Food Preservatives
Multigrain Mix
Widely used by food manufacturers to preserve food while retaining essential nutrients. Food Preservatives are used to keep the products fresh and edible for a longer duration.
Widely used by food manufacturers to preserve food while retaining essential nutrients. Food Preservatives are used to keep the products fresh and edible for a longer duration.
Most of the preservatives are naturally found in fruits and vegetables and extracted from them to use further in everyday consumables. Since it is safer to eat preservatives in moderate quantity than risk eating foods infected by bacteria and fungi, our range of food preservatives can be added in measured quantities as per the requirements of the recipe.
Commonly used in baked goods around the world, Calcium Propionate works to extend the shelf life of baked goods by inhibiting the growth of molds and bread bacteria. The growth of mold in bread and other confectionery is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked from the atmosphere during the cooling and packing process. It is therefore important that preservatives like Calcium Propionate be used to extend the shelf life of bread and other bakery products. Available in 3 forms: Powder, Liquid, Granules
It is a naturally occurring compound that’s one of the most commonly used food preservatives in the industry making the global food chain supply possible, keeping food fresh for longer. Sorbic Acid is a highly effective ingredient for inhibiting mold growth, which can lead to food spoilage and spread fatal diseases. It is a preferred preservative over nitrate family and can be used by spraying or dipping the food item in a solution of sorbic acid and water. The ingredient is most commonly used pharmaceutical industry, food industry and cosmetics.
As soon as we read acid, our mind tells us that it’s a flavour enhancer. But, Citric Acid is most commonly used as a food preservative rather than a flavour enhancer. The acidic pH of citric acid makes it preserve the colour of the food as it slows down the oxidation process significantly. Known for it’s strong acidic environment, it prohibits growth of bacteria in tems like jams, jellies, candy, canned foods, and even meat products.
A natural form of preservative found in several food items like pickled vegetables, yogurt and many baked goods. It is produced from Lactobacillus and Streptococcus cultures through fermentation. The bacteria breaks down sugar for extracting energy and produce Lactic Acid as a byproduct. Lactic acid helps regulate pH levels and prevents the growth of microorganisms, extending shelf life.
Acitic acid is a common food preservative that inhibits growth of many species of bacteria, yeasts and to some extent molds as well. It is product of the lactic-acid fermentation, but its preservative action even at identical pH levels is greater than that of lactic acid. Majotly, it is the characterizing component of vinegar and gives vinegar the distinct sour taste and that pungent smell. Acitic Acid is mainly used in products such as pickles, sauces & ketchups, dressings, cheese.
Processed Meat
Icecream
Cream
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