Preservatives

Preservatives
Preservatives

Preservatives are the substances which either develop naturally or they are synthetically produced with an intention to preserve food items from contamination or to save from chemical changes. In a food product, a preservative is used to stop or to greatly slow down the process of microbial growth to retain its hygiene and taste.

Preservatives have been categorized into class I and class II:

Class I – Those which we obtain naturally – Common salt, Sugar, Dextrose, Spices, Vinegar, honey, edible vegetable oils.

Class II – Benzoic Acid & its salts, Sulfurous Acids & its salts, Nitrates or Nitrates of Sodium or potassium used in foods like ham, pickled meat.

Preservatives are used to increase the shelf life of a food product while retaining its nutritional value. Depending upon the purpose of their usage in the food products, preservatives can be further categorized into antimicrobial, Anti-oxidant or Anti-enzymatic agents.

Some common antimicrobial preservatives include benzoic acids, calcium propionate, sodium nitrate. Some common food products where preservatives are largely being used are: cheese, margarine, bakery products, soft drinks & dried fruit preparations etc.

In harmony with the international laws pertaining to use of preservatives, the FSSAI has specified guidelines for permissible limits of preservatives in a food product. A Food product’s analysis is required during the manufacturing period and on after becoming a finished product to monitor the permissible limits. The excessive use of preservatives could lead to health problems.

In compliance with the Food Safety and Standards (Food Products Standards & Food Additives) Regulations, 2011, we provide services to the FBOs. Our laboratory has the latest instruments & technology to analyze preservatives in food products. We also provide consultation on labelling requirements concerning preservatives for package food products.

Our other services include: Food Microbiology testing, Nutritional & labelling, Allergens, Food Additives, Residues/Chemical Contaminants, Shelf Life Studies, Sensory Evaluation.

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