Preservatives - are food additives, which increase keeping time of products, protecting them from damage caused by microorganisms (bacterias, yeast, fungus). In the system of codification of the EU they have the indexes (E 200 E - 297. Preservatives added to the product in a certain concentration inhibit the growth of microorganisms and formation of toxins, thus increasing the keeping time of the finished products.
Unique Technological Offer
  • Excellent solubility, high degree of distribution in final product.
  • A mixture of antioxidants, created on the principle of synergism (mutual action reinforcement of each component).
  • Minimization of changes and deterioration in the organoleptic properties of final product (taste, colour, texture and nutritional value).
There is mistaken opinion, that the products of bread-baking at the outlet of the furnace are sterile, and dairy products that have passed pasteurization does not bear any risk of microbiological spoilage. Some micro-organisms are resistant to high temperatures. There are also risks and possibilities of  products infection after baking or production because of the everywhere presence of microorganisms: in the air, materials, water, atmosphere, during manipulations.
For the proper selection of preservatives and dosage, i.e., to limit or slow down the damage, it is necessary to control a number of parameters: the initial microbiological content; technological process (especially pastries and cooling); microbiological purity of the atmosphere after baking; Aw ( water activity) of the finished product; the choice of packaging (permeability); shelf life of the finished product.
The range of preservatives
  • Benzoate potassium
  • Sodium benzoate
  • Benzoic acid
  • Lactic acid
  • Formic acid
  • Natamycin (pimaricin)
  • Lowlands
  • Calcium propionate
  • Sodium propionate
  • Propionic acid
  • Potassium sorbate
  • Sorbic acid