Search Results for: Jams homogenised
an inhibitory effect on mold, yeast and many good bacteria, but it is almost ineffective against anaerobic spore forming bacteria and lactobacillus acidophilus. it is widely used in the preservation of foods such as cheese, yoghurt and other cheese products, bread snack products, beverages, juices, jams
an inhibitory effect on mold, yeast and many good bacteria, but it is almost ineffective against anaerobic spore forming bacteria and lactobacillus acidophilus. it is widely used in the preservation of foods such as cheese, yoghurt and other cheese products, bread snack products, beverages, juices, jams...
http://www.foodchem.cn/products/Sorbic-Acid