Sorbic Acid

Sorbic Acid occurs naturally in the Rowanberries and the berries of the mountain ash in the form of Parasorbic Acid. This was discovered in 1895 and later chemically synthesized in 1900. The ANTIMYCOTIC and ANTIBACTERIAL actions were verified in 1945 and since then SORBIC ACID has been recommended as an effective preservative for the protection of food products.

In the United States of America, Japan and Europe and almost all of the other countries of the world SORBIC ACID is a legally permitted preservative because of their outstanding physiological properties.

Innumerable tons of foodstuffs are saved each year from perishing because of the use of Sorbic Acid as a preservative method.

The application of Sorbic Acid becomes continually more important because of its effectiveness in combating microorganisms that attack foodstuffs.

Because Sorbic Acid metabolizes like a food fatty acid, it is harmless to the human organism. If it is used in the correct amounts Sorbic Acid does not affect the taste or smell of foodstuffs.

Sorbic Acid is preservatives that attack certain bacteria, molds and yeast.

Minimum concentrations of preservatives are determined by the pH and the water content of the foodstuffs to be preserved. The lower the pH value of the product the higher the acid and thus a lower amount of Sorbic Acid is needed for preservation.

Of course, Sorbic Acid can only protect product from attack by mold, yeast and bacteria if the food product has been processed under hygienic conditions. Already infected or partially perished food products cannot be protected through the addition of Sorbic Acid. Sorbic Acid is a mold inhibitor. It inhibits mold from growing. It does not kill already established mold.

If food products are to be boiled intensively for long periods of time, it is recommended to add Sorbic Acid after the process to avoid its partial escape through evaporation of the water.

A basic idea to keep in mind when contemplating uses for Sorbic Acid or Potassium Sorbate is that Potassium Sorbate is water soluble and Sorbic Acid is soluble in fats, oils and some solvents but virtually insoluble in water.

Sorbic Acid is the active ingredient in both Sorbic Acid and Potassium Sorbate and although different rates could be used in a finished product, the results would be the same.

Sorbic Acid is considered by the Food and Drug Administration to be "generally recognized as safe" (GRAS); therefore, the only limitations on its use is that the quantity not exceed the amount reasonably required to accomplish the desired preservative function. Food standards must also be consulted as they list the certain foods official specifications for certain standardized foods. In this case, only those ingredients listed in the standard and their respective amounts can be used.

GRAS chemicals can be used at any safe, suitable and reasonable levels in unstandardized foods to accomplish their functions.

State laws should be consulted which may differ from Federal regulations.

In all cases, when Sorbic Acid is used in a product, it must so state on the label.

BAKERY PRODUCTS

Most bakery products due to their high moisture and sugar content are subject to rapid mold growth and spoilage. Sorbic Acid can extend the shelf life of various baked goods: Breads cakes, doughnut mixes, fillings, doughs, muffins, tortillas, etc.

Generally either product is added to the dough at rates of .03% to .3% per 100 weight of batter.

In doughs that are yeast leavened generally Sorbic Acid is not used as they have strong inhibitory action on fermentation.

PHYSICAL PROPERTIES

Sorbic Acid is a white crystalline powder with a slight acid taste and odor. It is also available in a dust free form.

STORAGE

Sorbic Acid must be protected from excessive light and heat. Containers should always be closed after use.

RECOMMENDED USAGE LEVEL

PRODUCTMETHOD OFAPPLICATIONAPPLICATION LEVEL BY BATTER WGT % SPECIAL INSTRUCTIONS
Dry Blend 0.05-0.1% Blend with flour or dough
Add Directly 0.05-0.1% Add when temperature is below 1500F Agitate for 5-10 min.
Add Directly 0.05-0.1% Add when temperature is below 1500F Agitate for 5-10 mm.
Add Directly 0.05-0.1% Add when temperature is below 1550F Agitate for 5-10 mm.
Dry Blend 0.05-0.1% Blend with flour or dough
Dry Blend 0.1-0.4%Blend with flour, Add protection by soaking fruit in 1.1 % Potassium Sorbate solution
Dry Blend 0.03-0.06% Blend with flour
Dry Blend 0.075-0.15% Blend with flour
Dry Blend 0.1-0.3% Blend with milk powder and/or sugar
Dry Blend 0.1-0.3% Blend with flour
Dry Blend 0.2-0.3% Blend
Dry Blend 0.05-0.1% Blend
 

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SKU SORBIC-ACID
Price: Free

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