Sorbic acid. Where is sorbic acid used and what harm does it cause? Preservative E200. Permissible dosage of sorbic acid
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The desire of food manufacturers to increase the shelf life of goods puts consumers at risk. Food additives and preservatives help preserve food and improve taste. Most of them, when consumed in permitted quantities, have a neutral effect on the body. Some additives can have negative effects. The benefits and harms of sorbic acid have been studied by experts for a long time, leading to the ban of the preservative in some countries. How exactly does it affect the human body?
What is sorbic acid and what is it for?
Sorbic acid is a natural preservative (other name is E-200). Used in production to increase shelf life, protect against microorganisms and fungi that cause harm. Thanks to its antimicrobial properties, E-200 prevents products from becoming moldy. Colorless, slightly soluble crystals have the formula C6H8O2. Due to a number of useful properties, the preservative is still permitted in Ukraine, Russia, and some European countries. Australian experts consider the additive harmful and have banned it from production. It is generally accepted that sorbic acid in foods is beneficial in reasonable quantities.
History of the discovery of sorbic acid
The history of the discovery began in the mid-nineteenth century. German chemist August Hoffmann was distilling rowan juice when he discovered a natural acid with antimicrobial properties. The suppression of the growth of fungi and other bacteria was beneficial, allowing the later use of the Sorbus rowan juice component in industry.
The story moved quickly. In the mid-50s, large-scale production of sorbic acid began for its use in the food industry.
Benefits and properties of sorbic acid
A natural preservative can bring both benefit and harm to the body, but in an acceptable dosage, sorbic acid has a beneficial effect on humans:
- Has antimicrobial properties.
- Used to enhance the activity of the immune system.
- Useful for increasing the body's detoxification ability.
In the minimum dosage found in food, E-200 is not toxic or carcinogenic.
Scope of application of sorbic acid
Each manufacturer is trying to improve the quality of their products and increase shelf life, for which they use sorbic acid. The scope of application is wide:
- Making sausages is not complete without adding a component. Only 100 g of the substance is added to the minced meat per 100 kg of product.
- Red caviar also requires the addition of preservatives. Thanks to the sorbine additive, salmon caviar is stored longer and does not contain dangerous bacteria. For greater benefit, supplement with methenamine.
- Soft drinks store well with the addition of a natural preservative. Due to the antibacterial property, the warranty period is increased to 30 days.
- Apple ciders do not spoil longer when the substance is added. It is necessary to carefully add the preservative so as not to disrupt the fermentation process.
- Potatoes are susceptible to fungus and other diseases appearing on tubers. Farmers treat potatoes with mixtures of E-200 before planting.
- The cheese is processed to avoid the appearance of pathogenic microorganisms.
- The antibacterial property of E-200 is useful in fish production. It is important to clean fresh fish from bacteria that harm the product.
- Prunes are susceptible to molding, which is prevented by a preservative.
- The production of bread and confectionery products is accompanied by the addition of a substance. It is in confectionery products that sorbic acid can be dangerous for children.
- During production, harmful bacteria are not allowed to enter the wine, which is also helped by sorbic acid.
- Sorbic acid is used in cosmetics for its moisturizing properties.
Permissible dosage of sorbic acid
It is important not to exceed the permissible dosage, since violating this rule can cause harm to the body. The consumption rate is 25 mg per 1 kg of weight.
Important! E-200 has not been well studied, so use by children, pregnant women, and nursing mothers is undesirable.
Sorbic acid for children
In small doses, E-200 does not harm the child's body. However, in its pure form it can interfere with absorption, cause swelling, and allergic reactions. Foods normally contain very little preservatives to cause such side effects, but it is best to prevent children from consuming them in excess.
Sorbic acid (e200) is a natural organic compound. According to physical properties, it is a colorless solid, practically insoluble in water. The preservative sorbic acid is widely used in the food industry due to its ability to protect products from mold and increase their shelf life.
The acid was first isolated in 1859 by distilling rowan oil, which is where it got its name (in Latin, Sorbus means “rowan”).
In the first half of the last century, the antimicrobial properties of acid were discovered. And in the mid-50s they began to produce it on an industrial scale and use it as a preservative. Today, the food additive e200 is produced by condensing ketene with crotonaldehyde using acid catalysts.
Properties of sorbic acid E200
The exceptional properties of the natural food preservative sorbic acid are due, first of all, to the composition of the chemical compound. E200 has pronounced antimicrobial properties that suppress the development of pathogens, in particular yeast and mold. Numerous experiments and scientific studies did not reveal any carcinogenic substances in it. In reasonable dosages, sorbic acid E200 has a positive effect on the human body, promotes detoxification of the body and improves immunity.
Unfortunately, this preservative does not completely destroy microbes, but only inhibits their development, so it is advisable to add it to raw materials that are not contaminated with microorganisms. In addition, some microorganisms have the ability to absorb and break down the preservative.
