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INDEX
• AIM
•INTRODUCTION
• WHY PRESERVATIVES ARE USE?
NATURAL PRESERVATIVES
•CHEMICAL PRESERVATIVES
• ARTIFICIAL PRESERVATIVES
• HARMFUL PRESERVATIVES
• PRESERVATIVES FOOD ADDITIVES
• CONCLUSION
• BIBLIOGRAPHY
AIM
The aim of this investigatory project is to study the effects, uses,
and potential health impacts of various food preservatives, to
analyze their chemical composition,and to understand their role
in prolonging the shelf life of food products. This project also
seeks to explore natural and synthetic preservatives, comparing
their effectiveness and safety.
INTRODUCTION
A preservative is a substance or a chemical that is added
toproducts such as food, beverages, pharmaceutical drugs,
paints,biological samples, cosmetics, wood, and many other
products toprevent decomposition by microbial growth or by
undesirablechemical changes. In general, preservation is
implemented twomodes, chemical and physical. Chemical

in
preservation entailsadding chemical compounds to the product.

Physicalpreservation entails processes such as refrigeration or
drying.Preservative food additives reduce the risk of
foodborneinfections,decrease microbial spoilage, and preserve
freshattributes and nutritional quality. Some physical
techniques forfood preservation include dehydration, UV-C
radiation, freeze-drying, and refrigeration. Chemical
preservation and physicalpreservation techniques are
sometimescombined.
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WHY F0OD PRESERVATIVES ARE USED?
Food is so important for the survival, so food preservation is
oneof the oldest technologies used by human beings to avoid

itsspoilage. Different ways and means have been found
andimproved for the purpose. Boiling, freezing &
dehydrating, pickling are the traditional
refrigeration, pasteurizing,
few. Sugar,mineral salt and salt are also often used as
preservatives food.Nuclear radiation is also beingused now as
food preservatives.Modified packaging techniqueslike vacuum
packing andhypobaric packing also work asfood preservatives.
Food Preservation is basically done for three reasons:
• Topreserve the appearance of food
• To preserve the natural characteristics of food
• To preserve the appearance of food
• To increasethe shelf value of food for storage.

NATURAL FOOD PRESERVATIVES
In the category of natural food preservatives comes the salt,
sugar,alcohol, vinegar etc. These are the traditional preservatives

infood that are also used at home while making pickles, jams and
juices etc. Also the freezing, boiling, smoking, salting are
considered to be the natural ways of preserving food.
Coffeepowder and soup are dehydrated and freeze-dried
forpreservation. In this section the citrus food preservatives
likecitrus acid and ascorbic acid work on enzymes and disrupt
theirmetabolism leading to the preservation.Sugar and salt are
theearliest foodpreservatives that veryefficiently drops
natural
thegrowth of bacteria in food.To preserve meat andfish, salt is still
used as anaturalfood preservative.
SUGA R
CHEMICAL FOOD PRESERVATIVES
Chemical food are also being used for quite
preservatives
Sometime now.They seem to be the best and the most effective
for alonger shelf life and are generally fool proof for the
preservationpurpose. Examples of chemical food preservatives
are:Benzoates (such as sodium benzoate, benzoic acid)Nitrites
(such as sodium nitrite)Sulphites (such as sulphur
dioxide)Sorbates (such as sodium sorbate, potassium sorbate
Antioxidants are also the chemical food preservatives that act
asfree radical scavengers. In this category of preservatives in
foodcomes the vitamin C, BHA (butylated hydroxyanisole),

bacterial growth inhibitors like sodium nitrite, sulfur dioxide and
benzoicacid.Then there is ethanol that is a one of the chemical
preservatives infood, wine and food stored inbrandy. Unlike
natural food preservatives Some of the chemical food
preservatives areharmful. Sulfur dioxide andnitrites are the
examples. Sulfurdioxide causes irritation in bronchialtubes and
nitrites are carcinogenic.
E 120
E 129
E 414
E 202
E338 E 621
E 200
ARTIFICIAL PRESERVATIVES
Artificial preservatives are the chemical substances that stops

ofdelayed the growth of bacteria, spoilage and its
discoloration.These artificial preservatives can be added to the
food or sprayedon the food.
Iypes of Artificial Preservatives Food:
• Antimicrobial agents
• Antioxidant
Chelating agent
In antimicrobial comes the Benzoates, Sodium benzoate,Sorbates

