Preservatives

Lysozyme is an antimicrobial enzyme, usually derived from egg white, used to inhibit selected bacteria, especially in cheesemaking. The key practical issue with E1105 is not carbohydrates, but allergen relevance for people who react to egg.

Sorbic acid suppresses yeasts and molds in acidic foods; for keto, the sauce, drink or dessert around it matters more than the preservative itself.

Sodium sorbate is a sorbic acid salt with preservative action but a more disputed regulatory status; on keto it should be judged with the food, not alone.

Potassium sorbate is a soluble sorbic acid salt against yeasts and molds; in keto eating it usually matters less than the sugar, syrups and starches around it.

Calcium sorbate is a sorbic acid salt against yeasts and molds; on keto it should be judged by the whole product, not as a calcium source.

Benzoic acid suppresses microbes in acidic conditions and is often linked to drinks, sauces and marinades; on keto, sugars and the acidic formula around it matter more.

Sodium benzoate is a soluble benzoic acid salt for acidic drinks and sauces; on keto it is secondary to sugar, syrups and serving size.

A potassium salt of benzoic acid used in acidic drinks, sauces, and marinades to slow yeast and mold growth; it is a preservative, not a meaningful potassium source.

A calcium salt of benzoic acid used as a preservative in acidic foods; its relevance is shelf-life control, not calcium nutrition.

Ethylparaben from the p-hydroxybenzoate group is a preservative aimed mainly at yeasts and molds, and it should not be confused with ordinary benzoates E210-E213.

The sodium salt of ethylparaben is a p-hydroxybenzoate preservative chosen for solubility and formulation, not a meaningful source of dietary sodium.

Propylparaben is a p-hydroxybenzoate preservative with a more sensitive regulatory history, so it should be distinguished from methyl and ethyl parabens.

The sodium salt of propylparaben is a more soluble form of E216 and should be assessed in light of propylparaben itself, not as ordinary dietary sodium.

Methylparaben is a p-hydroxybenzoate preservative aimed mainly at yeasts and molds, and it should be distinguished from propylparaben and ordinary benzoates.

The sodium salt of methylparaben is a soluble form of E218 and should be assessed as a preservative, not as dietary sodium or an ordinary benzoate.

Sulfur dioxide is used as a preservative and antioxidant in wine, dried fruit, and some preserved foods; individual sulfite sensitivity is the key practical issue.

Sodium sulfite is a sulfite salt used to slow oxidation and spoilage, but it is not a meaningful dietary sodium source or an electrolyte supplement.

Sodium bisulfite is an acidic sulfite salt in the E220-E228 group; its relevance is sulfite tolerance and product category, not carbohydrate content.

Sodium metabisulfite is a sulfite preservative and antioxidant used in wine and preserved foods; total sulfite exposure and tolerance matter more than carbohydrates.

Potassium metabisulfite is a sulfite salt used in wine and preserved foods; it is not a potassium supplement and matters mainly through sulfite exposure and tolerance.

Potassium sulfite is a potassium form of a sulfite preservative; it should be judged by current product status, sugar content, and sulfite tolerance.

Calcium sulfite is a calcium salt in the sulfite group used as a preservative and antioxidant, not a calcium source for bones or electrolytes.

Calcium bisulfite is an acidic calcium form in the sulfite group; it matters as a preservative and tolerance factor, not as dietary calcium.

Potassium bisulfite is an acidic potassium form of a sulfite preservative; it does not replace dietary potassium and matters mainly through tolerance.

Biphenyl, also called diphenyl, was historically used against mold on citrus peel; the practical issue is edible zest and surface treatment, not carbohydrates.

Orthophenylphenol is a surface antifungal preservative linked mainly to citrus peel treatment, not to carbohydrate content or ordinary recipe ingredients.

Sodium orthophenylphenol is the sodium salt of E231 used historically for citrus surface protection; the key issue is zest, labeling, and peel treatment.

Thiabendazole is linked to post-harvest antifungal treatment of fruit peel; the practical issue is peel use and labeling, not carbohydrates.

Nisin is a bacteriocin from lactic acid bacteria that inhibits some gram-positive bacteria; in LCHF the key questions are product type and fermentation, not carbohydrates.

Natamycin is an antifungal preservative used mainly on the surface of cheeses and cured products; it should be judged by application site, not as an ordinary internal preservative.

Formic acid is an acidic preservative best judged by product acidity, dose, and digestive tolerance, not as a carbohydrate source.

Sodium formate is a salt of formic acid with acidic preservative logic; it is not a sodium electrolyte supplement and not a carbohydrate.

Calcium formate is the calcium salt of formic acid; in foods it is a preservative form, not a meaningful calcium source.

Hexamethylenetetramine is a narrowly used preservative for Provolone cheese and is assessed separately because it can break down to formaldehyde.

Formaldehyde as E240 is mainly a historical and regulatory issue: in modern food it should not be treated as an ordinary acceptable preservative.

Dimethyl dicarbonate is used for cold sterilization of some beverages; it breaks down quickly, so drink type, sugar, and processing matter most.

Ethyl lauroyl arginate is an antimicrobial preservative with limited permitted uses; in LCHF it should be judged by product type and full formula.

Potassium nitrite is used in cured meat for safety, color, and flavor; in LCHF the key issues are dose, processed meat frequency, and nitrosamine risk.

Sodium nitrite is the best-known nitrite preservative for meat products; it supports safety but requires moderation and careful cooking.

Sodium nitrate is used in some meat and cheese technologies as a nitrate source; it should be distinguished from nitrates naturally present in vegetables.

Potassium nitrate is used in certain traditional meat and cheese technologies; potassium in the name does not make it an electrolyte supplement.