Preservatives and Antioxidants
Preservatives are added to foods to increase shelf life, but some preservatives can be harmful in excessive amounts. Various countries and markets have regulations limiting the amounts that can be added to food. Eurofins has the technical expertise necessary to solve all of your preservatives testing problems. Eurofins can provide fast, accurate testing of preservatives/antioxidants using the most up-to-date methods.
Antioxidants – Antioxidants inhibit the oxidative degradation of food by reacting with free oxygen and reactive oxygen species. Tocopherols and Polyphenols are commonly found in food as natural antioxidants. Added antioxidants include BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), PG (Propyl gallate), and TBHQ (tert-butylhydroquinone).
Ethoxyquin – A quinoline antioxidant that can slow the rancidification of fat. Ethoxyquin is a suspected carcinogen in humans and pets. Ethoxyquin use is not approved in Australia or the European Union.
Sorbate – Sorbic acid and its salts are antimicrobial agents added to food and drink to prevent spoilage.
Benzoate – Benzoic acid and its salts are antifungal preservatives added to food. There is concern that benzoate in food can lead to the formation of benzene, so benzoate content in foods is usually limited.
EDTA – EDTA reduces the reactivity of metal ions in solution. It can prevent the catalytic degradation of food caused by those ions.
Salt – High concentrations of NaCl or other salts inhibit microbial growth. Salting foods to prevent spoiling has been done for thousands of years.
Sulfite – Sulfites act to prevent oxidative degradation as well as microbial spoilage. Some foods, such as seafood and wine contain sulfites. The US FDA has banned the use of sulfites on foods that are eaten fresh.
Let Eurofins use our technical expertise and market knowledge to verify your compliance with the latest regulations in each country and market, both for raw materials and finished goods.