Sorbic acid e200 exhibits its antimicrobial properties only at an acidity below pH 6.5. The acid is chemically stable, but can easily evaporate with water.
Use of sorbic acid
In food products, acid is used in varying quantities, but on average 30-300 g per 100 kg of finished product.
Preservatives are added to a wide variety of products. In the food industry, sorbic acid is allowed in more than ten standards. It is added either individually or as part of other preservatives.
According to GOSTs and TU, sorbic acid E200 is included in the list of raw materials for the following products: juices, mayonnaise, canned milk, sauces, cheese products, olives, dried fruits, jams and preserves, baked goods, wines, soft drinks, chocolate with filling and candies, pates , fillings for dumplings, fish. During the preparation of the dough, the acid almost does not dissolve, so it does not inhibit the development of yeast, but in ready-made baked goods it exhibits its anti-mold effect.
Thanks to the addition of E200, the shelf life of drinks increases to 30 days or more. Since the preservative is poorly soluble in water at low temperatures, to increase the stability of soft drinks, experts prefer to use not the acid itself, but an aqueous solution of sodium sorbate. Potassium sorbate, which is more suitable for storage, is also widely used for these purposes.
In addition to the food industry, sorbic acid is also used in the tobacco and cosmetics industries.
Harm of sorbic acid
In acceptable doses (25 mg/kg), there will be no harm from the E200 food additive to the human body. However, when consuming it, allergic reactions in the form of rashes and irritations on the skin are possible.
In addition, the harm of sorbic acid E200 is the destruction of cyanocobalamin (vitamin B12) in the human body. A lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.
The food additive is approved for use in Ukraine, Russia and a number of other countries, but is prohibited in Australia.
Sorbic acid E200 is a food preservative. Various discussions are constantly going on around it. Some argue that it is very harmful, others see no reason to worry. There are constant disputes on this basis. So let's clarify this situation by turning to scientific evidence.
This substance is small crystals that do not dissolve particularly well in water. Sorbic acid belongs to the category of substances of natural origin. The element owes its name to the Latin word “Sorbus” (translated into Russian as “rowan”).
This preservative was invented in the mid-nineteenth century by a German chemist named August Hoffmann. He made it using rowan juice. An equally famous scientist, a certain Oscar Denber, obtained this substance synthetically at the beginning of the twentieth century. He did this by using the Knoevenagel condensation mechanism based on carboxylic malonic acid, as well as croton aldehyde. Thus, sorbic acid became available for production on an industrial scale. Today it is obtained using the ketene condensation mechanism.
This natural preservative has exceptional characteristics due to its composition. One of its advantages is its antiseptic properties. Thanks to this particular feature, sorbic acid prevents the development of various pathogenic bacteria. It is also important that this substance contains no toxic compounds. The studies and experiments carried out did not lead to the detection of any carcinogenic substances in the structure of this acid.
All active elements included in the preservative are widely used in the production of food products and various drinks. The shelf life of food products containing this element is significantly increased. Also, sorbic acid does not change the organoleptic properties of the products themselves, which in some cases becomes a factor of paramount importance.
At the moment, the use of this substance is not limited in the United States of America, as well as the Russian Federation. The preservative is used both to stabilize food (including in the production of baked goods and sweets) and for the production of drinks (alcoholic and non-alcoholic).
E200 can also be found very often in meat and sausage products, cheeses and dairy products, as well as in caviar. This is explained by the fact that the substance prevents the formation of mold. For manufacturers of the above products, this fact is an important detail!
These were the benefits that sorbic acid has. In some cases there is also harm from it. It was experimentally established that the composition can cause allergic reactions (sometimes quite severe and long-lasting). But! Doctors have determined the permissible dosage of this substance. Its amount should not exceed twenty-five milligrams per kilogram of human weight. Actually, food manufacturers are familiar with this standard and do not use this substance in large quantities.
The article describes the food additive (preservative) sorbic acid (E200), its use, effect on the body, harm and benefit, composition, consumer reviews
Functions performed
preservative
Legality of use
Ukraine
EU
Russia
What is the food additive E200 – sorbic acid?
Sorbic acid is an unsaturated acid with an average molecular weight, used as a preservative food additive E200. In terms of the number of carbon atoms, it is 3 times greater than the well-known acetic acid.
In the second half of the 19th century, sorbic acid was first isolated from rowan, which is reflected in the name. The root of the word "sorbic" in Latin means "rowan". The fact that this acid is found in an edible natural object indicates its relative harmlessness. The presence of the substance in other plant sources has not been reported in the scientific literature.
In the domestic industry, sorbic acid was obtained for a long time by trimerization of acetaldehyde followed by oxidation of the resulting product. The method is multi-stage and energy-intensive. Currently, sorbic acid is mainly purchased from Chinese suppliers at prices 2.5 times lower than the domestic product. The modern production method, developed in China, is patented.
Sorbic acid, E200 – effect on the body, harm or benefit?
