AskST: Food Additives Help To Preserve Kueh, But How Safe Are They?

September 01, 2022

As mentioned in The Straits Times that nine kueh manufacturers had their operations suspension lifted on 3 August, after they had been found by the Singapore Food Agency (SFA) to be using benzoic acid and sorbic acid improperly. Singapore Polytechnic’s Food Innovation and Resource Centre’s senior nutritionist Carolyn Stephen and senior bakery technologist Lynn Loh explained that both acids, which are used as preservatives, inhibits the growth of yeast, bacteria, mould and fungi. This is especially so for food products that are high in protein or moisture content, as these are fertile conditions for yeast, mould and bacteria to grow. Both added that the two acids are also commonly used in a wide variety of food products.

Source: [The Straits Times] © SPH Media Limited. Permission required for reproduction