Preservatives are substances added to foods to extend their shelf life. A longer shelf life allows products to travel great distances and stay fresh long enough for you to get to the store to buy them. It also allows you to purchase products well in advance of using them. Drying, freezing, smoking, pickling and pasteurization are all food preservation methods. Salt, sugar and vinegar are food preservatives, as are some antioxidant vitamins. The substances that receive the most attention as preservatives, however, are the chemicals used in commercially prepared food products.
Types
The preservatives approved for use in food in the United States include citric acid, benzoic acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium sorbate, sodium nitrite, sorbic acid, calcium sorbate, potassium ascorbate, BHA , BHT, EDTA, sulfites, tocopherols (vitamin E) and ascorbic acid (vitamin C). Different preservatives are used in different types of food, depending, in part, on how they interact with other ingredients.
Uses
Chemical food preservatives are used most commonly in breads and other baked goods, cereals, cured meats, such as bacon, hot dogs and ham, vegetable oils, margarines, salad dressings, snack foods and fruit condiments, such as jellies and sauces, dried fruits, snack foods and carbonated beverages.
Benefits
Preservatives help maintain the quality of food, prevent discoloration and contamination and slow down spoilage and rancidity. Antimicrobial preservatives prevent or delay the growth of bacteria, molds, fungi and yeast on foods. Antioxidants slow down or prevent changes in flavor, color, texture and freshness.
Considerations
The preservatives used in food are all on the U.S. Food and Drug Administration's (FDA) GRAS (Generally Recognized as Safe) list. Additives on this list have either been proven safe in scientific studies or assumed safe because they have been used for a long period of time without demonstrating harm.
Some people with asthma are sensitive to sulfites, which are not approved for use on fresh foods, but are used in other foods such as dried fruits, vinegar, bottled lemon juice and wines. If you have a sensitivity to sulfites, watch out for products that contain sufur dioxide, potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium metabisulfite and sodium sulfite.
Labeling
When a preservative is used in a food product, it must be included on the ingredient list on the food label. The listing must also include some explanation of the additive's purpose, such as "to retard spoilage" or "preservative." If you are trying to to choose more natural products, look for those that say "preservative-free" on the label.
Non-foods
Preservatives are also added to some cosmetic products and medications. Different chemicals are used to preserve these products than are used for food, but they all serve the same purpose, which is to protect the product, keep it fresh, and extend its shelf life.
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