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his category of ingredients provides important functionality in the areas of food safety and oxidative and microbial shelf life. Specific food safety concerns such as Listeria monocytogenes can be addressed with lactates and diacetates, while other products provide broad spectrum control of the growth of bacteria, yeasts, and molds. Many of the organic acids provide pigment and fat stability against oxidation and when used in combination with phosphates, provide a powerful antioxidant base in fresh and processed meat products. Acidification can also be established using various vinegars and organic acids.
Antimicrobials & Antioxidants PDF Download





Ascorbic Acid

Citric Acid

Potassium Benzoate

Potassium Sorbate

Sodium Ascorbate

Sodium Benzoate

Sodium Citrate

Sodium Lactate

Potassium Lactate

Sodium Lactate + Sodium Diacetate

Potassium Lactate + Sodium Diacetate

Sodium Diacetate

Sodium Lactate + Vinegar

Potassium Lactate + Vinegar

Vinegar

50 grain

100 grain

120 grain

200 grain

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