sorbic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | 山梨酸及其钾盐(山梨酸) |
| English name | sorbic acid |
| INS/E number | INS 200 |
| Functional class | Preservative |
| Year adopted | To be added. |
| Approved by | European Union (EFSA) |
What is it?
Sorbitol is a class of organic acid food additive, also known as fatty acid derivatives. Sorbitol perchlorate is a salt of sorbitol (INS 202), due to its better water solubility, it is more widely used in food industry.
Source
Natural：Sorbitol was first discovered from the fruit of Sorbus aucuparia, thus the name comes from Sorbus genus. It is naturally found in some fruits and juices, but its concentration is relatively low.
Industrial：Currently, sorbitol and sorbitol perchlorate are mainly produced through industrial synthesis, to meet the needs of food processing.
Why is it used?
- Suppress mold and yeast growth
- Extend shelf life
- Reduce the risk of food spoilage caused by microorganisms
- Compared to other antimicrobial agents, it has less impact on food flavor
Common Foods
- Bread
- Cakes
- Jam
- Jelly
- