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  • 5. Sodium Aluminosilicate Mainly found in dairy products and seasonings, this compound effectively prevents clumping.


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  • Despite its numerous benefits, it is important to consider the optimal concentrations of ascorbic acid when using it as a preservative. While it is effective at low levels, excessive amounts can lead to a sour taste, which may deter consumers. Therefore, food manufacturers must carefully balance preservation and taste to maintain product quality.


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