Often on the labels of products, cosmetics or medicines that we buy in supermarkets and pharmacies, you can see the mysterious inscription “sorbic acid” (E200). As a rule, the presence of any foreign additives in products is alarming. But is everything so clear? Sorbic acid is a preservative that is widely used in the food, pharmaceutical and cosmetic industries. This chemical compound is in high demand due to its strong antimicrobial effects, which prevent premature spoilage of products.

Physical properties of sorbic acid

According to the description, sorbic acid is a white crystalline powder with a weak specific odor, it is practically insoluble in water without heating, it dissolves well in organic and mineral acids, and has a weak sour taste.

History of discovery

This substance was first obtained in the mid-nineteenth century during the distillation of rowan juice by the German chemist August Hoffmann. However, today this compound is produced on an industrial scale exclusively from non-natural components through chemical synthesis, but this does not affect its quality in any way. The synthetic production method was first tested at the beginning of the twentieth century. Subsequently, the disinfecting properties of sorbic acid were established and, already in the twentieth century, it began to be actively used, especially in the food industry.

Safe synthetic preservative - sorbic acid

Without exception, all preservatives are covered with a bad reputation as potential carcinogens, mutagens, etc. In this case, the lack of information among the average person is to blame. The fact is that even ordinary table salt, vinegar, and honey are natural preservatives and have been used by people for a long time to prevent food spoilage, because in those days they didn’t even think about refrigerators! At the moment, when the world's population has increased significantly, as well as its food needs, manufacturers are forced to resort to modern developments in the field of chemistry in order to extend the shelf life of products for a long time.

It is absolutely wrong that natural substances are considered extremely safe - just remember the fact that the most powerful poisons are of plant or animal origin. Modern manufacturers strive to use high-quality preservatives that are effective even when used in minimal quantities. Sorbic acid can also be classified as such, because it meets all the requirements for products of this kind. So, this substance does not affect the taste of the final product, does not interact chemically with packaging materials and, of course, is practically harmless to the human body. Although it was first used on an industrial scale back in the mid-twentieth century, sorbic acid has not lost its relevance to this day.

Application

So, sorbic acid is most often used in the production of bakery products, margarine, in the confectionery industry, in the production of fish, meat, canned milk, condensed milk, sausages, hard cheeses, juices, nectars, dried fruits, in various jams and compotes of industrial production. Such a wide range of uses is associated with the ability of sorbic acid to inhibit the growth of mold, which leads to premature spoilage of products. It is important to note that this preservative specifically blocks the division of microorganisms, without completely destroying them, therefore manufacturers try to use sorbic acid in the complete absence of microorganisms in the product.

Harm or benefit?

Is sorbic acid harmful? Any substance can become poison in the wrong hands, it all depends on the dosage. Thus, sorbic acid, when used in unacceptably large quantities, can cause serious allergic reactions, which are accompanied by itching, rashes and redness of the skin. Also, when it enters the human body, sorbic acid destroys vitamin B12. However, this cannot be called a serious risk if the amounts of the preservative are very small, but if it is consumed regularly and in large doses, this can lead to a lack of vitamin B12. This disease is characterized by the following symptoms: deterioration of memory and brain function, disturbances in the hematopoietic system that lead to a decrease in red blood cells, and a decrease in the body's resistance to infections. Without exaggeration, we can say that such a condition poses a threat to human life and health.

Sorbic acid. Dosage

Eating sorbic acid can be considered completely safe if the following dosage for adults is observed - it should be no more than 25 mg per 1 kilogram of human weight. For children under fourteen years of age, pregnant and lactating women, eating foods containing preservatives is extremely undesirable, since the potential harm of sorbic acid to growing and developing organisms has not been fully studied, because no one will conduct experiments on a pregnant woman or child.

However, scientific studies also prove that sorbic acid is not capable of causing cancer or any gene mutations. In small doses, it even activates the human immune system and helps cleanse the body of toxins. Although these properties are not very pronounced, because sorbic acid in the acidic environment of the stomach is almost completely neutralized and subsequently excreted without a trace. The relative safety of sorbic acid is confirmed by the fact that it is approved for use in Russia, Ukraine, most EU countries, and the USA.

