Preservative sorbic acid in pharmacy. Sorbic acid E200 – harm, application. Description and characteristics

Sorbic acid and its salts. Sorbic acid is a white crystalline substance with a faint odor, sparingly soluble in water, well soluble in ethyl alcohol. Sorbic acid salts - sorbates are highly soluble in water (with the exception of calcium sorbate - solubility in water 1.2 g). Sorbic acid and its salts exhibit, first of all, a fungistatic effect, suppressing the development of yeasts and molds, including aflatoxin-forming fungi, due to their Features inhibit dehydrokinase. It does not suppress the growth of lactic acid flora, so it is often used in mixture with other preservatives. Sorbic acid and its potassium, sodium and calcium salts are used as preservatives in the production of fruit, vegetable, fish and meat products, margarines, alcoholic drinks, fruit and berry juices. The antimicrobial properties of this additive depend little on the pH of the environment. Used to process the material in which food products are packaged.

[Nechaev A.P., Traubenberg S.E., Kochetkova A.A., Food chemistry, 2003]

Sorbic acid (E 200) was discovered during the World War. Initially, it was extracted from the juice of rowan berries. But chemists quickly learned to make sorbic acid from reagents that have nothing to do with natural ingredients.

Preservatives based on sorbic and benzoic acids - sorbic and benzoic acids themselves, potassium sorbate, calcium sorbate, sodium benzoate - can be used in the production of margarines, mayonnaise, sauces and salad dressings, soft drinks, and in canning fruits and vegetables. Due to the lack of influence on taste and the manifestation of a preservative effect in a slightly acidic environment (at pH< 6,5), сорбиновая кислота и ее соли применяются также для увеличения сохранности вин, кондитерских, хлебобулочных изделий, сыров, а также в приготовлении противоплесневых упаковочных материалов. Добавка в масляный крем 0,2 % сорбиновой кислоты позволяет увеличить срок хранения кремовых тортов и пирожных при температуре 2...8 °С с 36-ти до 120-ти часов; маргарин, содержащий сорбиновую кислоту, хранится при 6...8 °С не менее 2-х месяцев вместо обычных 20-ти дней; безалкогольный напиток с добавкой сорбата калия хранится до 180-ти суток. Антимикробное действие консервантов на основе бензойной кислоты направлено в основном против дрожжей и плесневых грибов, включая афлатоксинобразующие, но самым активным в отношении этих микроорганизмов консервантом является сорбиновая кислота и ее соли.

To obtain the desired effect when canning, you should use one or another preservative in the appropriate dosage or several preservatives with different spectrums of action. The combination of nisin and potassium sorbate is effective when canning vegetables; potassium sorbate and sodium benzoate (1:1) to increase the shelf life of mayonnaise, ketchup and soft drinks. The choice of preservatives and their dosages depends on the degree of bacterial contamination, storage conditions, physicochemical properties of the product, the technology for its production and the desired shelf life.

Approximate dosages for introducing interchangeable preservatives based on sorbic acid into food products

Product	Amount of preservative, g/100 kg of product
Product	sorbic acid acid	potassium sorbate
	30-60
Margarines		60-120
Mayonnaise, ketchup, sauces		100-200
Melange
Jams, preserves, jams, etc., fruit fillings for baking	50-100	65-100
Fruit and berry puree	50-60	65-80

Non-alcoholic and low-alcohol drinks		17,7-50,0
Cheeses	60-100
Sour cream	100-200	120-240
Dough	200-300	260-400
Oil cream

** Combined use of benzoic acid and sodium benzoate.

The stage of adding a preservative to a product is determined by its production technology. The optimal time for application is immediately after pasteurization or sterilization, when, as a result of heat treatment, the level of microorganism contamination is reduced, and the addition of a preservative allows it to be preserved for a long time.

The antimicrobial activity of acids and their salts is the same. Provided that the preservative is evenly distributed in the product, potassium sorbate and sorbic acid, as well as sodium benzoate and benzoic acid, are interchangeable.

The use of preservatives can only be effective if they are evenly distributed in the product, which is most easily achieved by dissolving the preservative. Since salts are more soluble in water (see Table 13), they are recommended for canning foods with a high water content.

