Sorbic acid and its properties

Sorbic acid E200 is a food preservative. Around her constantly held various discussions. Some argue that it is very harmful, others do not see cause for concern. On this basis, there are constant disputes. Therefore, let's clarify this situation by referring to scientific data.

This substance is a small crystal, which is not particularly soluble in water. Sorbic acid belongs to the category of substances of natural origin. The element owes its name to the Latin word "Sorbus" (in Russian - "mountain ash").

This preservative was invented in the middle of the nineteenth century by a chemist from Germany, whose name was August Hoffmann. He made it with the help of rowan juice. No less famous scientist, an Oscar Denber, in the early twentieth century received this substance in a synthetic way. He did this by using the Knoevenagel condensation mechanism based on the carboxylic malonic acid, as well as the croton aldehyde. Thus, sorbic acid has become available for manufacturing on an industrial scale. Nowadays it is obtained using the condensation mechanism of ketene.

This natural preservative has exceptional characteristics due to the composition. One of its advantages is antiseptic properties. Thanks to this particular feature, sorbic acid prevents the development of various pathogenic bacteria. It is also important that no toxic compounds are present in this substance. The conducted studies and experiments did not lead to the detection of any carcinogenic substances in the structure of this acid.

All the active elements that make up the preservative are widely used in the production of food products and various beverages. The shelf life of food products in which this element is included is significantly increased. Also sorbic acid does not change the organoleptic properties of the products themselves, which in some cases becomes a factor of primary importance.

At the moment, the use of this substance is not limited to the expanses of the European Union, the United States of America, and the Russian Federation. Preservative is used both for the stabilization of food (including, in the manufacture of baked goods and sweets), and for the production of beverages (alcoholic and nonalcoholic).

In meat and sausage products, cheese and dairy products, as well as in caviar E200 can also be found very often. This is because the substance prevents the appearance of mold. For manufacturers of the above products this fact is an important detail!

These were the advantages that sorbic acid has. Harm from it also in some cases is available. Experimentally, it was found that the composition of the preservative E200 can cause allergic reactions (sometimes quite pronounced and prolonged). But! Doctors determined the allowable dosage of this substance. Its amount should not exceed the level of twenty-five milligrams per kilogram of a person's weight. Actually, food producers are familiar with this standard and do not use this substance in large quantities.