Benzoic acid is a common preservative and used in processed foods. The presence of preservative generally increases the shelf life of the product and prevents the deterioration of nutritional values, taste and odour as well as microbial contamination. However, an excess amount of preservative is not desirable. FSS Regulations allow for a maximum of 200 parts per million (ppm) of benzoic acid content in jams. All the tested brands were within the required limit. Benzoic acid was not detected at all in the brand Dana – this is a good thing for consumers. Brand Dana Kissan Mapro Tops Patanjali
Yeast and Spores
Lab Results (ppm) Below detection limit* 91.73 106.97 124.48 174.34 *Detection limit of lab was 7.91 ppm. What is neatly hidden and clustered under one head – Class II preservatives – in food labels is an array of substances like benzoic and tartaric acid. Benzoic acid is a common preservative usually added to prevent growth of moulds, yeast and other bacteria. Benzoic acid contributes to increased overall acidity of the product and people suffering from gastric or acidity problems would do well to keep away from processed foods that have high benzoic acid content. Jams fall in this category.