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Safety preservatives sorbic acid
Safety preservatives
Sorbic acid is an unsaturated fatty acid, the English called Sorbicacid, also known as 2,4 - has two acid, 2 - propenyl acrylate. Like other natural fatty acid, sorbic acid metabolism in the human body involved in the process, and is digested and absorbed, carbon dioxide and water. From the security side, the sorbic acid is an internationally recognized safe (GRAS) preservative, security is very high.

     
FAO, the World Health Organization, the U.S. FDA have affirmed their safety. Side effects of sorbic acid than benzoic acid, vitamin C and lower salt, benzoic acid toxicity is only 1 / 4 salt of the half. Sorbic acid on the human body does not produce carcinogenic and teratogenic effects. Since sorbic acid is not very high solubility in water, affecting its application in food. Therefore, the food additive producers usually made of sorbic acid dissolved in a good performance of potassium sorbate, sorbic acid products to expand the scope of application. Sorbic acid and potassium sorbate preservative and antiseptic effect principle is the same.

    
China has the sorbic acid and potassium sorbate included in GB2760 "food additives health standards" at home. As a safe and effective preservative, sodium benzoate, potassium sorbate instead of the food industry trends. "Plan" period, the State Science and Technology has organized sorbic acid synthesis research project at the end of 1986 in Nantong Acetic Acid Chemical Plant through the identification. After Nantong Acetic Acid Chemical Company uses foreign advanced technology and innovation products, to obtain a national patent, and built the key technology projects --- Ministry of Chemical Industry sorbic acid transformation projects produce ten thousand tons, the product quality to meet U.S. quality standards FCCIV .

Sorbic acid (potassium) can effectively inhibit molds, yeasts and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, but the anaerobic bacteria and Bacillus acidophilus Lactobacillus and other beneficial micro-organisms is almost null and void, and its role in curbing the development of more than sterilization, so as to achieve effectively extend the shelf life of food, and keep the original flavor of food.

The preservative effect of sodium benzoate was similar products 5-10 times.

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