Certifications

Vegan

Allergen Free

Sorbic acid

A preservative that is mainly effective against fungi and yeasts, but not so effective against bacteria.
Sorbic acid is a polyunsaturated fatty acid with 6 carbon atoms and 2 trans bonds at position 2 and 4. It appears as a white solid with a faint odour at room temperature. However, it is important to note that it is an irritant compound.

This organic acid has been used as an antimicrobial and antifungal in food, cosmetics and drugs since 1945. Its inhibiting action on mould development makes it valuable in reducing the risk of mycotoxins. However, it is interesting to note that at non-inhibitory concentrations (10 mg/ml), it not only does not reduce aflatoxin production, but can stimulate mycotoxin formation under certain conditions.

The inhibitory efficacy of sorbic acid is highest in its indissociated form. With a pKa of 4.76, its use and that of its salts at pH above 6.5-7 may be inefficient or even ineffective. Its minimum inhibitory concentration (MIC) is measured in ppm. and is pH-dependent.

Il The JECFA, the Joint FAO/WHO Expert Committee on Food Additives, has classified sorbic acid and its salts as safe food additives, establishing an accepted daily intake for humans of 0-25 mg/kg body weight.

100% sorbic acid.

Maximum permitted levels:

  • some dairy products and cheeses: 1000 mg/kg
  • fresh lemon peel: 20 mg/kg
  • dried fruit: 1000 mg/kg
  • low-sugar jams/jams: 1000 mg/kg

Add to the mass to be treated.

1 kg bag and 25 kg bag.
Store in a cool, dry place, away from heat sources.

Sorbic acid is a polyunsaturated fatty acid with 6 carbon atoms and 2 trans bonds at position 2 and 4. It appears as a white solid with a faint odour at room temperature. However, it is important to note that it is an irritant compound.

This organic acid has been used as an antimicrobial and antifungal in food, cosmetics and drugs since 1945. Its inhibiting action on mould development makes it valuable in reducing the risk of mycotoxins. However, it is interesting to note that at non-inhibitory concentrations (10 mg/ml), it not only does not reduce aflatoxin production, but can stimulate mycotoxin formation under certain conditions.

The inhibitory efficacy of sorbic acid is highest in its indissociated form. With a pKa of 4.76, its use and that of its salts at pH above 6.5-7 may be inefficient or even ineffective. Its minimum inhibitory concentration (MIC) is measured in ppm. and is pH-dependent.

Il The JECFA, the Joint FAO/WHO Expert Committee on Food Additives, has classified sorbic acid and its salts as safe food additives, establishing an accepted daily intake for humans of 0-25 mg/kg body weight.

100% sorbic acid.

Maximum permitted levels:

  • some dairy products and cheeses: 1000 mg/kg
  • fresh lemon peel: 20 mg/kg
  • dried fruit: 1000 mg/kg
  • low-sugar jams/jams: 1000 mg/kg

Add to the mass to be treated.

1 kg bag and 25 kg bag.
Store in a cool, dry place, away from heat sources.

Alternatively, use:

to combine an inhibiting action against bacteria and moulds with a stabilising and flavouring action

We help you develop your idea.

Talk to us about it

Write to us at info@essedielle.com or fill out the form

Cerca prodotti