What Are Preservatives?
Preservatives are substances added to food to prevent it from spoiling. For centuries, people have used natural preservatives like salt, sugar, and vinegar to make food last longer. In modern packaged foods, both natural and chemical preservatives are used to stop
the growth of microbes like bacteria, yeast, and mould, which can cause food poisoning and decay. They extend the shelf life of products, reduce food waste, and help maintain food safety, especially in high-risk items like meats, dairy, and juices. Common preservatives you might see on labels include sulfites (often in dried fruits and wine), benzoates and sorbates (in beverages, jams, and baked goods), and nitrates (in processed meats). The Food Safety and Standards Authority of India (FSSAI) approves which preservatives can be used and sets maximum permitted levels for each food category to ensure they are safe for consumption.
Decoding Emulsifiers
Have you ever wondered how oil and water stay mixed in salad dressing or why ice cream has such a smooth texture? The answer is emulsifiers. These are additives that help combine ingredients that don't normally mix, like fat and water. They work by creating a stable, uniform mixture, preventing separation and improving texture and shelf life. Mayonnaise, peanut butter, chocolates, and many baked goods rely on emulsifiers to maintain their consistent quality. Common examples include lecithin (often derived from soybeans or egg yolks), mono- and diglycerides, and various gums like xanthan gum. These ingredients are essential in food manufacturing for creating the smooth and creamy products many of us enjoy. Emulsifiers can come from natural sources like egg yolk or be synthetic, and like all additives, they are regulated by FSSAI for use in Indian food products.
The Spectrum of Food Colours
Food colours are used to restore or enhance the appearance of food products, making them more visually appealing. Colours can be lost during processing, and additives help ensure a product has the consistent look consumers expect—like a bright red strawberry jam or a yellow-hued butter. There are two main types: natural and synthetic. Natural colours are derived from plant, animal, or mineral sources, such as beetroot red, turmeric (curcumin), and chlorophyll from green plants. Synthetic colours, like Tartrazine (INS 102) and Sunset Yellow FCF (INS 110), are created chemically. They are often more stable, vibrant, and less expensive than natural alternatives. While some studies have raised concerns about synthetic dyes, FSSAI permits a specific list of both natural and synthetic colours and defines the maximum levels allowed in different foods, from confectionery to dairy products.
How to Read the Label: Your Practical Guide
Reading an Indian food label is easier than you think if you know where to look. Always start with the ingredients list on the back, not the marketing claims on the front. FSSAI mandates that ingredients be listed in descending order by weight, so the first few ingredients make up the bulk of the product. Food additives are often listed by their International Numbering System (INS) codes, which are the same as the 'E-numbers' used in Europe. For example, you might see 'Acidity Regulator (INS 330)' for citric acid or 'Colour (INS 102)' for Tartrazine. While seeing these codes can be intimidating, it's simply a standardized way of identifying FSSAI-approved substances. A long list of INS numbers can indicate a highly processed product. Being aware of the order of ingredients and looking up unfamiliar INS numbers can empower you to make more conscious decisions about the foods you buy and eat.
