Factory Price Food Grade Acidity Regulator Sorbic Acid

Sorbic acid:

Sorbate and potassium sorbate (hereinafter referred to as sorbate and potassium salts) are good food preservatives.

In the western developed countries, the application is very large, but in China's domestic application scope is not wide. Sorbic acid and potassium salt will be widely used in Chinese food industry as a kind of food additive with high efficiency and safety. White or yellowish white crystalline powder; Have a special foul-smelling. This product is soluble in ethanol, dissolved in ether, very slightly dissolved in water. When we buy packaged (or canned) food, the word "sorbate" or "potassium sorbate" is often seen in the ingredients, and people tend to mistake it for the ingredients of the fruit "pear". In fact, they are commonly used as food additives! Regardless of whether they are harmful to human body or not, it is clear that consumption is very necessary. The following information about sorbate and potassium sorbate is for reference only:

Sorbic acid (chemical name :2, 4-hexadienoic acid molecular formula :C6H8O2)

Potassium sorbate (chemical name :2, 4-potassium hexadienoate) Molecular formula: C6H7KO2

Sorbate and potassium sorbate have similar properties and uses:

Sorbic acid is a highly effective and safe antiseptic and preservative recommended by FAO and WHO. It is widely used in food, beverage, tobacco, pesticide, cosmetics and other industries. As an unsaturated acid, sorbic acid can also be used in resin, fragrance and rubber industries.


 

Application:
Sorbic acid is soluble in water and can be used as a preservative. Sorbic acid can be widely used as food ingredients or food additives in our daily life. Sorbic acid is mainly used in food, beverage, tobacco, pesticide, cosmetics and other industries. As an unsaturated acid, sorbic acid is also used in the resin, fragrance and rubber industries.

Examples of application:

1. Sorbic acid in alcohol and beverage applications.

(1) Add 200-300 mg potassium sorbate and 20-40 mg sulfur dioxide to each liter of alcoholic food.

(2) Soda drinks: add sorbic acid in the proportion of 0.03%-0.04%.

(3) Fresh orange juice, hawthorn juice and other drinks: according to the proportion of 0.02% sorbic acid added, can extend the storage period to 6 months.

(4) Other non-alcoholic beverages: add sorbic acid in the proportion of 0.04%-0.05%.

Sorbic acid is often used as a preservative in the production of sweet wines. The antibacterial effect of sorbic acid is only enhanced by the synergistic effect of sulfur dioxide. The use of sorbic acid is allowed in the national standards, but in the process of use should pay attention to the maximum limit of the standard, do not exceed. At the same time, attention should be paid to the relationship between sorbic acid and sulfur dioxide, alcohol, so as to give full play to the anti-corrosion effect of sorbic acid. Sorbic acid is an unsaturated fatty acid, non-toxic, can be fully absorbed by the body. It has special anti-yeast effect and is a stable fungal inhibitor. It can inhibit the propagation of wine yeast, in isolation of air inhibition is more efficient; It inhibits yeast's ability to ferment sugar without killing them. The national standard GB15037-2006 "Wine" stipulates that the maximum allowable amount is 200mg/L, all levels of inspection institutions can detect the presence of sorbic acid and determine its added amount. However, it is important to note that some countries do not allow the import of sorbate treated wine, so it is important to be aware and aware when producing products for export. The yeast resistance of sorbic acid is greatly enhanced by the presence of ethanol, but the solubility of sorbic acid is low. We often encounter the use of potassium sorbate in the actual production process. The AUTHOR is now in accordance with the standard provisions of the amount of sorbate, converted into potassium sorbate dosage, will be in the wine has been filtered after sterilization, sorbate or potassium sorbate recommended dosage according to the different requirements of wine degree list below, for the use of the peer reference.

Please note that sorbic acid has no anti-bacterial effect at any dose. Although it can avoid the refermentation of sweet wine, it does not prevent the acetic acid bacteria contamination of wine, nor does it prevent the lactic acid bacteria contamination of wine. When the sorbic acid disappears, the danger of bacterial contamination multiplies, and the wine has an unpleasant odor, similar to geranium-leaf oil, because ethylene glycol has been formed. Sorbic acid can show satisfactory effect only in the presence of certain concentration of ethanol and sulfur dioxide. It can enhance the effects of the latter, but it can never replace them. Sorbate is not very soluble in water, and its more soluble form is potassium sorbate. The 270g/L potassium sorbate solution contains 200g/L sorbate. Due to the low solubility of sorbic acid, care must be taken when adding it to wine, adding it slowly, stirring strongly and mixing well using a circulating pump. Sorbic acid can effectively inhibit yeast activation in wine under the following conditions:

1). According to the ethanol content and acidity of the wine, use sufficient amount.

2). The treated wine has been carefully clarified and effectively sterilized.

3). Blend quickly and completely with wine.

4). After treatment, the content of free sulfur dioxide in wine is generally in the range of 60mg/L-80mg/L, which is sufficient to prevent oxidation and bacterial growth.
 

