·       Preservatives Are The Compounds Used To Prevent And Retard The Microbial Spoilage Of Food. FSS (Food Product Standards And Food Additives) Regulations, 2011 Defines Preservative As “A Substance Which When Added To Food Is Capable Of Inhibiting, Retarding Or Arresting The Process Of Fermentation, Acidification Or Other Decomposition Of Food” They Are Classified Into Class I And Class II Preservatives.

Class I Preservatives Are

·       Common Salt

·       Sugar

·       Dextrose

·       Glucose

·       Spices

·       Vinegar Or Acetic Acid

·       Honey

·       Edible Vegetable Oils

Class II Preservatives Are

·       Benzoic Acid Including Salts Thereof

·       Sulphurous Acid Including Salts Thereof

·       Nitrates Or Nitrites Of Sodium Or Potassium In Respect Of Foods Like Pickled Meat

·       Sorbic Acid And Its Sodium, Potassium And Calcium Salts

·       Propionates Of Calcium Or Sodium, Lactic Acid And Its Sodium, Potassium And Calcium Salts And Acid Calcium Phosphate

·       Nisin

·       Methyl Or Propyl Parahydroxy Benzoates Sodium