Product Name:Dienoic acids,Sorbistat.
The relative molecular weight or atomic weight:112.13
Character:Crystal white acicular or powder
Dissolve situation:Slightly soluble in water, soluble in many
Application:The yeast, mold, and many fungi has inhibitory
effect.Is efficient non-toxic anticorrosive mould inhibitor.Used
for human food, animal feed, cosmetics, medicine, packaging
materials and rubber additives, etc.
Preparation or source:Generated by crotonaldehyde and ketene
condensation, polyester, and decomposition.
Brief introduction:In the western developed countries are very big,
but range is not widely used in China.Recognized as a kind of safe
and efficient anti-corrosion of food additives, the application of
sorbic acid and potassium in the food industry in our country will
become more and more widely.White or yellowish white crystalline
powder;Have a special foul-smelling.It is easily dissolved in
ethanol, dissolve in ether, slightly dissolve in the water.When we
buy packaged or canned food, ingredients in a often see "sorbic
acid" or "potassium sorbate", people often mistakenly believe that
may be the fruit of "pear" ingredients.In fact they are commonly
used food additives!
Dosage is introduced:
Sorbic acid have sorbic acid, potassium sorbate and sorbic acid
calcium three varieties.Sorbic acid insoluble in water, when using,
must first be soluble in ethanol or potassium hydrogen sulfate,
when use not convenient and stimulating, so the general not
commonly used;Sorbic acid calcium FAO/WHO rules the use scope is
small, so don't often use;Potassium sorbate is not their faults,
soluble in water, using range is wide, we can often see in some
drinks, dried fruit, such as canned food its shadow;Here I focus on
introduce potassium sorbate: it is unsaturated six
carbonate;General sale on the market of potassium sorbate is white
or light yellow granular, content from 98% to 98%;No odor, or micro
smelly, easy to moisture absorption, easy to oxidation and browns,
optical, thermal stability, relative density 1.36, melting point
270 ºC in the decomposition, a 1% solution of PH: 7-8.Potassium
sorbate as acidic preservative, has high antibacterial properties,
inhibit the growth of mold;It is mainly by inhibiting microbial
dehydrogenation enzyme system in the body, so as to inhibit the
growth of microorganisms and anti-corrosion effect, are inhibition
of bacteria, mold and yeast;Its effect weakened with the increase
of PH, PH reaches 3 bacteriostatic peaked, PH reaches 6 still have
antibacterial ability, but the bottom concentration (MIC) not below
0.2%, experimental proof PH: 3.2 than PH2.4 potassium sorbate
solution impregnation, without the sterilization of the 2-4 times
shorter shelf life of food.
Sorbic acid, potassium sorbate and sorbic acid calcium they three
mechanism, toxicity and neper gold than benzoic acid esters, daily
allowances is 25 mg/Kg, benzoic acid 5 times, 2.5 times of neper
gold ester is a kind of relatively safe food preservatives;In our
country can be used in the soy sauce, vinegar, pasta sauce, jam,
pickles, canned and some wine and other food.
1. Mouldproof effect is good.Mildew proof ability of sorbic acid
and potassium was obviously higher than that of benzoic acid and
salts, sorbic acid potassium mouldproof effect is 5 to 10 times
that of sodium benzoate.Sorbic acid dosage generally between 0.2 to
2. The product low toxicity and high safety.The side effects of
sorbic acid salt is only 1/4 of benzoic acid salt, salt 1/2.Sorbic
acid and potassium in the body of the scope of safe use: use no
more than 25 milligrams per kilogram of body weight every day.
3. Don't change characteristics of food.Sorbic acid is a kind of
unsaturated fatty acid, after entering the human body, participate
in the process of human metabolism, metabolic product of carbon
dioxide and water.So, sorbic acid can be regarded as a part of the
food, application in food, do not destroy food color, aroma, taste
4. Wide range of applications.Sorbic acid and potassium can be used
in the beverage, wine, condiment, meat product, aquatic products,
pickles and so on the many kinds of food, and also have the effect
to fresh fruit.
5. Easy to use.In the use of sorbic acid and potassium can be added
directly, also can spray or dipping.Because it has the
characteristics of the use of flexible, so, the United Nations food
and agriculture organization (fao), the world health organization,
the United States, Britain, Japan and China, southeast Asia
countries, sorbic acid and potassium is recommended as the
anti-corrosive antistaling agent a variety of food.
The quality of sorbic acid:Should comply with the GB1905-20
technical requirements.Products exported to Europe and the United
States developed countries, but also at the same time up to the
standards of FC IV, etc.
1. The color and appearance: white crystalline powder.
2. The melting point: 132-135 ºC.
3. The content (dry basis) : 99.0% 101.0%.
4. The ignition residue: 0.2% or less.
5. Heavy metals (Pb) : 0.001% or less.
6. Arsenic to As dozen: 0.0002% or less.
7. Water: 0.5% or less.
8. Storage: store in a cool and dry place, avoid light, together
with poisonous and harmful materials storage is prohibited.
Matters needing attention:
(1)Sorbic acid only through cell walls into the microbe can play a
role, bacteriostatic activity of molecular states than ionic
state.When the solution pH is less than 4, strong antimicrobial
activity, and a pH greater than 6, bacteriostatic activity.
(2) mixture of sorbic acid and hydrogen peroxide solution,
antimicrobial activity will be significantly enhanced.
