Preservatives
The term “preservatives” refers to the functional name for a variety of compounds that help slow or prevent bacterial growth in a wide range of products, including foods, medicines, and personal care items. Preservatives are added to food to fight spoilage and slow decomposition caused by mold, air, bacteria, or yeast. As a result, preservatives can keep food fresher for longer periods of time, extending a food products shelf life. They are also used to slow or prevent changes in color, flavor, or texture and delay rancidity.
Potassium Sorbate
Properties: White crystals, crystalline powder, or pellets
Purpose: Mold retardent, preservative
Where Used: Baked goods, beverages (carbonated), beverages (still), bread, cake batters, cake fillings, cake topping, cheese, cottage cheese (creamed), fish (smoked or salted), fruit juices (fresh), fruits (dried), margarine, oleomargarine, pickled goods, pie crusts, pie fillings, salad dressings, salads (fresh), sausages (dry), sea food cocktail, syrups (chocolate dairy), wine
Sodium Benzoate
Properties: White crystalline solid, odorless
Purpose: Antimicrobial agent, preservative
Where Used: Distilling materials, margarine, oleomargarine
Sorbic Acid
Properties: Colorless needles or white powder; characteristic odor
Purpose: Preservative
Where Used: Baked goods, beverages (carbonated), beverages (still), bread, cake batters, cake fillings, cake topping, cheese, cottage cheese (creamed), fish (smoked or salted), fruit juices (fresh), fruits (dried), margarine, oleomargarine, pickled goods, pie crusts, pie fillings, salad dressings, salads (fresh), sausage (dry), seafood cocktail, syrups (chocolate dairy), wine