Common Preservatives Used in Bread

Sorbic acid, potassium sorbate and calcium propionate are the most commonly used food preservatives in the world and are widely used. Especially in the field of baking, the effect of preservatives is more pronounced, they prolong the shelf life of our bread, maintain its freshness, reduce production costs and prevent the bread from being infected by mold. In addition, if you are also engaged in the production of the following application areas, you can also contact us for more information.

l Cheese

l Dried fruit

l Yogurt

l Baked goods.

l Pet foods

l Dried meats

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