Decoding Preservatives: Natural vs. Synthetic

Picture this: you're scanning the shelves for a jar of pickles or checking the ingredients list on your favourite snack. Among the sea of familiar terms, one word stands out—preservatives. They're the unsung heroes that keep our foods fresh and stable.

Preservatives play a crucial role in this, but not all preservatives are created equal. Here we're unravelling the mystery between Class 1 and Class 2 preservatives, uncover the truth about these essential additives, exploring what sets them apart and why your choice matters. Whether you're a label-reader or simply curious about what's in your food, this exploration will shed light on why these ingredients matter more than you might think.

Class 1 Preservatives: All-Natural

These are the natural superheroes of the preservation world.

Class 1 preservatives are often derived from natural sources such as plants, minerals etc. Examples include salt, sugar, Acetic Acid, vitamin E (tocopherol), ascorbic acid (vitamin C) etc.

Class 1 preservatives are preferred by consumers looking for more natural options because they not only ward off spoilage but also come with added health benefits. They're like the antioxidants of the preservation realm, keeping food stuffs crisp and tasty without any harmful side effects.

Class 2 Preservatives: Lab-Made

In contrast, Class 2 preservatives are typically synthetic compounds created in laboratories. They are highly effective at inhibiting microbial growth and are used in a wide range of products from processed foods to pharmaceuticals.

Common examples include sodium benzoate (E211), potassium sorbate (E202), and parabens. While they're effective at what they do, some folks have concerns about their long-term effects on health, especially in high doses. FSSAI, under the aegis of Health Ministry, has fixed maximum limit for use of synthetic preservatives in various food groups to ensure that the intake of preservatives does not exceed the acceptable daily intake.

Decoding - What's Natural and What's Not!

When you're checking food labels, it's essential to understand the difference between Class 1 and Class 2 preservatives. Before we dive into how to differentiate between preservatives, let’s explore the technical aspects of how they are named.

E numbers and INS numbers serve the purpose of identifying food additives used in various food products. Food additives play important roles in extending shelf life, enhancing flavours, improving texture, and maintaining product stability and appearance. When food manufacturers use additives, they are required to list them on the product label, usually accompanied by their corresponding E number or INS number, depending on the region of sale.

The INS system is primarily used in India and is not as widely recognized as the E number system. Therefore, food manufacturers in India use both the E number system and the INS system to label their products.

Here is a list of INS numbers and their categories

• INS 0–199 (colour)
• INS 200–299 (preservatives)
• INS 300–399 (antioxidants, acidity regulators)
• INS 400–499 (thickeners, stabilizers, emulsifiers)
• INS 500–599 (acidity regulators, anti-caking agents)
• INS 600–699 (flavour enhancer)
• INS 700-799 (antibiotics)

Here’s an easy way to differentiate between Natural and Synthetic preservatives:

Look for ingredients that have an "INS" number, for example - INS 211, INS 385, INS 391 etc. These codes indicate the presence of synthetic preservatives, which are often used for their effectiveness.

In contrast, natural preservatives generally are listed by their common names, such as sugar or salt. There are some exceptions such as acetic acid, which is classified as a Class 1 (Natural) preservative and has the INS number 260.

By paying attention to these codes and names on the ingredient list, we can easily determine whether we’re consuming synthetic or natural preservatives.

The Taste Test: Natural vs. Synthetic

If you've ever tasted homemade pickles preserved with Class 1 ingredients versus store-bought ones with Class 2, you might notice a subtle difference. Class 1 preservatives tend to preserve the original taste and texture of the pickles more authentically, whereas Class 2 can sometimes alter the flavour, leaving a faint aftertaste.

Conclusion

In conclusion, the choice between Class 1 and Class 2 preservatives often comes down to individual preferences, regulatory considerations, and specific product requirements. While Class 1 preservatives offer a natural appeal and potential health benefits, Class 2 preservatives provide robust protection against spoilage and contamination. As consumers become more informed, the future of preservatives may lean towards safer, more sustainable options that meet both regulatory standards and consumer expectations  

 Safety and Satisfaction

When it comes to pickles, it’s all about keeping it natural and safe. Class 1 preservatives not only preserve the crunch and flavour but also give me peace of mind knowing that I'm not loading up on unnecessary chemicals. Plus, they're often rich in vitamins and antioxidants, adding a little nutritional boost to pickles.

At the end of the day, whether you go with Class 1 or Class 2 preservatives for your pickles depends on your priorities. For me, it's all about enjoying pickles that are not only safe but also taste like they were plucked fresh from the garden.

Farm Didi’s pickle give me that satisfaction without compromising on health or flavour.

- Yashita Choudhary
  Food Technologist