2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sorbic acid E200 is a food preservative. There are constant discussions around it. Some argue that it is very harmful, others see no reason for concern. On this basis there are constant disputes. So let's clear this up by looking at the scientific data.
This substance is a small crystal that does not dissolve particularly well in water. Sorbic acid belongs to the category of substances of natural origin. The element owes its name to the Latin word "Sorbus" (translated into Russian - "rowan").
This preservative was invented in the mid-nineteenth century by a German chemist named August Hoffmann. He made it with the help of rowan juice. No less famous scientist, a certain Oscar Denber, obtained this substance synthetically at the beginning of the twentieth century. He did this through the use of the Knoevenagel condensation mechanism based on carboxylic malonic acid, as well as croton aldehyde. Thus, sorbic acid became available for production on an industrial scale. Nowadays, it is obtained using the ketene condensation mechanism.
This natural preservative has exceptional characteristics due to its composition. One of its benefits is its antiseptic properties. Due to this particular feature, sorbic acid prevents the development of various pathogenic bacteria. It is also important that no toxic compounds were noted in the composition of this substance. Conducted studies and experiments did not lead to the detection of any carcinogenic substances in the structure of this acid.
All active elements that make up the preservative are widely used in the production of food products and various drinks. The shelf life of food products containing this element is significantly increased. Also, sorbic acid does not change the organoleptic properties of the products themselves, which in some cases becomes a factor of paramount importance.
At the moment, the use of this substance is not limited to the European Union, the United States of America, and the Russian Federation. The preservative is used both to stabilize food (including baking and sweets) and to make drinks (alcoholic and non-alcoholic).
In meat and sausage products, cheeses and dairy products, as well as in caviar, E200 can also be found very often. This is due to the fact that the substance prevents the appearance of mold. For manufacturers of the above products, this fact is an important detail!
These were the benefits thatsorbic acid. There is also harm from it in some cases. Empirically, it was found that the composition of the E200 preservative can cause allergic reactions (sometimes quite pronounced and prolonged). But! Physicians have determined the permissible dosage of this substance. Its amount should not exceed the level of twenty-five milligrams per kilogram of human weight. In fact, food manufacturers are aware of this regulation and do not use this substance in large quantities.
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