594428 Disclosed is a method for improving sensory properties and resistance of food and drink products to micro-organisms wherein the product is contacted with a composition comprising alkali metal salts having, as anions, propionate and a co-anion selected from acetate and combinations of lactate and acetate, and, as cations, potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5. Also disclosed is an aqueous solution comprising 3 to 10 wt% propionate, 2 to 8 wt% acetate and 15 to 60 wt% lactate, and a sodium/potassium ratio between 0 to 0.4 wt% whereby the potassium concentration is in the order of 10 to 20 wt%. Additionally a composition comprising, as anions, propionate and a co-anion selected from acetate and combinations of lactate and acetate, and, as cations, potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.
