The benefits and harms of the food additive E200 - sorbic acid. Sorbic acid E200 - harm, use Shelf life of sorbic acid

Preservatives based on sorbic acid - sorbic acid itself (E200), potassium sobate (E202) and calcium sorbate (E203) - are successfully used in the production of almost all food products(Table 1), including weakly acid ones. For example, the addition of 0.2% sorbic acid to butter cream allows you to increase the shelf life of cream cakes and pastries at a temperature of 2-8 C from 36 to 120 hours (OST 10-060-95 "Cakes and pastries"); treatment of loaves of semi-smoked sausages with a concentrated solution of potassium sorbate increases the shelf life without mold by 4 times; margarine containing sorbic acid is stored at a temperature of 6-8 C for at least 2 months instead of the usual 20 days (GOST 240-85 "Margarine").

Table 1. Approximate doses of interchangeable preservatives in food products.

* joint use of sorbic acid and potassium sorbate;

* grams per 100 kg of minced meat;

* grams per 100 liters of brine;

* grams per 100 kg of flour (Panosorb is used)

There are special forms of preservatives based on sorbic acid (Panosorb) and potassium sorbate (Vinosorb) used in order to avoid undesirable technological effects during canning. bakery products and wine, respectively.

Panosorb is a preservative for bakery products. Panosorb is a special form of sorbic acid that dissolves slowly during dough preparation without affecting fermentation.

Panosorb prevents the development of microorganisms during the storage of bakery and baked goods (slows down molding), without inhibiting the action of baker's yeast during fermentation and proofing.

Recommended applications: any yeast baked goods. Bakery, lamb, rich, puff, crackers, etc. Dosage: 0.15-0.2% by weight of the product. Dosage for tinned flour loaves premium from 0.1-0.2% by weight of the product. Dosage for puff pastry is 0.1% by weight of the product. Dosage for rye dough 0.2% of product weight. Changing the dosage does not affect either the proofing process or the baking process.

Mode of application: the calculated amount of Panosorb in the case of the double and non-steam method of production is added to the dough along with flour. When periodically preparing the dough, it is recommended to pre-mix Panosorb with a small amount of flour used for kneading, then add it to the remaining flour, mix and use it when kneading. With continuous dough preparation, Panosorb is fed along with the flour used for kneading the dough.

To prevent secondary fermentation during cold sterile bottling

Product description
Organoleptically neutral, pearly white special product for wine stabilization. Potassium sorbate E 202. For foodstuffs (limited use): any use must be carried out in accordance with the normatively accepted maximum dosage of 270 mg of Vinosorb new product per 1 liter. Vinosorb the new one is a potassium salt of sorbic acid, a low molecular weight fatty acid. These fatty acids are found in natural foods. Potassium sorbate is also used as a harmless preservative in a number of foods.
The product has been approved for use in accordance with current legal regulations.
Purity and quality are guaranteed by specialized laboratories.

Purpose of processing
Prevention of secondary fermentation in the bottle. Inhibitory effect on yeasts and molds (not on bacteria).

The product and its action
In the process of bottling, Vinosorb new protects against yeast and fungi for a long time. For this purpose Vinosorb new has been successfully used for many years in 35 countries where viticulture is developing - to prevent secondary fermentation in the bottle. In principle, this product is effective only against fungi and yeast, not against bacteria. Therefore, he cannot cancel the standard sulfitation step, which simultaneously has a bactericidal and antioxidant effect. 134 mg of potassium sorbate is equivalent to 100 mg of sorbic acid.

Application
The recommended and maximum allowed dosage is 27 g of the product per 100 liters, i.e. 270 mg / 1 l of the final product. A solution of Vinosorb new is added directly to the tank, with mandatory mixing for thorough distribution. It is not recommended to pre-dissolve the drug in a small amount of wine. Vinosorb is preferable to add directly to the tank when blending. In this case, it is necessary to strictly calibrate the content of free SO2, which should be constant in desired concentration. In wine, the constant content of free SO2 must be at least 40 mg/l. The addition of new Winsorb should be done, if possible, 24 hours before bottling, to ensure uniform distribution in the wine.

