Question

name the chemical or techniques used to increase the preservation period for jams and fruit juice​

Answer 1

Answer:

Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc. Yeasts are inhibited by benzoate to a greater extent than are moulds and bacteria.

Lactic acid: No limit

Sodium benzoate: 5

Sodium propionate: 10

Sodium nitrite: 0.2

Explanation:

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