FOOD
PRESERVATIVES and
ARTIFICIAL
SWEETENING AGENTS
Preservatives
• substances which
either delay the growth
of microorganisms
without necessarily
destroying them or
prevent deterioration of
quality during
manufacture and
distribution.
Preservatives
• Can be naturally
occurring or artificial
substance that is added
to products such as
foods, pharmaceuticals,
paints, biological
samples, or wood to
prevent decomposition.
Natural Preservatives
• Salt
• Sugar
• Garlic
• Vinegar
• Onion
SALT
• used in brines or is directly
applied to the food. Their
effect is to increase osmotic
pressure at a level which will
prevent microorganisms
development. The cell growth
of the microorganisms is
inhibited or the organism
itself may be destroyed.
SUGAR
• Helps food get rid of water
and microorganisms. It follows
the same science as salt that
is osmosis or dehydration. It
soaks up the water that may
lead to the growth of bacteria
and further keep the food well
preserved for a longer period.
GARLIC
• Has anti-viral properties
that help in fighting
bacteria (body and food).
Cloves of garlic in
food/dish will keep
harmful bacteria and will
let the food stay fresh for
longer period.
VINEGAR
• Made from
fermentation of
sugar and water
solutions, it acts as
an effective natural
preservative. The
acetic acid kills
microbes.
ONION
• Contains
antioxidant and
antimicrobial
properties.
Artificial Preservatives
• substances sprayed on the outside of
a food or added to foods in
medications.
• Most common chemical preservatives
are derived from acids and their main
function is to raise the acidity of foods
which kills microorganisms.
• Subdivided into antimicrobial agents,
antioxidants, and chelating agents.
ANTIMICROBIAL AGENTS
• added to foods to destroy
bacteria or inhibit the growth
of mold on food, these can
improve the safety of the food
as well as increasing its shelf
life.
• includes nitrates, benzoates,
propionates, and sorbates
NITRATES
• Salts of nitrous acid.
The most common
nitrate is sodium
nitrate.
• An antioxidant and
has antimicrobial
properties.
BENZOATE
• Compounds based
on benzoic acid.
Sodium benzoate
is best known as
preservative used
in foods and
beverages to
extend shelf life.
PROPIONATE
• Compounds based of
propionic acid.
• Frequently used to prevent
the formation mold in baked
goods
• Calcium propionate- inhibit
the growth of mold in bread
• Sodium propionate- delays
fermentation on yeasts and
not recommended for bread,
but good for preservation of
SORBATE
• Compounds based
on sorbic acid.
Potassium sorbate
is the most used
preservative in
the world.
• foods, drinks, and
personal care
products
ANTIOXIDANTS
• Substance that prevents the reaction of
various food constituents with oxygen.
This protective effect is desirable
because many foods become discolored
or spoiled when oxidation takes place.
• Retinoids (Vitamin A)
• Ascorbic Acid (Vitamin C)
• Butylated hydroxytoluene (BHT)
• Butylated hydroxyanisole (BHA)
• Sulphites/ sulfites
CHELATING AGENTS
• Chemicals added to foods to bind metal
ions such as iron, cobalt, and copper
which would otherwise exert detrimental
effects on the texture, aroma, and color
of food.
• EDTA (ethylenediamine tetra acetic acid)
helps in preventing color deterioration. It
is used in fats like mayonnaise,
spreadable fats, and sauces where it
helps keep these products from going
rancid preserving their taste and flavor.
