Food industry

Ascorbic acid — is an antioxidant.
It is a color stabilizer, acidity regulator.
Increases the shelf life of products, slows down oxidative processes, protects fruits and vegetables from darkening during processing.

The calcium salt of L(+) lactic acid produced by fermentation.

Citric acid is an acidity regulator, helps prolong the shelf life of products, prevents the darkening of fruits and vegetables.

Lactic acid is an acidity regulator, has a softer profile than citric acid, is used in confectionery, beverages, sauces. Due to the decrease in pH, it also has an antimicrobial effect.

Sodium salt of citric acid, used as an acidity regulator in the dairy, meat processing industry.

Sodium salt of erythorbic acid. When used in meat semi-finished products, such as sausages, increases the rate at which nitrite is converted into nitric oxide, which contributes to faster curing and preservation of pink color. Being an antioxidant, it helps to improve the stability of taste and prevents the formation of carcinogenic nitrosamines.

Sodium lactate is the sodium salt of L(+) lactic acid.