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Food Additives & Contaminants Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfac19
Food applications of sorbic acid and its salts E. Lück
a
a
Hoechst Aktiengesellschaft , Frankfurt/M. 80, FRG Published online: 10 Jan 2009.
To cite this article: E. Lück (1990) Food applications of sorbic acid and its salts, Food Additives & Contaminants, 7:5, 711-715, DOI: 10.1080/02652039009373936 To link to this article: http://dx.doi.org/10.1080/02652039009373936
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http://www.tandfonline.com/ page/terms-and-conditions
FOOD ADDITIVES AND CONTAMINANTS, 1990, VOL. 7, NO. 5, 7 1 1 - 7 1 5
Symposium Paper Food applications of sorbic acid and its salts E. LÜCK Hoechst Aktiengesellschaft, Frankfurt/M. 80, FRG
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
(Received 15 January 1990; accepted 1 March 1990) Because of their physiological inertness, their effectiveness even in the weakly acid pH range and their neutral taste, sorbic acid and its salts have become the leading preservatives in the food sector throughout the world over the past 30 years. The most commonly used products are sorbic acid itself (E200) and potassium sorbate (E202). In many countries sodium sorbate (E201) and calcium sorbate (E203) are also permitted. Sorbic acid is sparingly soluble in water, sodium sorbate has better solubility, and potassium sorbate is very freely soluble and can be used to produce 50% stock solutions. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.
Fat emulsions
Pure anhydrous fats are rarely or never attacked by microbes as the most important 'nutrient' for all living things is absent, namely water. In contrast, fat emulsions, e.g. margarine, butter, mayonnaise and delicatessen containing mayonnaise, are susceptible to attack by microbes, especially moulds and yeasts. Sorbic acid is particularly suitable for preserving fat emulsions because it has a very good distribution coefficient. As sorbic acid is not freely soluble in fats, a relatively high proportion of preservative remains in the aqueous phase of fat emulsion, this phase being the only one susceptible to attack. Sorbic acid is particularly important in the manufacture of low-fat products, where it is normally used in the form of potassium sorbate. Although margarine is now manufactured without the addition of preservatives in many countries, preservation with sorbic acid is essential for low-fat products; because of their high water content they are much more susceptible to microbiological attack than normal margarine. In Central Europe sorbic acid is much used for the preservation of delicatessen products based on mayonnaise, mainly in combination with benzoic acid. The mayonnaise used here has a very low fat content, and so it is much more difficult to 0265-203X/90 $3.00 © 1990 Taylor & Francis Ltd.
712
E. Luck
keep than normal mayonnaise. Moreover, fat-in-water emulsions such as mayonnaise are more susceptible to microbiological attack than water-in-fat emulsions such as margarine.
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Cheese
One of the most important uses for sorbic acid is the preservation of cheese. Nearly all types of cheese are susceptible to microbial decay, in particular to attack by mould, either during maturing or distribution. Only with so-called pure mould cultured cheeses as, for instance, roquefort or blue-veined cheese, is the use of sorbic acid not advised. Depending on the type of cheese to be protected, the particular aim of preservation, and the manufacturing processes and the statutory regulations, which vary from country to country, different methods of application of sorbic acid and its salts have evolved. Since it is generally difficult, for technological reasons, to incorporate sorbic acid into the cheese curd, in most cases treatment with sorbic acid and sorbates is limited to the cheese surface. Such a method is usually sufficient as unwanted attacks of mould appear mainly on the surface. An exception is cottage cheese or similar fresh cheeses, the keeping properties of which can be considerably increased by incorporating sorbic acid and potassium sorbate. In some countries, e.g. in France, fungistatic wrappers are commonly employed, in which case calcium sorbate is the preferred active substance. In order to suppress surface mould on cheese, the cheese is immersed in or sprayed with potassium sorbate solution. With some types of cheese it is also possible to incorporate the potassium sorbate by way of a brine. In the U.S.A. the preservation of processed cheese is one of the major applications of sorbates. The treatment of cheese with sorbic acid is of interest for more than purely economic reasons. Sorbic acid and sorbates also suppress the growth of aflatoxinforming moulds. Meat and fish
