Why do low salt mustard add a lot of preservatives?
When I visited the supermarket today, I compared ordinary mustard and low-salt mustard, and found that low-salt mustard has more preservatives than ordinary mustard, so I would like to ask why?
1 Answer These messages are for reference only
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BY Ina Barton 2018-05-02This is mainly due to the problem of salt. Salt has an important preservative effect in pickled pickles such as mustard, so low salt mustard (pickled cabbage) has to add more other preservatives, such as sodium benzoate to increase the shelf life. At the same time, in order to improve the taste of low-salt mustard, it is necessary to add various additives such as monosodium glutamate, cyclamate, pepper, sodium saccharin, lemon yellow, spices, acesulfame (mostly containing sodium).3
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