BHA (Butylated Hydroxyanisole)
BHA is a synthetic antioxidant preservative that slows fat from going rancid in packaged foods.
preservativeDepends on context
Preservatives
Preservatives in Food: What They Are and How They Work
Preservatives are ingredients added to food and drink to slow or prevent spoilage caused by bacteria, mould, yeast, and the oxidation that turns fats rancid. Without them, many packaged foods would have a shelf life measured in days rather than months. Manufacturers are required by law to declare them on the ingredient list, so shoppers always have the information they need to make a choice.
How to spot them on a label
Preservatives rarely travel in groups — most products use just one or two, and they typically appear near the end of the ingredient list because they are used in small amounts. Some go by familiar names like citric acid or vitamin E; others appear as chemical names or E-numbers such as E211 (sodium benzoate) or E320 (BHA). Scanning what ingredients a product contains is straightforward once you know the common names, which is exactly what this glossary page covers.
Every entry in this group (13)
BHT
BHT is a synthetic antioxidant preservative that slows fat and oil from going rancid in food and cosmetics.
preservativeDepends on context
Benzyl Alcohol
A naturally occurring aromatic alcohol used as a preservative, solvent, and fragrance component in cosmetics and medicines.
preservativeAvoid if sensitive
Calcium Propionate
A mold-inhibiting salt added to baked goods to extend shelf life by slowing fungal and bacterial growth.
preservativeDepends on context
Citric Acid
A naturally occurring organic acid used to add tartness, preserve freshness, and stabilise pH in food and cosmetics.
preservativeLow concern
Disodium EDTA
A synthetic chelating agent that binds metal ions to prevent rancidity, discolouration, and microbial growth in foods and cosmetics.
preservativeLow concern
Parabens
Parabens are synthetic preservatives that stop mould and bacteria from growing in cosmetics and some foods.
preservativeDepends on context
Phenoxyethanol
A synthetic preservative that stops bacteria and fungi from growing in cosmetics and skincare products.
preservativeDepends on context
Potassium Sorbate
A widely used synthetic preservative that stops mould and yeast from growing in food and personal-care products.
preservativeLow concern
Sodium Benzoate
A widely used preservative that stops mould and bacteria from growing in acidic foods and beverages.
preservativeDepends on context
Sodium Nitrite
A curing salt added to processed meats to block bacterial growth, fix a pink colour, and extend shelf life.
preservativeDepends on context
Tertiary Butylhydroquinone (TBHQ)
A synthetic antioxidant preservative that stops fats and oils in packaged food from going rancid.
preservativeModerate concern
Tocopherols (Vitamin E)
A family of fat-soluble antioxidants derived from plant oils that prevent fats in food from going rancid.
preservativeLow concern
Questions people also ask
Are all food preservatives synthetic chemicals?
No. Several preservatives on this page occur naturally or are derived from natural sources. Tocopherols come from plant oils, citric acid is found in citrus fruit, and calcium propionate is produced by the same fermentation process that gives Swiss cheese its flavour. Synthetic and natural preservatives are both regulated and must meet the same safety standards before approval.
Do preservatives mean a food is ultra-processed?
Not automatically. A preservative is one technical signal that food scientists use when classifying processing level, but context matters. Citric acid in a bag of frozen fruit and sodium nitrite in a cured sausage represent very different levels of processing overall. Looking at the full ingredient list gives a more complete picture than any single additive in isolation.
Which preservatives on this page have raised the most regulatory scrutiny?
BHA, BHT, and TBHQ have received the most ongoing regulatory attention, with bodies like EFSA periodically re-evaluating their acceptable daily intake levels based on newer toxicology data. Sodium nitrite is also closely monitored due to its potential to form nitrosamines during cooking. All remain approved for specific uses at defined limits, but the science around them continues to be reviewed.
If a product has no preservatives listed, does that mean it lasts less long?
Often, yes — but not always. Some manufacturers rely on alternative preservation methods such as modified atmosphere packaging, reduced water activity, high acidity, or refrigeration rather than chemical additives. A short or preservative-free ingredient list is worth pairing with a check of the storage instructions and use-by date to understand how the product is actually being kept stable.
Other ingredient groups
Educational information, not medical advice. Always read the physical label if you have an allergy.
Check a whole label at once
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