Artificial Preservatives
What are Artificial Preservatives?
Artificial preservatives are chemical additives that can slow down or restrict food deterioration that caused by microorganisms and oxidation reactions.1
So in the baking and food industry, they are used in baking extend to shelf-life and preserve quality characteristics during transport and commercialization. Three main kinds are:
- Antimicrobials
- Antioxidants
- Chelating agents
Function
The three main categories of artificial preservatives are:2
- Antimicrobials: restrict and inhibit the growth of spoilage organisms, such as mold and rope bacteria.
- Antioxidants: stabilize fats and oils, as well as delay their oxidation. Also, they prevent discoloration of natural pigments.
- Chelating agents (sequestrants): aid in binding metals that can cause oxidation in fats and oils.
Application
Antimicrobials1,2,3
Relevant aspects / benefits | Application | Challenges | |
Benzoates (Potassium, calcium and sodium)
Active component: Benzoic acid |
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Propionates (calcium – CalPro, and sodium)
Active component: Propionic acid |
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Sorbate (Potassium)
Active component: Sorbic acid |
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Antioxidants2,3
Relevant aspects / benefits | Challenges | |
Ascorbic acid (vitamin C) |
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Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT) Propyl gallate (PG) Tert-Butylhydroquinone (TBHQ) |
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Sequestrants2,3
Relevant aspects / benefits | Challenges | |
Citric Acid
Ethylenediaminetetraacetic acid (EDTA) Polyphosphates |
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FDA regulation
Preservative | Usage limit3 | Status3 |
Antimicrobials | ||
Benzoates | 0.1% | GRAS |
Propionates and Sorbate | The ingredient is used in baked goods at levels according to current GMP. | GRAS |
Antioxidants | ||
Vitamin C | The ingredient is used in baked goods at levels according to current GMP. | GRAS |
BHA and BHT | General use: 0.02%, based on the weight of the fat or oil. | GRAS |
PG | Not allowed to use in combination with TBHQ.
For general use: 0.02%, alone or in combination with BHT or BHA by weight of lipid portion of food. |
GRAS |
TBHQ | Not allowed to use in combination with PG.
For general use: 0.02%, based on lipid content of food. |
Not GRAS |
Sequestrants | ||
EDTA | 60 ppm spice extracts in soluble carriers
100 ppm pecan pie filling 100 ppm in artificially colored lemon |
Not GRAS |
Polyphosphates and Citric acid | The ingredient is used in foods at levels according to current GMP. | GRAS |
References
- Tucker, G.S. Food Preservation and Biodeterioration, 2nd Edition, by John Wiley & Sons, Ltd, 2016, pp. 1–35;193–204.
- Igoe, R.S. Dictionary of Food Ingredients, 5th Edition, by Springer Science+Business Media, LLC, 2011, pp. 3–244.
- Smith, J. Food Additives Data Book, 2nd Edition, Blackwell Publishing Ltd., 2011, pp. 2–916.
Hi! I’m baking mexican bread so called conchas. I would like to know whats the best preservative for them if I want them to last for a week. The coating sugar gets very soft in two days and sticky. Please can you help me with the best preservative to use. Thank you!
Hi Maria, we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: https://bakerpedia.com/forums/ Thank you!
Which preservative should I use for eggless fruit cake to improve shelf life to three months and softness as fresh baked ??
Hi Amit, we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: https://bakerpedia.com/forums/ Thank you!
Calcium propionate and sorbic acid will be best.
How much sobate can I use in 2kg of wheat flour to make doughnuts
Hi Kirabo, we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: https://bakerpedia.com/forums/ Thank you!
How do I preserve cake Spong for 4 to 5 months and I am coating with chocolate and how do I use potassium sorbate in it
Hi Rajesh, if you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can share advice.
•changes during the bread preservative Can you explain this topic
Hi there, we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: https://bakerpedia.com/forums/ Thank you!
Suggest the preservative for chicken, punjabi, potato puff items
Hi Rajani, do you mind posting in our forum, so our team and others can participate and contribute? https://bakerpedia.com/forums/ Thanks!
Hi please recommend preservative agent use in bread dough, bun dough etc. For commercial production
Hi Ali, great question. Do you mind posting it in our forum, so our team and community can share advice? https://bakerpedia.com/forums/ Thanks!
I am looking for a preservative for my chocolate chip cookies that are vegan and gluten free
no eggs
I want to extend shelf life and possibly a clean label
Hi Karla, that’s a great question. If you post it in our forum, our team and community may be able to help you: https://bakerpedia.com/forums/ Also, check out our shelf life extension videos on the BAKER Academy. Thanks!
I am looking for for a preservative which suits meringue cookies. I want the shelf life of six month for those meringue cookies.
Hi Shariar, that’s a great question. If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.
What can i do to prevent my cookies from getting soggy by moisture in humid climate.. any preservative for that ?
Hi Umair, that’s a great question! If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.
Can you please recommend. A preservative. For an eggless shortbread cookie recipe ! I am in need of increasing shelf life of they should buy cookies. Also recipe uses powdered sugar not regular or brown. How much preservative should be used per 18 oz of flour?
Hi Royce, great question! If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.
Hello,
I want to know which preservative need to use for my banana bread.
As I used ingredients like ripen banana, oil, eggs, baking powder, baking soda.
Now the self life is 5 days
Hi Sanju, if you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
Can u plz share preservative name to keep potato puff pastry fresh for long time?
Also share name of cake whipped cream preservative plz
Hi Manan, if you post your question on our Baking Industry Professionals group, our team and community may be able to help.
How can I measure vinegar if I want to use it as a presertive in my cake?
Hi Masika, great question. If you post your question on our Baking Industry Professionals group, our team and community may be able to help.
Any suggestion on the best preservative for crackers for prevention of fungal growth, discoloration, helps in the texture and prolong shelf – life.
Hi Anasa, great question. If you post your question on our Baking Industry Professionals group, our team and community may be able to help.
Hi what preservatives should I used to make my cake last for atleast 1-2 months( chocolate cake covered with whipping cream)
Hi Jean, great question. If you post your question on our Baking Industry Professionals group, our team and community can share some suggestions.
Hi
I bake plum cakes and its current shelf life id just 10 days. i would like to extend it upto 3 months. Can you suggest what preservative can be added and what should be the ration of mixing it.
Hi Sharanya, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.