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.

Physical properties of sorbic acid

Lord, this is a rowan! From the Latin Sorbus - rowan. Rowan fruits contain up to 2% sorbic acid. And cranberries and lingonberries contain benzoates (E211), which is why they do not rot in water. These are natural preservatives!

History of discovery

Safe synthetic preservative - sorbic acid

Application

According to research, women who drink several glasses of beer or wine per week have an increased risk of developing breast cancer.

Harm or benefit?

Smiling just twice a day can lower your blood pressure and reduce the risk of heart attacks and strokes.

Sorbic acid. Dosage

Thanks to the addition of E200, the shelf life of drinks increases to 30 days or more. Since the preservative is poorly soluble in water at low temperatures, to increase the stability of soft drinks, experts prefer to use not the acid itself, but an aqueous solution of sodium sorbate. Potassium sorbate, which is more suitable for storage, is also widely used for these purposes.

syl.ru

Preservative sorbic acid E200 - harm, use

Description and characteristics

The exceptional properties of the natural food preservative sorbic acid are due, first of all, to the composition of the chemical compound. E200 has pronounced antimicrobial properties that suppress the development of pathogens, in particular yeast and mold. Numerous experiments and scientific studies did not reveal any carcinogenic substances in it. In reasonable dosages, sorbic acid E200 has a positive effect on the human body, promotes detoxification of the body and improves immunity.

Often on the labels of products, cosmetics or medicines that we buy in supermarkets and pharmacies, you can see the mysterious inscription “sorbic acid” (E200). As a rule, the presence of any foreign additives in products is alarming. But is everything so clear? Sorbic acid is a preservative that is widely used in the food, pharmaceutical and cosmetic industries. Such a demand for this chemical compound is due to its strong antimicrobial effects, which prevent premature spoilage of products.

In any case, not useful...

In addition to the food industry, sorbic acid is also used in the tobacco and cosmetics industries

Use of sorbic acid

In the first half of the last century, the antimicrobial properties of acid were discovered. And in the mid-50s they began to produce it on an industrial scale and use it as a preservative. Today, the food additive e200 is produced by condensing ketene with crotonaldehyde using acid catalysts.

According to statistics, on Mondays the risk of back injuries increases by 25%, and the risk of a heart attack by 33%. Be careful.

If your liver stopped working, death would occur within 24 hours.

Four slices of dark chocolate contain about two hundred calories. So if you don’t want to gain weight, it’s better not to eat more than two slices a day.

In addition to the food industry, sorbic acid is also used in the tobacco and cosmetics industries.

Harm of sorbic acid

Consumption of sorbic acid can be considered completely safe if the following dosage for adults is observed - it should be no more than 25 mg per 1 kilogram of human weight. For children under fourteen years of age, pregnant and lactating women, eating foods containing preservatives is extremely undesirable, since the potential harm of sorbic acid to growing and developing organisms has not been fully studied, because no one will conduct experiments on a pregnant woman or child.

E200 Sorbic acid - Sorbic acid was first obtained by Hoffmann in 1859 from rowan juice. Its antimicrobial effect was discovered in 1939 by Müller (Germany) and independently, a few months later, by Gooding (USA). Industrial production of sorbic acid began in the mid-50s. Due to physiological safety and organoleptic neutrality, sorbic acid is increasingly preferred to other preservatives.

A preservative is added to a wide variety of products.

A job that a person does not like is much more harmful to his psyche than no work at all.

If you regularly visit a solarium, your chance of getting skin cancer increases by 60%.

Besides people, only one living creature on planet Earth suffers from prostatitis - dogs. These are truly our most faithful friends.

Sorbic acid e200 exhibits its antimicrobial properties only at an acidity below pH 6.5. The acid is chemically stable, but can easily evaporate with water.

This substance was first obtained in the mid-nineteenth century during the distillation of rowan juice by the German chemist August Hoffmann. However, today this compound is produced on an industrial scale exclusively from non-natural components through chemical synthesis, but this does not affect its quality in any way. The synthetic production method was first tested at the beginning of the twentieth century. Subsequently, the disinfecting properties of sorbic acid were established and, already in the twentieth century, they began to actively use it, especially in the food industry.

