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Yes, it has been approved as a safe ingredient by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA).


Metabolism

Potassium sorbate is the salt of unsaturated fatty acids that participate in fat metabolism and finally metabolized into water and CO2 in the human body. (10)

FDA
It is generally recognized as safe (GRAS) as a chemical preservative when used in accordance with good manufacturing practice. (11)

How much to use
Approved with the following concentration (12):

Cheeses < 0.3%
Fruit Butter & Art Sw Jelly & Preserves < 0.1%
Margarine & Oleomargarine < 0.1% or 0.2% total in combination w/other preservatives
EFSA
Potassium sorbate (E202) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “Additives other than colours and sweeteners” (13).

Approved uses
The following food list may contain with potassium sorbate at the maximum use levels ranging from 20 to 6,000 mg/kg (14):

Cheese of unripened ripened, whey or processed
Spreads, beverage whiteners
Jam, jellies and marmalades
potato dough and pre-fried potato slices
Chewing gum
Toppings
Pre-cooked or processed cereals
Bread, fine bakery wares
Meat products
Seasonings and condiments
Fruit juices, beer Cider and perry
Aromatised wines

http://www.chinafooding.com/Potassium_Sorbate

Tert-Butylhydroquinone-TBHQ poor heat resistance, not in frying, baking under the conditions of use, E319 with butylated hydroxyanisole to improve with use. E319 for the storage of vegetable oil at room temperature is better. Another Tert-Butylhydroquinone-TBHQ still has some antibacterial effect, especially in the slightly acidic salt-mediated combined with better. Tert-Butylhydroquinone-TBHQ on other antioxidants and chelating agents have synergies, adding citric acid can enhance its antioxidant activity. In vegetable oil, bulk oil and animal oil, E319 is generally used in combination with citric acid. Reactive oxygen species was determined using the oxidation stability of lard when, Tert-Butylhydroquinone-TBHQ role equal to butylated hydroxyanisole, more than butylated hydroxytoluene and propyl gallate. The Tert-Butylhydroquinone-TBHQ incorporation into packaging materials can effectively inhibit the oxidative deterioration of lard. Poultry fat, E319 Biding Ji hydroxyanisole, butylated hydroxytoluene or propyl gallate more effective.

http://www.chinafooding.com/Tert-Butylhydroquinone-TBHQ

Yes, although it may cause side effects such as stomach tumors at very high doses (3), the safety has been approved by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA
TBHQ may be safely used as an antioxidant alone or in combination with BHA and/or BHT and with the maximum use level 0.02% of oil or fat content in food. (4)

EFSA
Tertiary-butylhydroquinone (E319) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “ additives other than colours and sweeteners” (5).

Safety re-evaluation
EFSA stated TBHQ was not carcinogenic in its safety evaluation in 2004. (6)

An ADI (acceptable daily intake) of 0.7 mg/kg body weight (bw) was confirmed in 2004, which was established by the JECFA in 1998. (7)

Approved uses
Its application is listed together with BHA and propyl gallate, with the maximum level “25-400mg/kg”. The following are some of its uses (8):

Milk powder for vending machines
Fats and oils for heat-treated foods
Frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
Processed nuts
Dehydrated products: potatoes, meat and soups & broths
Chewing gum
Cake mixes
Seasonings and condiments, sauces
Precooked cereals, cereal-based snack foods
Solid/liquid form of food supplements (not for infants and young children)

http://www.chinafooding.com/Tert-Butylhydroquinone-TBHQ

Calcium propionate is often preferred as an anti-fungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme α-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme α-amylase converts some of this starch to sugars, preventing the recrystallization.
http://www.chinafooding.com/Sodium_Propionate

Yes, it has been approved as a safe ingredient by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA
Sodium propionate is generally recognized as safe (GRAS) when used as an antimicrobial agent and a flavoring agent in food with no limitation other than current good manufacturing practice. (4)

EFSA
Sodium propionate (E281) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “Additives other than colours and sweeteners” (5).

Safety re-evaluation in 2014 and 2016
Its safety has been re-evaluated in 2014 (6) and there are also no safety concerns when sodium propionate is used in meat preparations, processed meat and fish with the maximum level 5,000 mg/kg (7).

UK Food Standards Agency
Categorized in “Others” (8)

Food Standards Australia New Zealand
It is an approved ingredient in Australia and New Zealand with the code number 281. (9)

JECFA
Function Class: food additives, preservative. (10)

Acceptable daily intake: ADI “not limited” set in 1973. (11)



http://www.chinafooding.com/Sodium_Propionate