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Food additives data book - wordpres

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PURITY %: >99 (anhydrous basis)<br />

WATER CONTENT MAXIMUM IN %: 0.5<br />

HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)<br />

ppm:<br />

ARSENIC CONTENT MAXIMUM IN ppm: 3<br />

ASH MAXIMUM IN %: 0.2<br />

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:<br />

in water: @ 20°C pH 3.1 = 0.15% pH 4.4 = 0.22% pH 5.9 = 1.02% @ 30°C 0.25<br />

@ 50°C 0.55 @ 100°C 4.00<br />

in vegetable oil: @ 20°C 0.80 @ 50°C 2.00<br />

in sucrose solution: @ 10% 0.15 @ 40% 0.10 @ 60% 0.08<br />

in sodium chloride solution: @ 5% 0.11 @ 10% 0.07 @ 15% 0.04<br />

in ethanol solution: @ 5% 0.16 @ 20% 0.29 @ 95% 12.6–14.5 @ 100% 12.9–14.8<br />

in propylene glycol: @ 20°C 5.5<br />

in glacial acetic acid: 11.5<br />

FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid<br />

bacteria. Flavouring. Acidulant<br />

ALTERNATIVES: Sodium sorbate; potassium sorbate; calcium sorbate; benzoic acid; sodium benzoate; potassium<br />

benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium<br />

propionate<br />

TECHNOLOGY OF USE IN FOODS: The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8. It can, however,<br />

be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be<br />

used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result<br />

Sorbic acid 733

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