Sorbic acid (E200) is considered one of the safest preservatives added to products such as cakes and pastries, lemonade, cheese, caviar, etc. However, even this substance, which is considered safe, can cause skin irritation in humans. And if we ingested some product internally, and then, for example, a rash appeared on the skin - what could this mean?

In acceptable doses (25 mg/kg), there will be no harm from the food additive E200 for the human body. However, when consuming it, allergic reactions are possible in the form of rashes and irritations on the skin.

In the food industry, sorbic acid is allowed in more than ten standards

In reasonable dosages, sorbic acid E200 has a positive effect on the human body

The first vibrator was invented in the 19th century. It was powered by a steam engine and was intended to treat female hysteria.

An educated person is less susceptible to brain diseases. Intellectual activity contributes to the formation of additional tissue that compensates for the disease.

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Description and characteristics

There are very interesting medical syndromes, for example, compulsive swallowing of objects. In the stomach of one patient suffering from this mania, 2,500 foreign objects were found. In addition, the harm of sorbic acid E200 is the destruction of cyanocobalamin (vitamin B12) in the human body. A lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.

In food products, acid is used in varying quantities, but on average 30-300 g per 100 kg of finished product.

Sorbic acid (e200) is a natural organic compound. According to physical properties, it is a colorless solid, practically insoluble in water. The preservative sorbic acid is widely used in the food industry due to its ability to protect products from mold and increase their shelf life.

Properties of sorbic acid E200

All preservatives, without exception, are covered with a bad reputation as potential carcinogens, mutagens, etc. In this case, the lack of information among the average person is to blame. The fact is that even ordinary table salt, vinegar, and honey are natural preservatives and have been used by people for a long time to prevent food spoilage, because in those days they didn’t even think about refrigerators! At the moment, when the world's population has increased significantly, as well as its food needs, manufacturers are forced to resort to the help of modern developments in the field of chemistry in order to extend the shelf life of products for a long time. harmless! but also useless! In addition, the harm of sorbic acid E200 is the destruction of cyanocobalamin (vitamin B12) in the human body. A lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.

. It is added both individually and as part of other preservatives.

, promotes detoxification of the body and improves immunity.

Use of sorbic acid

Sorbic acid (e200) – a natural organic compound

Scientists from Oxford University conducted a series of studies in which they came to the conclusion that vegetarianism can be harmful to the human brain, as it leads to a decrease in its mass. Therefore, scientists recommend not completely excluding fish and meat from your diet. American scientists conducted experiments on mice and came to the conclusion that watermelon juice prevents the development of vascular atherosclerosis. One group of mice drank plain water, and the second group drank watermelon juice. As a result, the vessels of the second group were free of cholesterol plaques. The food additive is approved for use in Ukraine, Russia and a number of other countries, but is prohibited in Australia.

Preservatives are added to a wide variety of products. In the food industry, sorbic acid is allowed in more than ten standards. It is added both individually and as part of other preservatives.

The acid was first isolated in 1859 by distilling rowan oil, which is where it got its name (in Latin, Sorbus means “rowan”).

Harm of sorbic acid

The food additive is approved for use in Ukraine, Russia and a number of other countries, but is prohibited in Australia.

According to GOSTs and TU, sorbic acid E200 is included in the list of raw materials for the following products: juices, mayonnaise, canned milk, sauces, cheese products, olives, dried fruits, jams and preserves, baked goods, wines, soft drinks, filled chocolate and candies, pates, dumpling fillings, fish. During the preparation of dough, the acid almost does not dissolve, so it does not inhibit the development of yeast, but in ready-made baked goods it exhibits its anti-mold effect.

Unfortunately, this preservative does not completely destroy microbes, but only inhibits their development, so it is advisable to add it to raw materials that are not contaminated with microorganisms. In addition, some microorganisms have the ability to absorb and break down the preservative.

dobavki.slovarik.org

E200 - Is sorbic acid harmful?

