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 greatly simplify the work with dishes and preparations that need long-term storage. However, the abuse of sorbic acid can adversely affect the state of the body.

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, 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 received the designation E200.

Advice
Sorbic acid only slows down the development of pathogenic microorganisms, and does not destroy them. Therefore, it is pointless to try to use the additive to restore already spoiled products. Their quality from the presence of a chemical reagent will not improve.

The main effect of sorbic acid, for which the additive is valued by food manufacturers, is the inhibition of the development of pathogenic microflora, mainly bacteria and fungi. At the same time, beneficial microorganisms (even those that are 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 is significantly increased.

The benefits of sorbic acid

The beneficial properties that a food additive has are based on the mechanism of its action. E200 does not create a sterile environment, retaining 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:

1. Strengthening immunity, which is especially pronounced in people with weakened protection against infections and adverse external factors.
2. The E200 supplement accelerates the elimination of poisons and toxins from the body by stimulating the work of the intestines.
3. Suppression of pathogenic microflora in the intestine, inhibition of the development of pathological processes.

Of course, such results should be expected only if the sorbic acid used is natural or as purified as possible. There is another important point - in the stomach of a healthy person or with increased acidity, the additive will be neutralized. After that, the products of its decay will leave the body naturally.

What is the danger of sorbic acid?

The debate about whether the E200 supplement is harmful continues, but scientists still managed to establish the basic facts. You can only be poisoned by a substance if you use it in its pure form. Even if the body receives 25 mg of sorbic acid per kilogram of body weight, this will not exceed the permissible norm. However, in such volumes, E200 is not added anywhere. At the same time, sorbic acid is completely and without delay removed from the human body, without settling or accumulating in the tissues.

People with a tendency to food allergies are generally not recommended to eat food with food additives. According to the observations of scientists, E200 can provoke an allergy in the form of a rash and swelling, but today the number of such cases is extremely small.

Nevertheless, there is a feature due to which sorbic acid can be classified as a substance that adversely affects human health. It contributes to the active destruction of vitamin B12, which is involved in many important chemical processes. Because of this, people who constantly use products with the addition of 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 banned substances.

Applications of sorbic acid

The scope of the food additive is quite extensive. Initially, sorbic acid was added even to medicines, but later this practice was abandoned. Today, the component can be found in sauces, canned food, pastries, jams, semi-finished products, soft drinks. Increasingly, E200 is added to hard meats, sausages, dumplings and dumplings, confectionery, wines.

According to the existing standard, 100 kg of food products should contain no more than 250 g of sorbic acid. Unfortunately, in order to extend the shelf life, some manufacturers neglect this limitation. Good in such products for the body is not enough. The buyer should be alerted if the buns retain their original appearance for 2-3 weeks, compote and juice do not sour for 10-15 days after opening the package.

Sorbic acid (2,4-hexanedienic acid, food additive E200)- trans-2,4-hexadienoic acid. Natural preservative. Contained in mountain ash, lingonberries, cranberries.

Physicochemical characteristics.

Gross formula: C 6 H 8 O 2 .

Structural formula:

H 3 C C H C H C H C H C O O H

Sorbic acid is a slightly odorous, sour taste monoclinic colorless crystals, poorly soluble in cold water. Sorbic acid crystals are highly soluble in alcohol and ether.

Sorbic acid completely lacks any harmful properties, on the one hand, and a sufficiently high antimicrobial effect, exceeding that of other preservatives used in the food industry, on the other. The antimicrobial properties of sorbic acid are quite pronounced; it inhibits the growth of most microorganisms. The activity of sorbic acid against yeast fungi is especially high. Sorbic acid delays the action of detidrogenase enzymatic activity of mold fungi. Sorbic acid exhibits the greatest antimicrobial and antifungal activity at a pH of about 4.5, that is, in an acidic environment. At high pH values ​​(more than 5.5), it works better than benzoic. and at a pH of 5, sorbic acid acts 2-5 times stronger than benzoic acid. The addition of acids and sodium chloride enhances the fungistatic effect of sorbic acid. Sorbic acid does not change the organoleptic properties of food products, is not toxic and does not exhibit carcinogenic properties.

