However, E 210 is artificially produced for use in the food industry. In a chemical process, the food is synthesized from Tulol, which in the end remains a colorless solid with a characteristic odor.
How to use:
food grade is used for spirits, jams, margarine, ketchup, mustard, mayonnaise and sausages. But canned fish, chewing gum and candied or glazed fruits also contain E 210. E 210 is particularly often used for pickled foods, because there it is particularly good at preventing the growth of mold and bacteria. The food grade is also used to preserve cosmetics or medicinal ointments.
In the human body it arises from the breakdown of flavonoids, which in turn are considered "healthy". Pharmacological side effects are attracting increasing interest from drug manufacturers: food grade and their chemical relationship lower blood lipids and inactivate influenza viruses.
After the ban on growth promoters (“feeding antibiotics”) in animal husbandry, food grade replaced them. It ensures healthier animals, better fattening performance and even reduces the environmental impact of animal manure: It acidifies the urine, which reduces ammonia emissions in the manure stores. This effect is also retained when the liquid manure is spread on the agricultural land. This can significantly reduce nitrogen oxide emissions.
Compared to the previous Preservative of food grade (E210), sodium benzoate is one of the salts from precisely this acid. The E211 is synthesized from the previously artificially produced food in a further chemical process. Just like its "producer", it is absolutely deadly to many bacteria, fungi and yeasts. Sodium benzoate is also often combined with other preservatives to create an even worse environment for germs.
Potassium sorbate is approved as a food additive for the preservation of food under the name E 202. Potassium sorbate is chemically related to the substance E 200. It is the salt of sorbic acid.
The salt of sorbic acid, like this itself, occurs naturally in rowan berries. Nowadays, potassium sorbate for widespread use in the food industry is extracted from sorbic acid in a multi-stage chemical process and is then available as a white odorless powder.
How to use:
Like sorbic acid, E 202 is odorless and tasteless. A big advantage, because the taste of food is not changed. Compared to sorbic acid, however, potassium sorbate is much more soluble in fat and water. The potassium sorbate does not have a germicidal effect, but it inhibits the growth of bacteria, yeasts and molds. E 202 is used, for example, to treat foods such as olives, dried fruits, mayonnaise, iced tea, margarine, but also to treat the surface of raw ham. Potassium sorbate is also used in winemaking, because it has an inhibiting effect on yeast, which can successfully prevent wine from fermenting again.
Magnesium stearate is the magnesium salt of stearic acid and is one of the lime soaps. It is obtained from fats and oils by splitting their glycerides with magnesium, soaps and glycerine. Magnesium stearate is used, for example, in the pharmaceutical industry as an aid for making tablets or granules.  Magnesium stearate is also used in some sweets. Magnesium stearate can be made from both animal and vegetable fats. Soy, rapeseed or corn oil is often used.
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