and Nitrites. Antioxidants include the Sulfites, Vitamin E,Vitamin
C andButylated hydroxytoluene (BHT)Chelating agent has the
Disodium ethylene diamine tetra aceticacid (EDTA),
Polyphosphates and Citric acid
HARMEUL FOOD PRESERVATIVES
Although preservatives food additives are used to keep the

foodfresh and to stop the bacterial growth. But still there are
certainpreservatives in food that are harmful if taken in more
than theprescribed limits.
Certainharmful food preservatives are Benzoates

This group of chemical food preservative has been banned in
Russia because of its role in triggering allergies, asthma and

skinrashes. It is considered to cause the brain
also damage.This
foodpreservative is used in fruit juices, tea, coffee etc.
Butylates
This chemical food preservative is expected to cause high
bloodpressure and cholestrol level. This can affect the kidney
and livefunction. It is found in butter, vegetable oils and
margarine.
OCH3
CH3
-C-CH3
CHg
OH
BHA butylated hydroxyanisole
BHA is expected to cause the live diseases and cancer. This

foodpreservative is used to preserve the fresh pork and pork
sausages,potato chips, instant teas, cake mixes and many more.
Caramel
Caramel is the coloring agent that causes the vitamin
B6deficiencies, genetic effects and cancer. It is found in
candies, bread, brown colored food and frozen pizza.ln additionto

this there are many other harmful foodpreservatives. These are
Bromates, Caffeine, Carrageenan,Chlorines, Coal Tar AZO Dies,
Gallates, Glutamates, Mono- andDi-glycerides, Nitrates/Nitrites,
Saccharin, Sodium Erythrobate,Sulphites and Tannin

PRESERVATIVES FOOD ADDITIVES
All of these chemicals act as either antimicrobials or

antioxidantsor both.They either inhibit the activity of or kill the
bacteria,molds, insectS and other microorganisms.
Antimicrobials, preventthe growth of molds, yeasts and bacteria
and antioxidants keepfoods from becoming rancid or developing
black spots. Theysuppress the reaction when foods comes in
Contact with oXygen,heat, and some metals. They alsO prevent
the loss of some essential amino acids some vitamins.
NEA
MIMKED
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CONCLUSION
In conclusion, food preservation has been pivotal to our

society since the beginning. Preservation has come from
simple processes such as salting, to more complex preserving
methods such as irradiation and chemical Looking
additives.
intothe future, High Pressure Preservation seems to be the
next logical step. In an increasingly health-conscious world, an
uncontaminated, well preserved food source is the ultimate
goal,and hopefully the costs of production will decrease for all
of us to enjoy HPP foods.
BIBLIOGRAPHY
http://www.google.com
• http://en.wikipedia.org
• http://chatgpt.com
http://www.youtube.com

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INDEX

implemented twomodes, chemical and physical. Chemical

preservation entailsadding chemical compounds to the product.

Food is so important for the survival, so food preservation is

oneof the oldest technologies used by human beings to avoid

Food Preservation is basically done for three reasons:

• Topreserve the appearance of food

• To preserve the natural characteristics of food

• To preserve the appearance of food

• To increasethe shelf value of food for storage.

In the category of natural food preservatives comes the salt,

sugar,alcohol, vinegar etc. These are the traditional preservatives

foodcomes the vitamin C, BHA (butylated hydroxyanisole),

Artificial preservatives are the chemical substances that stops

Iypes of Artificial Preservatives Food:

In antimicrobial comes the Benzoates, Sodium benzoate,Sorbates

Although preservatives food additives are used to keep the

Certainharmful food preservatives are Benzoates

Russia because of its role in triggering allergies, asthma and

BHA is expected to cause the live diseases and cancer. This

Caramel is the coloring agent that causes the vitamin

B6deficiencies, genetic effects and cancer. It is found in

candies, bread, brown colored food and frozen pizza.ln additionto

Gallates, Glutamates, Mono- andDi-glycerides, Nitrates/Nitrites,

Saccharin, Sodium Erythrobate,Sulphites and Tannin

All of these chemicals act as either antimicrobials or

In conclusion, food preservation has been pivotal to our

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