Food emulsions with a high fat content are also recommended to be preserved with salts or mixtures of acid and salt, since the aqueous phase of margarine or mayonnaise is much more susceptible to microbiological spoilage than the fat phase. In this case, salts are used, as a rule, in the form of aqueous solutions, and acids - in the form of powders. The aqueous phase of real foods almost always contains table salt, sugar, or other flavoring agent. The solubility of preservatives may change in this case (with an increase in the concentration of salt and sugar, it decreases; with an increase in the concentration of acetic and citric acid, it increases).

Solubility of some preservatives in water

Preservative	Solubility at 20 °C, g in 100 ml
Sorbic acid	0,16
Potassium sorbate	138,00
Benzoic acid	0,34
Sodium benzoate	63,00
Sodium nitrate	88,00
Potassium nitrate	37,00
Sodium nitrite	82,90

Preparation of aqueous solutions. In practice, aqueous solutions of potassium sorbate, sodium benzoate or their mixtures (usually in a 1:1 ratio) with a concentration of 5 to 25% are most often used. Sorbate solutions can be prepared at higher concentrations (up to 40%). To prepare the solution, the required amount of preservative is dissolved in approximately half the required volume of drinking water, heated to a temperature of 50...80 °C. After the salt has completely dissolved, add the remaining water to the resulting solution and mix thoroughly. It is recommended to filter the solution through a layer of cotton fabric (calico).

If a preservative is dissolved in hard water, the solution may be slightly cloudy, but this does not affect its preservative effect. Citric and other acids should not be added to solutions, as this can lead to the formation of a precipitate of sorbic or benzoic acids that are poorly soluble in water.

Preservative solutions have a limited shelf life. Ideally, they should be freshly prepared.

[Food and dietary supplements: textbook by L.A. Mayurnikova, M.S. Kurakin 2006.]

Preservative.

White crystalline powder with a weak specific odor and slightly acidic taste.

Natural spring

In rowan berries (Sorbus aucuparia).

Receipt

From ketene and crotonaldehyde.

Sorbic acid is completely broken down and absorbed as a fatty acid by p-oxidation. There is evidence of urticaria in skin tests; no intolerance was noted with oral administration.

ADI 25 mg/kg body weight per day. There are no dangers according to GN-98. Codex: approved as a preservative in 14 food standards individually or in combination with other preservatives in quantities of: margarines up to 1 g/kg; cheeses (5 varieties) up to 1 g/kg; low-fat margarines up to 2 g/kg; dried apricots, table olives up to 0.5 g/kg; processed cheeses up to 3 g/kg; pickled cucumbers up to 1 g/kg; jams, preserves, jellies up to 1 g/kg; citrus marmalades up to 0.5 g/kg; concentrated pineapple juice with preservatives up to 1 g/kg. In the Russian Federation, it is allowed as a preservative in wine-based flavored drinks, in alcoholic beverages with an alcohol content of less than 15 vol.%, in salted and dried fish in quantities up to 200 mg/kg; in flavored non-alcoholic drinks, in ordinary wines, fruit, honey, cider, non-alcoholic wines, in milk-based desserts not treated with heat in amounts up to 300 mg/kg; in liquid soups and broths, except for those canned in jars in quantities up to 500 mg/kg; in liquid concentrates: tea, fruit, herbal infusions in quantities up to 600 mg/kg; in young cheeses, with fillings, sliced, packaged cheeses; in cottage cheese products, Easter; in fat emulsions (except butter) with a fat content of more than 60%; olives and products made from them, canned and bottled fruit and vegetable products, including sauces, except for purees, mousses, compotes, salads and similar products; in tomato products (except juices); in dried fruits, in dried, concentrated, frozen egg products, in emulsified sauces with a fat content of more than 60%; in jelly for jellied dishes; in flavored syrups for milkshakes, ice cream, etc., syrups for pancakes, Easter cakes, fillings for dumplings (ravioli), dumplings, sugar-glazed (condied) fruits and vegetables; jam, marmalade, jelly, jam with low sugar content and sugar-free paste-like consistency, in fruit-berry and fruit-fat fillings for flour confectionery products, in non-emulsified sauces, in spices and seasonings, in jelly, covering meat products (boiled, salted, dried); pates in breakfast cereals (snacks) based on cereals and potatoes, coated with nuts in an amount of up to 1 g/kg; in chewing gum, in ready-made salads, mustard, in dietary therapeutic and prophylactic food products (excluding products for children), dietary mixtures for weight loss, in sugary confectionery products, candies, chocolate with filling in an amount of up to 1.5 g/kg ; in processed cheeses, in fat emulsions with a fat content of less than 60%, creams for cakes, in mashed potatoes and slices for frying, in grain products produced using extrusion technology, in bread, bakery and flour confectionery products packaged, packaged with long shelf life, analogues of meat, fish products, products from crustaceans and cephalopods, analogues of protein-based cheeses; in emulsified sauces with a fat content of less than 60%; in vegetables pickled, salted or in oil (except olives); in preserved fish, including caviar, in boiled shrimp, in liquid biologically active food additives in amounts up to 2 g/kg; in cheeses and their analogues (surface processing), in dried meat products (surface processing), for surface

