Sorbic acid E200 is a food preservative. Various discussions are constantly held around her. Some argue that it is very harmful, others see no reason for concern. On this basis, ongoing debate. Therefore, let's clarify this situation by referring to scientific data.
This substance is a small crystal that does not dissolve particularly well in water. Sorbic acid belongs to the category of substances of natural origin. The element owes its name to the Latin word "Sorbus" (translated into Russian - "mountain ash").
This preservative was invented in the mid-nineteenth century by a chemist from Germany, whose name was August Hoffmann. He made it with the help of mountain ash juice. An equally famous scientist, one Oscar Denber, received this substance in a synthetic way in the early twentieth century. He did this through the use of the Knevenagel condensation mechanism based on carboxylic malonic acid, as well as croton aldehyde. Thus, sorbic acid became available for manufacture on an industrial scale. Nowadays, it is obtained using the ketene condensation mechanism.
This natural preservative has exceptional characteristics due to its composition. One of its advantages is its antiseptic properties. Due to this particular feature, sorbic acid prevents the development of various pathogenic bacteria. It is also important that no toxic compounds are noted in the composition of this substance. The conducted studies and experiments did not lead to the detection of any carcinogenic substances in the structure of this acid.
All the active elements that make up the preservative are widely used in the production of food products and various drinks. The shelf life of food products, which include this element, is significantly increased. Also, sorbic acid does not change the organoleptic properties of the products themselves, which in some cases becomes a factor of paramount importance.
At the moment, the use of this substance is not limited to the vastness of the European Union, the United States of America, as well as the Russian Federation. Preservative is used both to stabilize food (including in the manufacture of baked goods and sweets), and for the manufacture of drinks (alcoholic and non-alcoholic).
In meat and sausage products, cheeses and dairy products, as well as in caviar E200, you can also find very often. This is because the substance prevents the appearance of mold. For manufacturers of the above products, this fact is an important detail!
These were the benefits that sorbic acid has. In some cases, there is harm from it. It was experimentally established that the composition of the preservative E200 can cause allergic reactions (sometimes quite pronounced and long-lasting). But! Doctors have determined the permissible dosage of this substance. Its amount should not exceed the level of twenty-five milligrams per kilogram of human weight. Actually, food manufacturers are familiar with this norm and do not use this substance in large quantities.