Question

Which of the following is not used as a food preservative?
A. Sodium salt of benzoic acid
B. Sodium salt of sorbic acid
C. Sodium salt of propanoic acid
D. Sodium salt of palmitic acid

Answer 1

Hint: Food preservatives are widely used in the food industry and are very cheap ingredients that are used against a wide range of food spoilage organisms. Food preservatives include compounds such as benzoic acid, sodium benzoate, nitrites, sulfites, sodium sorbate, sodium propanoate and potassium sorbate.

Complete answer:
Let us discuss the characteristics and uses of the compounds given in the options one by one.
A. Sodium salt of benzoic acid or sodium benzoate is used as a food preservative. It is used in acidic foods such as jams, pickles, juices, carbonated drinks, etc. It acts as an antimicrobial preservative and helps in the preservation of food by destroying the harmful microorganisms present in the food.
B. Sodium salt of sorbic acid or sodium sorbate is used as a food preservative. It is used commonly in the cheese, wine, bakery products, etc. During the storage of cheese, there are several microorganisms that try to harm the food by producing some toxic substances, unsuitable for human consumption. This salt kills the organisms and safeguards the food available for consumption over a long period of time.
C. Sodium salt of propanoic acid or sodium propanoate is used as a food preservative. It is used in baked goods such as biscuits, cookies, bread, cakes, etc.
D. Sodium salt of palmitic acid or sodium palmate is not a food preservative. It is used as the base ingredient in the formation of various cosmetic products and soaps.

Thus, the correct option is D. Sodium salt of palmitic acid .

Note:
In general, food preservation takes place in chemical and physical modes. Chemical preservation includes adding chemical compounds to the product and physical preservation includes processes such as refrigeration or drying. Preservative food additives reduce the risk of food borne infections, decrease microbial spoilage, and preserve freshness and nutritional quality of the food.