meat processing of sausages, sausages, cheeses and casings, as well as as part of films and coatings in quantities according to TI individually or in combination with other sorbates and sorbic acid in terms of acid (clause 3.3.20 SanPiN 2.3.2.1293-03); together with benzoic acid and benzoates in salted and dried fish in amounts up to 200 mg/kg; in milk-based desserts not treated with heat in amounts up to 300 mg/kg; in non-alcoholic flavored drinks in an amount up to 400 mg/kg, including sorbates no more than 250 mg/kg, benzoates no more than 150 mg/kg, in alcoholic drinks with an alcohol content of less than 15 vol.% in an amount up to 400 mg/kg, including no more than 200 mg/kg each; in liquid concentrates: tea, fruit, herbal infusions in amounts up to 600 mg/kg; in fat emulsions (except butter) with a fat content of more than 60%, in olives and products made from them, in jam, marmalade, jelly, low-sugar and sugar-free paste-like consistency, in emulsified sauces with a fat content of more than 60% in an amount up to 1 g/kg, including benzoates no more than 500 mg/kg; in tomato products (except juices), in sugar-glazed (condied) fruits and vegetables, in non-emulsified sauces, in spices and seasonings in quantities up to 1 g/kg; in chewing gum, ready-made salads, mustard, dietary therapeutic and prophylactic food products (excluding products for children), dietary mixtures for weight loss in amounts up to 1.5 g/kg; in fat emulsions with a fat content of less than 60%, creams for cakes, in emulsified sauces with a fat content of less than 60% in an amount of up to 2 g/kg, including benzoates no more than 1 g/kg; in vegetables pickled, salted or in oil (except olives); in preserved fish, including caviar in amounts up to 2 g/kg in terms of the corresponding acid (clause 3.3.21 of SanPiN 2.3.2.1293-03); together with “parabens” in liquid soups and broths, except those canned in jars in quantities up to 500 mg/kg; in jelly, covering meat products (boiled, salted, dried), pates in quantities up to 1 g/kg; in breakfast cereals (snacks) based on cereals and potatoes, coated with nuts in an amount of up to 1 g/kg, including “parabens” no more than 300 mg/kg in terms of the corresponding acid (clause 3.3.22 of SanPiN 2.3.2.1293 -03); together with benzoic acid, benzoates and “parabens” in sugary confectionery products, candies, chocolate with filling in an amount of up to 1.5 g/kg, including “parabens” no more than 300 mg/kg; in biologically active food additives, liquid in quantities up to 2 g/l; in dried meat products (surface treatment) in quantities according to TI in terms of the corresponding acid (item. 3.3.23 SanPiN 2.3.2.1293-03); for retail sale (clause 2.19 of SanPiN 2.3.2.1293-03).

Among the short-chain fatty acids that exhibit a preservative effect, sorbic and formic acids differ in that their antimicrobial effect appears much earlier than the effect on the taste of the product.

Sorbic acid has an inhibitory effect on yeast, molds and some bacteria, blocking enzymes, and the maximum amount of acid determined in a test on nutrient media is, depending on the type of medium and pH value, from 200 to 2000 mg/kg.

Sorbic acid does not have a microbicidal effect, it only slows down the development of microbes; Therefore, it makes sense to add sorbic acid only to hygienically clean food products and raw materials. Some microorganisms can even break down and metabolize sorbic acid.

Sorbic acid exhibits an antimicrobial effect only at a pH below 6.5. It is chemically stable, but can volatilize with water. Potassium sorbate is much better than sol. in water, so it is more convenient to use when canning foods with a high moisture content. Food emulsions with a high fat content are also recommended to be preserved with sorbate or a mixture of sorbate and acid, since the aqueous phase of margarine or mayonnaise is much more susceptible to microbiological spoilage than the fat phase.

