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E330 - Citric Acid
Citric Acid is a tricarboxylic acid found in citrus fruits. Citric acid is used as an excipient in pharmaceutical preparations due to its antioxidant properties. It maintains stability of active ingredients and is used as a preservative. It is also used as an acidulant to control pH and acts as an anticoagulant by chelating calcium in blood.
E306-TOCOPHEROLS
E306 corresponds to vitamin E of natural origin. It is a fat-soluble antioxidant. It mainly preserves fats, coloring materials and vitamins from alteration by oxygen.
E203 - Calcium sorbate
Calcium sorbate is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a frequently used food preservative.
E200-SORBIC ACID
Sorbic acid is an additive used as an antifungal agent and as a preservative (E200) for fruits and vegetables. Therefore, it can be found in various food products based on fruits and vegetables (yogurts, cider, etc.) as well as in light mayonnaises and margarines.
E300-ASCORBIC ACID
Ascorbic Acid, or oxo-3-gulofuranolactone, is an organic acid with antioxidant properties. It is present in an enantiomerically pure form in lemons, fruit juices, and fresh vegetables.
E202-POTASSIUM SORBATE
Potassium sorbate (E202) is a potassium salt of sorbic acid. It is commonly used as a food preservative to inhibit the growth of molds and yeasts, thereby helping to extend the shelf life of foods.
E270-LACTIC ACID
Lactic acid is utilized in the food industry as an additive (E270) serving as an antioxidant, acidifier, or flavor enhancer. It also exists in the form of salts: sodium salt (E325), potassium salt (E326), and calcium salt (E327). These salts are in powder form and are water-soluble. Lactic acid acts as a bacteriostatic agent, particularly against pathogenic bacteria such as Salmonella or Listeria, and also has a water activity-depressing effect.
Lactic acid is an organic compound, naturally forming in muscles during intense exercise to produce energy. It is also present in wine, dairy products, and certain vegetables after fermentation.