For meat and fish products sorbic acid and its salts are of interest above all if their fungistatic properties can be utilized. The preservation of dried sausages to combat surface mould and the surface treatment of dried and smoked fish, particularly dried cod, is of some commercial significance. Ten years ago attempts were made to introduce sorbic acid as a partial or complete replacement for nitrite. In the pH range of about 7 sorbic acid in the usual concentrations has virtually no effect against Clostridia and other bacteria causing spoilage of meat. It is, however, effective in the pH range 5-5-5, as many trials have shown. Sorbic acid has nevertheless not made any headway here because it does not have the other two important properties of nitrite, namely improving the colour and producing the flavour of cured meats. Fermented and pickled vegetables
In the manufacture of fermented vegetable products infections caused by yeasts, moulds and putrefying bacteria frequently accompany the desired lactic acid fermentation. These either cause direct deterioration or decompose the lactic acid that is formed by the lactic acid bacteria, and is essential to the keeping qualities of the products. Sorbic acid is particularly useful for fermented vegetables because
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Food applications of sorbic acid and its salts
713
in concentrations of 0* 1-0*2% it only slightly inhibits the desired lactic acid fermentation, but permanently suppresses the formation of yeasts and surface mould. It is therefore possible to add sorbic acid in the form of potassium sorbate before the commencement of fermentation, and to obtain particularly clear fermentation with no turbidity. Trials have shown that the addition of 0-2-0*3% potassium sorbate to the brine increases the yield for pickles by 15-25% and helps improve the quality of the end-product considerably. Potassium sorbate was formerly used for pickled vegetables, in particular pickled gherkins in large packs. Now that virtually all these products are marketed in small packs that are consumed rapidly, sorbic acid has lost its importance. In some countries potassium sorbate is still used as an additional safety factor for pickled vegetables in plastic containers, olives, sauerkraut and sweet relishes. Tomato products Tomato pulp, tomato concentrate and produce manufactured from them can be prevented from becoming mouldy by adding potassium sorbate. In some Mediterranean countries, where tomato products in fairly large packs are used for further processing in kitchens and the food industry, this field of application of sorbic acid has some significance. Here, too, sorbic acid prevents aflatoxin formation. Semi-dried fruit For about 20 years prunes in particular have been marketed as an intermediate moisture food. Their advantage over the formerly common, fully dried prunes is that they can be consumed directly without being soaked. The higher water content does, however, also increase susceptibility to mould attack, and so the products have to be preserved. Potassium sorbate has proved to be a successful preservative and is sprayed onto the semi-dried fruit. Fruit juices and fruit syrups Fruit juices and similar products for direct consumption are normally marketed in small packs and are pasteurized to give them good keeping qualities. Sorbic acid is not required in this case. In some countries, however, it is common practice to use potassium sorbate for preserving fruit juices that are processed into drinks and kept in large containers. Additional pasteurization is essential here too, because sorbic acid has no effect against oxidative and enzymatic browning. The use of sorbic acid in fruit juices has declined strongly in recent years in favour of other preservation methods. Fruit preserves Mould grows almost exclusively on the surface of jams, marmalades, preserves and jellies. For this reason it is sufficient to sprinkle the surface with solid sorbic acid, spray it with an aqueous sorbate solution or cover it with paper or foil coated with sorbic acid. Sprinkling the surface with finely powdered sorbic acid is the normal procedure, particularly for home-made jams and jellies. In the Federal Republic of Germany sorbic acid is sold in small sachets containing 2-5 g, for household use.
