Food Preservatives

#Food_Preservatives are substances added to food to prevent or slow down spoilage and maintain natural colours and flavours.

Two reasons for food spoilage 

• Microbial contamination 

• Fats reacting with oxygen (oxidation)

Preservative criteria

• Non-toxic

• Functional

• Flavourless

• Economical

Sorbic acid - It is a food preservative which protects many food varieties from yeast and mold spoilage. It is an organic compound, with naturally strong antimicrobial capabilities. 

Sodium benzoate - It is a food preservative commonly used in fruit pies, jams, beverages, salads, foods with acidic pH. 

It is used in processed foods to prevent the growth of bacteria or fungus that could spoil the food.

Citric Acid - Its acidic pH makes it useful as a food preservative and preserves the color of the food since it significantly slows the oxidation.

Monosodium glutamate (MSG) is not a food preservative. 

It is a food additive, which is used as a flavour enhancer commonly added to Chinese food, canned vegetables, soups and processed meats.