2. Application of sorbic acid in soy sauce, sauces and pickles.

(1) Soy sauce: sorbic acid is added at the proportion of 0.01% and placed for 70 days in high temperature season, which can prevent soy sauce from growing mildew.

(2) Sauce products: due to the viscosity of the products, sorbic acid is not easy to evenly disperse. The user can add the corresponding concentration of sorbic acid solution under heating before filling the product.

(3) soy pickles: sorbic acid can be dissolved in glacial acetic acid, and then added to the pickles, add within 1.0 g/kg, and the pH value is controlled between 4.0-4.5.

(4) lees pickles: sorbic acid can be dissolved in ethanol, soshu or cooking wine, and then added to pickles, the amount of 0.75-1 g/kg.

(5) vinegar pickles: sorbic acid is directly added to the material, adding 0.5 grams/kg. (6) pickle cucumbers, beetroot and other pickles: you can add the right amount of potassium sorbate in the vinegar containing salt (according to the amount of salt added 0.1%). In order to prevent the turbidity of pickle brine, salt, spices and potassium sorbate can be dissolved in water first, and then vinegar is added. (7) Kimchi: the dosage of potassium sorbate is 0.05%-0.07%. Potassium sorbate is mixed with salt before being added to the kimchi.
 

3. Application of sorbic acid and potassium salt in aquatic products

(1) Fish cake food: the pH value of fish cake products is between 6.8 and 7.2. If the pH value is lowered, the elasticity of the fish cake will be affected. Sorbic acid is an acidic preservative, so the dosage of sorbic acid should not exceed 1.0 g/kg. To resolve the contradiction between pH and the elasticity of fish cakes, a mixture of sorbate and potassium sorbate can be used, or potassium sorbate can be used alone.

(2) Fish sausage: add sorbate and potassium sorbate mixture to fish sausage according to the dosage of 0.1%-0.2%, stored at 30ºC for two weeks, this kind of sausage will not deteriorate; Control samples deteriorate after a week. When the pH is adjusted to less than 6, fish sausages can be kept for up to 7 weeks at 10-15 ° C without spoiling. (3) Dried fish products: The dry degree of this kind of food is very high. The dried fish products with moisture content below 30% generally do not have bacterial corruption problem, but will produce mildew phenomenon. The addition of sorbic acid can effectively prevent the occurrence of mildeway in dried fish products. The dosage of sorbic acid is 1.0 g/kg. (4) Smoked fish products: Spray 5%-10% potassium sorbate solution on the smoked fish products. The spraying process can be carried out before, during or after smoking.

(5) Fish and shrimp cooked in soy sauce: according to the dosage of 0.1% sorbic acid added to such food, at the temperature of 10-15ºC, can be stored for two months without deterioration.

(6) Fresh fish, shrimp and other aquatic products: After washing fresh fish and other aquatic products, immerse them in the preservation solution containing sorbic acid for 20 seconds, then drain the solution and refrigerate the fish. The formula of preservation solution is: sorbic acid 1.0%-5.0%, glycerol 1.0%-20%, polyvinyl alcohol 0.3%-3.0%,
 

4. Application of sorbic acid in meat products and sausages

(1) Dried meat, dried sausages, prosciutto and other similar dried meat products can be immersed in 5%-15% potassium sorbate solution for 30 seconds.

(2) Beef sausage, pork sausage, pig and beef mixed sausage: sorbate can be added in the meat cutting process according to the dosage of 0.05%-0.08%. After sausage is made, potassium sorbate solution with a concentration of 5% is sprayed on the surface of sausage.

(3) General meat: first add sorbate or potassium sorbate to meat at the dosage of 0.05%-0.1%, and then add C10 or C12 fatty acid glycerate at the dosage of 0.01%-0.5%. In addition, in the meat to add potassium nitrite (dosage of 20ppm-30ppm) and sodium hexametaphosphate.

(4) Meat: add sorbic acid according to 0.08%-0.1% dosage, or use a mixture of sorbic acid and potassium sorbate.

(5) Cooked chicken: Put cooked chicken in potassium sorbate preservation solution for 30 seconds, and then stored at 4ºC, can keep fresh for 20 days. The formula of potassium sorbate preservation solution is :10% citric acid, 6% potassium sorbate, 34% modified corn starch, 50% water, the pH value of preservation solution is 3.2.

(6) Fresh poultry meat: spray the fresh liquid containing sorbic acid onto the surface of fresh poultry meat and store it at 7ºC. After 18 days, the product does not deteriorate; The control samples deteriorated after 5 days. The formula of the preservative liquid is: 70 parts propylene glycol containing 7.5% sorbic acid, 20 parts water and 10 parts glycerol.

(7) fresh chicken legs and breasts: soak chicken legs and breasts with 10% sorbic acid solution for 30 seconds, at 4ºC, can be stored for 20 days, and the fresh-keeping time is twice as long as the same.
 

