Preservatives & Stabilizers

Food-grade preservatives and stabilizers by the kilogram: sodium benzoate, potassium sorbate and xanthan gum — the three workhorses behind shelf-stable beverages, syrups, sauces and dressings.

For manufacturers: sodium benzoate and potassium sorbate are the standard pair for acidic products and are often used together, since each covers organisms the other handles less well. Sodium benzoate requires a low pH; potassium sorbate stays effective over a wider range, up to roughly pH 6.5, which makes it the choice for reduced-acid formulas. Xanthan gum controls suspension and mouthfeel where reduced sugar has taken the body out of a formula. All three ship in 1 kg to 25 kg formats, with spec sheets on many product pages and spec sheets or COAs on request.

For home users: a small dose of preservative keeps homemade syrups, cold-brew concentrates and soda bases from spoiling in the fridge, and a pinch of xanthan gum stops a syrup from separating. Use a precision scale (0.01 g) and stay within the maximum use levels permitted in Canada for the food you are making.