as intended.

 Before approval, additives are evaluated for toxicity and long-term effects.
 Additives should not cause poisoning, cancer, genetic damage, or reproductive problems.
 Safety is assessed considering daily intake over a lifetime.

This principle ensures that no additive harmful to health is permitted in food.

5. TECHNOLOGICAL JUSTIFICATION

Principle

Food additives should be used only when there is a genuine technological need.

Additives may be used to:

 Prevent spoilage
 Improve texture or stability
 Prevent oxidation
 Restore colour lost during processing

Additives should not be used unnecessarily or when the same result can be achieved through:

 Proper hygiene
 Good processing methods
 Correct storage conditions

6. PREVENTION OF CONSUMER DECEPTION

Principle

Food additives must not be used to mislead consumers.

Additives should not:

 Mask spoilage
 Hide poor-quality raw materials
 Make old food appear fresh
For example:

 Colour should not be added to spoiled food

 Flavour should not hide rancidity

This principle ensures honesty and transparency in food production.

7. MINIMUM USE PRINCIPLE

Principle

Food additives should be used at the lowest effective level necessary to achieve the desired
effect.

 Excess use increases health risks

 Minimal use reduces chemical load on the body
 Prevents unnecessary exposure

Only the required amount, not more, should be used.

8. PROTECTION OF NUTRITIONAL QUALITY

Principle

Food additives should not reduce the nutritional value of food.

 Some additives may destroy vitamins or minerals

 Example: Sulphites may reduce vitamin B₁

If nutrient loss is unavoidable:

 The food may need nutritional restoration or fortification

The goal is to preserve both safety and nutrition.

9. COMPLIANCE WITH GOOD MANUFACTURING PRACTICES (GMP)

Principle

Food additives should be used in accordance with Good Manufacturing Practices.

GMP ensures:

 Correct selection of additives

 Accurate measurement
 Uniform mixing
  Prevention of contamination

This avoids overuse, misuse, and quality variation.

10. IDENTIFICATION AND ANALYTICAL CONTROL

Principle

Food additives must be chemically identifiable and measurable.

 Authorities must be able to detect and measure additives in food

 Helps ensure compliance with permitted limits
 Enables monitoring and enforcement

Only additives that can be properly tested and controlled are allowed.

11. REGULATORY APPROVAL OF FOOD ADDITIVES

Principle

Only approved food additives should be used.

 Additives must be evaluated by FAO/WHO expert committees

 Approved additives are included in Codex standards
 National food authorities adopt these standards

Unapproved or banned additives must never be used.

12. LABELLING AND CONSUMER INFORMATION

Principle

Food additives used in foods must be declared on food labels.

Explanation

 Helps consumers make informed choices

 Important for people with allergies or sensitivities
 Promotes transparency and trust

Labelling is an important part of consumer protection.

13. INTERNATIONAL UNIFORMITY AND CONTROL

Principle
Codex principles promote uniform food standards across countries.

 Helps in international food trade

 Ensures consistent quality and safety
 Protects consumers globally

Process of Approval of Food Additives

Before any food additive is allowed to be used in food, it must go through a systematic approval
process. This process is necessary to ensure that the additive is safe for human consumption,
technologically justified, and used only within safe limits.

The approval of food additives is carried out at the international level by FAO and WHO and
later adopted by national food safety authorities.

PROCESS OF APPROVAL OF FOOD ADDITIVES

The approval process involves scientific evaluation, safety assessment, and regulatory decision-
making. It is carried out in the following steps:

STEP 1: IDENTIFICATION AND DESCRIPTION OF THE ADDITIVE

The first step is to clearly identify the food additive.

This includes:

 Chemical name and structure

 Physical and chemical properties
 Purity and quality specifications
 Method of manufacture

Importance:

 Ensures the additive is clearly defined

 Prevents confusion with similar substances
 Helps in standardization

Only well-defined substances are considered for approval.

STEP 2: SPECIFICATION OF INTENDED USE

The manufacturer must specify:

 Why the additive is needed

 In which foods it will be used
 The quantity required
  The technological function (e.g., preservative, antioxidant)

Importance:

 Ensures the additive has a valid technological purpose

 Prevents unnecessary or excessive use

STEP 3: TOXICOLOGICAL STUDIES

Extensive laboratory studies are conducted to evaluate safety.

