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Food industry

Antioxidants and acidity regulators

Description

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.

Feature

Formula: C6H8O6
E-number: E300

Description

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

Feature

Formula: C6H10CaO6

E-Number: E327

Shape: Granules

Description

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

Feature

Formula: C6H8O7

E-Number: E330

Description

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.

Feature

Formula: C3H6O3

E-Number: E270

Description

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

Feature

Formula: Na3C6H5O7

E-Number: E331

Description

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.

Feature

Formula: C6H7NaO6
E-Number: E316

Description

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

Feature

Formula: NaC3H5O3

E-Number: E325

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