Food industry
Antioxidants and acidity regulators
Categories of Ingredients
- Carriers and solvents
- Complex food additives
- Dyes
- Emulsifiers
- Fats and oils
- Fiber / dietary fiber (prebiotics)
- Firming agents
- Flavor enhancers
- Flavours
- Glazing agent
- Moisture-retaining agents
- Other ingredients
- Phosphates
- Preservatives
- Proteins
- Starter cultures and enzyme preparations
- Sweeteners
- Thickeners and gelling agents
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.
Formula: C6H8O6
E-number: E300
The calcium salt of L(+) lactic acid produced by fermentation.
Formula: C6H10CaO6
E-Number: E327
Shape: Granules
Citric acid is an acidity regulator, helps prolong the shelf life of products, prevents the darkening of fruits and vegetables.
Formula: C6H8O7
E-Number: E330
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.
Formula: C3H6O3
E-Number: E270
Sodium salt of citric acid, used as an acidity regulator in the dairy, meat processing industry.
Formula: Na3C6H5O7
E-Number: E331
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.
Formula: C6H7NaO6
E-Number: E316
Sodium lactate is the sodium salt of L(+) lactic acid.
Formula: NaC3H5O3
E-Number: E325
Food industry
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