Food additives, preservatives (e-numbers 200 - 299) - Altmeyers Encyclopedia

Definition
This section has been translated automatically.

Preservatives are substances that delay or completely prevent the growth of microorganisms.

As a result, food has a longer shelf life and is visually more attractive. Benzoic acid and its salts (E210 to E213) may cause allergies.

Sulphites (E220 to E228) can cause nausea, headaches and diarrhoea if they are properly dispositioned. Sulphites release SO2. They inhibit the enzymatically caused discolouration of food, such as peeled potatoes, fruit and vegetables and shrimps.

Due to their antimicrobial effectiveness, sulphites play a role in wine preservation and in the production of corn starch. In wine, microbial contamination and thus the formation of vinegar is prevented.