Types of Fruit Preservatives

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Fruit preserves.
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Preservatives are chemicals added to pharmaceutical, hygiene and food products to prevent and delay their decomposition. Fruit preservatives are commonly used in juices, jellies, canned fruit and dried fruit.

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Ascorbic Acid

Ascorbic acid preserves the color of juice.
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Ascorbic acid, or Vitamin C, is used to preserve the color of a fruit drink by increasing the vitamin C content, which interacts with the unwanted oxygen and improves coloration.

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Carrageenan

Plum jelly.
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Carrageenan, which is derived from seaweed, is a preservative that is used as a stabilizing agent for fruit jelly.

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Citric Acid

Citric acid naturally occurs in citrus.
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Found as a naturally occurring ingredient in fruit, citric acid, or sodium citrate, is a preservative used in fruit drinks.

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EDTA

EDTA is used to preserve fruits.
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EDTA, a preserving agent, is used in processed fruits to reduce the amount of metal contamination from food-manufacturing machines.

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Benzoic Acid

Fruit juice has preservatives.
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Used to preserve fruit juice, sodium benzoate, or benzoic acid, has been used for the last 100 years to prevent microorganisms from growing in acidic fruits.

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Sorbic Acid

Jelly in jars.
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Sorbic acid, or potassium sorbate, is used to prevent mold from forming in dry fruits and jelly.

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