Areas of application: for canning fish and fruit products, confectionery, margarines, etc., for treating against mold gelatin films on meat products, the surface of bread and bakery products, dried fruits, food packaging materials, used quantities up to 2 g/kg product. Sorbic acid with a certain particle size (Panosorb®) practically does not dissolve during dough preparation, thus not slowing down the development of yeast, but fully exhibits an anti-mold effect after baking.

In the Russian Federation there is a “Technological instruction for the use of sorbic acid to increase the shelf life of non-alcoholic drinks during storage” - TI 10-04-22-244-89 (date of introduction March 1, 2000), according to which sorbic acid provides a guaranteed shelf life for drinks at least 30 days. Due to the fact that sorbic acid is poorly soluble in cold drinking water, to increase the stability of soft drinks, the instructions recommend using the acid in the form of an aqueous solution of sodium sorbate. Moreover, sodium sorbate in accordance with technical specifications is obtained immediately before use. It is more technologically advanced to use potassium sorbate for the same purposes, which is more stable during storage than sodium sorbate and is widely used throughout the world.

Sorbic acid is included in the list of raw materials in GOST 718-84 “Canned milk products. Cocoa with condensed milk and sugar. Technical conditions", GOST 719-85 "Canned milk. Natural coffee with condensed milk and sugar. Technical conditions", GOST 2903-78 "Whole condensed milk with sugar. Technical conditions", GOST 4937-85 "Canned milk. Condensed cream with sugar. Technical conditions", GOST 240-85 "Margarine. General technical conditions", GOST 656-79 "Natural fruit and berry juices. Technical conditions", GOST 657-79 "Fruit and berry juices with sugar. General technical conditions", GOST 50903-96 "Canned food. Vegetable sauces. Technical conditions", GOST 51272-99 "Ciders. General technical conditions", GOST 30004.1-93 "Mayonnaise. General technical conditions".

Other applications: for preserving cosmetics (not more than 0.6%) and chewing tobacco.

When purchasing a variety of food products, cosmetics and medications, we often read information about their composition. Among other components, the preservative E200 - sorbic acid - is often mentioned there. This substance is very often used in the food industry.

Externally it is a white, fine crystalline powder with a very faint odor and a slight sour taste. Practically insoluble in cold water, but soluble in acids (organic and mineral).

As a rule, the presence of food additives in foods is alarming, since many of them are known to harm the body. But what do experts say about the E200 dietary supplement?

What is this substance? Is there any benefit to sorbic acid, what is its use? Let's talk about this today on the Popular About Health website:

Food additive E200 - application

This preservative was first obtained by the German scientist A. Hoffmann from the juice of rowan berries. Currently, it is synthesized chemically.

The preservative has a pronounced antimicrobial effect, namely, it inhibits the growth of bacteria, yeast, and prevents the development of mold.

Therefore, sorbic acid is actively used in the food industry in the production of fruit, vegetable, meat, fish products and canned food, confectionery, juices, and soft drinks. It is added to granular caviar, sausages, minced meat, semi-finished products, condensed milk and many other products. A preservative significantly increases the shelf life of products.

According to many experts, the use of sorbic acid does not have a toxic or carcinogenic effect on the body, and on the contrary, in reasonable doses it has a positive effect as it helps cleanse toxins and improves immunity. The additive is allowed in most countries, including our country.

Sorbic acid - harm and benefit

This preservative has powerful antibacterial properties. However, unlike other well-known food additives, E200 does not destroy microorganisms, but only inhibits the processes of their growth and development. Therefore, the products in which it is used cannot be called completely sterile.

They preserve, among other things, beneficial bacteria that have a beneficial effect and are needed by the body. Sorbic acid only extends the shelf life of products that remain fresh for a long time and do not spoil or become moldy.

If we talk about its safety for the body, most scientists confidently say that it does not cause any harm to health (in reasonable dosages).

It has been experimentally proven that in small quantities this substance is non-toxic, easily absorbed, does not accumulate in the body, and even promotes its detoxification. However, with the caveat of limited consumption of products containing this additive.

You also need to know that its antibacterial properties can only appear when the acidity of gastric secretion is reduced. In other cases, it is simply neutralized in an acidic environment and eliminated from the body in the usual, natural way.

