Preservatives are chemicals added to pharmaceutical, hygiene and food products to prevent and delay their decomposition. Fruit preservatives are commonly used in juices, jellies, canned fruit and dried fruit.
Ascorbic acid, or Vitamin C, is used to preserve the colour of a fruit drink by increasing the vitamin C content, which interacts with the unwanted oxygen and improves colouration.
Carrageenan, which is derived from seaweed, is a preservative that is used as a stabilising agent for fruit jelly.
Found as a naturally occurring ingredient in fruit, citric acid, or sodium citrate, is a preservative used in fruit drinks.
EDTA, a preserving agent, is used in processed fruits to reduce the amount of metal contamination from food-manufacturing machines.
Used to preserve fruit juice, sodium benzoate, or benzoic acid, has been used for the last 100 years to prevent microorganisms from growing in acidic fruits.
Sorbic acid, or potassium sorbate, is used to prevent mould from forming in dry fruits and jelly.
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