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 • Additives are allotted a special number which is known as E-NUMBER. It is used in Europe for all the approved food additives. This process of giving characteristic number to food additives for easy identification is known as E-numbering [59].

 • E-numbering is done to modulate these additives and to notify the consumers.

 • The naming of all approved additives starts with the prefix “E” and followed by the number assigned for the approved additive [57].

 • All countries other than Europe do not use the prefix “E”. For example, in Europe, acetic acid is written as E260, whereas in other countries, it is simply written as additive 260.

 • Some examples of E-numbers of food additive are as follows:- Tartrazine (E102)- Quinoline yellow (E104)- Amaranth (E123)- Saffron (E164)- Sorbic acid (E200)- Benzoic acid (E210)- Malic acid (E296)- Sodium alignate (E400)- Agar (E406)- Shellac (E904)

Food is defined as the complex mixture of carbohydrates, fats, proteins, minerals, and the vitamins. Because of these ingredients, the food undergoes spoilage mechanisms. Different microorganisms utilize these ingredients and grow and degradation of the product or any component causes spoilage of food. That is why we implement the food preservation technique.

There are two types of food preservation techniques: physical method and chemical method. Physical method includes manipulation of storage temperature, pasteurization, and sterilization to arrest the growth of microorganisms [56, 58, 60]. This type of method is although good in arresting the growth of microbes, they employ the economic investment as it requires a continuous supply of electricity which is not possible in developing countries like India. That is why we need to use chemical preservatives. Chemical preservatives are added in a very small quantity that they do not affect the organoleptic and physical properties of food.

Food preservatives contains a complex of substances having unsimilar molecular structures (organic and inorganic substances having different functional group and capacity to form ions). No methods are generally applied in the analysis of preservatives as a subgroup of food additive, the methods are specified to the preservative being examined.