Question

Among Class II preservatives, how many chemical preservatives are used in fruit and vegetable preservation ?

Hint:

Note: Always check the label for permitted preservatives and their concentration.

Answer 1

Class II preservatives are synthetic chemicals employed to prolong the shelf life of processed fruits and vegetables.
In India, under Food Safety and Standards Authority of India (FSSAI) regulations, the commonly permitted Class II chemical preservatives are three principal substances:
These are Sulphur dioxide, Benzoic acid, and Sorbic acid.
Sulphur dioxide is primarily utilized in fruit juices, jams, and dried fruits to counteract browning and spoilage.
Benzoic acid and its salts, such as sodium benzoate, are instrumental in inhibiting the proliferation of yeasts and molds in fruit syrups and pickles.
Sorbic acid also functions as an efficient preservative in fruit pulps and juices.
Adherence to prescribed limits for these chemical preservatives is imperative for ensuring food safety and safeguarding consumer health.