Minimum Order 500kg
Potassium Sorbate Granular (PSG),E No: E202
Sorbic Acid,E No: E200
Sodium Acetate (Anhydrous)
Sodium Benzoate,E No: E211
Benzoic Acid,E No: E210
Calcium Propionate,E No: E282
Sodium Propionate,E No: E281
Nisin,E No: E234
Natamycin,E No: E235
Calcium Acetate (Monohydrate)
Calcium Propionate(Feed Grade),E No: E282
Calcium Acetate (Industry grade)
Natamycin, 50% Glucose,E No: E235
Natamycin, 50% Lactose,E No: E235
Natamycin, 50% NaCl,E No: E235
Natamycin,95%,E No: E235
Potassium Sorbate Powder(PSP),E No: E202
Potassium Sorbate Sphere(PSS),E No: E202
Potassium Sorbate Granular,E No: E202
Potassium Benzoate,E No: E212
Potassium Acetate (industry grade)
Sodium Acetate (Trihydrate)
Humans have been preserving foods for centuries. Your ancestors used to dry, freeze, can or pickle foods to extend their shelf life. With an increase in packaged foods also came an increase in different preservation methods. Chemical preservation is used to delay spoilage, enhance color and flavor, and maintain consistency and texture of foods.
Effects of O2, CO2, Aw upon the Preservation of Foodstuffs
O2 is one key element for the survival of anaerobe and the source causing oxidation deterioration. Without oxygen, foodstuff won’t be oxidized, fungi and other bacteria won’t grow, and moth can not survive.
CO2 is a vitally important factor for the growth of yeast and other anaerobic, which could be one major reason causing the foodstuff deterioration in a oxygen-free environment. The growth of yeast and other anaerobic stimulated by the presence of CO2 and O2-free condition will speed up the foodstuff deterioration. In the case of preserving high moisture the elimination of O2 and CO2 is very critical.
Water Activity, Aw, is also an important factor of affecting the growth of microbe. It is also a major concern in the food preservation, especially in the aspect of mold prevention.
Microbes are all around us, in the air, on our hands and in food from the farm.
Usually, they are in small enough numbers so that they do not cause any harm. However, a single bacterium, given suitable conditions of warmth, air and moisture, can grow to many millions in just a few hours.
Microbes will grow quickly when they are in the right conditions; warm, moist, correct pH and a supply of food to grow on. Preservation tries to alter the conditions to slow or stop the microbe growth. When this is not possible, or convenient, preservatives may be added to stop the food from going ‘off’.
Different microbes are sensitive to different types of preservatives and so a wide range of preservatives are in use today.
Most preservatives today are actually fungistatic in their action. That means they prevent the growth of fungi, moulds and yeasts. They have little effect on bacteria but using a combination of preservatives, with antibacterial properties, can give good all round protection. Food preservatives help to control the spread of bacteria which can cause life threatening illnesses such as salmonellosis or botulism.
Preservatives are commonly used in these foods:
low fat spreads
cheeses, margarine, mayonnaise and dressings
dried fruit preparations
Are Preservatives Safe?
Food preservatives have to be safe for human consumption. They can stop the food-decay microbes from growing but must not not harm the cells of the human body. There are also maximum levels of preservatives allowed, so that high concentrations of preservatives in food are not permitted.
There is much concern about the increasing incidence of the phenomenon of resistance of bacteria to antibiotics. Over the decades in which preservatives have been used, there has been no need to increase the dosage to maintain their effectiveness. This suggests that the use of these substances has not resulted in the development of bacteria that are resistant to preservatives.