The food additive E200 does not dissolve very well in water. Consequently, it also does not completely dissolve in gastric juice. A large amount of sorbic acid is excreted unchanged. The part of the substance that has undergone dissolution and been absorbed is subject to breakdown and oxidation.
Without any fear, up to 12.5 mg per kilogram of weight is allowed into the body. When the amount reaches 25 mg per unit of body weight, exposure to the substance is conditionally permitted. A higher concentration can cause allergies, disrupt metabolism, inhibit the synthesis of some B vitamins, and inhibit the functioning of the nervous system. The food additive E200 is approved for use in almost all countries of the world.
Food additive sorbic acid – use in food
Sorbic acid inhibits and even completely stops the growth and reproduction of microbiological objects. Bacteria die under its influence; molds, including very dangerous species that produce aflatoxins; toxic groups of yeast. At the same time, the lactic acid flora remains unchanged.
In addition to the preservative effect, the E200 additive exhibits the properties of an emulsifier. It is used in the production of processed cheeses, curd and dairy desserts, canned vegetables, dried fruits, breakfast cereals, sauces, wines and drinks. In liquid products, the concentration of sorbic acid is 200-300 mg/l, in solid products it varies, depending on the production technology and subsequent storage conditions, from 1000 mg/kg to 2000 mg/kg.
It is difficult to imagine the modern food industry without the use of additives. These include sorbic acid, the benefits and harms of which have been carefully studied by experts. When used correctly, the additive will significantly simplify the work with dishes and preparations that require long-term storage. However, abuse of sorbic acid can negatively affect the body's condition.
Sorbic acid - description and characteristics of the substance
Initially, sorbic acid was a natural preservative, which was extracted from rowan juice. With the growth of industrial appetites, the additive began to be synthesized artificially, which affected its physical and chemical properties, but made it possible to reduce its cost.
Sorbic acid crystals are small in size, colorless and odorless. The substance is not a carcinogen and does not have toxic properties. It is slightly soluble in water and has many properties. Sorbic acid is used in various industries, but is best known as a food additive, which in the international classification is designated E200.
Advice
Sorbic acid only slows down the development of pathogenic microorganisms, and does not destroy them. Therefore, it makes no sense to try to use an additive to restore already spoiled products. Their quality will not improve from the presence of a chemical reagent.
The main effect of sorbic acid, for which the additive is valued by food manufacturers, is inhibition of the development of pathogenic microflora, mainly bacteria and fungi. At the same time, beneficial microorganisms (even those located in the intestines) do not suffer, the properties of dishes, semi-finished products and ingredients do not change. As a result, the shelf life of products increases significantly.
Benefits of sorbic acid
The beneficial properties of a food additive are based on its mechanism of action. E200 does not create a sterile environment, preserving the capabilities of bacteria that have a beneficial effect on the human body. If you consume the supplement in small quantities, you can even count on additional positive effects:
- Strengthening the immune system, which is especially pronounced in people with weakened defenses to infections and adverse external factors.
- The E200 supplement accelerates the elimination of poisons and toxins from the body by stimulating intestinal function.
- Suppression of pathogenic microflora in the intestines, inhibition of the development of pathological processes.
Of course, you should count on such results only if the sorbic acid used is natural or as purified as possible. There is one more important point - in the stomach of a healthy person or with high acidity, the additive will be neutralized. After this, its breakdown products will leave the body naturally.
What are the dangers of sorbic acid?
The debate about whether the E200 supplement is harmful continues, but scientists have managed to establish the basic facts. You can only be poisoned by a substance if you consume it in its pure form. Even if 25 mg of sorbic acid per kilogram of body weight enters the body, this will not exceed the permissible limit. However, E200 is not added anywhere in such volumes. In this case, sorbic acid is completely and without delay removed from the human body, without settling or accumulating in tissues.
People with a tendency to food allergies are generally not recommended to eat foods with food additives. According to scientists, E200 can provoke allergies in the form of rashes and swelling, but today the number of such cases is extremely small.
Still, there is a feature due to which sorbic acid can be classified as a substance that negatively affects human health. It promotes the active destruction of vitamin B12, which takes part in many important chemical processes. Because of this, people who constantly consume products containing E200 may suffer from nervous disorders caused by the rapid death of nerve cells. Because of this feature, in a number of countries sorbic acid is included in the list of prohibited products.
Areas of application of sorbic acid
The scope of use of the nutritional supplement is quite extensive. Initially, sorbic acid was even added to medicines, but later this practice was abandoned. Today, the component can be found in sauces, canned food, baked goods, jams, semi-finished products, and soft drinks. Increasingly, E200 is added to hard meats, sausages, dumplings and dumplings, confectionery, and wine.
According to the existing standard, per 100 kg of food products there should be no more than 250 g of sorbic acid. Unfortunately, in order to extend shelf life, some manufacturers neglect this limitation. There is little good in such products for the body. The buyer should be wary if the buns retain their original appearance for 2-3 weeks, the compote and juice do not turn sour within 10-15 days after opening the package.