The benefits and harms of the food additive E200 - sorbic acid. Sorbic acid: benefits and harms, use, dosage Dosage of sorbic acid

Sorbic acid or its salts (sorbates) strongly inhibit the development of yeast, mold and many bacteria (the lactic acid and acetic acid bacteria have almost no effect). Their toxic properties for microorganisms are manifested at a concentration of 0.05 ... 0.1%. This concentration is harmless to humans. In the human body, sorbic acid is completely oxidized to water and carbon dioxide. It is less toxic than acetic acid. It has very little effect on the taste and smell of products. All this contributes to the widespread use of sorbic acid for food preservation.

Sorbic acid is a white crystalline substance with a characteristic odor. In bright sunlight and air, it decomposes and acquires a yellowish tint. Therefore, store it in the dark in sealed packaging. In cold water, sorbic acid is slightly soluble (0.16%), so it is usually dissolved in a product heated to 85 ° C to be preserved. If, for example, mashed potatoes are preserved, take 10 parts of mashed potatoes and one part of acid, dissolve it by heating and mixing thoroughly. The resulting solution is used to preserve the main batch of products. With prolonged heating, sorbic acid partially volatilizes, therefore, if the product is boiled for a long time, sorbic acid is added at the end of cooking, before packaging. In some cases, the preservative is added directly to the product in powder form. Potassium and sodium salts of sorbic acid (sorbates), which are highly soluble in cold water, are often used.

The antiseptic properties of sorbic acid and sorbates are more pronounced in an acidic environment. When preserving foods with low acidity, citric or acetic acid is added. The range of finished products and semi-finished products preserved with sorbic acid is significant. It is used for preserving fruit and berry juices - natural, with sugar, pulp, concentrated; natural fruits and berries, mashed with sugar; jams, preserves, marmalade, sauces, compotes.

Sorbic acid is used in combination with sugar, alcohol, or heating and sealing products. The use of sorbic acid in the production of jams, jams, compotes and other similar canned food makes it possible to significantly reduce the temperature and heating time of products and ensure longer storage of canned food after opening the container.

The technology of preservation with sorbic acid is simple. Fruit and berry juices are heated to 85°C, maintained at this temperature for 5-10 minutes, and a solution of sorbic acid is poured in. Sorbic acid is added to extracts, marmalade, jam, preserves and fruit sauces in the form of a solution at the end of cooking; in fruit and berry puree - to the hot product immediately after rubbing. In puree with sorbic acid, pectin substances do not change even during long-term storage.

Especially valuable is the use of sorbic acid in the production of pureed or crushed unpasteurized fruits and berries with sugar. In this case, the consumption of sugar can be reduced by 2 times. Sorbic acid is mixed with sugar and then with the preserved product. To prevent products from spoilage, the mass fraction of sorbic acid in grape juice should be 0.06, in other canned foods and semi-finished products 0.05%. All types of canned food and semi-finished products preserved with sodium benzoate and sorbic acid are stored at a temperature of 0 ... 25 ° C (the lower the temperature, the better) in finished product warehouses. The optimum humidity in the premises should be no more than 75%. Semi-finished products can be stored under awnings.

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

Brief information

A colorless crystalline element that dissolves very poorly in liquids. The formula is denoted C6H8O2. It has been known since the end of the 19th century, when it was obtained from the juice of mountain ash (its name means from Latin). Only a century later, sorbic acid was studied and recognized as a strong antimicrobial element. This discovery became a key one: intensive industrial production of the preservative started.

In industry, sorbic acid is obtained by condensation reactions with ketone elements. This is possible only 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-toxicity; no carcinogenic effect.

It has been proven that the use in reasonable amounts has a beneficial effect on living elements. As it turned out, it greatly enhances immunity, increases detoxification and restoration of cellular elements. These properties have opened the acid as the newest preservative, which greatly increases the storage.

No carcinogens were found. The preservative is not able to destroy microbial agents. Its action is aimed at inhibiting their spread and development.

It is extremely important to add it to raw materials devoid of microbes. There are species that have the ability to split the preservative. E200 shows its unique qualities only at low pH.

Application

Today, the sorbin element is considered common in nutrition. This is due to its availability, usefulness, extreme efficiency. This preservative is allowed in all countries.

The supplement can be found in products including:

juices;
bakery products.

And in 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.

The acid does not dissolve in the test, therefore it does not inhibit development. In baking, it exhibits a highly effective action against mold elements.

