Sorbic acid, to increase the expiration and quality periods, 100 g.

Sorbic acid improves the quality of the finished product, helps to increase storage periods.

when preparing confectionery, sorbic acid is added to the dough when kneading.

when preparing berry fillings, jam and puree sorbin Acid is added at the cooking stage, its initial dissolution is also possible in a small amount of hot syrup.

in the manufacture of fish products and fish, food preservative is added during the marinade. Acid is added along with acetic acid to the brine. Thus, the vegetables remain crispy, and the brine is transparent.

Composition: sorbic acid.

Method of use: used for the preparation of canned vegetables and fruits, juices, confectionery and non -alcoholic drinks.

Shelf life: 2 years

Net mass: 100 g.