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Preservation by Chemical Preservatives
Preservatives are chemical agents which serve to retard, hinder or mask undesirable change in food. Preservatives help in retaining the original quality of food and delaying their spoilage.
Preservatives are classified into class I and class II preservative. Class I preservatives are available at home. Class II preservatives are prepared in the industries.
· Sulphur dioxide is the only permit-ted preservative used in the form of sulphites.
· In India, sodium benzoate, sulphites and sorbic acids are permitted preser-vatives used in fruits and vegetables.
· Dried fruits are treated with sul-phur dioxide to conserve the colour and to prevent the growth of microorganisms.
· Sodium benzoate is preferred to ben-zoic acid because of its solubility and used in tomato ketchups, sauces, jams, jellies, pickles and fruit juices.
· Sorbic acid and its salts are effective against yeasts and moulds but less effective against bacteria. They are good preservatives for foods with high fat content e.g., low fat spreads and processed cheese.
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