Food industry
Preservatives
Ingredient categories
- Antioxidants and acidity regulators
- 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
- Proteins
- Starter cultures and enzyme preparations
- Sweeteners
- Thickeners and gelling agents
A natural preservative obtained by fermentation of basil. It suppresses yeast, mold and pathogenic microflora. Dry form Galimax F-50.
E-number: without E-number
A natural preservative obtained by fermentation of basil. It suppresses yeast, mold and pathogenic microflora.
E-number: without E-number
Buffer vinegar obtained by enzymatic means. Combines the functions of V-50 and K-65.
E-number: without E-number
Natural flavor obtained by enzymatic means. Suppresses pathogenic microflora.
E-number: without E-number
Buffer vinegar obtained by enzymatic means. Suppresses yeast and mold.
E-number: without E-number
Nataseen ® is an L – fungicide of the polyene group of macrolides produced from natural strains of Streptomyces Natalensis or Streptococcus Lactis
Formula: C33H47NO13
E-number: E235
Niseen ® is a S-polypeptide antibiotic formed by the Streptococcus lactis microorganism.
Formula: C143H230N42O37S7
E-number: E234
A water-soluble preservative that inhibits yeast, mold fungi, and some types of pathogenic organisms.
Formula: C6H7KO2
E-number: E202
A preservative that inhibits yeast and mold fungi, some bacteria (lactic acid, acetic acid and BGCP).
Formula: C7H5NaO2
E-number: E211
A fat-soluble preservative that inhibits yeast, mold fungi, and some types of pathogenic organisms.
Formula: C6H8O2
E-number: E200
Food industry
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