Which carboxylic acid salts are used as preservatives in bread and cheese?

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oxidation of alcohols — carboxylic acid Alcohols may be oxidized to give aldehydes, ketones, and carboxylic acids. The oxidation of organic compounds generally increases the number of bonds from carbon to oxygen, and it may decrease the number of bonds to hydrogen.

The carboxylic acid salts used as preservatives in bread and cheese are the sodium and calcium salts of propanoic acid (also known as propionic acid).12

These compounds, referred to as propionates, function as antimycotics to inhibit the growth of molds in these food products. While various organic acids—such as acetic, benzoic, and sorbic acids—are utilized as food additives to prevent spoilage, the specific salts of propanoic acid are the primary choices for maintaining the quality of bread and cheese.1342