Food Chemicals

Calcium Propionate : Calcium Propionate is the calcium salt of propionic acid, produced by neutralizing propionic acid with calcium hydroxide. It is an effective mould inhibitor. The inhibitory agent is propionic acid. It is used in a wide variety of baked goods, processed meat, whey, and other dairy products, prevents milk fever in cows and as a feed supplement. Use : Calcium propionate is used in bakery products, cheese, confections and frostings, gelatins, puddings and fillings, and jams and jellies. As it can be produced by bacteria used in dairy production, no need for labeling might be required in some applications.

Sodium Propionate Sodium Propionate is the sodium salt of propionic acid, produced by neutralizing propionic acid with sodium hydroxide. It is an effective inhibitor of the growth of certain moulds and some bacteria. It prevents mould growth and extends the shelf life of bread, cake and other baked products. Use : It is used as a food preservative and primarily as a mold inhibitor in bakery products.

Potassium Sorbate Potassium Sorbate is the potassium salt of sorbic acid, produced by the reaction of sorbic acid with potassium hydroxide. It is used to inhibit moulds and yeasts in cheese, wine, yogurt, dried meats, fruits, apple cider and baked goods. It prevents yeast fermentation in pie fillings, fruit fillings. Use : It is used to inhibit moulds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods.

Sorbic Acid Sorbic Acid is an organic compound used as a food preservative. It is a Class II preservative having INS number E200. Use : Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. It is used in Bakery products, Cheese, Wines, Mayonnaise, Salads and Dressings, Margarine, Meat and Fish products, Pickled products, Jellies, Jams and Preserves.