Final answer:
The claim that salts are used as additives or preservatives in food products is true. Salts like sodium propionate, sodium benzoate, and potassium sorbate are added to various foods to inhibit microbial growth and extend shelf life, leveraging their solubility and the hypertonic conditions they create.
Step-by-step explanation:
Salts are indeed frequently used as additives or preservatives in food products. The statement is true. These salts function to prevent spoilage by inhibiting the growth of bacteria and fungi, which could otherwise lead to foodborne illnesses. Salts like sodium propionate are added to processed cheese and bakery goods, while sodium benzoate is used in cider, jellies, pickles, and syrups. Furthermore, sodium sorbate and potassium sorbate are utilized in fruit juices, sauerkraut, soft drinks, and wine.
Sodium compounds are particularly prevalent due to their cost-effectiveness and their soluble nature, allowing for easy distribution within foods. For example, sodium nitrite is commonly added to cured meats to prevent bacterial growth, and sodium chloride, also known as table salt, has been a foundational preservative for centuries, used to enhance flavor and prevent spoilage.
In addition to their preservation capabilities, salts also create a hypertonic environment which draws water out of cells, making it harder for microorganisms to survive. Through the process of osmosis, high salt or sugar concentrations can reduce the water activity in foods, thereby inhibiting microbial growth and extending the shelf life of various food items.