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More Information Class I Preservatives: salt, sugar, dextrose, syrup, spices, vinegar or acetic acid, honey and edible oils. Class II preservatives: benzoic acid and its salts, sulphurous acid and its salts, nitrates of sodium or potassium, sorbic acid and its sodium, potassium and calcium salts, sodium and calcium propionate, methyl or propyl parahydroxybenzoate, propionic acid, sodium diacetate and salts of lactic acid. Class II preservatives have allowed limits that vary with the type of foods in which they are used. Class II preservatives are man-made (un-natural) and can be a problem because most food labels do not mention exactly which chemicals are in the food. Just because they are all in the same group does not mean they are all equally safe. Some packaged foods depend upon a mixture of Class I and Class II preservatives for their longevity. |
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