Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 58.2%
in vegetable oil: @ 20°C Practically insoluble @ 50°C Practically insoluble @ 100°C Practically insoluble
in sucrose solution: @ 10% Sparingly soluble @ 40% Sparingly soluble @ 60% Sparingly soluble
in sodium chloride solution: @ 5% Sparingly soluble @ 10% Sparingly soluble @ 15% Sparingly soluble
in ethanol solution: @ 5% Practically insoluble @ 20% Practically insoluble @ 95% Practically insoluble
@ 100% 6.5%
in propylene glycol: @ 20°C Practically insoluble
in glacial acetic acid: Sparingly soluble
FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid
bacteria. Flavouring. Acidulant
ALTERNATIVES: Sodium sorbate; sorbic acid; potassium 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
ANTAGONISTS: Non-ionic surfactants
FOOD SAFETY ISSUES: This is not an additive which has been subject to great criticism over safety
Calcium sorbate 745