Preservatives, Antioxidants, Acidity Regulators

Preservatives are applied in food to slow down or prevent the growth micro-organism, such as molds, yeasts and bacteria. It is widely used among canned foods, meat and fish products, and beverages. Check for more types of food preservatives. Choose ACE Ingredients Co Ltd as your direct food preservatives suppliers

E202 Potassium Sorbate Natural Source (PSG)

Potassium Sorbate (PSG) is an acidic preservative that commonly used to inhibit molds and yeasts in many foods. It can be applied to a wide range of foods such as cheese, wine, dried meats, yogurt, soft drinks, and bakery.

E211 Sodium Benzoate

Sodium Benzoate is a preservative that is commonly used to control bacteria, mold, yeasts, and other microbes. It is most widely used in acidic foods including carbonated drinks, salad dressings, condiments, and pickles.

E234 Nisin

Nisin serves as a preservative to extend shelf-life of food products. It is often used in processed meat, cheese, and beverages.

E260 Acetic Acid

Acetic acid is a multi-purpose food additive that can act as pH regulator, sour agent, and shelf-life extender. It's widely used in vinegar, pickled vegetables, and sauces.

E300 Ascorbic Acid

Ascorbic Acid is an antioxidant that is widely used in food preservation. It is commonly used to preserve meat products, beverages like beer, tea and fruit juice, as well as canned fruit and canned meat.

E301 Sodium Ascorbate

Sodium Ascorbate is an important antioxidant that not only extends food shelf-life, but also maintains colors and natural flavors. It is mainly applied in canned foods, meat products, dairy products, and beverages.

E306 Vitamin E

Vitamin E is a fat-soluble antioxidant, often used in oily food to deter rancidity caused by peroxidation.

E330 Citric Acid Monohydrate (CAM)

Citric Acid Monohydrate is an organic acid that has multiple functions such as flavoring, pH-control, and preservation. It is widely used in canned foods, desserts, confections, snacks, infant formula, meat applications, and salads dressings.

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The Future of Transglutaminase in Food Innovation: Emerging Trends and Applications