These studies include:

 Acute toxicity studies (short-term effects)

 Sub-chronic toxicity studies (medium-term exposure)
 Chronic toxicity studies (long-term exposure)
 Carcinogenicity tests (cancer-causing potential)
 Reproductive and developmental toxicity studies

Importance:

 Identifies possible harmful effects

 Determines safe exposure levels
 Protects human health

STEP 4: METABOLIC AND PHYSIOLOGICAL STUDIES

These studies determine:

 How the additive is absorbed

 How it is distributed in the body
 How it is metabolized
 How it is excreted

Importance:

 Ensures the additive does not accumulate in the body

 Helps assess long-term safety

STEP 5: DETERMINATION OF SAFE INTAKE LEVEL

Based on toxicity studies:

 A No Observed Adverse Effect Level (NOAEL) is identified

 Safety factors are applied to determine a safe intake level
This leads to the calculation of Acceptable Daily Intake (ADI).

Acceptable Daily Intake (ADI):

The amount of a food additive that can be consumed daily throughout life without appreciable
health risk.

STEP 6: EXPERT SCIENTIFIC EVALUATION

All data are reviewed by FAO/WHO expert committees.

These experts:

 Analyze scientific evidence

 Confirm safety
 Recommend approval or rejection

Importance:

 Ensures decisions are science-based

 Avoids bias and commercial influence

STEP 7: RECOMMENDATION BY CODEX ALIMENTARIUS

If found safe:

 The additive is included in Codex standards

 Permitted food categories are specified
 Maximum use levels are fixed

Importance:

 Provides international guidance

 Ensures uniformity in food laws

STEP 8: NATIONAL REGULATORY APPROVAL

National food authorities:

 Review Codex recommendations

 Adopt them into national regulations
 Monitor usage in foods

Only after this step is the additive legally permitted in foods.

STEP 9: MONITORING AND RE-EVALUATION

Even after approval:

 Additives are continuously monitored

 New scientific evidence is reviewed
 Usage limits may be revised

Importance:

 Ensures ongoing consumer safety

 Allows correction if risks are identified

IMPORTANCE OF FAO/WHO GENERAL PRINCIPLES

 Protects public health

 Prevents misuse of additives
 Ensures safe food preservation
 Maintains consumer trust
 Promotes responsible food processing

c) Natural and Synthetic Preservatives

INTRODUCTION

Food spoilage occurs mainly due to the growth of microorganisms such as bacteria, yeasts, and
moulds, as well as due to chemical and enzymatic reactions. These changes lead to deterioration
in taste, texture, colour, nutritional value, and safety of foods.

To slow down or prevent these spoilage processes, substances known as preservatives are added
to foods. Preservatives help in extending the shelf life of foods, making them available for
consumption over longer periods without loss of quality.

Preservatives may be naturally occurring or chemically synthesized, and based on their origin
they are classified as natural preservatives and synthetic preservatives.
PRESERVATIVES

Preservatives are food additives that, when added to foods in small quantities, inhibit or delay the
growth of spoilage and pathogenic microorganisms, reduce oxidation, and prevent undesirable
chemical changes, thereby increasing the keeping quality and safety of foods.

CLASSIFICATION OF PRESERVATIVES

Preservatives are broadly classified into:

1. Natural Preservatives
2. Synthetic (Chemical) Preservatives

This classification is based on the source and method of preparation.

1. NATURAL PRESERVATIVES

Natural preservatives are substances obtained from natural sources such as plants, animals, or
natural fermentation processes, which possess the ability to prevent or delay food spoilage.

These preservatives have been used since ancient times, long before the development of modern
food processing technology.

WHY NATURAL PRESERVATIVES ARE EFFECTIVE

Natural preservatives work mainly by:

 Reducing water availability for microorganisms

 Creating acidic conditions
 Possessing natural antimicrobial compounds
 Preventing oxidation

TYPES OF NATURAL PRESERVATIVES (EXPLAINED)

1. Salt (Sodium Chloride)

Salt is one of the oldest and most widely used natural preservatives.

How it works:

 Salt draws water out of microbial cells by osmosis

 Reduces water activity in food
 Microorganisms cannot survive without water

Uses:
  Pickles
 Salted fish and meat
 Cheese

2. Sugar

Sugar acts as a preservative mainly in high concentrations.

How it works:

 Binds available water in food

 Prevents microbial growth

Uses:

 Jams
 Jellies
 Fruit preserves
 Syrups

3. Vinegar (Acetic Acid)

Vinegar is a natural source of acetic acid.

How it works:

 Lowers the pH of food

 Acidic conditions inhibit microbial growth

Uses:

 Pickles
 Sauces
 Chutneys

4. Edible Oils

Oil acts as a physical barrier rather than a chemical preservative.

How it works:

 Prevents contact of food with air

 Slows oxidation and microbial contamination

Uses:
  Traditional pickles
 Preserved vegetables

5. Spices and Herbs

Many spices contain natural antimicrobial and antioxidant compounds.

