Preservatives
Technology is the use of individual hurdles to target microorganisms, establishing barriers such as
temperature (heating/cooling), pH control, water activity, packaging and atmospheric control. The
combined synergy of these hurdles, along with antimicrobial ingredients can be used to control
microbial growth and create food products with the highest level of eating qualities.
Univar represents an extensive portfolio of ingredients from the leading global suppliers, offering
customers more options to achieve a successful reformulation. Our sales team and food specialists
work directly with customers to share application experience that reduces the time necessary in
developing new products.
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Bacteria
Bacteria, yeast, molds
Bacteria, yeast, molds
Molds, yeast
Molds, rope
Molds, yeast, bacteria
Potassium sorbate, sorbic acid (granular,
liquid)
Sodium and calcium powder
Sodium nitrite powder
Sulfur dioxide, sulfite, bisulfite,
metabisulfite salts
Acetic, lactic, citric, fumaric, propionic,
malic, sodium acid sulfate
Cultured dairy whey (natural
antimicrobial)
Nisaplin (natural antimicrobial)
Sodium & potassium salts
Liquid propionate & sorbic acid
Liquid calcium propionate
Liquid propionate and methyl and
propyl
Encapsulated fumaric acid
Sorbates
Sorbic acid
Propionates
Propionic acid
Nitrites
Sulfites
Organic acids
UPGRADE™
Nisin
Lactates
SHIELD® FL
SHIELD® CA
SHIELD® CT
INNOVAFRESH™
<5.5
4.3 - 4.7
4.8 - 5.3
4.9 - 5.2
<6.5
2.5 - 6.0
>6.0
<5.5
up to 4.0
3.0 - 5.0
4.87
4.87
4.87
NA
NA
3.0 - 5.0
3.0 - 5.0
1.89
3.29
4.87
4.75
4.18
pKa11
GMP
Regulated
Regulated
Regulated
Edmonton, AB
T +1 780 452 6655
Weston, ON
T +1 416 740 5300
Richmond, BC
T +1 604 273 1441
Winnipeg, MB
T +1 204 489 0102
Dorval, QC
T +1 514 421 0303
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by those marks, and are the property of their rightful owners. The statements and data herein were provided by the manufacturer. Univar makes no representations or warranties as to their validity or accuracy.
1
Regina, SK
T +1 306 934 5252
www.univar.com
St. John’s, NL
T +1 709 782 6470
Bakery products and tortillas
Corn tortillas manufactured with masa flour
Food, processed food grains and bakery products
20130905
Dartmouth, NS
T +1 902 468 5413
Saskatoon, SK
T +1 306 934 5252
Wheat flour tortillas or bakery products leavened with baking powder
Frankfurters, hams, sausages, turkey bologna, chicken & fish products
Dairy products, processed cheese, canned foods, meat and fish, liquid eggs,
dressings & sauces, noodles
Bread, rolls, muffins, Kosher-Pareve bakery products
Dairy products, cheese, yeast-leavened bread, gravies, sauces, bakery products,
jellies & jams, tortillas, confections
Beverages, wines, sausages, shrimp, pickles, vegetable processing, shellfish, dried
fruit
Cured meats (bacon, corned beef, luncheon, sausage, ham) further processed
cured poultry
Foods at higher pH, yeast-leavened baked goods, cake mixes, pie crust,
processed cheese, snack foods, tortillas
Cakes, tortillas, bakery products, beverages, cheesecakes, confections, pie crust,
dried fruits, fillings, icings, desserts, jams & jellies, margarine, pickles, olives,
fresh-packed salads, syrups, dairy products, sauces, spreads & dips, pet foods,
seasoning mixes
Dry / carbonated beverages, syrups, sauces, fruit-based jams & jellies, fruit
based fillings, salad dressings, fresh salads, confections, snack foods, pickles,
olives & relish, moist pet foods, seasoning mixes, frozen desserts
Food application
Calgary, AB
T +1 403 236 1713
Regulated / GMP
Regulated
GMP
GMP
Regulated
Regulated
Regulated
Regulated
Regulated
Use level
pKa1 = pH at which 50% of the acid is in the dissociated form. Acids are more effective antimicrobial agents in the undissociated form.
Molds
Molds, yeast, bacteria
Listeria
Gram positive bacteria
5.0 - 6.5
Molds, some gram
negative bacteria, rope
in bread
up to 6.0
up to 6.5
2.5 - 4.5
pH range
Yeast, molds, lactic
bacteria
Yeast, molds, select
bacteria
Sodium benzoate, benzoic acid
(powder, granular)
Benzoates
Benzoic acid
Antimicrobial activity
Common form
Preservative
Preservative selection is based upon the pH of the food product first, then the application. Sorbates, benzoates and propionates are often used in
combination with each other or with an organic acid to improve efficacy.
Preservatives