BHT and BHA
Butylated hydroxyanisole, or BHA, and butylated hydroxytoluene, or BHT, are phenolic chemical compounds that are often added to packaged foods to preserve their shelf life. BHA is used to keep foods from going rancid and is often added to high-fat foods, like butter, meat and baked goods, as well as cereals, snack foods, dehydrated potatoes, beer and chewing gum. BHT keeps foods from changing flavor and color and helps prevent them from developing an odor. Cereals, shortenings and foods high in fat and oils often contain BHT. Although the results have been inconclusive so far, large doses of BHA and BHT have been shown to promote the growth of tumors in lab animals
Sodium nitrate is a salt used as a preservative in many cured or smoked meats, such as bacon, jerky, deli meats and smoked salmon. Sodium nitrate helps reduce color changes and prevents botulism, a rare foodborne illness caused by the bacterium Clostridium botulinum. Although sodium nitrate is generally recognized as safe, the U.S. Environmental Protection Agency notes that exposure to high levels of sodium nitrate has been linked to increased incidences of cancer in adults and may be related to brain tumors, leukemia and nose and throat tumors in some children.
Sulfites have been used during wine making for centuries, and they are also used as an antimicrobial agent and to prevent discoloration and browning in food products. Possible sources of sulfites include beer, cocktail mixes, processed baked goods, pickles, olives, salad dressing, powdered sugar, lobster, shrimp scallops, canned calms, fruit fillings, fruit juices and potatoes. Approximately 1 in 100 individuals is sensitive to the preservative, although adverse reactions in nonasthmatics are extremely rare, according to the University of Florida.
Sodium benzoate inhibits the growth of bacteria, mold and yeast in acidic conditions. The preservative is commonly used in carbonated beverages, fruit juices, pickles, salsa and dip. According to Don Schaffner, a professor of food science at Rutgers University in New Jersey, sodium benzoate poses no health dangers when consumed in minimal amounts, and the concentrations used in food are low enough that they pose no risk.
According to the FDA, natural flavoring doesn’t necessarily mean it comes from fresh-picked berries or recently plucked produce. Natural flavoring can constitute just about any substance derived from a natural source — including animal excretions. Yum! You may quickly overlook these ingredients due to their impossible-to-pronounce names, but you should know that these chemicals also make an appearance in things you would never eat — like jet fuel.
Ammonium sulfate is a preservative often used in bread. If you’ve ever cleaned with an ammonia cleaner you know the smell alone can be vomit-inducing, so why are we eating it? In fact most cleaners suggest you don’t breath it in, but mix it with some yeast and call it a roll and we’re all for it. Supposedly it is completely safe in low levels. You may also see this ingredient in your garden fertilizer.
L-cysteine brings back fond memories of an episode of Jaime Oliver’s Food Revolution where he made the children blended ice cream treats complete with duck feathers among other things. We’ll never look at cookie dough ice cream the same way again. L-cysteine is made from duck feathers or human hair and considered natural protein since it can be digested as an amino acid. It is used in several products from bread to, yep, you guessed it, cookie dough.
Titanium dioxide kind of makes us think that if we consume enough, we’ll probably become The Hulk. Unfortunately, or fortunately, depending on who you ask, we don’t think that’s the case. It is often used in sunscreen as it can absorb UV rays. You’ll also find it in milk, salad dressings, frosting, and coffee creamer to name a few, leaving your internal organs completely protected against UV exposure.
Butylated hydroxyanisole more commonly known as BHA, is a phenol-based food preservative that serves as an antioxidant for food. It prevents food from going rancid likely at the expense of your internal organs. Due to a recent study that found it causes cancer in laboratory animals, the U.S. Department of Health and Human Services has labeled BHA as “reasonably anticipated to be a human carcinogen.” Besides your food, you’ll find it in medicines, food packaging and animal feed.
Butylated hydroxytoluene or BHT, is a food preservative similar to BHA that also prevents oils in food from becoming rancid. You’ll also find it in cosmetics, jet fuel, rubber and embalming fluid. Next time you see it on the ingredients label, ask yourself if you’d be willing to take a chug of fuel or, say, embalming fluid. No? Then, you should probably buy something else.
Sodium nitrite and sodium nitrate are commonly used to preserve meat products. It prevents bacteria growth and helps meat retain its red color. In addition, it adds a good flavor to salty meats like bacon. Before you order a BLT, you should know that it is also used in metal coatings, chemical reacting agents for photography and in textile dyes.
