Class I Preservative vs Class II Preservative: Difference and Comparison

To prevent microbial spoilage, preservatives are compounds used in food items, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many more.

They prevent rancidity, mold growth, and spoilage. They can be a form of natural preservatives or synthetic and chemical preservatives; they are majorly used for food preservation.

Items or compounds such as salt, nitrate, sugar, vegetable oil, honey, sorbates, sulfites, and benzoates are a few of the most commonly used preservatives for food preservation.

Depending on their properties, they are further divided into four classes. Two classes of preservatives that are very distinct from each other are class i preservatives and class ii preservatives.

Class I preservatives are majorly found in common household items such as oil, honey, sugar, and salt. Class ii preservatives, also known as chemical preservatives, are majorly chemicals, namely sulfites, benzoates, and nitrites.

Key Takeaways

1. Class I preservatives are natural substances that prevent microbial growth in cosmetics and personal care products.
2. On the other hand, Class II preservatives are synthetic chemicals that are more effective at preventing microbial growth.
3. While both types of preservatives are used to increase the shelf life of products, Class II preservatives are often associated with potential health risks.

Class I Preservative vs. Class II Preservative

The difference between class I preservative and class ii preservative is that class I preservative is naturally found; they are mostly household items we use daily. Hence they are not harmful to one’s health. However, class ii preservatives being chemically manufactured have certain limitations and restrictions for usage as they might harm one’s health.

Comparison Table

Parameter of Comparison	Class I Preservative	Class II Preservative
Found in	It is found in most of the common household items	It is chemically manufactured
Limitation	There is no such limitation for usage	Limitations are set for usage
Risk	There is no risk	Too much consumption might e hazardous o health
Safety Measures	One does not need to be cautious while handling	One needs to be cautious, as it is chemical
Examples	Oil, honey, sugar and salt	Sulfites, benzoates and nitrites

What is Class I Preservative?

Class I preservative is an area type of preservative that a person can commonly find out within the reaches of their household. They are widely available around us. Class preservatives are items that are commonly found in nature.

They are very easily obtained from natural things. Hence one does not need to be cautious while using them for any purpose.

Class I preservatives are also referred to as traditional preservatives as they are used in home-produced food items. In the case of class I preservatives, there are restrictions or limitations that any authority has set for their usage or consumption.

So it is helpful to choose food products that contain class I preservatives as they are not dangerous to health and have no side effects or complications after consumption. Hence one does not need to be cautious while using it.

Class I preservative includes substances o compounds such as salt, vinegar, sugar, vegetable oil, honey, and several other household items.

Freezing, boiling, and smoking is also some methods that are considered a natural method of food preservation.

What is a Class II Preservative?

Class ii preservatives are also known as chemical preservatives. They are manmade; hence they are unnaturally obtained. Class ii preservatives are added to food to make it last longer.

 Class ii preservative includes sulfurous acid and salts, hence benzoic acid and salts, sorbic acids, which include Na, K, and Ca salts, nitrates or nitrites of Na or K, niacin, sodium, and calcium propionates,

methyl or propyl para hydroxy-benzoate (parabens), propionic acids including esters or salts, Na, K, and Ca salts of lactic acid, and many more.

Class ii preservatives being chemical preservatives or substances have imitation or restrictions for maximum usage beyond which they should not be used in certain products.

As these products are mainly chemicals, excessive usage or consumption is hazardous to one’s health, and hence t might result in complications or side effects.

A maximum limit has been set by FPO (food products order) in several fruits and vegetable products; it varies between 40-2000ppm (SO2), 120-750ppm (benzoic acid),

and between 50-5000 ppm (sorbic acid), depending upon the type and category of the food item.

Main Differences Between Class I Preservatives and Class II Preservatives

1. Class I preservative is commonly found in most households. They are naturally obtained. However, class ii preservative is chemically manufactured. They are manmade.
2. There is no such limitation while using class I preservatives as they are all-natural products, but in the case of class ii preservatives, there are limitations and restrictions that the respective authorities have set on usage and consumption.
3. There is no risk in the consumption of class I preservative products; however, for class ii preservative food products, too much consumption might be hazardous to health; hence it is always the best option to choose for class I preservatives when buying food products.
4. One does not need to be cautious while handling class I preservatives as they are daily household items; however, in the case of class ii preservatives, one needs to be cautious as they are entirely chemicals.
5. Examples of class I preservatives are oil, honey, sugar, and salt. And examples of class ii preservatives are sulfites, benzoates, and nitrites.

References

1. https://www.cabdirect.org/cabdirect/abstract/19900441559
2. https://aem.asm.org/content/70/8/4449.short
3. https://www.tandfonline.com/doi/abs/10.1080/10408399409527650