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Antioxidants prolong the shelf-life by inhibiting oxidation and protecting fat rich foods against rancidity and discoloration.
E300 Ascorbic Acid
E301 Sodium Ascorbate
E302 Calcium Ascorbate
Anti-oxidant and bread enhancer.It prevents browning of fruits, helps to improve flavourstability and prevents the formation ofcarcinogenicnitrosamine in meat. It facilitates afaster cure, retaining the pink colouring in processed meats.
E315 Erythorbic Acid
E316 Sodium Erythorbate
Anti-oxidant in meat products, with identical properties as ascorbic acidand frequentlyused in combination.