Preservative sorbic acid increases shelf life. Since it does not dissolve well at low temperatures, experts use exclusively aqueous solutions. Common in some potassium sorbate, as an alternative to the classic sorbin. It keeps better. The preservative does not change the taste and appearance of the product.

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

Harm

Simultaneous harm and benefit are inherent in all substances. So, there is information about the individual intolerance of the component. When using the supplement, irritation, a rash on different areas of the body can be observed. But such episodes are rare.

Possible rashes. Harm brings the destruction of cyanocobalamin. Its deficiency leads to various neurological disorders.

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

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

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

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 the factories in paper 3-layer bags or bags. The volume of one of them is at least 25 kg.

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

The substance is transported by any transport, but only in covered facilities. The element is non-toxic, safe. Store in closed containers. It is extremely important to prevent moisture from entering. Warranty period of storage - one year. The expiration date is not limited. Sun exposure should not be allowed.

Manufacturers

The main manufacturer is called the company GIORD. The competition is made by the Chinese concerns which open the subsidiaries across all Europe.

The element is often indispensable in the processing of containers for packaging. It is used for further packaging of products. E200 contains in its composition substances that significantly increase the shelf life and prevent the occurrence of mold. At the same time, the organoleptic and quality of products does not suffer at all.

Sorbic acid is a colorless granule, similar to sugar, which has an average degree of solubility in water. For the first time this substance was discovered in the late fifties in the juice of mountain ash. The name comes from the Latin word Sorbus, which means mountain ash. 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 mold fungi, yeast, bacteria of some species;
absence of microbicidal effect, which implies the use only for pure products;
no impact on the organoleptic properties of food products;
slowing down the development of microorganisms, which increases the shelf life.

The 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 the shelf life due to its antimicrobial properties in such foods: bakery, confectionery, sausages, canned fish, meat, vegetable, 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 the purpose of processing containers, dissimilar materials for packaging. In meat products - as a substance that prevents the action of the causative agent of botulism, that is, reduces the amount of nitrites.

Sorbic acid e200 is widely used to preserve various fruits, confectionery and egg products, fish and meat products, soft drinks, juices from berries and fruits. The main products in which this additive can be found are: granular caviar, bakery products, drinks, juices, sausages, sweets, condensed milk.

During the manufacture of minced meat, up to one tenth of a percent of the preservative is added to the mass of minced meat. For hard sausage, the amount is up to four tenths of a percent. Raw chicken carcasses are sprayed with a hot preservative solution to increase the shelf life of up to four weeks.

In canned fish and products, up to four percent of sorbic acid e200 is added to the total 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 of acid is added when kneading the dough. In order to increase the shelf life of the cream and oil, two tenths of a percent are added to the mass of the entire cream.

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

As shown by numerous experiments, there are no carcinogens in sorbic acid e200. This is the main argument in favor of the introduction of additives in food. The permissible content of the substance in the products is not more than 0.2%. In the food industry, it can be used both separately and in combination with other preservatives.

The effect of sorbic acid on the body

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

fights harmful microorganisms, plays the role of an antiseptic;
promotes the elimination of toxins from the body;
boosts immunity.

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

The harm of sorbic acid

In addition to useful properties, the harm of sorbic acid to human health has been identified. 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 allowable dose for an adult.

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When buying a variety of food products, cosmetics and drugs, 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.

Outwardly, it is a white, fine crystalline powder with a very slight odor and a slight sour taste. Practically insoluble in cold water, but readily 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 food supplement E200?

What is this substance? Is there any benefit of sorbic acid, what is its use? Let's talk about it today on the site "Popular about health":

Food additive E200 - application

For the first time, this preservative was 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 fungi, and prevents the development of molds.

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

According to many experts, the use of sorbic acid does not have a toxic, carcinogenic effect on the body, but on the contrary, in reasonable doses, it has a positive effect on it, as it helps to cleanse toxins and improves immunity. The additive is allowed in most states, 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 retain, among other things, beneficial bacteria that have a beneficial effect and are needed by the body. Sorbic acid only prolongs the shelf life of products that remain fresh for a long time, do not deteriorate or become moldy.

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

It has been experimentally proven that in a small amount this substance is not toxic, easily absorbed, does not accumulate in the body, and even contributes to its detoxification. However, with the proviso of limited use of products where this additive is present.

You also need to know that its antibacterial properties can manifest themselves only with low acidity of gastric secretion. In other cases, it is simply neutralized in an acidic environment and excreted from the body in the usual, natural way.

And, although the E200 preservative does not have a carcinogenic effect, nevertheless, in people prone to allergies, with hypersensitivity to various acids, it can cause a pronounced 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 use 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, its effect on the human body. Based on the 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.

