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Food Preservatives

Preservatives are substances that prolong the shelf life of foods by protecting them against deterioration caused by microorganisms. Preservatives are divided into two main groups, that is preservatives available naturally & artificial preservatives of compounds that are chemically synthesized.

Each preservative has a maximum limit that can be consumed so as not to cause adverse health effects. BPOM Regulation No. 36/2013 includes a maximum limit for the use of preservative food additives.

On the other side, to  protect food consumers, the government has also issued a policy in the Peraturan Menteri Kesehatan Nomor: 1168/Menkes/Per/X/1999 for several prohibited food additives, and one of them is non-food preservatives whose use is completely prohibited in food, such as formaldehyde and borax

 

How SIG can Help

SIG laboratory has experience in the analysis of food preservatives. Testing of food preservatives in the GIS laboratory helps you to determine the amount of preservatives contained in the final product ready for distribution in compliance with the requirements of national and international regulations. We can analyze preservatives in various foodstuff matrices, processed foods, and ready-to-consume food products.

Food Preservative Testing Offered:

  • Benzoic acid
  • Propionic Acid
  • Sorbic Acid
  • Potassium Benzoate
  • Potassium Sorbate
  • Calcium Ascorbate
  • Calcium Propionate
  • Sodium Benzoate
  • Sodium Erythorbate
  • Sodium Carbonate
  • Sodium Propionate
  • Nipagin (Methyl parahydroxy benzoate)
  • Nipasol (Paraben profile)
  • Nitrate (NO3)
  • Nitrite (NO2)
  • Sulfate (SO4)
  • Sulfite (SO3)

Non-Food preservatives testing we offered

  • Borax
  • Formaldehyde / Formalin

 

Methods of Analysis

We offer preservative testing using the liquid chromatography method with UV-Vis and spectrophotometry detection.

Library of Knowledge

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