Food Preservatives

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3. Objectives

4. Content Standards
Identify the chemical properties of
food preservatives, artificial
sweetening agents and food
additives.

5. Performance Standards
Used the appropriate food
preservatives, artificial
sweetening agents and food
additives.

6. Learning Competencies
At the end of the session, learners are expected to:
• Describe the chemical properties of food preservatives, artificial
sweetening agents and food additives
Unpacked LC:
1. Define food preservatives
2. Describe the chemical properties of different food preservatives
3. Provide an examples of food preservatives

7. Elicit
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8. Engage

9. “Preservatives” refers to the
functional name for a wide variety of
compounds that help slow or prevent
bacterial growth in a wide range of
products, including foods, medicines, and
personal care products.

10. Kinds of Food
preservatives

11. • Sugar and salt are the earliest
natural food preservatives that very
efficiently drop the growth of
bacteria in food.
Natural

12. • Substances which, under
certain conditions, either
delay the growth of
microorganisms without
necessarily destroying them or
prevent deterioration of
quality during manufacture
and distribution.
Chemical

13. •Are chemical
substances added to
foods. These
substances may be
sprayed on the outside
of a food or added to
foods in medications.
Artificial

15. • fight spoilage
caused by
bacteria, molds,
fungus, and
yeast.

16. Uses
• keep food
fresher for
longer periods
of time,
extending its
shelf life.

17. Uses
• to slow or
prevent changes
in color, flavor
or texture and
delay rancidity.

18. •used commonly in
medicines such as
acetaminophen,
insulin and cough
syrup to help
prevent microbial
contamination.
Medicine and
Pharmaceuticals

19. •help prevent the
growth of
microorganisms,
particularly bacteria
and fungi, which
may cause disease
or infection.
Medicine and
Pharmaceuticals

20. • prevent contamination
and the growth of
harmful bacteria in
products ranging from
sunscreens, lotions and
shampoos to cleansers,
toothpaste and
makeup.

21. • Antimicrobial
preservatives
•prevent the growth of
molds, yeasts and
bacteria, guarding
against contamination
that can cause irritation
or infections.

22. • Antioxidant
preservatives
•keep personal care products
from spoiling by suppressing
reactions that can occur
when certain ingredients in a
cosmetic or personal care
product combine with
oxygen in the presence of
light, heat and some metals.

23. •antimicrobial
preservative and
flavoring agent that can
inhibit the growth of
bacteria, mold and
yeast.

24. •It is found naturally in
cranberries, prunes,
apples and some spices.
•Lubricate pills and tablets
for medicines.

25. •Prevent bacteria in lunch
meats and other cured
meats.
•In a typical person’s diet, 80
percent of nitrites come
from vegetables such as
spinach, radishes and
lettuce.
•deter botulism to some
degree

26. Sulphites
• sulphur dioxide are types of
salts widely used for their
preservative and antioxidant
properties.
• In food, these are found
predominantly in dried fruits
and vegetables, soft drinks and
alcoholic beverages.

27. • help to protect against the
growth of bacteria, fungi and
yeast.
• derived from para-
hydroxybenzoic acid (PHBA),
which occurs naturally in many
fruits and vegetables.
Parabens

28. • All life forms – bacteria, plants, fish,
animals and humans – naturally
produce formaldehyde
• Anti-bacterial properties, helping to
prevent the growth of bacteria and
other pathogens and extend shelf life
when it is added as a product
ingredient.
Formaldehyde

29. Using the mentimeter:
describe in 1 word the
food preservation and
artificial sweetening