5. Application of sorbic acid in the preservation of vegetables and fruits.

(1) Vegetables and fruits: Put the vegetables and fruits together with sorbate preservative into a polyethylene bag, seal it, and store it at 30ºC for one month

Sorbic acid

Sorbic acid

Above, can keep the green degree of vegetables, fruits unchanged. The formula of sorbate preservative is :80 parts calcium peroxide, 3 parts sorbate, 70 parts zeolite, the weight ratio of preservative to fruit is 1:20.

(2) Apples: The fresh-keeping liquid with a concentration of 0.05% was sprayed on the surface of apples and stored at room temperature for 4 months, only 3.2%-6.0% of apples went bad. The formula of fresh-keeping liquid is: 1 part sorbic acid, 4 parts talc, 95 parts water.

(3) Canned vegetables: sorbic acid is added at a proportion of 0.1% to prevent tinplate from rusting.

(4) Tomato sauce: after opening the bottle cap, sorbic acid can be added according to the proportion of 0.025%. Sorbic acid is dissolved in acetic acid and then added to tomato sauce.

(5) Dried fruit: Soak or spray dried fruit with 2%-5% potassium sorbate solution.

(6) Cooking beans: the amount of sorbic acid added should be controlled below 1/1000. Attention should be paid to adjusting the pH value of the material. When the pH value is above 7.0, a small amount of edible acid (mostly citric acid) should be added to the material, and the pH value should be controlled between 6.3 and 6.5.

(7) Marmalade: when the sugar level of the material is 5°, sorbic acid can be added (the dosage is 0.25g/kg). When boiling marmalade, due to the low pH value, sorbic acid is easy to volatilize, thus reducing the actual content of sorbic acid, so after boiling, should be added to the marmalade.

(8) Jam and pectin: sorbate (0.05%) or potassium sorbate of the corresponding concentration can be added. In addition, 2% potassium sorbate solution can also be sprayed on the surface of the material.

(9) Concentrated juice: add potassium sorbate and appropriate amount of sulfur dioxide. The dosage of potassium sorbate is 0.1%-0.2%. First, dissolve potassium sorbate in a small amount of water, then pour it into juice and mix well
 

6. Application of sorbic acid in pastry preservation.

Sorbic acid can be added directly to flour or dough at a dosage of 0.1-0.15% by weight of flour. When USING POTASSIUM SORBATE, IT SHOULD BE DISSOLVED IN WATER OR MILK AND THEN ADDED TO FLOUR OR DOUGH. The amount OF potassium SORbate used is 0.13%-0.2%(BY weight OF flour). When sorbic acid and potassium salt are used in starch products, it is best to acidify the material with a small amount of vinegar beforehand, so that the effect will be good
 

7. Application of sorbic acid in preservation of preserves and candies.

For marzipan, walnut candy, peanut candy, or regular sandwich candy, sorbic acid can be added in 0.08% to 0.15% amounts. For some sweets with high sugar content, the amount of sorbic acid used should be increased.
 

8. Application of sorbic acid in cheese preservation.

(1) Hard cheese: Spray the material with 20%-40% potassium sorbate solution, or soak the material in potassium sorbate solution.

(2) Cheese powder: Powdered sorbate or calcium sorbate can be added directly.

(3) Salinized cheese with salt: there are three ways to use potassium sorbate. One is to add potassium sorbate to the salt solution, the dosage is 0.2%-1.0%, and then use this salt solution to make cheese; The second is to soak or spray the finished cheese with 10% potassium sorbate solution before it is sold. The third is to soak or spray the cheese with sorbic acid solution containing a certain amount of alcohol.

(4) Fresh cheese: mix sorbic acid powder (0.05%-0.1%) directly with cheese; Or a solution of potassium sorbate, 0.07% to 0.13%, can be added to cheese.

(5) Emulsified cheese: sorbic acid is added in the process of turbid agent melting, the dosage is 0.06%-0.1%.

(6) Pre-packaged cheeses: Some cheeses are matured in packets made of polyester acid vinyl coating. Certain amounts of sorbate, potassium sorbate or calcium sorbate can be added to the cheeses.
 

9. Application of sorbic acid in the preservation of margarine.

(1) Add potassium sorbate to emulsion margarine, 0.06%-0.12%.

(2) Add sorbate (0.03%-0.06%) and potassium sorbate (0.03%) to margarine mixed with emulsion and fat.
 

10. Sorbic acid in mayonnaise and salad preservation.

(1) Sorbate (0.08%-0.1%) and potassium sorbate (0.1%) can be added to mayonnaise.

(2) Adding a mixture of sorbic acid (0.1%) and sodium benzoate (0.06%) to the salad can prevent the production of sour taste and bubbles, which are mostly produced by lactic acid fermentation
 

11. Application of sorbic acid in the preservation of other products.

(1) Health care syrup: add sorbic acid at a ratio of 0.05% to prevent moldy syrup.

(2) Animal feed: a foreign invention of mixed feed mildew agent, it is mixed into the feed, stored in any season for more than 90 days, the feed will not moldy. The formula of this mildew repellent is: sodium acetate 100 parts, acetic acid 200 parts, sorbic acid 3 parts. The addition amount of the mildew inhibitor was 1% of the total feed