Phosphoric and phosphate acids, sorbic acid, benzoic, ascorbic, citric, fumaric, succinic, saccharin, sucralose, and other acids are the principal additions used in industrialized beverages.
When used in conjunction with other barriers to microbial development, such as heat treatment, added acid (low pH), reduced water activity (sugar addition), and oxygen removal, preservatives can limit the growth of yeasts, Molds, and many forms of bacteria. If any germs are anticipated to survive until the final packing, the quality and processing of the raw materials should minimize their introduction into soft drinks. Preservatives are added to prevent this small number from multiplying rather than operate as a sterilant for subpar ingredients. Drinks that have not been aseptically treated or packaged or that must be kept refrigerated after being opened must contain preservatives.
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