Packaging Material – Which Is the Safest?

Thickeners are food additives that increase the viscosity of foodstuffs. Permitted thickening agents in sauces and chutneys are: guar gum, xanthan gum, gum arabic, alginates, and pectins.

No adverse effects have been linked to their consumption.

Acidifying agents

These are food additives that regulate the acidity levels of a food item. A specific acidity level is required to maintain the integrity of a recipe for a longer period of time. Acidity regulators not only prevent the microbial spoilage of a preparation but also give a particular aroma to the preparation and delay the browning of fruits and vegetables. Citric acid is a commonly used acidity regulator that also enhances the activity of antioxidants. Other permitted acidity regulators in chutneys and sauces are fumaric acid, malic acid, L-tartaric acid, and phosphoric acid.

If consumed in large amounts, acidifying agents can have serious adverse effects on health.

Antioxidants

Antioxidants prevent the oxidation of foods which results in rancidity or discolouration. Synthetic ascorbic acid preserves the colour of freshly cut fruits and vegetables in chutneys and sauces.

Some people can be allergic to synthetic ascorbic acid.

Stabilisers and sequestrants

Stabilisers are the food additives that aid in maintaining the texture of the preparation and preventing the separation of ingredients. Sequestrants improve the quality and stability of the food product and prevent the oxidation of fats in the food. Sodium hexametaphosphate is a permitted and commonly used additive in chutneys and sauces.

Continuous usage of phosphate salt interrupts the phosphate balance and other mineral mechanisms in the body. Hence, it is best to avoid continuous usage of packet sauces and chutneys.

Some Common Claims Natural and fresh

FSSAI have regulations for claims such as ‘natural’ and ‘fresh’, and clearly indicates that these terms are not applicable to products like pickles, sauces, and

The term ‘traditional’ is used to describe a recipe, a fundamental formulation, or a processing method for a product that has existed for a significant period running over generations and should have been available, substantially unchanged, for that same period. Packet chutneys and sauces that have food additives cannot make such claims.

Low sugar

For chutneys and sauces to claim to be ‘low in sugar’, they must not contain more than five grams of sugar per 100 grams of the food substance.

Low salt

For chutneys and sauces to claim to be ‘low in salt’, they must not contain more than 120 mg of sodium, or 500 mg salt, per 100 grams of the food substance.

No added preservatives

Check the ingredient list on the food label. If you find any Class II preservative, then the product has certain synthetic preservatives in it. Glass bottles and jars are the most apt packaging material for chutneys and sauces as they are slightly can lead to hazardous impact on health if a nonfoiled plastic item is used. Sauces and chutneys are also available in foiled MET/ PET packets, which are considered to be safer than plastic items. When made at home, chutneys and sauces must be stored in a glass jar or a bottle, not in a metallic or plastic utensil.