714
E. Luck
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Drinks
For these sorbic acid can be used in the form of potassium sorbate to prevent fermentation in raw materials for beverages, essences and soft drinks. Here, too, the neutral taste of sorbic acid is of special importance. Wine with an unfermented sugar content tends to undergo post-fermentation. This causes cloudiness. Such yeast cloudiness can be prevented by adding 15-30 g potassium sorbate per hectolitre of wine, depending on its alcohol content. The use of potassium sorbate is technically very simple and far less expensive than, for instance, a physical preservation method. Potassium sorbate does not affect the taste or the bouquet of the wine. In many wine-growing countries, e.g. Germany, France, Spain and the United States of America, potassium sorbate is widely used for wine stabilization. Bakery goods
From the point of view of preservation a distinction must be drawn between bakery goods raised with baking powder and those raised with yeast. Those in which baking powder is used as the raising agent present no problems; the sorbic acid is added to the dough. It can be mixed in while the dough is being made in the usual manner; it withstands the baking process without any appreciable loss and protects the finished product from mould attack. According to the type of product to be preserved, and the concentration used, the time the goods remain edible is increased by 100-500% compared with unpreserved specimens. Sorbic acid and sorbates in bakery goods, particularly cakes, raised with baking powder are largely neutral in taste and smell. In gateaux and cakes with fillings the pastry cases, fillings and toppings are all perishable. Like the pastry cases, the toppings and fillings can be preserved by the addition of sorbic acid or potassium sorbate. When used in bakery goods raised with yeast sorbic acid and its salts, like other preserving agents, cause problems. As already mentioned, sorbic acid inhibits not only the undesirable moulds but also the yeast that is required. If sorbic acid is added to the dough, fermentation may be inhibited. This is manifested in changes in the appearance of the bread and in a reduced bread volume. It was found that sorbic acid of a specific particle size brings advantages here. In some countries, especially in the Federal Republic of Germany, this is widely used under the name PanosorbR. This coarse-particle sorbic acid dissolves very slowly during dough-making, the yeast is inhibited hardly at all, and the bread rises normally. When the bread is baked the sorbic acid is distribu :ed uniformly in the dough, thus protecting the bread from mould. Sugar confectionery
Additions of sorbic acid and potassium sorbate to marzipan, marzipan-like products, and fillings containing water, fruit and fat for chocolates, pralines, sweets and other products protects these from the growth of moulds and yeasts, including the osmotolerant types. Other uses
Sorbic acid and its derivatives are suitable for the preservation of many other products. Their use should be considered in particular if the product to be preserved comes into any direct contact with food, pharmaceutical products, cosmetic preparations or animal feed. Moreover, owing to its physiological inertness sorbic acid
Food applications of sorbic acid and its salts
715
and its derivatives are preferred to purely technical preservatives if the product to be preserved comes into contact with either human or animal skin during production or use. If the products are purely technical, or if the physiological inertness cannot be utilized in any way whatsoever, sorbic acid and its derivatives are rarely used. Here, sorbic acid is generally too expensive. Bibliography
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
LÜCK, E., 1976, Sorbic acid as a food preservative. International Flavours, 122-124 and 127. LÜCK, E., 1980, Sorbic acid. Antimicrobial Food Additives, edited by E. Lück (Berlin, Heidelberg, New York: Springer Verlag), pp. 183-199. SOFOS, J. N., 1989, Sorbate Food Preservatives (Boca Raton, FL: CRC Press).
Food Additives & Contaminants Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfac19
Food applications of sorbic acid and its salts E. Lück
a
a
Hoechst Aktiengesellschaft , Frankfurt/M. 80, FRG Published online: 10 Jan 2009.
To cite this article: E. Lück (1990) Food applications of sorbic acid and its salts, Food Additives & Contaminants, 7:5, 711-715, DOI: 10.1080/02652039009373936 To link to this article: http://dx.doi.org/10.1080/02652039009373936
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http://www.tandfonline.com/ page/terms-and-conditions
FOOD ADDITIVES AND CONTAMINANTS, 1990, VOL. 7, NO. 5, 7 1 1 - 7 1 5
Symposium Paper Food applications of sorbic acid and its salts E. LÜCK Hoechst Aktiengesellschaft, Frankfurt/M. 80, FRG
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
(Received 15 January 1990; accepted 1 March 1990) Because of their physiological inertness, their effectiveness even in the weakly acid pH range and their neutral taste, sorbic acid and its salts have become the leading preservatives in the food sector throughout the world over the past 30 years. The most commonly used products are sorbic acid itself (E200) and potassium sorbate (E202). In many countries sodium sorbate (E201) and calcium sorbate (E203) are also permitted. Sorbic acid is sparingly soluble in water, sodium sorbate has better solubility, and potassium sorbate is very freely soluble and can be used to produce 50% stock solutions. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.
Fat emulsions
Pure anhydrous fats are rarely or never attacked by microbes as the most important 'nutrient' for all living things is absent, namely water. In contrast, fat emulsions, e.g. margarine, butter, mayonnaise and delicatessen containing mayonnaise, are susceptible to attack by microbes, especially moulds and yeasts. Sorbic acid is particularly suitable for preserving fat emulsions because it has a very good distribution coefficient. As sorbic acid is not freely soluble in fats, a relatively high proportion of preservative remains in the aqueous phase of fat emulsion, this phase being the only one susceptible to attack. Sorbic acid is particularly important in the manufacture of low-fat products, where it is normally used in the form of potassium sorbate. Although margarine is now manufactured without the addition of preservatives in many countries, preservation with sorbic acid is essential for low-fat products; because of their high water content they are much more susceptible to microbiological attack than normal margarine. In Central Europe sorbic acid is much used for the preservation of delicatessen products based on mayonnaise, mainly in combination with benzoic acid. The mayonnaise used here has a very low fat content, and so it is much more difficult to 0265-203X/90 $3.00 © 1990 Taylor & Francis Ltd.
