Preservatives
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Salt - retards bacterial growth on cheese and
butter |
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Nitrites and
nitrates of sodium and potassium - adds to flavour, maintains pink color in cured meats, and
prevents botulism in canned foods |
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Sulphur dioxide and
sulphites - used as
bleaches and antioxidants to prevent browning in alcoholic beverages, fruit
juices, dried fruits and vegetables and to prevent yeast growth |
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Benzoic acid and
sodium benzoate - in oyster
sauce, fish sauce, ketchup, non-a alcoholic beverages, fruit juices,
margarine, salads, jams and pickled products |
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Propionic acid
and propionates - in bread,
chocolate products, cheese |
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Sorbic acid and
sorbates - prevent mould
formation in cheese and flour confectioneries |
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Preservatives |Antioxidants
|Flavoring
agents Sweeteners |Emulsifiers, stabilisers and thickeners |Leavening agents |
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