Preservatives. Chemical raw materials for the food industry
- Customer pickup,
- In detail
Chemical raw materials for the food industry are offered in the following assortment:
REGULATORS OF ACIDITY AND STABILIZERS:
- Ammonium bicarbonate E 503ii
- Bonzoyny E 210 acid
- Wine E 334 acid DL
- Diammonium phosphate E 342ii
- Potassium-sodium tartrate E 337
- Potassium E 508 chloride
- Lemon E 330 acid
- Lactic acid of 80% E 270
- Sodium bicarbonate E 500ii
- Sodium E 250 nitrite
- Sodium E 331 citrate
- Apple E 296 acid DL
- Ascorbic E 300 acid
- Sodium askorbinat E 301
- Sodium izoaskorbinat E 316
- Potassium E 252 nitrate
- Potassium E 202 sorbate
- Sodium E 211 benzoate
- Sodium E 251 nitrate
- Sodium E 223 pyrosulphite
- Sorbic E 200 acid
The nutritional supplements oppressing reproduction of microorganisms in food belong to preservatives. At the same time these additives protect products from emergence of a mold, an unpleasant smell and taste, and also from formation of the harmful toxins which are formed as a result of activity of microorganisms.
As nutritional supplements E200-E299 preservatives are used.
Preservatives happen natural, for example acetic acid or salt, and synthetic, for example sodium benzoate. They are directed to suppression of activity of microorganisms. Most often E270 lactic acid, sorbic E200 acid, E211 sodium benzoate, E250 sodium nitrite meet.
E270 lactic acid is considered safe substance as it is a product of metabolism of many live organisms including the person.
Sorbic E200 acid belongs to natural additives too: it in a large number contains in juice of a mountain ash of the sort Sorbus from which it for the first time and was received.
Benzoate of E211 sodium is widely applied not only in food, but also in cosmetic, and in the pharmacological industry.
Nitrite of E250 sodium carries out a role of the preservative preventing development of the causative agent of botulism, and an improver of color at the same time. Nitrite of E250 sodium does not allow to be oxidized to sausage forcemeat thanks to what sausages keep attractive pink color