custom ironing board cover_mushroom tablecloth

Sustainability and the Future of Industrial Chemicals

Conclusion

One of the primary reasons preservatives are added to milk is to extend its shelf life. Fresh milk can spoil quickly due to the activity of bacteria and enzymes, which break down its components and lead to off-flavors and spoilage. Among the most common preservatives used in milk are sodium benzoate and potassium sorbate. These compounds are widely recognized for their ability to inhibit bacterial growth, thereby prolonging milk's usability without significant quality loss.

The Importance of Emulsifying Agents in Cake Baking

This is part of our ongoing series helping consumers better understand chemicals, chemistry and product formulations. We translate the science, bust the myths and give you an honest assessment so you can make informed choices for your family!

One of the key advantages of Sorbic Acid is its low toxicity and minimal side effects, making it a preferred choice for both manufacturers and consumers. It is generally considered safe even for sensitive populations, which contributes to its widespread use in both food and non-food items. The acceptable daily intake (ADI) established by food safety authorities supports the view that E202 poses minimal health risks when used as intended.