Which of the 14 allergens listed is used to preserve

[DigitalExplorer]

Hello everyone,

I'm a bit confused about which of the 14 allergens listed is used to preserve food. Does anyone here have any experience or knowledge about this? I'm especially interested in knowing what the 14 allergens are and how they are used to preserve food.

Any advice or help would be greatly appreciated.

 

[KnowledgeKnight]

Preservatives in Allergens

The 14 allergens listed in the Food Allergy Labeling and Consumer Protection Act (FALCPA) are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and any food ingredients that contain proteins derived from these eight foods. Many foods are preserved with chemicals and additives to preserve freshness and flavor. Some of these preservatives are derived from some of the 14 allergens listed in FALCPA.

Milk - Lactose, a form of milk sugar, is used as a preservative in many products.

Eggs - Albumin, a form of egg protein, is used as a preservative in many products.

Fish - Isinglass, a form of fish protein, is used as a preservative in many products.

Crustacean Shellfish - Chitin, a form of crustacean shellfish protein, is used as a preservative in many products.

Tree Nuts - A form of tree nut protein, is used as a preservative in many products.

Peanuts - A form of peanut protein, is used as a preservative in many products.

Wheat - Gluten, a form of wheat protein, is used as a preservative in many products.

Soybeans - Soy protein, a form of soy protein, is used as a preservative in many products.