712
E. Luck
keep than normal mayonnaise. Moreover, fat-in-water emulsions such as mayonnaise are more susceptible to microbiological attack than water-in-fat emulsions such as margarine.
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Cheese
One of the most important uses for sorbic acid is the preservation of cheese. Nearly all types of cheese are susceptible to microbial decay, in particular to attack by mould, either during maturing or distribution. Only with so-called pure mould cultured cheeses as, for instance, roquefort or blue-veined cheese, is the use of sorbic acid not advised. Depending on the type of cheese to be protected, the particular aim of preservation, and the manufacturing processes and the statutory regulations, which vary from country to country, different methods of application of sorbic acid and its salts have evolved. Since it is generally difficult, for technological reasons, to incorporate sorbic acid into the cheese curd, in most cases treatment with sorbic acid and sorbates is limited to the cheese surface. Such a method is usually sufficient as unwanted attacks of mould appear mainly on the surface. An exception is cottage cheese or similar fresh cheeses, the keeping properties of which can be considerably increased by incorporating sorbic acid and potassium sorbate. In some countries, e.g. in France, fungistatic wrappers are commonly employed, in which case calcium sorbate is the preferred active substance. In order to suppress surface mould on cheese, the cheese is immersed in or sprayed with potassium sorbate solution. With some types of cheese it is also possible to incorporate the potassium sorbate by way of a brine. In the U.S.A. the preservation of processed cheese is one of the major applications of sorbates. The treatment of cheese with sorbic acid is of interest for more than purely economic reasons. Sorbic acid and sorbates also suppress the growth of aflatoxinforming moulds. Meat and fish
For meat and fish products sorbic acid and its salts are of interest above all if their fungistatic properties can be utilized. The preservation of dried sausages to combat surface mould and the surface treatment of dried and smoked fish, particularly dried cod, is of some commercial significance. Ten years ago attempts were made to introduce sorbic acid as a partial or complete replacement for nitrite. In the pH range of about 7 sorbic acid in the usual concentrations has virtually no effect against Clostridia and other bacteria causing spoilage of meat. It is, however, effective in the pH range 5-5-5, as many trials have shown. Sorbic acid has nevertheless not made any headway here because it does not have the other two important properties of nitrite, namely improving the colour and producing the flavour of cured meats. Fermented and pickled vegetables
In the manufacture of fermented vegetable products infections caused by yeasts, moulds and putrefying bacteria frequently accompany the desired lactic acid fermentation. These either cause direct deterioration or decompose the lactic acid that is formed by the lactic acid bacteria, and is essential to the keeping qualities of the products. Sorbic acid is particularly useful for fermented vegetables because
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Food applications of sorbic acid and its salts
713
in concentrations of 0* 1-0*2% it only slightly inhibits the desired lactic acid fermentation, but permanently suppresses the formation of yeasts and surface mould. It is therefore possible to add sorbic acid in the form of potassium sorbate before the commencement of fermentation, and to obtain particularly clear fermentation with no turbidity. Trials have shown that the addition of 0-2-0*3% potassium sorbate to the brine increases the yield for pickles by 15-25% and helps improve the quality of the end-product considerably. Potassium sorbate was formerly used for pickled vegetables, in particular pickled gherkins in large packs. Now that virtually all these products are marketed in small packs that are consumed rapidly, sorbic acid has lost its importance. In some countries potassium sorbate is still used as an additional safety factor for pickled vegetables in plastic containers, olives, sauerkraut and sweet relishes. Tomato products Tomato pulp, tomato concentrate and produce manufactured from them can be prevented from becoming mouldy by adding potassium sorbate. In some Mediterranean countries, where tomato products in fairly large packs are used for further processing in kitchens and the food industry, this field of application of sorbic acid has some significance. Here, too, sorbic acid prevents aflatoxin formation. Semi-dried fruit For about 20 years prunes in particular have been marketed as an intermediate moisture food. Their advantage over the formerly common, fully dried prunes is that they can be consumed directly without being soaked. The higher water content does, however, also increase susceptibility to mould attack, and so the products have to be preserved. Potassium sorbate has proved to be a successful preservative and is sprayed onto the semi-dried fruit. Fruit juices and fruit syrups Fruit juices and similar products for direct consumption are normally marketed in small packs and are pasteurized to give them good keeping qualities. Sorbic acid is not required in this case. In some countries, however, it is common practice to use potassium sorbate for preserving fruit juices that are processed into drinks and kept in large containers. Additional pasteurization is essential here too, because sorbic acid has no effect against oxidative and enzymatic browning. The use of sorbic acid in fruit juices has declined strongly in recent years in favour of other preservation methods. Fruit preserves Mould grows almost exclusively on the surface of jams, marmalades, preserves and jellies. For this reason it is sufficient to sprinkle the surface with solid sorbic acid, spray it with an aqueous sorbate solution or cover it with paper or foil coated with sorbic acid. Sprinkling the surface with finely powdered sorbic acid is the normal procedure, particularly for home-made jams and jellies. In the Federal Republic of Germany sorbic acid is sold in small sachets containing 2-5 g, for household use.
