White, odorless or nearly odorless, granules or crystalline powder, soluble in water. It is an alternative to Sodium Benzoate and is used as a food preservative, by preventing the growth of bacteria, yeast and fungi. It can be used in soft drinks, salad dressing, sauces, alcohol beverages and other condiments and snacks.
Packaging: 50 lb. bag
Also known as Tripotassium citrate, potassium citrate is the potassium salt of citric acid, an organic acid naturally found in citrus fruit. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. It can be added to ice cream to keep fat globules separated and be added to recipes in place of fresh lemon juice. Other: Saline taste; odorless, soluble in water and glycerol.
Packaging: 25 kg bag
Also known as Potassium Pyrosulfate, Potassium Metabisulfite is a white crystalline powder with a pungent sulfur odor. The main uses are as a common wine or must additive, in which it forms sulfur dioxide gas (SO₂). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. The brewing industry uses Potassium Matabisulfite to inhibit growth of wild bacteria and fungi. This is called 'stabilizing'. It is also used to neutralize chloramine that has been added to tap water at the sources as a disinfectant. The food industry uses Potassium Metabisulfite as a preservative when added to lemon juice.
Packaging: 1 kg & 25 kg bag
Potassium sorbate is the potassium salt of Sorbic acid. It is a white salt that is very soluble in water and primarily used as a food preservative. Potassium sorbate is effective in inhibiting mold and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks, fruit drinks and baked goods, especially those foods that are meant to be eaten at room temperature. Potassium sorbate helps ward off particles (mold & fungus) that can cause foods to spoil or make people sick. Winemakers use potassium sorbate in the winemaking as part of the fermentation process so that the wine can develop without yeast that would alter the flavor by devouring the sugar content of the berries. Many waxed wrappings or coatings on foods will also contain potassium sorbate as a way to increase preservative levels without altering the recipe of the food.
Packaging: 50 lb. cartons; 25 kg cartons
The Sodium salt of Benzoic Acid, Sodium benzoate is a preservative widely used in acidic foods such as vinegar based salad dressings, carbonated drinks, jams, fruit juices, pickles and condiments. It is also used as a preservative in medicines and cosmetics. Sodium Benzoate is odorless with an astringent/sweetish taste, soluble in water and alcohol, combustible and comes as white granular or crystals.
Packaging: 50 lb. bag
Sodium Erythorbate is an antioxidant preservative that is the sodium salt of Erythorbic acid (produced by fermentation of food grade starch). In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna and other cured meats. Sodium Erythorbate should always be added when using curing salt (nitrates/nitrites). For example when used in sausages, the processing time can be cut down (by 1/3), as the Erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the settling of the pink color pigment. The antioxidant properties of Erythorbate helps prevent rancidity and color fading of sliced meats. Sodium Erythorbate is a more stable product compared to sodium ascorbate, and has the identical antioxidant effect.
Packaging: 25 kg carton
Sorbic acid is a naturally occurring compound that's the most commonly used food preservative in the world. It's highly effective at inhibiting the growth of mold, which can spoil food. When Sorbic acid is sprayed on the exterior of food, mold is inhibited for a period of time that allows the food to be shipped and stored all over the globe. When it comes to human foods, Sorbic acid is most commonly used in wines, cheeses, baked goods, fresh produce and refrigerated meats and shellfish. Because of its anti-fungal properties, Sorbic acid is also used in canned goods, including pickles, prunes, maraschino cherries, figs and prepared salads.
Packaging: 50 lb. bag, 50 lb. carton