Examples:

 Turmeric (curcumin)
 Clove (eugenol)
 Garlic (allicin)
 Cinnamon

Uses:

 Pickles
 Traditional Indian foods
 Ready-to-eat products

6. Naturally Occurring Organic Acids

These acids are produced naturally in fruits and fermented foods.

Examples:

 Citric acid (lemon, citrus fruits)

 Lactic acid (curd, fermented foods)

How they work:

 Lower pH
 Inhibit spoilage microorganisms

ADVANTAGES OF NATURAL PRESERVATIVES

 Considered safe and healthy

 Widely accepted by consumers
 Easily available
 Traditionally used

LIMITATIONS OF NATURAL PRESERVATIVES

 Less effective against all microorganisms

 Shorter shelf life
 Large quantities may affect taste
  Not suitable for large-scale industrial preservation

Name of Natural Mode of Action (How it Common Food

Source
Preservative Preserves Food) Uses
Salt (Sodium Reduces water activity; causes Pickles, salted fish,
Natural mineral
chloride) dehydration of microbial cells cured meat, cheese
Binds free water; inhibits Jams, jellies, syrups,
Sugar Sugarcane / fruits
microbial growth fruit preserves
Lowers pH; creates acidic
Vinegar (Acetic Fermentation of Pickles, sauces,
environment unsuitable for
acid) alcohol chutneys
microbes
Lowers pH; inhibits bacterial Fruit juices,
Citric acid Citrus fruits
and fungal growth beverages, jams
Curd, pickles,
Fermentation (curd, Acidifies food; prevents
Lactic acid fermented
fermented foods) spoilage organisms
vegetables
Forms protective layer
Edible oils Plant sources Traditional pickles
preventing air and microbes
Contain natural antimicrobial Pickles, curries,
Spices and herbs Plant origin
and antioxidant compounds traditional foods
Deposits antimicrobial
Smoke Burning of wood Smoked fish, meat
compounds; dries surface

2. SYNTHETIC (CHEMICAL) PRESERVATIVES

Synthetic preservatives are chemically manufactured substances that are added to foods in very
small amounts to prevent microbial growth and extend shelf life effectively.

These preservatives are commonly used in commercial and industrial food processing.

WHY SYNTHETIC PRESERVATIVES ARE USED

 High antimicrobial efficiency

 Longer shelf life
 Stable during processing
 Economical for mass production

MODE OF ACTION OF SYNTHETIC PRESERVATIVES

Synthetic preservatives act by:

 Inhibiting microbial enzymes

  Disrupting microbial cell membranes
 Interfering with microbial metabolism

COMMON SYNTHETIC PRESERVATIVES

1. Sodium Benzoate

Function:

 Inhibits yeast and bacteria

Effective in:

 Acidic foods

Uses:

 Fruit juices
 Squashes
 Soft drinks

2. Potassium Sorbate

Function:

 Controls mould and yeast growth

Uses:

 Cheese
 Bakery products
 Fruit products

3. Calcium Propionate

Function:

 Prevents mould growth

Uses:

 Bread
 Cakes

4. Sulphur Dioxide
Function:

 Antimicrobial
 Prevents enzymatic browning

Uses:

 Dried fruits
 Wine

5. Potassium Metabisulphite

Function:

 Prevents fermentation and microbial spoilage

Uses:

 Fruit beverages
 Wines

ADVANTAGES OF SYNTHETIC PRESERVATIVES

 Effective in very small amounts

 Consistent and reliable
 Suitable for long storage
 Cost-effective

LIMITATIONS OF SYNTHETIC PRESERVATIVES

 Possible allergic reactions

 Consumer resistance
 Strict regulatory limits
 Overuse can be harmful

Chemical Mode of Action (How it

Common Food Uses
Name of Synthetic Nature Preserves Food)
Preservative
Benzoic acid Inhibits yeast and bacteria in Fruit juices, squashes,
Sodium benzoate
salt acidic foods soft drinks
Prevents microbial growth by Sauces, pickles,
Benzoic acid Organic acid
disrupting enzymes beverages
Cheese, bakery items,
Potassium sorbate Sorbic acid salt Inhibits moulds and yeasts
fruit products
 Chemical Mode of Action (How it
Common Food Uses
Name of Synthetic Nature Preserves Food)
Preservative
Propionic acid Bread, cakes, baked
Calcium propionate Prevents mould growth
salt goods
Antimicrobial; prevents
Sulphur dioxide (SO₂) Inorganic gas Dried fruits, wine
enzymatic browning
Potassium Sulphite Releases SO₂; controls
Fruit beverages, wine
metabisulphite compound microbial spoilage
Sodium nitrite / Nitrogen Inhibits Clostridium bacteria;
Cured meat products
nitrate compounds colour fixation