Storage
Protect from moisture and foreign odors. Seal opened packages immediately and tightly.

Preservatives based on sorbic acid - effective remedy fight against yeasts, molds and some bacteria in almost all types of food products, but the spectrum of their antimicrobial action is still limited. Therefore, in a number of products it is recommended to combine them with other preservatives. Particularly effective is the joint use of potassium sorbate with sodium benzoate (in soft drinks, ketchup, mayonnaise, fish products, vegetable and fruit preservatives). An additional additive of nisin (a substance that suppresses the rest of bacteria resistant to sorbic acid) is also used. processed cheese and canned food.

Sorbic acid and her salt. Sorbic acid is a white crystalline substance with a slight odor, hardly soluble in water, well - in ethyl alcohol. Salts of sorbic acid - sorbates are well soluble in water (with the exception of calcium sorbate - solubility in water is 1.2 g). Sorbic acid and its salts exhibit, first of all, a fungistatic effect, inhibiting the development of yeasts and molds, including aflatoxin-forming ones, due to their ability to inhibit dehydrokinase. It does not inhibit the growth of lactic acid flora, so it is often used in combination 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 juices. The antimicrobial properties of this additive are little dependent on the pH of the medium. They are 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 how 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 proper, potassium sorbate, calcium sorbate, sodium benzoate - can be used in the production of margarines, mayonnaises, sauces and salad dressings, soft drinks when preserving 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 during preservation, one or another preservative should be used in the appropriate dosage or several preservatives with different spectra of action. The combination of nisin and potassium sorbate is effective in canning vegetables; potassium sorbate and sodium benzoate (1:1) to increase the shelf life of mayonnaises, ketchups and soft drinks. The choice of preservatives and their dosages depends on the degree of bacterial contamination, storage conditions, physical and chemical properties of the product, the technology of its production and the desired shelf life.

Approximate doses of interchangeable preservatives based on sorbic acid in food products

** Combined use of benzoic acid and sodium benzoate.

The stage of adding a preservative to the product is determined by the technology of its production. The optimal moment is considered to be the moment of application immediately after pasteurization or sterilization, when, as a result of heat treatment, the level of contamination by microorganisms decreases, and the addition of a preservative allows it to be stored 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 be effective only 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 preserving 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 are used in the form of powders. The aqueous phase of real foods almost always contains table salt, sugar, or other flavoring agent. In this case, the solubility of preservatives may change (with an increase in the concentration of salt and sugar, it decreases; with an increase in the concentration of acetic and citric acid- rises).

Solubility of some preservatives in water

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

If the 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 may lead to the precipitation of sorbic or benzoic acids, which are sparingly soluble in water.

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

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

For manufacturers confectionery GIORD's product range includes a wide range of food additives, without which confectionery production not enough. 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 spoilage)

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 uses, such as cooking biscuit dough granulated sugar, potassium sorbate is 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 a sealed film are 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 action 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 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 glycerol, sorbitol, hydrocolloids, for example: agar, alginates, pectins, especially low methoxyl ones, various grades of carboxymethyl cellulose.

At one time the Moscow Academy 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-esterified 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, and contributed to an increase in volume. GIORD clients have a positive experience of using such pectins. it trade marks Gene pectin LM-104, LM-106.

In addition to low-esterified pectins, we recommend our customers to use such a water-binding additive as carboxymethylcellulose (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 dough pieces, but can also be effectively used for thickening and thermal stability fruit fillings, to prevent sugaring chocolate icing, to stabilize meringues and marshmallows. Dietary supplement Lianzhel (carrageenan - extract of red seaweed), which is commonly used in sausages and canned meat, does not allow curd to spread in cottage cheese 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.

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

Acid was first isolated in 1859 by distillation of rowan oil, from which it got its name (in Latin, Sorbus means "rowan").