714
E. Luck
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
Drinks
For these sorbic acid can be used in the form of potassium sorbate to prevent fermentation in raw materials for beverages, essences and soft drinks. Here, too, the neutral taste of sorbic acid is of special importance. Wine with an unfermented sugar content tends to undergo post-fermentation. This causes cloudiness. Such yeast cloudiness can be prevented by adding 15-30 g potassium sorbate per hectolitre of wine, depending on its alcohol content. The use of potassium sorbate is technically very simple and far less expensive than, for instance, a physical preservation method. Potassium sorbate does not affect the taste or the bouquet of the wine. In many wine-growing countries, e.g. Germany, France, Spain and the United States of America, potassium sorbate is widely used for wine stabilization. Bakery goods
From the point of view of preservation a distinction must be drawn between bakery goods raised with baking powder and those raised with yeast. Those in which baking powder is used as the raising agent present no problems; the sorbic acid is added to the dough. It can be mixed in while the dough is being made in the usual manner; it withstands the baking process without any appreciable loss and protects the finished product from mould attack. According to the type of product to be preserved, and the concentration used, the time the goods remain edible is increased by 100-500% compared with unpreserved specimens. Sorbic acid and sorbates in bakery goods, particularly cakes, raised with baking powder are largely neutral in taste and smell. In gateaux and cakes with fillings the pastry cases, fillings and toppings are all perishable. Like the pastry cases, the toppings and fillings can be preserved by the addition of sorbic acid or potassium sorbate. When used in bakery goods raised with yeast sorbic acid and its salts, like other preserving agents, cause problems. As already mentioned, sorbic acid inhibits not only the undesirable moulds but also the yeast that is required. If sorbic acid is added to the dough, fermentation may be inhibited. This is manifested in changes in the appearance of the bread and in a reduced bread volume. It was found that sorbic acid of a specific particle size brings advantages here. In some countries, especially in the Federal Republic of Germany, this is widely used under the name PanosorbR. This coarse-particle sorbic acid dissolves very slowly during dough-making, the yeast is inhibited hardly at all, and the bread rises normally. When the bread is baked the sorbic acid is distribu :ed uniformly in the dough, thus protecting the bread from mould. Sugar confectionery
Additions of sorbic acid and potassium sorbate to marzipan, marzipan-like products, and fillings containing water, fruit and fat for chocolates, pralines, sweets and other products protects these from the growth of moulds and yeasts, including the osmotolerant types. Other uses
Sorbic acid and its derivatives are suitable for the preservation of many other products. Their use should be considered in particular if the product to be preserved comes into any direct contact with food, pharmaceutical products, cosmetic preparations or animal feed. Moreover, owing to its physiological inertness sorbic acid
Food applications of sorbic acid and its salts
715
and its derivatives are preferred to purely technical preservatives if the product to be preserved comes into contact with either human or animal skin during production or use. If the products are purely technical, or if the physiological inertness cannot be utilized in any way whatsoever, sorbic acid and its derivatives are rarely used. Here, sorbic acid is generally too expensive. Bibliography
Downloaded by [University of Toronto Libraries] at 20:44 22 December 2014
LÜCK, E., 1976, Sorbic acid as a food preservative. International Flavours, 122-124 and 127. LÜCK, E., 1980, Sorbic acid. Antimicrobial Food Additives, edited by E. Lück (Berlin, Heidelberg, New York: Springer Verlag), pp. 183-199. SOFOS, J. N., 1989, Sorbate Food Preservatives (Boca Raton, FL: CRC Press).