And, although the preservative E200 does not have a carcinogenic effect, nevertheless, in people prone to allergies, with increased sensitivity to various acids, it can cause a severe allergic reaction, which is manifested by a rash and swelling of soft tissues. True, to date only about two dozen such cases have been recorded in the world.

The harm of sorbic acid is that it destroys the very important vitamin B12, which is a participant in many processes in the body. Therefore, with the constant consumption of products containing this preservative, the risk of developing nervous disorders increases significantly, since it provokes intense destruction and death of nerve cells.

Scientists continue to study the properties of sorbic acid and its effects on the human body. Based on preliminary data received, some countries, in particular Australia, have nevertheless abandoned its use in food production. This probably says a lot. However, most countries, including Russia, actively use the additive.

Sorbic acid dosage

The permissible, safe standard E200 has been scientifically established. It is no more than 25 mg per 1 kg of body weight. As for food products, the standard dosage of this additive is 30 - 300 g per 100 kilograms of the finished product. The quantity depends on the type of product. If the recommended dosage is exceeded, the risk of an allergic reaction, sometimes in a rather severe form, increases significantly.

As we found out with you, sorbic acid is found in many products that we buy every day. Therefore, it is almost impossible to avoid its entry into the body. To reduce possible harm, try to reduce their consumption by adding more fresh plant foods to your diet. Be healthy!

Sorbic acid is colorless sugar-like granules that are moderately soluble in water. This substance was first discovered in the late fifties in rowan juice. The name comes from the Latin word Sorbus, which means rowan. Since that time, the production of the preservative sorbic acid on an industrial scale began.

Sorbic acid E200 has the following properties:

inhibitory effect on molds, yeasts, bacteria of some types;
lack of microbicidal effect, which implies use only for pure products;
no impact on the organoleptic properties of food products;
slowing down the development of microorganisms, which increases shelf life.

Use of sorbic acid

Sorbic acid is used as an additive in the food industry. It is used as a natural preservative aimed at increasing shelf life due to its antimicrobial properties in the following food products: bakery, confectionery, sausages, fish, meat, canned vegetables, alcoholic and non-alcoholic drinks, dairy products, coffee, juices, cocoa and etc. As a preservative, it prevents the development of mold, yeast, and other pathogens. The substance is also used for processing containers and dissimilar packaging materials. In meat products - as a substance that prevents the action of the causative agent of botulism, that is, it reduces the amount of nitrites.

Sorbic acid E200 is widely used for the purpose of preserving a variety of fruits, confectionery and egg products, fish and meat products, soft drinks, berry and fruit juices. The main products in which this additive can be found are: granular caviar, baked goods, drinks, juices, sausages, sweets, condensed milk.

During the production of minced meat, up to one tenth of a percent of the preservative by weight of the minced meat is added. For hard sausage, the amount is up to four tenths of a percent. In order to increase the shelf life to four weeks, raw chicken carcasses are sprayed with a hot preservative solution.

In canned fish and products, up to four percent of sorbic acid E200 is added to the entire mass of salt for salted fish, and for canned products - up to eight hundredths of a percent to the mass of the fish itself.

For baking, up to fifteen hundredths of a percent acid is added when kneading the dough. In order to increase the shelf life of the cream and oil, two tenths of a percent of the total weight of the cream is added.

The preservative sorbic acid is added to margarine to protect against bacterial decomposition of fats, mold, and saponification. 0.08-0.15% is added to sauces, ketchups and mayonnaises.

As numerous experiments have shown, there are no carcinogens in sorbic acid E200. This is the main argument in favor of introducing the additive into food. The permissible level of substance content in products is no more than 0.2%. In the food industry it can be used either separately or in combination with other preservatives.

The effect of sorbic acid on the body

Due to its antibacterial properties due to its chemical composition, sorbic acid has a positive effect on the human body:

fights harmful microorganisms, plays the role of an antiseptic;
helps remove toxins from the body;
increases immunity.

Despite its low toxicity, sorbic acid requires compliance with the dosage. The daily intake should not exceed 25 mg per kilogram of adult weight. If higher doses are taken, irritation in the form of a rash and destruction of vitamin B12 may occur.

Harm of sorbic acid

In addition to its beneficial properties, sorbic acid was found to be harmful to human health. The chemical composition of the additive is characterized by the presence of elements that can provoke the appearance of persistent and severe allergic reactions. Do not exceed the permissible dose for an adult.