Chemicals Used as Food Preservatives

Introduction

Chemical preservation ensures that the food will be fresh and edible longer. Food preservation can be a challenging task, especially under different environmental circumstances. Chemical components commonly preserve foods by slowing decomposition and preventing microbial growth in stored foods. Chemical preservation involves using different chemical components capable of physically maintaining the stored foods under different climatic circumstances.

Figure1 − Structure of Benzoic acid, a commonly used food preservative

What is food preservation with chemicals?

Food preservation with the help of different chemical compounds is a process widely accepted by the food industry. It restricts the spoilage of organisms and slows down the growth of microbes in the food. With the help of different preservatives like Sodium Benzoate, Nitrites, Sulphites, and Potassium Sorbate, the food industry boosts the package lifetime of canned foods. Chemical food preservatives can delay or stop bacterial growth within foods. The chemical food preservatives are either added or sprayed on the food to boost its lifecycle during the preservation of foods in real time. Excessive usage of certain chemical food preservatives sometimes affects the human body. By adding chemical preservatives, the growth of the microorganisms can be inhibited along with maintaining the freshness of the foods. Sometimes, chemical preservatives are also used to slow or prevent the flavour or texture of the food, especially while preserving foods in real time.

Discussion on some chemical food preservatives

Different types of chemicals are used in preserving foods under different climatic conditions. The food industries use modern techniques, from canning food to curing meat products, to boost their longevity in real-time. The process of food preservation follows three significant chemical usages for the preservation of food under different climatic conditions. First, the stored foods can be preserved with the help of Benzoates such as Sodium Benzoate. Second, Nitrites can effectively preserve foods, especially with Sodium Nitrite. The final preservative used for food preservation is Sulphites, such as Sulphur Dioxide, which is mostly used while successfully delaying the rancidity of foods.

Figure 2 − Some common food preservatives

Benzoates

Benzoates are salts of the conjugate base part of Benzoic acid commonly used in chemical measures to preserve foods. When Sodium Benzoates dissolve in water, it dissociates into ions, eventually forming a conjugate acid that can successfully extend the lifespan of stored foods. This substance can be extracted by reacting with Benzoic Acid and Sodium Hydroxide. This chemical extraction is mostly used in preserving dairy products such as yoghurt, cheese etc. This preservative type is used because it can inhibit fungal growth and delay bacterial effects in stored foods. Benzoates successfully kill all the microorganisms incapable of living in an acidic environment, making them one of the most effective food preservatives in real time.

Nitrites

Nitrites are commonly used in food preservation, especially in meat-based products. This chemical inhibits bacterial and fungal growth within the meat products and boosts the lifespan of the food by preserving it for the longest period. This chemical food preservative is most effective in maintaining the freshness of reddish products. Nitrites are also used for green leafy vegetables like lettuce and spinach. It also helps in the agricultural lands for artificially preserving foods in real-time.

Figure 3 − Types of chemical food preservatives

Sulphites

Sulphites are used as chemical food preservatives to preserve dried fruits and products. In general, Sulphites are commonly used for maintaining the aesthetic purposes of dried fruits like apricots, oranges, and grapes. In a broader context, Sulphites slow down the decomposition of Vitamin A and C in natural products, eventually preserving foods successfully.

Importance of chemical food preservatives

Chemical food preservatives play a crucial role in extending the lifespan of food products and maintaining the freshness of foods for a longer period. The food industry allows companies to properly store different kinds of foods such as meats and fruits, without the risk of deterioration or spoilage. Chemical food preservatives are effective in small amounts, especially while successfully restricting the discolouration and spoilage of food. Nowadays, food preservatives are crucial for storing canned foods and fruits that need to be stored for a longer time.

Conclusion

Food preservation with chemicals is a process of scientific preservation of foods to delay rancidity and maintain their freshness for a long period. It eventually enables the chemical food preservatives to stop discolouration and spoilage, especially when stored longer. Therefore, it can be said that chemical food preservatives are extremely necessary for maintaining the freshness of the food industry in the current times.

FAQs

1. What are some of the common artificial preservatives used for chemical food preservation?

Artificial preservatives are commonly used to delay bacteria growth in stored foods. Components like antimicrobials, antioxidants, and chelating agents are commonly used to preserve foods without the risk of spoilage or discolouration artificially.

2. How are antioxidants useful in food preservation with the help of chemicals?

The antioxidants are used in natural and artificial contexts while preserving foods from bacterial spoilage and discolouration. These chemical components readily affect the shortening of foods due to bacterial attacks and modify them by boosting the food's semblance, nutritive quality, and colour.

3. What are the possible harmful effects of using chemicals for preserving foods?

Some chemical food preservatives contain harmful effects while stopping bacterial attacks on the stored foods. Preservatives like Butyrates, Benzoates, and Caramel are harmful due to their longstanding effect on the foods while preserving them from bacterial effects.