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.


Ascorbic Acid

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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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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.


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.



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.


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.


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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