Artificial preservatives are chemical substances added to food during processing to extend shelf life and prevent spoilage from microorganisms or oxidation. While serving a functional purpose for food manufacturers, many consumers are seeking to reduce their intake of these additives by identifying them in their favorite foods.
Common Types of Artificial Preservatives
Before diving into specific food types, it's helpful to know the names of the most common artificial preservatives used today. They are typically divided into categories based on their function.
Antimicrobial Agents
These chemicals inhibit the growth of bacteria, yeast, and molds.
- Sodium Benzoate (INS 211, E211): Used in acidic foods like soft drinks, salad dressings, and fruit juices.
- Potassium Sorbate (INS 202, E202): A salt of sorbic acid that prevents mold in cheese, wine, and baked goods.
- Nitrates and Nitrites (INS 249-252): Used to cure and preserve meats, inhibiting harmful bacteria like Clostridium botulinum.
- Sulfites (INS 220-228): Used to prevent spoilage and discoloration, especially in dried fruits and wine.
Antioxidants
These preservatives prevent fats and oils from becoming rancid or discolored by slowing the oxidation process.
- Butylated Hydroxyanisole (BHA) & Butylated Hydroxytoluene (BHT): Found in fats, oils, cereals, and processed snacks.
- Tertiary Butylhydroquinone (TBHQ): An antioxidant used to prevent rancidity in vegetable oils, crackers, and microwavable foods.
Foods with Artificial Preservatives
Artificial preservatives are ubiquitous in ultra-processed foods, but they also appear in many seemingly harmless products. Learning where they are typically found is the first step toward reducing consumption.
Baked Goods and Cereals
Many commercial baked goods and breakfast cereals contain preservatives to inhibit mold growth and prevent oils from going rancid. Common culprits include calcium propionate and sorbates to fight mold in bread, while BHA and BHT are often added to cereals and crackers to keep fats fresh.
Cured and Processed Meats
This is one of the most well-known categories for artificial preservatives. Sodium nitrite and nitrate are essential for safety and color in products like bacon, sausages, hot dogs, and deli meats. They are used to prevent the growth of bacteria that can cause botulism.
Drinks and Condiments
Acidic beverages, dressings, and condiments are common hosts for antimicrobial preservatives. Sodas, fruit juices, salad dressings, ketchup, and pickles frequently contain sodium benzoate and potassium sorbate to prevent microbial spoilage. Some citrus-flavored drinks may also use brominated vegetable oil.
Processed Snacks and Dairy Products
Many popular snack foods, including potato chips, crackers, and chewing gum, contain BHA and BHT to maintain freshness and prevent rancidity. Processed cheese, yogurts, and margarine may also contain sorbates, benzoates, or BHA/BHT to extend shelf life.
How to Identify Artificial Preservatives on Food Labels
Learning to read and understand a food label is the most effective way to identify artificial preservatives. The key is to look at the ingredient list and be aware of their names or numerical codes.
- Look for the
IngredientsList: Preservatives are listed along with all other ingredients. In many countries, the list is required by law to be in descending order by weight, so preservatives often appear near the end. - Scan for Chemical Names: Look for terms like "Sodium Benzoate," "Potassium Sorbate," "Calcium Propionate," "BHA," and "BHT".
- Recognize INS or E-Numbers: In many regions outside the US, preservatives are identified by their International Numbering System (INS) or "E" number. For example, INS 211 is sodium benzoate, and INS 320 is BHA.
- Check for Broad Terms: Sometimes, labels may use less specific language. For instance, some countries may permit phrases like "Contains permitted Class II preservative".
Comparison: Natural vs. Artificial Preservatives
| Feature | Artificial Preservatives | Natural Preservatives |
|---|---|---|
| Source | Synthetically created in a lab | Derived from natural sources like plants, minerals, or fermentation |
| Examples | Sodium Benzoate, BHA, Nitrites | Salt, sugar, citric acid, vinegar, rosemary extract |
| Efficacy | Highly consistent and effective at low concentrations | Can be variable depending on source and growing conditions |
| Effect on Taste | Can sometimes alter or leave an aftertaste | Tends to preserve original flavor more authentically |
| Regulation | Heavily regulated by bodies like the FDA and EFSA, with maximum permitted limits | Also regulated, but often perceived as safer due to natural origin |
| Consumer Perception | Increasingly viewed with skepticism and concern | Generally more trusted by consumers, aligning with 'clean label' trends |
Conclusion
Artificial preservatives are widespread in the modern food supply, used to enhance safety, extend shelf life, and maintain product consistency. From processed snacks and cereals containing BHA/BHT to cured meats with nitrates and sodas with sodium benzoate, these additives are common in many of our foods. While approved by regulatory bodies, the potential for long-term health concerns, including allergies and hyperactivity, drives many consumers to seek cleaner alternatives. By understanding the names and functions of common artificial preservatives and actively checking food labels, consumers can take control of their diet and make more informed decisions about the foods they choose to eat. A simple, fresh-food-based diet remains the most effective way to minimize your exposure. For a deeper look into the additives you might find, consider visiting the Food Additive Dictionary from Unlock Food, a resource that provides a comprehensive list of approved substances.
