Abstract

Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely colour, sweetness or to extend shelf life. Here we are doing some experiments to know which and how much amount of preservatives are present in some chosen packaged food. Here we are taking Tomato ketchup and source, fruit jam and jelly, and beverages like Apple juice and orange soda.

Preservatives: Preservatives are the compounds used to prevent and retard the microbial spoilage of food. Section 3.1.4 of FSS (Food Product Standards and Food Additives) Regulations, 2011 Defines preservative as “a substance which when added to food is capable of inhibiting, Retarding or arresting the process of fermentation, acidification or other decomposition of Food” They are classified into Class I and Class II preservatives.

Class I preservatives are

a) Common salt
b) Sugar
c) Dextrose
d) Glucose
e) Spices
f) Vinegar or acetic acid

Addition of class I Preservative in any food is not restricted.
Class II preservatives are

a) Benzoic acid including salts thereof.
b) Sulphurous acid including salts thereof.
c) Nitrates or Nitrites and/or Sodium and Potassium in respect of foods like ham, Pickled meat
d) Sorbic acid and its sodium,
e) Potassium and calcium salts
f) Propionates of Calcium or sodium,
g) Sodium, Potassium and Calcium salts of Lactic acid.
h) Nisin
i) Methyl or Propyl parahydroxy Benzoates
j) Sodium Diacetate Determination of Benzoic Acid in chosen samples (Figure 1).

Figure 1: