Food preservatives are specific additives to prevent deterioration of finished products from enzymes, microorganisms, and exposure to oxygen.
Glacial Acetic Acid
Acetic acid is the most active against bacteria but has some yeast and mould activity. It is used in mayonnaise, pickles, ketchup, primarily as a flavouring agent.
Propionic acid and its salts are active against moulds at pH values less than 6. They have limited activity against yeasts and bacteria. They are widely used in baked products and cheeses.
Sodium Benzoate (Granular Form and Powder Form)
Benzoates are most effective when undissociated. They require low pH values for activity. The sodium salt of benzoate is used to improve solubility in foods. Benzoates are primarily used in high-acid foods like jams, juices, soft drinks, ketchup, and margarine. They are active against yeast and molds, but minimally so against bacteria.
TBHQ is our most effective antioxidant for highly unsaturated vegetable oils and many edible animal fats. It will effectively “carry through” from frying oils and protect the final product.