Sorbic acid

Description and characteristics

Sorbic acid (E200) - a natural organic compound. By physical properties is a colorless solid which is nearly insoluble in water. Preservative sorbic acid is widely used in the food industry because of its ability to protect the products from the mold and increase their shelf life.  Formula: sorbic acid

Acid was first isolated in 1859 by the distillation of oil ash, from which derives its name (Sorbus in Latin means "Rowan").

In the first half of the last century it was discovered antimicrobial properties of the acid. And in the middle of the 50s it began to produce on an industrial scale and use as a preservative. To date, a food additive E200 was prepared by the condensation of ketene with crotonaldehyde using acidic catalysts.

Properties sorbic acid E200

The exceptional properties of natural food preservative sorbic acid are due, first of all, the composition of the chemical compound. E200 possesses strong antimicrobial properties, which inhibit the growth of harmful microorganisms, in particular yeasts and molds. In carrying out numerous experiments and research of carcinogens in it have been identified. In reasonable doses sorbic acid E200 has on the human body positive influence, it helps detoxify the body and improves the immune system.

Unfortunately, this preservative does not destroy bacteria completely, and only slows down their development, so it is advisable to add it to the raw materials are not contaminated by microorganisms. Additionally, some microorganisms have the ability to assimilate and cleavage preservative.

Its antimicrobial properties of sorbic acid E200 displays only when acidity below pH 6, 5. The acid is chemically resistant, but can easily escape from the water.

Use of sorbic acid

The food acid is used in varying amounts, but an average of 30-300 g per 100 kg of finished product.

Add the preservative in a variety of products. In the food industry sorbic acid is allowed more than ten standards. Add it both individually and as part of other preservatives.

According to state standards and specifications sorbic acid E200 is a list of raw materials for such products: juices, mayonnaise, canned milk, sauces, cheese products, olives, dried fruit, jams and preserves, baked goods, wine, soft drinks, filled chocolate and sweets, pies , a filling for ravioli, fish. During preparation of the dough acid is almost insoluble, so it does not slow down the development of the yeast, but in an already finished baking exerts its antifungal effect.  Sorbic acid E200 - a natural preservative

With the addition of E200 beverages increases the shelf life of up to 30 days or more. As the preservative at low temperatures, is poorly soluble in water, for increasing the resistance of non-alcoholic beverage professionals prefer to use not the acid itself, and an aqueous solution of sodium sorbate. With these objectives widely as potassium sorbate, which is more suitable for storage.

Apart from the food industry, sorbic acid is also used in the cosmetics industry and tobacco.

Harm sorbic acid

The permissible doses (25 mg / kg) the harm from food additive E200 for the human body will not. However, its use may be allergic reactions such as rashes and skin irritations.

In addition, damage sorbic acid E200 is the destruction of cyanocobalamin (vitamin B12) in the human body. Deficiency of vitamin B12, in turn, leads to various neurological disorders and provokes neuronal death.

Food additive is permitted for use in Ukraine, Russia and other countries, banned in Australia.