The inhibitory effect of sorbic acid against microorganisms

Type of microorganisms	pH value	Minimum effective concentration of sorbic acid, g/kg
Bacteria:
Pseudomonas spec.	6,0	1
Micrococcus spec.	5,5-6,4	0,5-1,5
Lactobacillus spec.	4,4-6,0	2-7
Escherichia coli	5,2-5,6	0,5-1
Achromobacter spec	4,3-6,4	0,1-1
Bacillus spec.	5,5-6,3	0,5-10
Serratia marcescens	6,4	0,5
Clostridium spec.	6,7-6,8	More than 1
Salmonella spec.	5,0-5,3	0,5-10
Yeast:
Saccharomyces cerevisae	3,0	0,25
Saccharomyces ellipsoidus	3,5	0,5-2
Saccharomyces spec.	3,2-5,7	0,3-1
Brettanomycess versattilis	4,6	2
Byssochlamys fulva	3,5	0,5-2,5
Rhodotorula spec.	4,0-5,0	1-2
Hansenula anomala	5,0	5
candida lipolytica	5,0	1
Candida krusei	3,4	1
Torula lipolytica	5,0	1-2
Torulopsis holmii	4,6	4
Kloeckera apiculata	3,5-4,5	1-2
Mold mushrooms:
Mucor spec.	3,0	0,1-1
Penicillum spec.	3,5-5,7	0,2-1
Geotrichum candida	4,8	10
Aspergillus spec.	3,3-5,7	0,2-1
Fusarium spec.	3,0	1
Rhizopus spec.	3,6	1,2
Oospora lactis	2,5-4,5	0,25-2
Trichophyton mentagrophytes		1
Penicillum digitatum	4,0	2
Penicillum glaucum	3,0	1-2,5
Aspergillus flavus		1
Aspergillus niger	2,5-4,0	1-5
Botrytis cinerea	3,6	1,2-2,5
Cladosporium spec.	5,0-7,0	1-3

Application.

Sorbic acid is used to preserve various foods.

Sorbic acid has an antimicrobial effect, so it is used to improve the storage stability of soft drinks. Sorbic acid provides a guaranteed shelf life of at least 30 days. Due to the fact that sorbic acid is poorly soluble in cold drinking water, a reaction is used to form sodium sorbate. To do this, sorbic acid is added to an aqueous solution of sodium bicarbonate (baking soda). As a result of this reaction, sodium sorbate is formed. Sodium sorbate is not a storage stable substance, so it is obtained immediately before use. To prepare a working solution of sodium sorbate, a sample of 75 g of sodium bicarbonate is dissolved in drinking water heated to 60 ° C, bringing the volume of the total solution to 1 dm 3. 60 g of sorbic acid is added to the prepared sodium carbonate solution. To avoid strong foaming, sorbic acid is added in parts with continuous stirring. The solution containing sodium sorbate is added to the drink at the stage of its preparation (with stirring) up to the stage of filtration in the amount of 30 g/DM 3 of the drink.

Sorbic acid is used as a preservative in the production of ciders. Ciders are products of fermentation of fruit juices using wine yeast. They have a transparent color without sediment and foreign inclusions. The most popular is apple cider, which is also called "apple kvass". But they also produce other types of cider. The mass concentration of sorbic acid and its salts in cider according to GOST R51272-99 should not exceed 200 mg/l in terms of sorbic acid. When using sorbic acid, two facts should be taken into account: firstly, under the action of bacteria, 2-ethoxyhexo-3,5-diene can be formed from sorbic acid, which causes a side geranium smell of cider. Secondly, sorbic acid effectively inhibits the development of yeast, and therefore it should be added to cider after fermentation is completed.

The action of sorbic acid is directed against molds, yeasts and bacterial forms, preventing the formation of mycotoxins. Sorbic acid as a disinfectant is used when planting large potato tubers, when it becomes necessary to cut the tubers into 2-3 parts. Such tubers are treated with a 0.01% solution of sorbic acid.