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

Properties of sorbic acid e200

The exceptional properties of the natural food preservative sorbic acid are primarily due to the composition of the chemical compound. E200 has strong antimicrobial properties that inhibit the development of pathogens, in particular yeasts and molds. During numerous experiments and scientific studies, carcinogenic substances were not detected in it. In reasonable dosages, sorbic acid e200 has a positive effect on the human body, promotes detoxification of the body and improves immunity.

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 assimilate and break down the preservative.

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

The use of sorbic acid

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

Add a preservative to a 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.

According to GOSTs and TUs, sorbic acid e200 is included in the list of raw materials for such products: juices, mayonnaises, canned milk, sauces, cheese products, olives, dried fruits, jams and preserves, bakery products, wines, soft drinks, chocolate with filling and sweets, pates , fillings for dumplings, fish. During the preparation of the dough, the acid almost does not dissolve, therefore it does not inhibit the development of yeast, but already ready-made pastries exhibits its anti-fungal effect.

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, experts prefer to use not the acid itself, but an aqueous solution of sodium sorbate to increase the stability of soft drinks. For these purposes, potassium sorbate is also widely used, which is more suitable for storage.

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

The harm of sorbic acid

AT allowable doses(25 mg/kg) harm from food additive e200 for the human body will not. However, with its use, allergic reactions are possible in the form of rashes and irritations on the skin.

In addition, the harm of sorbic acid e200 lies in the destruction of cyanocobalamin (vitamin B12) in the human body. The lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.

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

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 extraneous additives in the product 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.

Physical properties of sorbic acid

According to the description, sorbic acid is a white crystalline powder with a slight specific odor, it practically does not dissolve in water without heating, it dissolves well in organic and mineral acids, and has a slight sour taste.

Discovery history

For the first time, this substance was obtained in the middle of the nineteenth century during the distillation of rowan juice by the German chemist August Hoffmann. However, at the moment this compound is obtained on an industrial scale exclusively from non-natural components by chemical synthesis, but this does not affect its quality. For the first time, a synthetic production method was 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 the notoriety of potential carcinogens, mutagens, etc. In this case, the fault is the lack of information among the average layman. The fact is that even ordinary table salt, vinegar, honey are natural preservatives and have been used by people for a long time to prevent food from spoiling, because in those days they did not 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.

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 quality preservatives that are effective even when used in minimal quantities. These include sorbic acid, because it meets all the requirements that apply to products of this kind. So, this substance does not violate taste qualities of course, the product does not enter into chemical interaction with packaging materials and, of course, is practically harmless to the human body. Although it was first used on an industrial scale in the middle of the twentieth century, sorbic acid has not lost its relevance to this day.

Application

So, most often sorbic acid is used in the production of bakery products, margarine, in the confectionery industry, in the production of fish, meat, dairy canned food, condensed milk, sausages, hard cheeses, juices, nectars, dried fruits, in various jams and compotes industrial production. Such an extensive area of ​​use is associated with the ability of sorbic acid to inhibit the reproduction of mold, which leads to premature spoilage of products. It is important to note that this preservative blocks the division of microorganisms, while not completely destroying them, so manufacturers try to use sorbic acid in the absence of microorganisms in the product.

Harm or benefit?

Is sorbic acid harmful? Any substance can become a poison in the wrong hands, it all depends on the dosage. So, 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 amount of preservative is very small, but if it is eaten regularly and in large doses, then this can lead to a lack of vitamin B12. This disease is characterized by the following symptoms: deterioration of memory and brain function, disorders 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 is 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 not exceed 25 mg per 1 kilogram of human weight. For children under fourteen years of age, pregnant and lactating women, eating foods containing preservatives is highly undesirable, since potential harm for growing and developing organisms, sorbic acid 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 residue. The relative safety of sorbic acid is also confirmed by the fact that it is approved for use in Russia, Ukraine, most EU countries, and the USA.