Sorbic acid
CAS No.:110-44-1
Physical and chemical properties
Colorless acicular crystal or white powder, odorless or slightly pungent odor, insoluble in water, easily soluble in ethanol, sublimated at 60 ℃, easy to be oxidized, and darkened in air. The pH value of the saturated aqueous solution is about 3.6. Strong anti-corrosion ability, relatively stable to light and heat.
Toxicological basis
① LD50: rat acute oral 7360mg / kg (BW).
② ADI: 0 ~ 25mg / kg (BW) (total amount of sorbic acid and its salts, calculated by sorbic acid, FAO / who, 1994).
③GRAS：FDA-21CFR 181.23，182.3089
Apply
Sorbic acid can be used as a food preservative in cooked meat products and prefabricated aquatic products (semi-finished products), with a maximum dosage of 0.075g/kg; The maximum dosage in wine is 0.2g/kg; The maximum dosage in the prepared wine is 0.4g/kg; The maximum dosage of fruit wine is 0.6g/kg; The maximum dosage of prepared liquor (only highland barley dry liquor) is 0.6g/l; It is used for flavor ice, popsicles, surface treated fresh fruits, preserved fruits, surface treated fresh vegetables, processing edible fungi and algae, sauce and sauce products.
Although sorbic acid is an acidic preservative, the acidity of the system has a certain impact on its preservative effect. However, the suitable pH range of sorbic acid is wider than that of benzoic acid, but its anti-corrosion effect will decline when the pH value is > 6. When preparing a sorbic acid solution, sorbic acid can be dissolved in ethanol or sodium carbonate solution, and then added to food. Pay attention not to contact with iron and copper appliances during dissolution. The suitable pH value is 3.5 ~ 6.0. Generally, the pH value is controlled to be about 4.
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