Sodium benzoate is a preservative used in acidic liquids such as vinegar, juices or soft drinks. It is also found in food products such as margarine and fast food hamburgers. Sodium benzoate is also used in fireworks and makes a great rocket fuel. Happy 4th of July!
Potassium bromate is most often found in bread products as it improves the quality of flour. Even very small doses can be harmful, and it has been banned in Canada, Europe and even China but not the U.S. Your food label may not include the term but beware of anything that includes “enriched flour,” which most likely contains this toxic substance. While the U.S. still allows this ingredient to be used, many companies including Orowheat and Pepperidge Farm and supermarkets like Whole Foods have banned the use of the additive in their products.
Castoreum is a natural flavor enhancer that is often used in fruit-flavored products to make them taste extra fruity. However the substance itself doesn’t come from a fruit; it comes from a beaver. It is an excretion from their perineal glands. The dictionary makes it seem the most appetizing by defining it as a bitter strong-smelling creamy orange-brown substance. Strawberry milkshake anyone?
Artificial sweeteners including sucralose, saccharin and sorbitol may be calorie free but that doesn’t mean they don’t have any impact on your body. The thing is, no one is really sure what their impact is, but these chemicals are likely doing more harm than good. In fact some have been shown to actually disrupt your metabolism making it more difficult to lose weight and easier to gain it. They can also cause headaches, dizziness and some studies link them to cancer. Skip the fake stuff and rely on small amounts of natural sugar or fresh fruit to feed your sweet tooth.
The rates of cancer, childhood illness and auto-immune diseases are on the rise, and it just may be our food supply that is to blame. You can avoid these and other food preservatives by checking labels for ingredients you’ve never heard of. While one small serving may not cause any damage, these chemicals can remain in your body for years, meaning toxic levels could build up over time. The other so-called natural additives are just plain gross. Eating fresh, organic food never seemed better.
PRODUCTS LIST - PRESERVATIVES
modified soybean phospholipid
Description: As a good natural food emulsifier, modified soybean phospholipids can be used in biscuits, cakes, margarine food, candy and ice cream
Description: Sodium dehydroacetateis a compoundwith formula Na(CH3C5HO(O2)(CH3)CO). It is the sodiumsaltof dehydroacetic acid. It has E number”E266″.
Description: Sodium diacetate is a compound with formula NaH(C2H3O2)2. It is a 1:1 mixture of sodium acetate and acetic acid but is also described as the sodium acid salt of acetic acid.
Description: a chemical compound with the formula KNO3. It occurs as a mineral niter and is a natural solid source of nitrogen.
Description: the chemical compound with the formula NaNO3. This salt is also known as Chile saltpeter or Peru saltpeter (due to the large deposits found in each country) to distinguish it from ordinary saltpeter, potassium nitrate.
Description: the inorganic compound with the chemical formula KNO2. It is a strong oxidizer and may accelerate the combustion of other materials.
Description: the inorganic compound with the chemical formula NaNO2. It is a white to slight yellowish crystalline powder that is very soluble in water and is hygroscopic.
Description: CH3COONa, also abbreviated NaOAc, also sodium ethanoate, is the sodium salt of acetic acid. This colourless salt has a wide range of uses.
Description: a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative.
Description: also known as pimaricin and sometimes sold as Natacyn, is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil.
Description: a natural organic compound used as a food preservative. It has the chemical formula C6H8O2. It is a colourless solid that is slightly soluble in water and sublimes readily.
Description: the potassium salt of sorbic acid, chemical formula C6H7KO2. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products.
Description: a naturally occurring chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. It is a gas at standard temperature and pressure and exists in Earth’s atmosphere in this state, as a trace gas at a concentration of 0.039 per cent by volume.
escription: usually as the emulsifier in sanitarian foods and other foods, such as sweetened bean paste, cake and moon-cake.
Description: used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.
Description: the sodium salt of propionic acid which has the chemical formula Na(C2H5COO).
Description: consumed as a preservative for both animal feed and food for human consumption.
Description: it is a widely used food preservative, with E number E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.