Preservatives retards inhibits arrests fermentation deterioration acidification food



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Lactic Acid

Lactic Acid is used as a food preservative, curing agent, and flavoring agent.  It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.

Benzoic Acid

Benzoic Acid and its salts are used as food preservatives.

Sodium Nitrite

Sodium Nitrite is a water-soluble, hygroscopic white or slightly yellowish solid. The chemical formula of sodium nitrite is NaNO2 with molecular weight 68.9953 g/mol. The major sodium nitrite uses are as a food additive, precursor to pharmaceuticals, diazo dyes and pesticides.

Phosphoric Acid

Phosphoric Acid is used for fertilizers, consuming approximately 90% of production. The phosphoric acid also used in soft drink as a preservative.

Ammonium Acetate

Ammonium Acetate is mainly used as a non-lethal attractant for the Mediterranean fruit fly. However, it also has fungicidal and insecticidal properties. It is a recognised irritant.

Calcium Chloride

Calcium chloride is an important calcium salt that has many household and industrial applications.

POTASSIUM CHLORIDE Industrial Grade 98%

1. Potassium Chloride is used for manufacture of Potassium hydroxide and Potassium metal. 

2.It is also used in Medicine, lethal injections, scientific applications, food processing soaps, and as a sodium - freesubstitute for table salt.


FOB-5 is an oil soluble preservative used in the control of bacteria that degrade crude and refined oils (diesel, kerosene, gasoline) during transportation and storage. FOB-5 should be added to the oil as it is being transferred from the transportation container to the storage tank. FOB-5 is also useful for controlling microbiological growth in specific applications including: cooling tower wood, industrial and commercial cooling water and process systems, drilling fluids, process injection or produced waters in petroleum secondary recovery processes.

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Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. It contains the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple thioether bridges. Nisin is produced by fermentation using the bacterium Lactococcus lactis. Commercially, it is obtained from the culturing of Lactoccus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.

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