Vladimir Ptokhov

. According to physical properties, it is a colorless solid, practically insoluble in water. The preservative sorbic acid is widely used in the food industry due to its ability to protect products from mold and increase their shelf life.

Denis Sokolov

The well-known drug “Viagra” was originally developed for the treatment of arterial hypertension.

Irina Vedeneeva(Burlutskaya)

A person taking antidepressants will, in most cases, become depressed again. If a person has coped with depression on his own, he has every chance to forget about this condition forever.
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For manufacturers of confectionery products, the GIORD company’s assortment includes a wide range of food additives, which cannot be avoided in confectionery production. Quite often, technologists turn to our consulting service with questions about extending shelf life and maintaining the quality of their products. The shelf life of food products is determined by two sets of quality indicators:

indicators that must remain unchanged throughout the entire storage period (this includes: taste, aroma, consistency of the product, its moisture content, content of fats, proteins, carbohydrates in the product, etc.)
indicators that change during storage (the content of microorganisms in the product and indicators that determine its oxidative spoilage)

When one or another indicator reaches a limit value, the product’s shelf life expires and it becomes unfit for consumption, that is, it loses its consumer value. To increase the shelf life of a food product, it is necessary to stabilize the first group of indicators and slow down the change in the second. To solve both problems, a fairly wide range of food additives is needed, and technologists are interested in which ones.

Currently, when assessing the quality and shelf life of products, one of the determining physical and chemical indicators is their humidity. It is well known that environmental humidity greatly influences the development of microorganisms. The latter contain up to 75-80% water, and all nutrients for their vital functions enter the cell precisely due to water. Microorganisms can grow in environments in which the water content does not fall below a certain level. As humidity decreases, the rate of microorganism reproduction decreases and, when a certain moisture content is reached, it stops altogether. So, the moisture content of a food product is a significant factor determining the development of microflora. However, for the development of microorganisms, it is not the absolute value of humidity that matters, but the availability of water contained in the substrate for the development of the vital activity of microorganisms, which is currently called water activity or “water activity”, “Water activity” (availability of all water molecules) - the ratio of water pressure vapor above the product to the vapor pressure p above pure water p0: aw = p/p0. “Water activity” can vary from 0 to 1. Threshold values for water activity for different microorganisms vary quite a lot. Most bacteria require high water activity: Coliform bacteria (Klebsiella, Escherichia, Enterobacteriaceae), Salmonella develop at values of 0.94; while many molds and yeasts develop well at water activity below 0.85. Some types of molds and osmophilic yeasts are known that can develop even at values of a w = 0.62.

According to the value of water activity, all confectionery products are divided into three groups:

products with low humidity (aw no more than 0.6). These include biscuits, crackers, hard biscuits, waffles, wafer cakes, candies with praline bodies, chocolate
products with intermediate humidity (aw from 0.6 to 0.9). These include gingerbread cookies, muffins, gingerbread cookies, cakes and pastries, candies with whipped, jelly, jelly-fruit bodies
products with high humidity (aw more than 0.9). These include separate groups of biscuits and sponge cakes

When increasing the shelf life of flour confectionery products with medium and high water activity (creams for cakes and pastries, biscuits), preservatives cannot be avoided. Yeast, mold, coliform bacteria and St. develop most actively in flour confectionery products. aureus. The most effective preservatives against these types of microorganisms are sorbic acid E200 and its salt potassium sorbate E202. Because Since sorbic acid is poorly soluble in water (only 0.16 g per 100 ml of water), it is preferable to introduce it into the product through the fat phase. At the same time, potassium sorbate is highly soluble in water (138 g per 100 ml of water), so it is administered through water. Typically, the calculated amount of preservative is dissolved in a small amount of water and added to the main liquid component. There are other ways to use it, for example, when preparing biscuit dough, granulated sugar and potassium sorbate are mixed with melange and kneaded for about 40-50 minutes. Then add vegetable fat and condensed milk and mix. Thorough mixing of the preservative in the product is a prerequisite for its use. This is especially important when the preservative is added directly to the product without prior dissolution.

