Commonly added to acidic foods to enhance their flavor, balance pH level, creates an environment in which fungi cannot grow and spread, kill bacterial yeast and fungi.
It is most widely used in acidic foods such as salad dressings, sauces, carbonated drinks, jams and fruit juices, pickles and condiments.
Usage: 0.1% of a product by weight.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.