Understanding Food Additives: Which food would be most likely to contain propyl gallate: a gelatin dessert b nonfat dry milk c frozen pork sausage d canned tomatoes?

November 11, 2025 •

3 min read

Propyl gallate is a food additive and antioxidant used to prevent fats and oils from spoiling. This brings us to a specific question: Which food would be most likely to contain propyl gallate: a gelatin dessert b nonfat dry milk c frozen pork sausage d canned tomatoes? The answer lies in understanding where this fat-soluble preservative is most needed.

Quick Summary

Propyl gallate is an antioxidant used to prevent fat oxidation and rancidity in food products. Frozen pork sausage, due to its high fat content, is the most likely food among the given options to contain this preservative.

Key Points

Antioxidant Function: Propyl gallate is a fat-soluble antioxidant used to prevent the rancidity of oils and fats in food.
Frozen Pork Sausage: As a high-fat meat product, it is the most likely food among the options to contain propyl gallate to preserve its quality and prevent spoilage.
Gelatin and Canned Tomatoes: These are water-based products with minimal fat, making them very unlikely to contain propyl gallate, which targets fats and oils.
Nonfat Dry Milk: While some dry milk might contain it, the extremely low fat content makes it a less likely candidate compared to a fatty meat product.
Check Labels: The presence of propyl gallate must be listed on packaged food ingredient labels, allowing consumers to make informed choices.
Often Combined: Propyl gallate is frequently used synergistically with other antioxidants like BHA and BHT for enhanced preservative effects.
Safety Concerns: While approved for use by regulators, groups like the Environmental Working Group (EWG) have raised concerns about propyl gallate, including its potential as an endocrine disruptor.

What is Propyl Gallate?

Propyl gallate (PG) is a synthetic antioxidant used in the food industry to prevent the degradation of fats and oils and extend shelf life. Oxidation leads to rancidity in high-fat foods, causing unpleasant smells and flavors. PG is often combined with other antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) for enhanced preservation. It primarily protects the fat components of food from spoilage.

The Importance of Antioxidants in Food Preservation

Antioxidants are vital for maintaining the quality and safety of many foods by inhibiting oxygen-induced spoilage. They are especially important in foods with fats and oils to prevent rancidity. Fat-soluble antioxidants like propyl gallate are effective in products with significant fat content as they integrate into the fatty parts of the food.

Analyzing the Food Options

To determine which food is most likely to contain propyl gallate, we need to consider the fat content of each option and the additive's function.

Gelatin Dessert

Gelatin dessert is mainly a water-based product with gelatin protein, sugar, and flavorings. It is not a high-fat food, so a fat-soluble antioxidant like propyl gallate would not typically be used.

Nonfat Dry Milk

Nonfat dry milk has most fat removed, containing 1.5% or less milkfat by weight. While some dry milk products might contain propyl gallate, its low fat content makes it less likely to be a primary target for a fat-soluble antioxidant compared to fattier foods.

Frozen Pork Sausage

Frozen pork sausage contains significant fat, contributing to its texture and taste. Fatty products like sausage are prone to lipid oxidation and rancidity, particularly during freezing and storage. Propyl gallate is an antioxidant used to prevent this in meat products and processed fats. The USDA lists propyl gallate as an antioxidant used for rancidity prevention in products like pork sausage. Therefore, frozen pork sausage is the most likely option to contain it.

Canned Tomatoes

Canned tomatoes are primarily water-based with tomatoes, juice, salt, and sometimes citric acid. They have very little fat, so a fat-soluble antioxidant like propyl gallate is not needed. Preservatives in canned tomatoes, such as citric acid, manage pH and prevent microbial growth.

Comparative Analysis of Food Candidates

Based on the analysis, here's a comparison of the likelihood of each food containing propyl gallate:


Food Item	Primary Composition	Fat Content	Susceptibility to Fat Oxidation	Likelihood of Containing Propyl Gallate
Gelatin Dessert	Water, sugar, gelatin (protein)	Very Low	Minimal	Very Unlikely (Fat-soluble antioxidant not needed)
Nonfat Dry Milk	Dehydrated skim milk (low fat)	Very Low (≤ 1.5%)	Low	Unlikely (Minimal fat to protect)
Frozen Pork Sausage	Pork (meat and fat)	High	High (especially during storage)	Most Likely (Fat-soluble antioxidant crucial for freshness)
Canned Tomatoes	Water, tomatoes (low fat)	Very Low	Minimal	Very Unlikely (Fat-soluble antioxidant not relevant)

Conclusion

Given that propyl gallate is a fat-soluble antioxidant, frozen pork sausage is the most probable food among the options to contain it. Its high fat content makes it susceptible to oxidation, which propyl gallate is designed to prevent. Gelatin dessert, nonfat dry milk, and canned tomatoes are less likely to contain this additive due to their low fat content. Choosing less processed foods can help reduce exposure to synthetic antioxidants like propyl gallate.

For more details on food additives, the USDA Food Safety and Inspection Service website is a valuable resource.

Frequently Asked Questions

Propyl gallate is an antioxidant used to prevent the oxidation of fats and oils. This process, also known as rancidity, can cause food to develop an unpleasant taste, smell, and color.

Frozen pork sausage has a high fat content that is prone to oxidation and spoilage over time. Propyl gallate is added specifically to fatty meat products to prevent this from occurring and to extend shelf-life.

Not all processed meats contain propyl gallate. Its use depends on the specific product and manufacturer. However, it is a common preservative in products containing processed animal fats.

Propyl gallate is less likely to be found in nonfat dry milk because the product has a very low fat content. Its primary function is to protect fats from spoiling, so its use would be minimal compared to a high-fat product.

Canned tomatoes are not a fatty food product; they are water-based. Since propyl gallate is a fat-soluble antioxidant, it would not be effective or necessary for preserving canned tomatoes.

Some health organizations, like the EWG, have raised concerns about propyl gallate, including its classification as a potential endocrine disruptor. However, regulatory bodies have set Acceptable Daily Intake (ADI) levels. Checking labels and limiting consumption of highly processed foods can minimize exposure.

Propyl gallate is frequently used in combination with other antioxidants, such as BHA and BHT, because they have a synergistic effect that enhances their overall preservative power.