Unlike other preservatives, sorbic acid has an antimicrobial effect at pH 6 and even 6.5. In addition, it primarily suppresses the development of yeasts and molds, which thrive even at water activity values below 0.7. As for biscuits, sorbic acid in the form of the acid itself or its salt is the only effective preservative and, packaged in an airtight film, they are stored for 6 months, without preservatives and packaging - no more than 7 days.

The reason for rancidity of flour confectionery products with a high fat content, for example, butter cookies, is the oxidation of oils and fats contained in these products by oxygen in the air. The use of antioxidants allows you to protect against this damage. In the production of MKI, butyloxyanisole (BOA) E320 and butyloxytoluene (BOT) E321 are quite effective. These antioxidants are distinguished by the fact that when added to the dough, they are not destroyed during the baking process, but rather, under the influence of high temperature, they permeate the entire product through and through, thereby being distributed absolutely evenly. Recommended dosages: 0.01-0.02%.

Since the combined use of antioxidants gives a strong synergistic effect, it is recommended to use mixtures of them. Strengthening the antioxidant effect can be achieved by using antioxidants or their mixtures in combination with antioxidant synergists: for example, citric acid, phosphoric acid, polyphosphates, etc.

It is recommended to add antioxidants to the prepared product in the form of an oil solution with thorough mixing. Today, the GIORD company offers a complex additive for increasing the shelf life of butter cookies of various fat contents STABILAN FLOW B2 and H3.

You can slow down the staling of flour confectionery products by adding moisture-retaining agents to the dough. Due to its hygroscopicity, the moisture-retaining agent binds the water present in the freshly prepared product and thereby prevents or significantly slows down its evaporation into the atmosphere and reduces water activity. Emulsifiers and phosphates also help slow down staling. Lecithins and phosphatidic concentrates, mono- and diglycerides of fatty acids, other esters, phosphates, creating and stabilizing the emulsion, also bind water, preventing it from evaporating into the atmosphere. As a result, the consistency of the original product (for example, gingerbread, biscuits) is preserved and its freshness is prolonged. The most important moisture-retaining agents are glycerin, sorbitol, hydrocolloids, for example: agar, alginates, pectins, especially low-methoxylated ones, various brands of carboxymethylcellulose.

At one time, the Moscow Academy of Food Production conducted research on the effect of pectins on slowing down the staling of baked goods, including flour confectionery products, such as gingerbread. As a result of these studies, it was found that low-esterified pectins in a dosage of 0.1% by weight of flour, when added to tea leaves, significantly reduced the rate of staling and the density of gingerbread cookies, and contributed to an increase in volume. Clients of the GIORD company have positive experience of using such pectins. These are the brands Genu pectin LM-104, LM-106.

In addition to low-esterified pectins, we recommend to our clients the use of a water-binding additive such as carboxymethylcellulose (CMC): trademarks BLANOSA, AQUASORB A-500. AQUASORB has an increased water-holding capacity: 1 part of it can bind 100 parts of water. These additives find their application not only in the composition of dough pieces, but can also be effectively used to thicken and heat-stabilize fruit fillings, to prevent the sugaring of chocolate glaze, and to stabilize meringues and marshmallows. The food additive Liangel (carrageenan - red seaweed extract), which is usually used in sausages and canned meats, does not allow cottage cheese to spread in cottage cheese casseroles. It is enough to add Liangel directly to the filling and mix thoroughly.

The listed additives find their use not only in the composition of dough pieces, but also effectively bind water and can be used to obtain heat-resistant fruit fillings and to prevent the sugaring of chocolate glaze. Thus, with the help of preservatives, antioxidants, their synergists, moisture-retaining agents and emulsifiers, it is possible to significantly extend the shelf life and maintain the quality of confectionery products. It should be remembered, however, that food additives cannot be considered as a means of compensating for violations of technological regimes, sanitary requirements and as insurance for all occasions.

Solving the problem of increasing the shelf life of food products requires an integrated approach. It necessarily includes strict adherence to technological discipline and the use of high-quality packaging.

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.]