Food additives data book - wordpres

PURITY %: >98 (anhydrous basis)
WATER CONTENT MAXIMUM IN %: 1.0
HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 58.2 (pH 3.1) @ 50°C 61 @ 100°C 64
in vegetable oil: @ 20°C 0.01 @ 50°C 0.03
in sucrose solution: @ 10% 58 @ 40% 45 @ 60% 28
in sodium chloride solution: @ 5% 47 @ 10% 34 @ 15% 12–15
in ethanol solution: @ 5% 57.4 @ 20% 54.6 @ 50% 45.3 @ 95% 6.5
@ 100% 2.0
in propylene glycol: @ 20°C 55 @ 50°C 48 @ 100°C 20
FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid
bacteria. Flavouring. Acidulant
ALTERNATIVES: Sodium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate;
calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate
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,
be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be
used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result
SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with
polyphosphates, benzoates
Potassium sorbate 741