Sorbic Acid is a water-soluble antioxidant used in many foods and beverage products to improve color, taste, and odor. Like most antioxidants, sorbic acid is used to inhibit oxidation reactions such as the formation of browning or rancid materials on foods. The antioxidant properties also protect against lipid oxidation resulting in flavor stability. This is accomplished by interacting with free radicals which prevent further reactions from occurring.
This powerful synthetic compound has been in use for more than fifty years and has shown no significant toxicity or carcinogenic qualities which makes it a great food additive with negligible health side effects.
#1 What Is Sorbic Acid In Food?
Sorbic acid is a food additive that improves the color and taste of foods and beverages. It is widely used in many food products including pickles, jams, jellies, ascorbic acid or vitamin C tablets, yogurt, and other dairy products, fruit juices, and processed meat
But what is sorbic acid? It is one of the most popular food additives used in the industry today. The first use of this acid was in 1870 by a German chemist named Rudolf Julius Emanuel Meissner. They discovered it by accident when he was searching for a material to produce an anti-mold fungicide.
#2 How to Use Sorbic Acid?
The first step in using this acid is to ensure the product is in the right form. Also, the US Pharmacopeia (USP) lists two forms; sorbic acid and potassium sorbate. It is typically used as an additive in food and beverage products while potassium sorbate will be listed in cosmetics and pharmaceutical products.
This acid can also be produced from glucose through the oxidation process of methylene ketone. However, it is much cheaper to use synthetic production methods for large-scale distribution.
Uses of this Acid~
-Authenticity of cabbages and cauliflowers
-The freshness of strawberries
-Stability of wines and liquors
-Preservation of meats
#3 IMPORTANT NOTE
The food additive sorbic acid also has the E number E509)
- -Livestock feed additives for amino acid nutrition (e.g. protein deficiency)
- -Pomegranate juice concentrate for fruit juice products (e.g., soft drink syrups, ice creams, juices, and juices with added sweeteners)
- -Sweeteners for jams, jellies, and marmalades (e.g., fructose syrup or high fructose corn syrup).
#4 Benefits Of Using Sorbic Acid
- -Minimal side effects
- -Antioxidants used to preserve color and maintain nutritional value
- -Contains no preservatives
- -No contamination with bacteria or mold growth
- -Reduced chances of contamination with harmful substances during prolonged storage.
- -It is also the most common use antioxidant in the industry today.
(NOTE: Contrary to popular belief, sorbic acid is a natural byproduct of fermentation.)
#5 IMPORTANT NOTE( Careful Use)
The food additive acid has the E number E509 and can only be safely handled in closed containers using safety hoods or appropriate gas masks. If a person’s face and hands get exposed to acid for an extended period, permanent blindness can result. This is sometimes referred to as “gunking up.”
The use of air-purifying respirators is advised for anyone handling sorbic acid. In Fact, nitrile gloves should also be considered for anyone handling this acid that contains potassium sorbate.
(NOTE: Contrary to popular belief, it is a natural byproduct of fermentation.)
#6 Harmful Effects Of Sorbic Acid
- -Minimal side effects
- -Ingestion can lead to blindness
- -Skin or eye contact can cause severe burns to the skin and eyes.
- -Inhalation of fumes can cause respiratory irritation, coughing, and shortness of breath.
(NOTE: Contrary to popular belief, this acid is a natural byproduct of fermentation.)
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