5. Sulfites
Sulfites are a commonly used food preservative that helps prevent browning.
You’ll see them on the ingredient list as sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite and potassium metabisulfite.
Thanks to its antimicrobial properties, sulfur dioxide helps prevent dried fruits from rotting. As well as dried fruits, it’s also used as a preservative in fruit juices. It’s also found in wine.
While sulfur dioxide is generally considered safe, it “can be harmful for those who suffer from asthma.
Up to 1 percent of the population may be sensitive to sulfur dioxide. Some people may have asthma symptoms, from wheezing or a more severe asthma attack, after eating foods with sulfur dioxide.
6. EDTA
This common food preservative, which is found in canned goods, sauces, soda and other foods, is approved for consumption by the FDA. EDTA is an abbreviation for ethylenediaminetetraacetic acid — it’s one of many intimidating-sounding additives that are considered safe.
It’s known as a chelating agent and helps to prevent oxidation. When food oxidizes, it can result in a change to its color and taste, as well as lead to food turning rancid.
Even when EDTA is in food, your body does not absorb much of it so long as you don’t have a mineral deficiency, And there are limits for how much EDTA can be included in foods.
7. BHT and BHA
Both BHT (Butylated Hydroxytoluene) and BHA (Butylated Hydroxyanisole) are antioxidants that halt oxidation, per the Academy of Nutrition and Dietetics. BHA is a waxy substance and BHT is a powder.
Both are approved for consumption with limitations for how much can be added to foods by the FDA. They are classified as “generally recognized as safe” or GRAS. You’ll find BHT and BHA in dehydrated potato shreds, cereal, beverages prepared from dry powder and active dry yeast.
But while the FDA considers these foods safe for consumption, other agencies differ. BHA “is reasonably anticipated to be a human carcinogen,” a November 2016 National Toxicology Program’s Report on Carcinogens states. This conclusion is due to animal studies. What’s more, BHA is listed as an additive to avoid by the Center for Science in the Public Interest (CSPI), a consumer advocacy group that champions healthy foods.
Studies of BHT are inconclusive — some animal studies have shown that BHT caused an increase in cancer, while others have shown it leads to a decrease, notes the CSPI, recommending you try to avoid it.
Natural Preservatives
1. Ascorbic Acid
You’d probably recognize this preservative by its more common name: vitamin C. It’s considered GRAS by the FDA.
“Ascorbic acid prevents breads from spoiling and used to add citrus flavor to fruit drinks, food and candies. This antioxidant is also used in foods to prevent browning.
If you want to make an at-home preservative solution for fruit, you can simply crush a vitamin C supplement and mix it with water.
2. Citric Acid
Naturally occurring in citrus fruits, citric acid is a widely used and GRAS preservative that can actually enhance the flavor of some foods.
“It’s used in items, such as jams and fruit juice to retain flavor, as well as gel-like things like jelly so they don’t change states. It’s also frequently used in carbonated beverages. It can also be included in pickle juice and other liquids that benefit from an acidic taste.
3. Vitamin E (Tocopherols)
Vitamin E (tocopherol) is an antioxidant preservative that helps prevent browning. Tocopherol is found naturally in nuts and seeds.
Synthetically created tocopherol, which mirrors the molecular structure of the naturally occurring antioxidant, has been permitted to be used in foods since 2001.
You’ll find tocopherols in a wide array of foods, including cereals, vegetable oils, snacks and processed meats, They’re GRAS by the FDA.
SOURCE: https://www.livestrong.com/article/288335-the-most-common-food-preservatives/