(3) the sorbic acid mainly on mold, yeast and good gas corruption
effectively, and almost had no effect on anaerobic bacteria and
lactic acid bacteria.Sorbic acid in high microbial Numbers of cases
play a role, so it is applicable only to have good health condition
and microbial quantity lower food antiseptic.
(4) the preservatives sorbic acid as acid type, its effect is
influenced by pH value.But it has weak acid, acid is suitable for
wide pH range from benzoic acid.When sorbic acid solution, but
first the sorbic acid dissolved in ethanol, sodium bicarbonate or
sodium carbonate solution, then add to the food.Don't use dissolved
copper, iron container.
(5) the sorbic acid is used to need heating products, to prevent
sorbic acid heating volatilization, should be added in the latter
period of the heating process.
1. The application of sorbic acid in alcohol and drink.
(1) in the add 200-300 mg per liter of alcohol food potassium
sorbate and 20 to 40 mg sulfur dioxide.
(2) the soda drinks: add sorbic acid according to the proportion of
0.03% to 0.04%.
(3) fresh orange juice, hawthorn juice beverages: according to the
proportion of 0.02% added sorbic acid, shelf life can be extended
to six months.
(4) other types of non-alcoholic beverages: add sorbic acid
according to the proportion of 0.04% to 0.05%.
In the production of sweet wine, sorbic acid is often used as a
preservative.Sorbic acid antibacterial effect only under the
synergy of sulfur dioxide will play a more important role.Allows
the use of sorbic acid in the national standard, but in use process
should pay attention to the highest standard of set limit to, not
to exceed bid.At the same time, pay attention to the sorbic acid
and sulfur dioxide, the relationship between alcohol, so as to give
full play to the sorbic acid corrosion protection.Sorbic acid is a
kind of unsaturated fatty acid, non-toxic, can be fully absorbed by
human body.It has a special resistance to yeast, fungus inhibitor
is a kind of stability;It can restrain the breeding of grape wine
yeast, when the air inhibition efficiency is higher;It can restrain
the sugar fermentation of yeast ability rather than kill
them.Standard GB15037-2006 "wine" in the provisions of the state's
largest allowances to 200 mg/L, inspection institutions at various
levels have can check out the existence of sorbic acid and
determined its content.But note that some countries are not allowed
to import the sorbic acid treated wine, therefore, must pay
attention to when in the production of export products and
understand clearly.Sorbic acid yeast resistance will be big because
of the presence of ethanol To strengthen, but the sorbic acid
solubility is small.We are in the process of practical production,
are often faced with use of potassium sorbate.The author is
according to the regulations of the standards of sorbic acid
dosage, converted to the use of potassium sorbate dose, the wine
has after aseptic filtration, sorbic acid and potassium sorbate
recommended dosage according to liquor of different requirements
listed in the table below, use as a reference to colleagues in the
industry.Please note that no matter how many doses used, have no
antibacterial effect of sorbic acid.Although it can avoid sweet
wine fermentation again, but it cannot prevent the acetic acid
bacteria pollution of wine, also cannot prevent wine lactic acid
bacteria contamination.When sorbic acid disappears, the risk of
bacterial contamination will multiply, at this point, the wine has
a unpleasant smell, similar to that of geranium oil, because the
generated ethylene glycol.Sorbic acid only under certain
concentration of ethanol and certain of the presence of sulfur
dioxide, to present a satisfactory results.It can strengthen the
effects of the latter, but can never replace them.Sorbic acid in
water solubility is not very big, it is more easily soluble form of
potassium sorbate.270 g/L of potassium sorbate solution containing
200 g/L sorbic acid.Due to the low solubility of sorbic acid, must
be careful when added into wine, slowly add, strong stirring, using
circulating pump fully mixing.In the following conditions, sorbic
acid can effectively inhibit the activation of yeast in wine:
1). According to the alcohol content and acidity with enough.
2) treated wine has been careful to clarify, do effective aseptic
3.) mixed with wine quickly and completely.
4). After treatment, the free so2 content in wine is general in 60
mg/L - 80 mg/L, enough to prevent oxidation and bacterial growth.
2. Sorbic acid in soy sauce, soy sauce products and the application
(1)Soy sauce: in accordance with 0. 1% the proportion of added
sorbic acid, 70 days are placed in high temperature season, you can
make soy sauce not long mildew quality problems.
(2) the sauce products: because goods is sticky stiff, sorbic acid
is not easy to evenly dispersed in it.Before users can products
filling, in the case of heating, join the corresponding
concentration of sorbic acid solution.
(3) soy sauce pickles: can dissolve sorbic acid in glacial acetic
acid, then add the pickles, adding quantity within 1.0 g/kg, and to
control the pH value between 4.0 to 4.5.
(4) the vinasse pickles: to dissolve sorbic acid in ethanol, shochu
or cooking wine, then add the pickles, add quantity for 0.75 1
(5) the vinegar pickled vegetables: the sorbic acid directly added
to the mater ial, adding amount of 0.5 g/kg.(6), beet root and
other pickles pickled cucumber: can join in with salt vinegar right
amount of potassium sorbate (according to the amount of 0.1% of the
salt added).In order to prevent the pickle brine turbidity
phenomenon, can put salt, spices, and potassium sorbate dissolved
in water, then add vinegar.(7) kimchi: the amount of potassium
sorbate was 0.05% - 0.07%.Potassium sorbate and salt mix first, and
then into the kimchi.