Food Preservatives help maintain food freshness longer. This is achieved by suppressing the growth of micro-organisms, whereas the alteration occurs, for the most part, due to the action of microbial toxins.

Eating preservatives is governed by the legislation of the Republic of Moldova: Government Decision no. 229 of 29/03/2013, Health Regulation on food additives.

We offer a wide range of acids and food preservatives:

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Aplication domain


Potassium sorbate(Е202) preservative


Effective in inhibiting yeast, mold fungi, some types of bacteria, as well as the action of enzymes. It is soluble in water, resistant to heat treatment and it is not toxic. The recommended dose does not affect the taste of preserved foods. It shows the most pronounced anti-microbial and anti-fungal at a pH of ~ 4.5.

  • It is used as a preservative in all branches of the food industry.
  • The maximum permissible amount of potassium sorbate is from 0.1 to 0.2%.

Nisin (Е234) preservative

Nisin prevents and suppresses the growth of pathogenic bacterial species resistant to heat treatment.

The dairy industry, cheese production, baking, brewing, confectionery and canning industry

Natamycin (Е235) preservative

Natamycin is a natural preservative that prevents the development of harmful bacteria and fungi. It is used in meat products and semi-finished meat and cheese production.

The production of meat and cheese production

Calcium acetate (Е263) preservative

It is used as a preservative in bakery. Stops harmful bacteria Bacillus mesentericus in bakery products. Decreases pronounced sour taste of preserved fruit and vegetables.

Baking and canning industry

Calcium propionate (Е282) – preservative

It is used as a preservative in bakery for keeping longer bread and pastries, but also to improve the quality of the dough and final products.

Bakery and confectionery

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