Sorbic acid

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Sorbic acid

 

Sorbic acid (from the Latin. Sorbus — Ryabina) — TRANS,TRANS-2,4-hexadienoic acid, colourless crystals, sparingly soluble in water. Sorbic acid is natural preservative.

Properties:

• high antimicrobial action;

• does not modify the organoleptic properties food;

• has no toxicity;

• does not detect carcinogenic properties;

• allows to increase the shelf life food;

• may cause allergic reaction

 

Used as a dietary Supplement, belongs to a group of preservatives that are allowed in Europe.

Used with the aim of preserving and preventing the molding of soft drinks fruit and berry juices, bakery, confectionery products (marmalade, jams, jams, creams), as well as caviar, cheeses, smoked sausages and manufacture of condensed milk to prevent it from Browning (prevents the development of chocolate brown mold).

Used also for the treatment of packaging materials for food products.

Sorbic acid (E-200) - food additive-preservative. Sorbic acid has effective antimicrobial action inhibits the growth of most microorganisms, especially yeast and mold. Contained in the juice the Sorbus genus Sorbus.

Supplement E-200 is one of the most common preservative in food industry because of its safety for human body.

Sorbic acid is widely used for preserving fruit and vegetable products, egg and pastry, meat and fish products, fruit juices and non-alcoholic beverages.

Sorbic acid has antimicrobial properties, not toxic, not carcinogenic. In reasonable doses of sorbic acid has a positive effect on the human body, boosting immune system and helping detoxify the body. Thanks to these properties the additive E-200 is widely used in the food industry as a preservative, allowing you to increase the shelf life of food products.

In the food products, preservative E-200 is used at concentrations ranging from 30 to 300 grams per 100 kg of the finished product. The main products that use Supplement E-200 include: juice, soft drinks, confectionery and bakery products, caviar, sausages, condensed milk and other products.

In the food products, preservative E200 applied in concentrations of from 30 to 300 grams per 100 kilogram of the finished product. The main products that use Supplement E200 include: juice, soft drinks, confectionery and bakery products, caviar, sausages, condensed milk and other products.

 

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