Synthetic Colors Lake Colors Blended Colors Natural Colors Solvent Dyes Pigment Emulsions Food Drugs & Cosmetic Dyes
Food Additives Food Additives
Food additives have become a necessity of all types of food products and food industry. Right from the aroma of the beverage, the texture of the food and its visual appeal, has to be enriched to make it acceptable.
Food Additives
About Us Contact Us Send Us Query

Rugs International
Leading Manufacturers and Exporters of natural and synthetic colors
Synthetic Food Colors Natural Food Colors Reactive Dyes Pthalogen Dyes Water Soluble Dyes
Click here to view complete products catalog

Food Additives > Other Food Condiments > Preservatives

Blended Food Colors

Industry Overview

Food Colors


As is said that except the food grown in your own garden, all food products have preservatives. Every manufacturer adds preservative to the food during processing. The purpose is generally to avoid spoilageduring the transportation time.

Because food is so important to survival, food preservation is one of the oldest technologies used by human beings. Different ways and means have been found and improved for the purpose. Boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling are the traditional few. Sugar and salt are also often used as preservatives. Neuclear radiation is also being used now. Modified packaging techniques like vacuum packing and hypobaric packing also work as preservatives.

Chemical preservatives are also being used for quite some time now. They seem to be the best and the most effective for a longer shelf life and are generally fool proof for the preservation purpose.

  • Benzoates (such as sodium benzoate, benzoic acid)
  • Nitrites (such as sodium nitrite)
  • Sulphites (such as sulphur dioxide),
  • Sorbates (such as sodium sorbate, potassium sorbate
All of these chemicals act as either antimicrobials or antioxidants or both. They either inhibit the activity of or kill the bacteria, molds, insects and other microorganisms. Antimicrobials, prevent the growth of molds, yeasts and bacteria and antioxidants keep foods from becoming rancid or developing black spots. They suppress the reaction when foods comes in contact with oxygen, heat, and some metals. They also prevent the loss of some essential amino acids some vitamins.

Some common preservatives and their primary activity
Chemical Affected Organism(s) Action Use in Foods
Sulfites Insects & Microorganisms Antioxidant Dried Fruits, Wine, Juice
Sodium Nitrite Clostridia Antimicrobial Cured Meats
Propionic Acid Molds Antimicrobial Bread, Cakes, Cheeses
Sorbic Acid Molds Antimicrobial Cheeses, Cakes, Salad Dressing
Benzoic Acid Yeasts & Molds Antimicrobial Soft Drinks, Ketchup, Salad Dressings

There are other antioxidants like Sodium Erythorbate, Erythorbic Acid, Sodium Diacetate, Sodium Succinate, Grape Seed Extract, Pine Bark Extract, Apple Extract Tea Proplyphenols, Succinic Acid and Ascorbic Acid and preservatives like Parabens and Sodium Dehydro Acetate used frequently for preservation.

Regulatory Bodies : Associations : Glossary : HS codes

© Food Color World, All rights reserved.
Contact Now
Please tell us your requirements related
  to food colors & dyes. We will respond
  to you as soon as possible.

Send Business Enquiry