Preservatives(baking) are substances added to extend the shelf life of baked goods by inhibiting microbial growth, delaying staleness, and preventing spoilage caused by mold, bacteria, or oxidation. Common preservatives include calcium propionate and sorbic acid, which combat mold and yeast in bread; potassium sorbate, used in cakes and pastries; and citric acid or ascorbic acid, which act as antioxidants to maintain freshness.  

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