Deep Analysis | Commonly Used in Compound Food Preservatives (2)

Sorbic acid and its salts

1. Sorbic acid is insoluble in water and must be dissolved in ethanol or potassium bisulfate before use. It is inconvenient and irritating to use, so it is generally not commonly used

2. The combination of sorbic acid, fatty acid sucrose ester, and DL malic acid can increase the solubility of sorbic acid in water and expand its range of use

3. Potassium sorbate is easily soluble in water and has a wide range of uses, and can often be seen in some beverages, preserved fruits, canned foods, and other foods

4. Sorbic acid and its salts can effectively inhibit the activity of molds, yeasts, and aerobic bacteria, as well as inhibit the growth and reproduction of harmful microorganisms such as botulinum toxin, Staphylococcus aureus, and Salmonella. However, they have almost no effect on beneficial microorganisms such as anaerobic spores and acidophilic lactobacillus

5. Its antibacterial mechanism is that sorbic acid utilizes its own double bonds to form covalent bonds with the thiol groups of enzymes in microbial cells, causing it to lose its activity; It can also interfere with the transmission function, inhibit the proliferation of microorganisms, and achieve the purpose of anti-corrosion

6. Its inhibitory effect on development is stronger than its bactericidal effect, effectively extending the shelf life of food and maintaining its original flavor

7. The anti-corrosion effect of sorbic acid decreases with the increase of pH, and the best anti-corrosion effect is achieved when pH=3

8. Its suitable pH range is wider than that of benzoic acid, and it is advisable to have a pH below 5.5. When the pH reaches 6, it still has antibacterial activity, but the minimum concentration should not be less than 0.2%

9. Sorbic acid preservatives have inhibitory effects on bacteria, molds, and yeast, and their anti-corrosion effect is significantly higher than that of benzoic acids, which is 5-10 times that of benzoates; The toxicity of the product is smaller than that of nipagin ester, equivalent to half of table salt. It is used as a preservative in soy sauce, vinegar and jam, bean products, candy, bread, pastry, composite seasoning, preserved fruits, pickled vegetables, sauce and jam products, beverages, jelly, etc. in China

10. Peng Jiaze studied the anti-corrosion effect of potassium sorbate, sodium dehydroacetate, sodium diacetate, emulsifier and their complex forms on citrus, Jufeng grape, and early maturing pear. The results showed that: A. The composite formulation composed of sodium dehydroacetate, potassium sorbate, sodium bicarbonate, and emulsifier can effectively inhibit the respiratory intensity of fruits, Enhancing Antibacterial Ability B. The best preservative combination in citrus fruit is sodium dehydroacetate 0.08%+potassium sorbate 0.02%+sodium diacetate 0.10%+emulsifier 0.10% C. The best preservative combination in Jufeng grape fruit is sodium dehydroacetate 0.15%+potassium sorbate 0.05%+sodium diacetate 0.15%+emulsifier 0.15% D. The best preservative combination in early maturing pear fruit is sodium dehydroacetate 0.10%+potassium sorbate 0.05%+sodium diacetate 0.05%+emulsifier 0.12%

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