Sorbic acid E 200 for food 10 g

Dosage
jams, jellies 0,3-0,4 g/kg product
fruit syrups, juices 0,3-0,5 g/kg product
vegetables, mushrooms in vinegar up to 0,6-0,8 g/kg product

Add the specified amount of sorbic acid to the finished product and stir thoroughly.

Sorbic acid prevents the growth of moulds, yeasts and certain bacterial cultures that may be present in cheese, juices, jams, wine or dried fruit. It is traditionally added to beverages, ketchups, mayonnaise, margarines, cheese and other dairy products, bakery preparations and confectionery, meat products, salad dressings and dressings and pickled vegetables. However, its salts (E 201 - E 203 - sorbates) are often used as additives, because sorbic acid is poorly soluble in water.

Sorbic acid is readily metabolised in the human body and is considered the least harmful preservative additive. The same applies to its salts - sorbates. In doses of 5 % in the diet, sorbic acid even caused accelerated growth and prolonged life span in male rats. This was mainly explained by the increased calorie intake, as sorbic acid provides the body with energy and actively strengthens the body against infections.

Sorbic acid and its salts are also used as preservatives in cosmetics and pharmaceuticals. As a result, the effects of these substances on the skin have been tested and shown to cause irritation of mucous membranes at concentrations of around 1 % and to cause urticaria in sensitive people. In food, these substances are most commonly found at concentrations between 0,1 % and 0,3 %.

In 1998, the CSA found sorbic acid in salads (walnut, Parisian, etc.), fine pastries and breads, even though its use is prohibited in these products. Furthermore, sorbic acid must not be added to salads, as it could mask the presence of bacteria that cause food poisoning. In the Czech Republic, the use of sorbic acid is only permitted for selected types of food. The same is true in the USA, where sorbic acid is designated as a GRAS substance (Generally recognized as safe, i.e. not subject to regulation).

Jedná se o bílý prášek volně dostupný v přírodě např. v bobulích horských stromů - jeřábů. Má jemně štiplavý zápach. Kyselina sorbová a její soli jsou nejméně škodlivé konzervanty ze všech - způsobují nejméně alergií. Jejím hlavním úkolem v potravinách je zabraňovat rozvoji plísní, kvasinek a bakterií. Výroba Získává se z bobulí horských jeřábů nebo častěji synteticky chemickou cestou z různých sloučenin - např. z acetaldehydu, nebo z petroleje. Použití: Používá se zejména v nápojích a sýrech k zabránění rozvoje plísní, kvasinek, bakterií. Ve víně může být přeměněna na látku, která dodává vůni po muškátech. Dále se používá v pekařských výrobcích, margarínech, balených sýrech, kečupech, čokoládových sirupech, čerstvých ovocných džusech, salátech, koláčích, koláčových náplních, uměle doslazovaných želatinách, apod. Dále má využití v kosmetice jako zvlhčovadlo nebo jako konzervační čini

Skin irritant. Causes severe eye irritation. May cause respiratory irritation. Do not breathe dust/fume/gas/fog/aerosols. Avoid contact with eyes, skin or clothing. If eyes are affected, rinse gently with water for several minutes. Remove contact lenses if fitted and if easily removable. Continue rinsing. If eye irritation persists, seek medical attention/treatment.

First aid instructions-general instructions: in case of inhalation: consult a physician-symptomatic treatment. In case of skin contact, wash the affected area thoroughly with water. In case of eye contact, rinse quickly and thoroughly with plenty of water, seek medical attention. In case of ingestion, treat symptomatically.