Which preservative is used for preserving tomato products?

✅Explanation:
Sodium Benzoate: This is the most commonly used preservative in tomato products like ketchup, sauces, and canned tomatoes. It is effective at inhibiting the growth of bacteria, yeasts, and molds, which are the primary culprits of food spoilage. Sodium benzoate is preferred for tomato products because it does not significantly alter the flavor or color of the product.

📌Other Options Explanations:
(a) Sugar: While sugar can act as a preservative by creating a high osmotic pressure that inhibits microbial growth. It is more commonly used in jams and jellies.
(b) KMS (Potassium Metabisulfite): This preservative is used in some dried fruit products and wine. It can inhibit browning and microbial growth, but it can also have an undesirable effect on the flavor of tomatoes.
(c) Vinegar: Vinegar is acidic and can help to preserve some foods. It is more commonly used for pickling.

🔑Key Points:
Sodium benzoate
The sodium salt of Benzoic acid, sodium benzoate is commonly food preservation and pickling agent .
A food preservative that works is sodium Benzoate. It is typically utilised in meals that are acidic, such as salad dressings(for instance, acetic acid in vinegar), carbonated beverages ( carbonic acid), jams and fruit juices ( citric acid), pickles ( acetic acid ), sauces and toppings for yoghurt.
To prevent food from spoiling due to dangerous bacteria, yeasts and moulds, sodium benzoate is employed.
Additionally, it aids in preventing or slowing down changes in food's colour, flavour, PH, and texture.
Salad dressings are another prominent source of sodium benzoate in diet.