Sorbic acid is used in methods of traditional cheese care with a low temperature of the second heating (Dutch, Kostroma, etc.) and a high temperature of the second heating. During the maturation of such cheeses, microbiological and biochemical processes occur on the surface. In order to prevent the development of surface microflora and accelerate the curing of the cheese rind, it is recommended to treat the surface of cheeses with a suspension of sorbic acid.

Suspension preparation: table salt is dissolved in water with a temperature of 80-85 ° C (350 g of salt per 1 liter of water). Sorbic acid is added to the cooled and settled brine at the rate of 80 g per 1 liter of brine. Pre-sorbic acid is moistened with brine and mixed to a paste-like state in a ratio of 1:2. The resulting paste is introduced with constant stirring into the brine. Stirring is carried out until the end of foaming for 25 minutes. The resulting suspension of sorbic acid is filtered through gauze. The finished suspension is a homogeneous, opaque, cream-colored, low-viscosity liquid with the smell of sorbic acid. Save sorbin suspension at a temperature of 10 °C. Before use, the sorbin suspension must be thoroughly mixed. Processing of thoroughly dried heads of cheese is carried out for 4-6 days. by immersion or uniform application with soft brushes, sponges, napkins.

Sorbic acid as a fungicide against mold is also used in the production of processed cheeses. To do this, sorbic acid is dissolved in a small amount of water with a temperature of 25-30 ° C and injected at the end of melting 0.1% of the total mass of the components. In the production of cheese, sorbic acid is used to create fungistatic packaging materials. The consumption of sorbic acid for these purposes is 2-4 g/m 2 .

In combination with salting, refrigeration and vacuum packaging, sorbic acid has an antibacterial effect on fresh fish and thus reduces the formation of trimethylamine and other undesirable odors and inhibits the growth of pathogenic microorganisms. Due to its rather high activity against mold fungi, it is used to preserve dried fish prone to mold, such as cod. Of great practical importance is the use of sorbic acid in lightly salted East Asian fish products. The addition of sorbic acid in an amount of 0.1-0.2% when salting fish together with salt increases the shelf life of smoked products prepared from this fish by 2 weeks. At the same time, it was found that sorbic acid inhibits the growth of the mold hemispora stellata, but is not very effective against halophilic bacteria.

Sorbic acid at a concentration of 0.05% is used to preserve ready-to-eat prunes, which are produced by soaking heavily dried fruits. Due to the activity of water, they are only subject to mold.

Sorbic acid shares the same property as propionic acid (commonly used in the preservation of baked goods) that it remains effective in the high pH range. Compared to propionates, sorbic acid exhibits a significantly stronger antimicrobial effect, especially against chalk mold ( Trichosporon variabile), sometimes appearing on rye bread. Sorbic acid in the amount of 0.1-0.2% by weight of flour is added during dough kneading. In bakery products, especially in bread, sorbic acid is used not only for economic reasons, but also because of its action on aflatoxin-producing microorganisms. The use of sorbic acid in baked goods does not pose a problem when baking powder is used as a leavening agent rather than yeast, such as in cakes and other sweet pastries. In this case, 0.1-0.2% sorbic acid is added to the dough (depending on the type of product and the required shelf life). In bread dough, due to the strong action of sorbic acid against yeast, fermentation problems can occur. The slowdown in fermentation has to be compensated by increasing the amount of yeast and (or) the fermentation time. The form of release of sorbic acid in the form of granules is the most convenient for these purposes. The granule slowly dissolves during the preparation of the dough, without affecting the fermentation, and acts in full force in the finished bread.

Sorbic acid, due to its neutral taste, effectiveness at high pH and activity against osmophilic yeasts, is used for the preservation of chocolate and praline fillings. Concentrations from 0.05 to 0.2% are used, depending on the content of sugar, acids and other factors influencing the preservative effect in the product.

Diseases of wines and the use of sorbic acid.

The development of undesirable microorganisms, more often observed in low-alcohol, low-acid wines, causes diseases and biological turbidity of wines. Diseases are such irreversible changes caused by the vital activity of foreign microorganisms, as a result of which wines acquire unpleasant odors, taste and become unfit for consumption. "Cure" diseased wine, that is, restore its original state. practically impossible, and therefore it is necessary to carefully observe preventive measures to prevent the disease of wines. Wine diseases are most often caused by bacteria or yeast.

