Sorbic acid. Properties, production, application and price of sorbic acid

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

History of discovery

Safe synthetic preservative - sorbic acid

Application

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.

Preservative E200 - what is this additive?

General information

Characteristic

Preservative E200 is a natural organic compound. According to its physical properties, sorbic acid is a solid substance that is slightly soluble in water and has no color. This additive was isolated back in 1859 by distilling rowan oil. Its properties were discovered by specialists at the very beginning of the last century. Then sorbic acid began to be produced on a huge scale and used as an inhibitor of the causative agent of botulism in meat products in order to significantly reduce the amount of nitrites, which form carcinogenic nitrosamines.

Features of the supplement

Preservative E200 has the ability to protect products from mold. It is this property that is the reason that the presented additive is very often used in the production of various food products.

Sorbic acid can inhibit the development of yeast cells, some bacteria and molds by blocking enzymes. This preservative does not destroy microbes, but only slows down their development. In this regard, it is added only to raw materials that are not contaminated by microorganisms, although some bacteria still have the unique ability to absorb sorbic acid and break it down.

Application

E200 is a preservative (its harm has never been identified by experts), added to a huge list of food products. It should be especially noted that sorbic acid can be used alone or together with other supplements. This substance is included in the list large quantity raw materials for specifications and GOSTs for products such as juices, canned milk, margarine, sauces, various cheeses, mayonnaise, dried fruits, wines, olives, jams, preserves, fish, without alcoholic drinks, fillings for dumplings, egg products, chocolate with fillings and sweets, pates, baked goods, etc.

During kneading the dough, sorbic acid practically does not dissolve and does not inhibit the development of yeast. But after heat treatment it begins to exhibit anti-mold properties.

Thanks to this additive, the shelf life of most juices increases to 27-30 days. Due to the fact that sorbic acid is very poorly soluble in water, when producing soft drinks, experts advise using not the preservative itself, but its aqueous solution, that is, sodium sorbate. By the way, potassium sorbate, which is more stable during storage, is often used for these purposes.

In addition to the food industry, sorbic acid has found its use in tobacco and cosmetics.

By the way, in some cases the presented additive is replaced by the preservative E211. This is sodium benzoate, which ensures freshness of products and inhibits the development of fungi, yeast cells and some types of bacteria. In its natural form, it can be found in apples, raisins and cranberries, as well as in spices (cinnamon, cloves).

Effect on the body

Red rowan: benefits and harm to our health

Rowan today

Disinfectant and antifungal

The beneficial properties of red rowan are successfully used in the treatment of many diseases. In folk medicine, ripe berries are used in different ways. Sometimes they are collected and simply frozen, jam is made from them, or tinctures are prepared. But more often it is dried rowan (red) that is used; it is also used to prepare tinctures, decoctions, or added to compotes. Not everyone likes the taste of fresh berries; rowan is bitter due to the sorbic acid it contains. But it is easily destroyed when exposed to cold, so it is after this treatment that rowan becomes truly tasty.

You should know that sorbic acid is a natural preservative, so freshly ground berries are used to fight fungi and stop bleeding. Thanks to its composition, red rowan can fight back even such a fierce enemy as staphylococcus or salmonellosis. The benefits and harms of such a wonderful plant do not end there.

Boosts immunity and normalizes metabolism

Useful for diabetes, lowers cholesterol

For kidney or digestive problems

Nutrients and calories

Rowan bunches contain: carbohydrates and proteins, organic acids and fats, pectin, fiber, ash, manganese, zinc, iron and copper. The berries are rich in potassium, magnesium, calcium and phosphorus. The fruits contain B vitamins (B1, B2, B3, B9), ascorbic acid, retinol, E, PP and P. But elastic berries will delight not only with the bounty of useful elements; the calorie content of rowan berries per 100 grams is a little more than 40 kcal. Therefore, it can be safely classified as a dietary product, which means it can become a favorite among those who watch their figure.

Phytic acid - benefits and harms

Once you decide on proper nutrition, then it will be impossible to resist carefully studying labels for the presence of various nutritional supplements. For example, if products contain E391 (phytic acid), then what will be the benefits and harms of consuming them, and is it even worth buying? It’s impossible to say for sure right away, so you’ll have to look at the problem from different angles.

The benefits and harms of phytic acid

You need to understand that this component is not the result of the work of a mad scientist in a distant laboratory, but belongs to the gifts of nature. Products containing phytic acid surround us every day, mainly legumes and cereals. And since you can’t completely eliminate this element from your diet, it’s worth knowing how it affects the body.

Phytic acid has become the subject of study relatively recently, but now it is actively used in the manufacture of medicines, and is also used in peeling procedures. Its advantage for the latter procedure is its ability to gently eliminate the top layer of skin without deep damage leading to irritation. This acid was also used as a food additive and to clarify wine. But recent scientific works have shown that phytic acid in foods can bring not only benefits, but also harm, so for now it is recommended not to use it as a food additive. The main danger is the substance’s ability to bind minerals, preventing them from being absorbed; as a result, the body may experience a deficiency of essential minerals. True, studies of products containing phytic acid have not yet been completed, so it is too early to talk about the degree of negative impact of the element. In any case, it is now recommended to reduce its consumption to a minimum in the presence of serious illnesses, children under 6 years of age and pregnant women. So it’s worth at least knowing where phytic acid is found.

Most of it is in sesame seeds and beans, but there is almost none in potatoes and spinach. This element is also found in most cereals, nuts and legumes. But there is good news - the impact of this substance can be significantly reduced or even neutralized. Of course, in the human body there is an element to counteract acid - phytase, but it is very small, so it is worth using auxiliary actions. This is the use of natural leaven when baking, germinating grains and soaking cereals in acidified water or milk. It seems that our ancestors guessed that cereals contained such an insidious substance as phytic acid, because many old recipes are based on the same recommendations. In addition, some studies confirm that a balanced diet can also help the body cope with the effects of this component, so there is no need to panic about its presence in foods.

Sorbic acid is an artificial preservative with the least possible danger. Quite often used in various sectors of human life. This is an exclusively natural element of an organic plan.

Brief information

A colorless crystalline element that is very poorly soluble in liquid. The formula is designated C6H8O2. Known since the end of the 19th century, when it was extracted from rowan juice (its name is from Latin and means). Only a century later, sorbic acid was studied and recognized as a strong antimicrobial element. This discovery became key: intensive industrial production of the preservative began.

In industry, sorbic acid is obtained by condensation reactions with ketone elements. This is only possible with the help of catalysts.

Main qualities

The additive has a number of unique, inimitable qualities. Among them: antimicrobial properties (especially effectively inhibits the growth of yeast-like fungi and mold); safety for living cells; non-toxic; no carcinogenic effect.

Used in reasonable quantities, it has been proven to have beneficial effects on living elements. As it turned out, it greatly enhances the immune system, increases detoxification and restoration of cellular elements. These properties have opened the acid as a new preservative, which significantly increases storage.

No carcinogenic substances were found. The preservative is not capable of destroying microbial agents. Its action is aimed at inhibiting their spread and development.

It is extremely important to add it to germ-free raw materials. There are species that have the ability to break down the preservative. E200 exhibits its unique qualities exclusively at low pH.

Application

Today, the sorbine element is considered widespread in the diet. This is due to its availability, benefits, and extreme effectiveness. This preservative is approved in all countries.

The supplement can be found in products including:

juices;
bakery products.

And the acid must be present, because it plays the role of a stabilizer. Sorbic acid GOST indicates its mandatory presence in products:

alcoholic and non-alcoholic drinks;
all semi-finished products;
caviar;
fish.

Acid does not dissolve in dough, so it does not inhibit development. In baking, it exhibits a highly effective effect against mold elements.

The preservative sorbic acid increases shelf life. Since it dissolves poorly in at low temperatures, experts use exclusively aqueous solutions. Potassium sorbate is common in some as an alternative to classic sorbine. It keeps better. The preservative does not change the taste and appearance of the product.

It is often used for household needs. The acid is widely used for canning, meat and fish products. The harm from E200 is minimal compared to the benefits it brings.

Harm

Simultaneous harm and benefit are inherent in all substances. Thus, there is information about individual intolerance to the component. When using the supplement, irritation and rash may occur in different areas of the body. But such episodes are rare.

Possible rashes. The destruction of cyanocobalamin causes harm. Its deficiency leads to various neurological disorders.

E200 is easily digestible, non-toxic, and exhibits antiseptic properties. Therefore, it is extremely useful for the body. According to the results of numerous worldwide studies, the reactions of the sorbine element do not harm cells.

The substance belongs to the category of safe elements and, provided there is no significant overdose, does not cause harm to health.

True, acid causes harm to allergy sufferers. An element synthesized in a laboratory has a negative effect on human health more often than a natural one. There are proven facts according to which a sensitive organism does not tolerate the substance well. Difficulty breathing and fainting occur.

Experiments have shown that the formula of this substance adversely affects the liver and brain of a living organism. Long-term consumption of products with E200 increases the risk of allergic reactions on the hands and head.

Package

The food element is delivered directly to factories in 3-layer paper bags or bags. The volume of one of them is at least 25 kg.

Inside there must be a plastic bag (at least 0.08 mm thick). According to the standards, packaging in other types of packaging is allowed. Barrels and containers are popular. This is the only way to ensure product safety.

The substance is transported by any means of transport, but exclusively in indoor facilities. The element is non-toxic and safe. Store in closed containers. It is extremely important to prevent moisture from entering. Guaranteed shelf life - one year. Shelf life is not limited. Avoid exposure to the sun.

Manufacturers

The main manufacturer is called the GIORD company. Competition comes from Chinese concerns that are opening their subsidiaries throughout Europe.

The element is often indispensable when processing containers for packaging. It is used for further packaging of products. E200 contains substances that significantly increase shelf life and prevent the formation of mold. The organoleptic properties and quality of the products do not suffer at all.

The article describes the food additive (preservative) sorbic acid (E200), its use, effect on the body, harm and benefit, composition, consumer reviews
Other additive names: sorbic acid, E200, E-200, E-200

Functions performed

preservative

Legality of use

Ukraine EU Russia

Sorbic acid, E200 - what is it?

Sorbic acid was first isolated from rowan berries

Sorbic acid is an unsaturated acid with an average molecular weight, used as a preservative food additive E200. In terms of the number of carbon atoms, it is 3 times greater than the well-known acetic acid.

In the second half of the 19th century, sorbic acid was first isolated from rowan, which is reflected in the name. The root of the word "sorbic" in Latin means "rowan". The fact that this acid is found in an edible natural object indicates its relative harmlessness. The presence of the substance in other plant sources is not reflected in the scientific literature.

In domestic industry sorbic acid long time was obtained by trimerization of acetaldehyde followed by oxidation of the resulting product. The method is multi-stage and energy-intensive. Currently, sorbic acid is mainly purchased from Chinese suppliers at prices 2.5 times lower than the domestic product. The modern production method, developed in China, is patented.

Sorbic acid, E200 – effect on the body, harm or benefit?

The food additive E200 does not dissolve very well in water. Consequently, it also does not completely dissolve in gastric juice. A large amount of sorbic acid is excreted unchanged. The part of the substance that has undergone dissolution and been absorbed is subject to breakdown and oxidation.

Without any fear, up to 12.5 mg per kilogram of weight is allowed into the body. When the amount reaches 25 mg per unit of body weight, exposure to the substance is conditionally permitted. A higher concentration can cause allergies, disrupt metabolism, inhibit the synthesis of some B vitamins, and inhibit the functioning of the nervous system. The food additive E200 is approved for use in almost all countries of the world.

Food additive E200, sorbic acid – use in food products

Sorbic acid inhibits and even completely stops the growth and reproduction of microbiological objects. Bacteria die under its influence; molds, including very dangerous species that produce aflatoxins; toxic groups of yeast. At the same time, the lactic acid flora remains unchanged.

In addition to the preservative effect, the E200 additive exhibits the properties of an emulsifier. It is used in the production of processed cheeses, curd and milk desserts, canned vegetables, dried fruits, breakfast cereals, sauces, wines and drinks. In liquid products, the concentration of sorbic acid is 200-300 mg/l, in solid products it varies, depending on the production technology and subsequent storage conditions, from 1000 mg/kg to 2000 mg/kg.

Sorbic acid is a colorless solid that is very poorly soluble in water, has no odor, but has a pronounced sour taste. When labeling food products, another name for the acid is usually used - E200. Scientists are still arguing about whether this substance should be used as a preservative. And is it really as safe as it seems at first glance?

What are the benefits of sorbic acid?

E200 is a very powerful preservative that has antibacterial properties. However, unlike other nutritional supplements, sorbic acid does not destroy microorganisms, but only slows down the process of their reproduction. Therefore, food products containing this substance are not sterile. Moreover, they contain various groups of bacteria, including those that have a very beneficial effect on the human body. However, due to the fact that their development and reproduction process is inhibited due to the presence of E200, food products retain their freshness and excellent quality much longer, and do not become moldy or rotten.

Sorbic acid itself, in small doses, has a very positive effect on the human body, helping to strengthen the immune system and remove toxins from it. However, its antibacterial properties appear only in an environment with low acidity, therefore, when the E200 preservative enters the human stomach, it is usually neutralized and then eliminated from the body naturally.

Where is sorbic acid used?

The scope of the E200 preservative is very wide. Initially, this substance, obtained by distilling rowan juice in the mid-19th century, was used as an additive to various medications. However, it soon became clear that sorbic acid is only good for external use. Since the mid-20th century, E200 has been synthesized from ketene and crotonaldehyde in industrial quantities and used as a preservative.

Today sorbic acid is added to dozens of different foods, including mayonnaise, sauces, all kinds of canned food, chocolate, soft drinks, baked goods, jams and convenience foods. E200 is also used in the production of hard cheeses, sausages, dumplings, dumplings, wine and confectionery. According to existing standards, the permissible rate of this substance per 100 kg of finished product should not exceed 250 g. However, in order to extend their shelf life, these requirements are often violated, as a result of which an ordinary bun can remain fresh for up to 20 days without becoming stale or moldy. The same applies to various juices and compotes that do not sour for a long time after opening the package, even if you do not store them in the refrigerator.

Harm of sorbic acid

Scientifically it was possible to find out that the permissible norm of E200 in the human body is no more than 25 milligrams per 1 kg of body weight. Therefore, you can only be poisoned by sorbic acid if you take it in its pure form. After all, E200 is quite easily excreted from the body naturally and does not tend to accumulate in tissues.

It has been proven that the preservative E200 does not have carcinogenic properties, however, in people with hypersensitivity to acids, it can provoke severe allergies, which manifest themselves in the form of skin rashes and tissue swelling. However, it should be noted that to date no more than 2 dozen such cases have been recorded throughout the world.