Dosage of sorbic acid

A valid, safe norm of E200 has been scientifically established. It is not 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 daily. 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!

For manufacturers of confectionery products, the assortment of the GIORD company has a wide range of food additives, which are indispensable in the confectionery industry. Quite often, technologists turn to our consulting service with a question about extending the 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 should remain unchanged during the entire storage period (this includes: taste, aroma, consistency of the product, its moisture content, content of fats, proteins, carbohydrates, etc.)
indicators that change during storage (the content of microorganisms in the product and indicators that determine its oxidative deterioration)

When one or another indicator reaches the limit value, the shelf life of the product ends, and it becomes unfit for human 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 the humidity of the environment strongly affects the development of microorganisms. The latter contain up to 75-80% of water, and all the nutrients for their vital activity enter the cell precisely at the expense of water. Microorganisms can thrive in environments where the water content does not fall below a certain level. With a decrease in humidity, the intensity of reproduction of microorganisms decreases and, when a certain moisture content is reached, it stops altogether. So, the moisture content of a food product is an essential 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 the 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 over the product to the vapor pressure p over pure water p0: aw = p/p0. "Water activity" can vary from 0 to 1. Water activity thresholds for different microorganisms are quite different. Most bacteria need high water activity: BGKP (Klebsiella, Escherichia, Enterobacteria), Salmonella develop at values of 0.94; while many molds and yeasts thrive below 0.85 water activity. Some types of mold fungi 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 not more than 0.6). These include biscuits, crackers, hard cookies, waffles, waffle cakes, praline shells, chocolate
products with intermediate humidity (aw from 0.6 to 0.9). These include gingerbread, muffins, gingerbread, cakes and pastries, sweets with whipped, jelly, jelly-fruit bodies
products with high humidity (aw more than 0.9). These include separate groups of biscuits and biscuit cakes

With an increase in the shelf life of flour confectionery products with medium and high water activity (creams for cakes and pastries, biscuits), preservatives cannot be dispensed with. Yeast, mold, coliform bacteria and St. 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 fatty 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. Usually, 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, for example, when preparing biscuit dough, granulated sugar, potassium sorbate are mixed with melange and knocked down for about 40-50 minutes. Then add vegetable fat, 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 inhibits the development of yeasts and molds, which thrive even at water activity values below 0.7. As for biscuits, in them sorbic acid in the form of the acid itself or its salt is the only effective preservative and packed in sealed film is stored for 6 months, without preservatives and packaging - no more than 7 days.

The cause of rancidity in flour confectionery products with a high fat content, such as butter biscuits, is the oxidation of the oils and fats contained in these products with atmospheric oxygen. The use of antioxidants (antioxidants) allows you to protect against this damage. In the production of MKI, butylhydroxyanisole (BOA) E320 and butylhydroxytoluene (BOT) E321 are quite effective. These antioxidants are distinguished by the fact that added to the dough, they are not destroyed during the baking process, but on the contrary, under the influence of high temperature, they soak the entire product through and through, thereby distributing absolutely evenly. Recommended dosages: 0.01-0.02%.

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

Antioxidants are recommended to be added to the prepared product in the form of an oil solution with thorough mixing. Today, the GIORD company offers a complex additive to increase the shelf life of butter biscuits of various fat content 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 water-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 contribute to slowing down the staling. Lecithins and phosphatide 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 water-retaining agents are glycerin, sorbitol, hydrocolloids, for example: agar, alginates, pectins, especially low methoxyl, various grades of carboxymethylcellulose.

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

In addition to low-esterified pectins, we recommend our customers to use such a water-binding additive as carboxymethyl cellulose (CMC): BLANOZA, AQUASORB A-500 trademarks. AQUASORB has an increased water-holding capacity: 1 part of it is able to bind 100 parts of water. These additives are used not only in the composition of dough pieces, but can also be effectively used to thicken and heat-resistant fruit fillings, to prevent sugaring of chocolate icing, to stabilize meringues and marshmallows. Food additive Lianzhel (carrageenan - extract of red seaweed), which is commonly used in sausages and canned meat, does not allow curd to spread in curd casseroles. It is enough to add Lianzhel directly to the filling and mix thoroughly.

The listed additives are used not only in the composition of dough pieces, but also effectively bind water and can be used to obtain heat-resistant fruit fillings, to prevent sugaring of chocolate icing. Thus, with the help of preservatives, antioxidants, their synergists, water-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.