The most common and dangerous diseases of wine are acetic acid and lactic acid souring, the causative agents of which (acetic acid and lactic acid bacteria) are often found in wines and are well adapted to the conditions of winemaking. Also widespread, but less dangerous, is wine bloom caused by filmy yeast. Diseases such as wine obesity, rancidity, mannitol fermentation (a disease in which tartaric acid and glycerin decompose) have recently been very rare. Wine bloom most often affects dry young wines, especially red ones. Sulfitation does not always guarantee against the development of its pathogens (film yeast), since some of their species are sulfite-resistant and reduce salts of sulfurous acid to elemental sulfur and hydrogen sulfide. Filmy yeast that develops on the surface of wine in incomplete containers, mainly belongs to the yeast genera Candida, Hansenula and Pichia. The main causative agent of blooming wine is the species Candida mycoderma. To prevent the disease with bloom, all preventive measures must be observed: topping up the containers with healthy pure wine material in a timely manner, etc. Acetic acid souring affects low-alcohol (up to 12% vol.) low-acid, low-extraction wines - both old and young. White wines are more susceptible to disease than reds rich in phenolics.

Bacteria that cause acetic acid souring belong to the genus Acetobacter. All healthy wines contain small amounts of acetic acid, which is a natural product of fermentation. Its amount should not exceed 1.2 g/l in young wines, and 2 g/l in old aged wines. Acetic acid bacteria are widely distributed in nature. They get into wine from berries, the surface of equipment and containers. Sometimes these bacteria develop during the production of red wines (if fermentation takes place on the pulp with access to atmospheric oxygen). Milk souring affects all types of wines - dry, with residual sugar (not fermented), dessert, strong and especially low-acid strong wines of the southern regions.

Lactic acid bacteria that cause milk souring belong to the genus Lactobacillus. Mannitol fermentation is observed in low-acid sweet red wines of the southern regions, as well as in low-acid fruit and berry wines and occurs as a result of the development of heterofermentative lactic acid bacteria of the species Basterium mannitopoeum. Turn is a disease in which the decomposition of tartaric acid and glycerol is observed. This disease is caused by rod-shaped bacteria of the species Bacterium tartarophtorum. It is more common in red wines containing little phenolic and coloring substances, and less often in white wines after the end of malolactic fermentation.

Rancidity of wines is a disease affecting red table aged bottled wines. Its causative agents are bacteria of the species Bacterium amoraccylus.

Wine obesity (mucus, viscosity, viscosity) is a disease that affects young low-alcohol, low-acid and low-extraction wines, mainly white table wines with residual sugar. This disease is caused by obesity bacteria in symbiosis with acetic acid, lactic acid bacteria and film yeast. Sulfitation of wine (at a dosage of up to 100 mg / l) leads to the complete death of bacteria. Wine obesity is the only disease that is fairly easy to treat. First of all, the slime is removed by wrapping the wine with the obligatory addition of tannin or by pouring it through sprinklers with strong ventilation. After removing the mucus, the wine is sulphited (up to 100 mg/l). Wine with residual sugar after treatment is matured on pure yeast cultures, since the remaining unfermented sugar can again cause disease in the wine. After treatment, the wine acquires its original appearance, taste and aroma.

