Types of Fruit Preservatives

Written by leah waldron-gross Google
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Types of Fruit Preservatives
Fruit preservatives are used to preserve fruit products. (cooking cherries jam image by Maria Brzostowska from Fotolia.com)

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.

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Ascorbic Acid

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.

Types of Fruit Preservatives
Ascorbic acid preserves the colour of juice. (juice image by Marek Kosmal from Fotolia.com)

Carrageenan

Carrageenan, which is derived from seaweed, is a preservative that is used as a stabilising agent for fruit jelly.

Citric Acid

Found as a naturally occurring ingredient in fruit, citric acid, or sodium citrate, is a preservative used in fruit drinks.

EDTA

EDTA, a preserving agent, is used in processed fruits to reduce the amount of metal contamination from food-manufacturing machines.

Benzoic Acid

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

Sorbic acid, or potassium sorbate, is used to prevent mould from forming in dry fruits and jelly.

Types of Fruit Preservatives
Scorbic acid is used to prevent mould in dry fruit. (dried mixed fruits image by pdtnc from Fotolia.com)

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