Conserving agents is the most popular type of “E” food additives, because the conserving agents enable long-term storage of food at the warehouses, in food-stores and at home. The conserving agents kill the bacteria and thus prolong the shelf-life of alimentary products.
Potassium sorbate Е202
Potassium sorbate is widely used for making tinned fruit and vegetables, egg products and confectionery, meat and fish, fruit and berry juices and soft drinks, for preservation of fruit and vegetables for further processing.
Most often, the food conserving agent E202 potassium sorbate is used for production of such alimentary products as butter or margarine, souses, the mayonnaise, mustard, as well as ketchup, tomato puree, jam and marmalade, fruit juices, beverages, including alcoholic drinks. Moreover, the conserving agent E202 potassium sorbate is often used for production of confectionery and bakery products confectionery crème and dressings.
In meat semi-products, including frozen ones and in sausage goods, the conserving agent E202 is almost always contained.
Sodium benzoate Е211
Food conserving agent E211 Sodium benzoate is a sodium salt of benzoic acid. This is a food additive used for prolongation of shelf-life of beverages and alimentary products. The use of the sodium benzoate in the food industry is associated with its ability to suppress the activity of mold fungi and yeast.
The sodium benzoate E211 is used for production of:
Tinned fish and fish preserves;
Tinned fruit, berries and vegetables;
Mayonnaise sauces, ketchups, ready dressings and sauces;
Alcoholic and non-alcoholic drinks.
Lactic acid Е270
Food conserving agent Е270 or lactic acid is an important component of numerous alimentary products. This additive is actively used by most dairy manufacturers, the more especially as its unlimited use is officially permitted by law. The lactic acid is ranged in the category of food conserving agents due to its ability to ensure lasting preservation of food by means of prevention of generation and development of malignant bacteria and deleterious fungi.
Е270 is commonly used not only for production of yoghurts, cheeses, kefir, and other fermented milk products, but also for production of several sorts of beer and soft drinks. It’s hard to do without the lactic acid in such industries as meat-processing, canned-foods and fat-and-oil industries.
In the agriculture, the lactic acid Е270 is actively used for production of animal feed and their conservation. It is also used in veterinary medicine as an antiseptic agent.