The development of undesirable yeast in wines leads to biological turbidity, which is most often manifested in dry and semi-sweet table wines. Experimental data indicate that the sediments of white table wines can consist of 85-98% of yeast cells. Biological turbidity also includes turbidity caused by the activity of pathogenic microorganisms. The way to prevent biological turbidity of wines is preservatives: sulfurous acid (E220) and its salts (E221-E228), as well as sorbic acid B in the form of potassium sorbate (E202). The latter is used in the form of a concentrated aqueous solution. It is allowed to add sorbic acid (E200) and its salts - sodium, potassium, calcium sorbates (E201-203) to grape wines individually or in combination in an amount of up to 300 mg/l in terms of sorbic acid. In non-alcoholic wines, it is allowed to add sorbic acid (E200) and its salts - sodium, potassium, calcium sorbates (E201-203) individually or in combination in an amount of up to 300 mg / l in terms of sorbic acid. In addition to biological turbidity in wines, the appearance of turbidity of a biochemical and physico-chemical nature is possible. Biochemical opacities include opacities of an enzymatic nature (“brown kass”) associated with the presence of oxidative enzymes in grape juice (and subsequently in wine). These enzymes interact with phenolic compounds in the presence of atmospheric oxygen. Biochemical haze can be prevented by removing oxygen from the wine, which is done by the enzyme glucose oxidase, usually in conjunction with catalase. In addition, the use of ascorbic acid (E300) and / or sodium isoascorbate (E316) is effective. Both of these antioxidants increase the effect of sulfurous acid, allowing its concentration to be reduced. Ascorbic acid and sodium isoascorbate are added to wine together with sulfurous acid (approximate dosage 12 g/100 l of wine). Wines prone to oxidase cass are also recommended to be treated with polyvinylpyrrolidone (PVPP, E1201).

An increase in the shelf life of sausages is achieved by adding sorbic acid to the minced meat. In boiled sausages, the recommended dosage is 100-150 g per 100 kg of raw materials, in boiled-smoked and semi-smoked, stored longer than boiled 150-200 g per 100 kg of raw materials.

To increase the shelf life of granular salmon caviar, sorbic acid is used. This may be alone or in conjunction with urotropin. The action of sorbic acid is directed mainly against yeasts and molds, but it is ineffective against most bacteria. Urotropin, on the contrary, exhibits a bactericidal effect. Thus, these two preservatives complement each other. After salting and separating the brine, a pre-prepared mixture of sorbic acid and urotropin (ratio 1: 1) is added to the red caviar, based on the content of the finished caviar of both preservatives of 0.1%. After that, the caviar is immediately laid out in jars.

Receipt.

At present, sorbic acid is produced industrially by the condensation of ketene with crotonic aldehyde in the presence of acid catalysts (for example, BF3), the resulting 3-hydroxyhexenoic acid lactone is further hydrolyzed and dehydrated to sorbic acid.

The article describes the food additive (preservative) sorbic acid (E200), its use, effects on the body, harm and benefits, composition, consumer reviews

Functions performed

preservative

Legality of use

Ukraine

EU

Russia

What is food supplement E200 - sorbic acid?

Sorbic acid is an unsaturated acid with a medium molecular weight, used as a preservative food additive E200. By 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 mountain ash, which is reflected in the title. 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 is not shown in the scientific literature.

In the domestic industry, sorbic acid was obtained for a long time by trimerization of acetic aldehyde, followed by oxidation of the resulting product. The method is multistage 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?

Food additive E200 is not very soluble in water. Consequently, it also does not completely dissolve in gastric juice. A large amount of sorbic acid is excreted unchanged. Part of the substance that has undergone dissolution and absorbed is subject to splitting and oxidation.

Without any fear, up to 12.5 mg per kilogram of body weight is allowed to enter the body. With an amount reaching 25 mg per unit body weight, the ingress of a substance is allowed conditionally. A higher concentration can cause allergies, disrupt metabolism, inhibit the synthesis of certain B vitamins, and inhibit the functioning of the nervous system. 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. Under its influence, bacteria die; mold fungi, including very dangerous species that form aflatoxins; toxic groups of yeast. At the same time, the lactic acid flora remains unchanged.

In addition to the preservative action, 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.

Sorbic acid E200 is a food preservative. There are constant discussions around it. Some argue that it is very harmful, others see no reason for concern. On this basis there are constant disputes. Therefore, let's clarify this situation by referring to scientific data.

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 - "rowan").

This preservative was invented in the mid-nineteenth century by a German chemist named August Hoffmann. He made it with the help of rowan juice. No less famous scientist, a certain Oscar Denber, obtained this substance synthetically at the beginning of the twentieth century. He did this through the use of 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. Nowadays, it is obtained using the ketene condensation mechanism.

