FOOD PRESERVATIVES

AND ATIFICIAL
SWEETENERS AT
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GROUP 3
FOOD
PRESERVATION
Food preservation has been defined “as the
science which deals with the process of
prevention of decay or spoilage of food
thus allowing it to be stored in a fit
condition for future use”. It has also been
described as the state in which any food
may be retained over a period of time
without being contaminated by pathogenic
organisms or chemicals and losing
optimum qualities of color, texture, flavor
and nutritive value.
What are
Preservatives?
Preservatives are added to food to
fight spoilage caused by bacteria,
molds, fungus, and yeast.
Preservatives can keep food fresher for
longer periods of time, extending its
shelf life. Food preservatives also are
used to slow or prevent changes in
color, flavor or texture and delay
rancidity.
Importance of food
preservatives
Food preservatives helps fight spoilage
cause by bacteria, molds, fungus, and yeast
to foods. Preservatives can keep food fresher
for longer periods of time, extending its shelf
life. It also increases the self-life of foods thus
increasing the supply. So many perishable
foods can be preserved for a long time. It can
also improve the nutrition of the population.
Preserved foods help people to bring a
variety in the diet, thereby decreasing
nutritional inadequacies.
Disadvantages/harmful
effects of food preservatives
Using a lot of preservatives has a negative
impact on your health and may lead to
diseases like cancer and breathing
problems, one of the most harmful effects of
preservatives on food items is their ability to
transform into carcinogen agents. Some of
the food items consists of nitrosamines, a
preservative that has nitrites and nitrates,
which mix with the gastric acids and form
cancer-causing agents.
COMMONLY USED
FOOD
PRESERVATIVE
VINEGAR
Vinegar is made from fermentation of sugar
and water solutions and it acts as an effective
natural preservative. The acetic acid present in
vinegar kills microbes and inhibits food
spoilage. Adding common vinegar in your food
can not only preserve foods but also help
enhance their taste. Vinegar may be used to
pickle food, a preservation method that
extends the shelf life of perishable foods by
killing bacteria. Pickling involves soaking a
food in a brine solution made from vinegar,
water, salt, and sugar.
 POSITIVE EFFECT
The acetic acid contained in the vinegar increases
the acidity of the vegetables, killing off any
microorganisms and effectively preserving the
veggies by preventing spoilage.

NEGATIVE EFFECT

Reducion in blood glucose level - Vinegar may affect

insulin levels. Sometimes intake of higher amount of
vinegar may cause hypoglycemia or very low blood
glucose level which turn manifests several symptoms
such as anxiety, dizziness, etc.
Teeth damage – Vinegar which contains about 7%

acetic acid may corrode the teeth, weaken the

enamel and leads to cavities in the teeth and may
cause serious dental damage.
COMMONLY USED
ARTIFICIAL
SWEETENER
SUCLAROSE
Is marketed as Splenda, an artificial sweetener
that often comes in a yellow packet. The difference
between Splenda and other sweeteners, like
aspartame (Equal) and saccharin (Sweet'N Low), is
that it's actually made from real sugar. Sucralose
is a no-calorie sweetener that can be used to lower
one’s intake of added sugars while still providing
satisfaction from enjoying the taste of something
sweet. Like other no-calorie sweeteners, sucralose
is intensely sweet. It is about 600 times sweeter
than sugar, so only small amounts of sucralose are
used to match the sweetness provided by sugar.
EXAMPLES:
milk, beverages, dairy products, ice creams,
chewing gums

POSITIVE EFFECT
It contains no sugar, so it doesn't contribute to
cavities or tooth decay. It has a glycemic index of
zero and is safe for people with diabetes to
consume without worrying about blood sugar
changes

NEGATIVE EFFECT
Sucralose doesn't attract moisture in the same way as
sugar, so using it as a home substitute can lead to
drier baked goods. It may upset the microbe balance
in your gut, leading to inflammation, digestion
problems, or other microbiome and health concerns.
ASPARTAME
Aspartame is an intense, low-calorie, artificial
sweetener. It is a white, odourless powder,
approximately 200 times sweeter than sugar.
Aspartame is an artificial sweetener, sold under
brand names such as NutraSweet® and Equal®,
that has been in use in the United States since the
early 1980s. It is used in many foods and
beverages because it is much sweeter than sugar,
so much less of it can be used to give the same level
of sweetness.
EXAMPLES:
Diet sodas, low sugar juices and flavored waters

POSITIVE EFFECT
Aspartame is Beneficial in Weight Control
Aspartame is Helpful for Individuals with Diabetes
Aspartame Helps Prevent Tooth Decay
Aspartame Enhances and Extends Flavors

NEGATIVE EFFECT
Aspartame has been linked to behavioral and
cognitive problems including learning problems,
headache, seizure, migraines, irritable moods,
anxiety, depression, and insomnia.
Increase risk of cancer, cardiovascular disease,
Alzheimer's disease, seizures, stroke and dementia.