Chemicals Used As Food Preservatives - Practice Questions & MCQ

Chemical substances which are used to protect food materials against microorganisms are called preservatives. Preservatives are classified into the following three categories depending upon the course of action:

1. Antioxidant preservatives: These are the substances that retard the chemical reactions and break down of foods when they come in contact with oxygen, light, heat and certain metals. These chemicals also stabilize some of the vitamins and amino acids present in food. Some examples of antioxidants preservatives are: BHA, BHT, TBHQ and Propyl gallate.
2. Antiripening agents: These are used to preserve food special fruits and vegetables. These chemicals attack the enzymes which metabolize the food after harvesting. Examples of antiripening agents are: citric acid, ascorbic acid and disodium salt of ethylene diamine tetraacetic acid(EDTA).
3. Antimicrobial preservatives: Such chemicals inhibit the growth of yeast, bacteria or moulds. Examples of such preservatives are: sorbates and esters of p-hydroxybenzoic acid, sodium nitrite, sodium sulphite, calcium propionate and sodium benzoate, etc.