Acidulants such as citric acid, malic acid, glucono delta lactose, trisodium citrate, tripotassium citrates, lactic acid, and sodium lactate are not only being used in the food industry to adjust pH, but also as a buffering agent to ensure pH stability in the food formulation, in return to a stable and prolonged shelf life.

Preservatives such as calcium propionate, sodium metabisulphite, sodium benzoate, and potassium sorbate are well known preservatives in preserving food to prolong their product's shelf life, complying with the regulatory consent.

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