This natural preservative has exceptional characteristics due to its composition. One of its benefits is its antiseptic properties. Due to this particular feature, sorbic acid prevents the development of various pathogenic bacteria. It is also important that no toxic compounds were noted in the composition of this substance. Conducted studies and experiments did not lead to the detection of any carcinogenic substances in the structure of this acid.

All active elements that make up 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 to the United States of America, as well as the Russian Federation. The preservative is used both to stabilize food (including baking and sweets) and to make drinks (alcoholic and non-alcoholic).

In meat and sausage products, cheeses and dairy products, as well as in caviar, E200 can also be found very often. This is due to the fact that the substance prevents the appearance of mold. For manufacturers of the above products, this fact is an important detail!

These were the benefits that sorbic acid has. There is also harm from it in some cases. Empirically, it was found that the composition can cause allergic reactions (sometimes quite pronounced and prolonged). But! Physicians have determined the permissible dosage of this substance. Its amount should not exceed the level of 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.

Sorbic acid is a colorless solid that is very poorly soluble in water, odorless, but has a pronounced sour taste. When labeling food products, another name for the acid is usually used - E200. Scientists are still arguing about whether to use this substance as a preservative. And is it really as safe as it seems at first glance.

Why is sorbic acid useful?

E200 is a very powerful preservative that has antibacterial properties. However, unlike other nutritional supplements, sorbic acid does not destroy microorganisms, but only slows down the process of their reproduction. Therefore, food products containing this substance are not sterile. Moreover, they contain various groups of bacteria, including those that have a very beneficial effect on the human body. However, due to the fact that their development and reproduction process is inhibited due to the presence of E200, food products retain their freshness and excellent quality much longer, do not become moldy or rotten.

By itself, sorbic acid in small doses has a very positive effect on the human body, helping to strengthen the immune system and remove toxins from it. However, its antibacterial properties are manifested only in an environment with low acidity, therefore, when it enters the human stomach, the preservative E200, as a rule, is neutralized, after which it is excreted from the body naturally.

Where is sorbic acid used?

The scope of the E200 preservative is very wide. Initially, this substance, obtained by distillation of rowan juice in the middle of the 19th century, was used as an additive to various medicines. However, it soon became clear that sorbic acid is good only for external use. Since the middle of the 20th century, E200 has been synthesized from ketene and crotonaldehyde on an industrial scale and used as a preservative.

Today sorbic acid is added to dozens of different foods, including mayonnaise, sauces, all kinds of preserves, chocolate, soft drinks, pastries, jams and convenience foods. E200 is also used in the production of hard cheeses, sausages, dumplings, dumplings, wine and confectionery. According to current standards, the allowable rate of this substance per 100 kg of the finished product should not exceed 250 g. However, in order to extend their shelf life, these requirements are often violated, as a result of which an ordinary bun can remain fresh for up to 20 days without becoming stale or moldy. The same applies to various juices and compotes that do not sour for a long time after opening the package, even if they are not stored in the refrigerator.

The harm of sorbic acid

Scientifically, it was possible to find out that the permissible norm of E200 in the human body is no more than 25 milligrams per 1 kg of body weight. Therefore, poisoning with sorbic acid is mono only in cases where it is taken in its pure form. After all, E200 is quite easily excreted from the body naturally and does not tend to accumulate in tissues.

It has been proven that the preservative E200 is not carcinogenic, however, in people with hypersensitivity to acids, it can provoke a severe allergy, which manifests itself in the form of a skin rash and tissue swelling. True, it should be noted that no more than 2 dozen such cases have been recorded worldwide to date.

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Much more dangerous is that sorbic acid, when it enters the human body actively destroys vitamin B12, which is involved in many important processes. Therefore, people who abuse products with a high content of the E200 preservative often suffer from nervous disorders, they have an intense death of nerve cells. Scientific studies on the properties of sorbic acid and its effects on humans are still being studied, however, based on preliminary results, Australia has already decided to phase out this dietary supplement. In all other countries of the world, including Russia, E200 is approved for use in the food and pharmaceutical industries.