21.10.07

Type of food ingredient - Preservatives

Purpose:
Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness

Application:
Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables

Common Label Name:
Ascorbic acid,citric acid,sodium benzoate,calcium propionate,sodium erythorbate,sodium nitrite,calcium sorbate,potassium sorbate,BHA, BHT, EDTA, tocopherols (Vitamin E)
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