Cover Image
close this bookThe Packaging of Fruit Juice and Non-Carbonated Fruit Drinks (CDI, 1998, 87 p.)
close this folderANNEXES
View the documentANNEX 1 - BIBLIOGRAPHICAL REFERENCES
View the documentANNEX 2 - DIFFERENT FRUIT DRINKS DEFINITIONS
View the documentANNEX 3 - LIST OF PRESERVATIVES
View the documentANNEX 4 - SOME SUPPLIERS OF PACKAGING MATERIALS IN EUROPE
View the documentANNEX 5 - SOME SUPPLIERS OF PACKAGING MACHINES
View the documentANNEX 6 - SCHEDULE OF SPECIALISED EUROPEAN AND AFRICAN EXHIBITIONS
View the documentANNEX 7 - LIST OF SOME INTERNATIONAL OR PROFESSIONAL ORGANISATIONS LINKED TO PACKAGING
View the documentANNEX 8 - CDI, A TOOL FOR THE DEVELOPMENT OF INDUSTRIAL ENTERPRISES IN ACP COUNTRIES

ANNEX 3 - LIST OF PRESERVATIVES

There are numerous preserving agents. The ones listed below are the most frequently used(7).

Preservative agent

European Union classification

Denomination

E 200

Sorbic acid

E 201

Sodium sorbate

E 202

Potassium sorbate

E 210

Benzoic acid

E 211

Sodium benzoate

E 212

Potassium benzoate

E 213

Calcium benzoate

E 221

Sodium sulphite

E 226

Calcium sulphite

E 236

Formic acid

Substances designed mainly for other purposes with secondary preservative results:

E 249

Potassium nitrite

E 250

Sodium nitrite

E 260

Acetic acid

E 270

Lactic acid

E 280

Propionic acid E 249

Anti-oxygen

E 300

L-ascorbic acid

E 301

L-sodium ascorbate

E 302

L-calcium ascorbate

E 320

Butylhydroxyanisol (BHA)

Substances which could reinforce the anti-oxygen action of other substances:

E 325

Sodium lactate

E 326

Potassium lactate

E 327

Calcium lactate

E 330

Citric acid

E 331

Sodium citrates

E 334

Tartric acid

E 338

Orthophosphoric acid