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Food Additive Sorbic Acid

Basic Info

Model No.:  sorbic acid

Product Description

Model NO.: sorbic acid Type: Meat Preservative Resource: Natural Preservatives CAS No.: 203-768-7 Trademark: QX Composition: Sorbic Acid Effect: Bacteriostatic Agent E No: E200 Appearance: White Crystalline Powder Origin: Shandong, China
ITEM STANDARD
Appearance White crystalline powder
Identification Conforms
Heat Stability Not change in color after heating for 90 minutes at 105ºC
Odor Slight characteristic odor
Purity 99.0-101.0%
Water ≤0.5%
Melting Range (ºC) 132-135
Residue on Ignition ≤0.2%
Aldehydes (as Formaldehyde) 0.1% Max
Lead (Pb) ≤5 mg/kg
Arsenic (As) ≤2 mg/kg
Mercury (Hg) ≤1 mg/kg
Heavy Metals (as Pb) ≤10 mg/kg
 
ITEM STANDARD
Appearance White crystalline powder
Identification Conforms
Heat Stability Not change in color after heating for 90 minutes at 105
Odor Slight characteristic odor
Purity 99.0-101.0%
Water ≤0.5%
Melting Range 132-135
Residue on Ignition ≤0.2%
Aldehydes (as Formaldehyde) 0.1% Max
Lead (Pb) ≤5 mg/kg
Arsenic (As) ≤2 mg/kg
Mercury (Hg) ≤1 mg/kg
Heavy Metals (as Pb) ≤10 mg/kg
 Application
Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. In general the salts are preferred over the acid form because they are more soluble in water, but it is the acid form that is active. The optimal pH for the antimicrobial activity is below pH 6.5. Sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety. It is found in many other foods, such as cheeses and breads.

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