What are some common preservatives used in food?

By Susan Brewer, Ph.D., University of Illinois,
Department of Food Science and Human Nutrition
 
BHA (butylated hydroxyanisol), BHT (butylated hydroxy toluene), and propyl gallate are antioxidants.  Sodium lactate and sodium diacetate are antimicrobial agents.  Sodium propionate and potassium sorbate are anti-mold compounds. Benzoic acid, derived from a number of berries (cranberries, cloudberries, etc.) can be converted to sodium benzoate to make it more soluble in food. It also inhibits mold and yeast growth. Vitamin C, which occurs in a variety of fruits and vegetables, prevents enzymatic browning, preserving color and minimizing oxidation.
 
Source(s):
ECFR.GPOACCESS.gov U.S. Government Printing Office. “Electronic Code of Federal Regulations. TITLE 21--Food and Drugs”
FederatedMills.com. “Potassium Sorbate”
FederatedMills.com. “Calcium Propionate”.
FederatedMills.com. “Sodium Diacetate”
FederatedMills.com. “Sodium Benzoate”