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Category
Preservatives
Preservatives are substances that are added to products such as food, beverages and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
E200 Sorbic Acid
E201 Sodium Sorbate
E202 Potassium Sorbate
E203 Calcium Sorbate
Sorbic acid and sorbates are used mainly against fungi and yeast, being not effective against bacteria. Optimal activity is at pH values below 6.5. Sodium and potassium sorbate are often used, due to their better solubuility. Calcium sorbate is used in dairy products.
E210 Benzoic Acid
E211 Sodium Benzoate
E212 Potassium Benzoate
E213 Calcium Benzoate
Benzoic acid and benzoates are used as preservatives against yeast and fungi and as bacteriostatic agent in acidic products with a pH under 5. High concentrations result in a sour taste, which limits their application. Benzoates are often preferred to the acid, because of their better solubility.
E221 Sodium Sulphite
E223 Sodium Metabisulphite
E224 Potassium Metabisulphite
E225 Potassium Sulphite
E226 Calcium Sulphite
Sulphites are used as preservatives as well as oxidising and bleaching agents to prevent fermentation, spoilage and discoloration in wine, dried fruits and potatoes. They are also used as bread enhancer, by improving kneading capacity. Potassium sulphite is used specifically as bleaching agent in sugar production and for the production of sulphitecaramel (E150d). Calcium sulphite is used in canned vegetables to increase the firmness.