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Preservative inhibits bacteria, yeasts, and molds in foods and beverages.
Antioxidant neutralizes oxygen to preserve color, flavor, and aroma.
Sanitizer sterilizes wine, beer, and juice equipment when dissolved, releasing SO.
Stabilizer added before bottling to prevent oxidation and spoilage.
Bleaching agent helps maintain brightness in dried fruits, coconut cream, etc.
Reducing/industrial agent used in cosmetics, textile dyeing, gold recovery, and photographic processes.
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