Preservatives for shelf life, safety & global distribution
Atlas Food Additives, Inc. supplies a comprehensive range of food-grade preservatives – including benzoates, propionates, sorbates, acetate salts, glucono-delta-lactone (GDL), EDTA 4Na, natamycin and nisin – to help you control microbial growth, extend shelf life and protect product quality in demanding supply chains.
Our portfolio covers classic chemical preservatives and bio-preservatives for bakery, beverages, dairy, meat, sauces, ready meals and more, backed by documentation and regulatory support for export to the EU, Middle East, Africa and Asia.
You can also see the full Product Index (A–Z) or read preservative-focused articles in Atlas Academy.
Food preservatives for microbial control, flavour protection & logistics
Preservatives help control yeast, mold and certain bacteria in food and beverage products, allowing you to maintain safety and quality from production through storage, transport and retail. Atlas Food Additives provides a broad portfolio to match pH, product type, packaging and shelf-life targets.
How food preservatives work
Food preservatives act in different ways: some inhibit the growth of microorganisms directly, others create an unfavourable environment by adjusting pH or binding metal ions that catalyse oxidation. Choosing the right preservative depends on product pH, water activity, formulation, packaging and intended shelf life.
Benzoates are typically used in acidic beverages and condiments, propionates are widely used to control mold in bakery products, sorbates are effective against mold and yeast in a range of foods, while bio-preservatives like natamycin and nisin offer targeted control in dairy and meat applications.
Why partner with Atlas for preservatives?
By working with leading preservative producers in China, Atlas Food Additives offers consistent quality, competitive pricing and flexible documentation options. We help you:
- Select preservatives compatible with your pH, packaging and processing conditions.
- Balance shelf life extension with labelling expectations in different markets.
- Combine preservatives with acidulants and other hurdles for robust protection.
- Prepare documentation for regulatory submissions and customer specifications.
Each preservative is supplied with a technical data sheet (TDS), certificate of analysis (CoA) and, where available, Halal, Kosher and GMO statements.
Browse our food & beverage preservatives
Click any preservative below to view detailed specifications, assay information,
application guidance, recommended dosages, packaging and regulatory notes. Product
pages are located in the preservatives folder
(for example: preservatives/sodium-benzoate.html).
Benzoates & propionates
Benzoic Acid
Widely used preservative effective in acidic foods and beverages. Often used in carbonated drinks, fruit beverages, pickles and condiments to inhibit yeast, mold and some bacteria. Typically neutralised to benzoate salts in finished formulations.
Sodium Benzoate
Sodium salt of benzoic acid and one of the most common beverage preservatives. Best suited for low-pH systems such as soft drinks, fruit drinks, flavoured waters, pickles and sauces to control yeast, mold and some bacteria.
Calcium Propionate
Classic mold inhibitor for bread and bakery products. Helps control mold growth in yeast-raised and chemically-leavened products, enabling longer shelf life and improved resistance to environmental challenges during distribution.
Sodium Propionate
Sodium salt of propionic acid used to prevent mold growth in baked goods, tortillas, cakes and certain dairy and processed cheese applications. Often combined with calcium propionate or sorbates for a broader antifungal effect.
Sorbates & sorbic acid
Potassium Sorbate Granular
Potassium salt of sorbic acid supplied in granular form for easy handling and dissolution. Effective against mold and yeast in beverages, wines, fruit products, sauces, dairy desserts and many other foods.
Sorbic Acid
Non-volatile acid preservative with strong antifungal activity used in cheese, bakery, confectionery, sauces and ready meals. Often dissolved or converted into sorbate salts in the final application for optimal performance.
Acetates, GDL & EDTA
Sodium Acetate (Anhydrous)
Sodium salt of acetic acid used as a flavouring agent, buffer and preservative in snack seasonings, sauces, meat products and pickled foods. Supports flavour profile while contributing to microbial control in combination with other hurdles.
Glucono-Delta-Lactone (GDL)
Mild, slow-release acidifier that gradually lowers pH, improving flavour, texture and microbial stability. Used in tofu, processed meat, bakery products, cheese and fermented-style foods, often in combination with other preservatives.
EDTA 4Na
Tetrasodium EDTA acts as a chelating agent, binding metal ions that catalyse oxidation. Often used in combination with other preservatives and antioxidants to stabilise colour, flavour and quality in dressings, mayonnaise, canned foods and beverages where allowed by local regulations.
Bio-preservatives: natamycin & nisin
Natamycin
Naturally derived antifungal agent produced by Streptomyces species. Highly effective at very low dosages against molds and yeasts on cheese, cured meats, baked goods and other prone foods, with minimal impact on taste and aroma when used correctly.
Nisin
Polypeptide preservative effective against many Gram-positive bacteria, including spore-formers, in dairy products, processed cheese, canned foods and certain meat applications. Helps reduce heat load and support product safety in combination with thermal processing.
Designing preservative systems for your application
Effective preservation depends on more than choosing a single preservative. Atlas Food Additives helps you design complete preservation systems combining pH control, water activity management, mild heat treatments and appropriate packaging.
Beverages, juices & acidified drinks
For carbonated soft drinks, fruit beverages and flavoured waters, sodium benzoate and potassium sorbate are frequently used, supported by low pH, sugar levels and pasteurisation where needed. We consider sweetness system, flavour profile, packaging (PET, can, glass) and distribution conditions when recommending preservative systems.
Bakery & flour-based products
Bread, cakes, tortillas and bakery snacks are highly susceptible to mold. Calcium and sodium propionates are standard solutions, sometimes combined with sorbates for challenging climates and long distribution chains. Water activity, packaging and storage temperature are key elements in defining dosage and preservative combinations.
Dairy, cheese & ready meals
Dairy desserts, processed cheese and ready meals often benefit from sorbates, natamycin, nisin and GDL, combined with pH control and heat treatment. We take into account protein content, fat phase, salt content and the desired flavour profile when suggesting options.
Labelling & regulatory considerations
Preservative usage levels and allowed applications are regulated and differ between markets. Atlas Food Additives provides product specifications and base documentation to support your own regulatory checks, label design and customer dossiers. For deeper insights, visit Atlas Academy and explore our preservative-related articles.
Need help choosing the right preservative system?
Share your product type, target shelf life, pH, packaging and export markets. Our team will propose suitable preservative options and help you compare cost-in-use and labelling implications.
Talk to a preservative specialistAdditional Food Preservatives
Fine-tune microbial stability and shelf life across a wide range of food and beverage applications.
Potassium Metabisulfite
Commonly used in wine, fruit preparations and certain dehydrated products as an antioxidant and antimicrobial agent, with controlled SO₂ release.
Sodium Metabisulfite
Applied in potato products, dried fruits and some beverage bases to control enzymatic browning and microbial growth.
Sodium Dehydroacetate
Preservative used primarily for surface treatment of baked goods, cheeses and dried fish to inhibit mould growth.
Calcium Sorbate
Less hygroscopic sorbate salt offering mould and yeast control in bakery, confectionery and cheese products.
Sodium Nitrite Curing Salt
Nitrite-based curing salt for processed meat applications, helping control Clostridium botulinum, fix colour and develop characteristic cured flavour when used within regulatory limits.