his category of ingredients provides important functionality in the areas of food safety and oxidative and microbial shelf life. Specific food safety concerns such as Listeria monocytogenes can be addressed with lactates and diacetates, while other products provide broad spectrum control of the growth of bacteria, yeasts, and molds. Many of the organic acids provide pigment and fat stability against oxidation and when used in combination with phosphates, provide a powerful antioxidant base in fresh and processed meat products. Acidification can also be established using various vinegars and organic acids.

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Ascorbic Acid Citric Acid Potassium Benzoate Potassium Sorbate Sodium Ascorbate

Sodium Benzoate Sodium Citrate Sodium Lactate Potassium Lactate Sodium Lactate + Sodium Diacetate

Potassium Lactate + Sodium Diacetate Sodium Diacetate Sodium Lactate + Vinegar Potassium Lactate + Vinegar

Vinegar 50 grain 100 grain 120 grain 200 grain

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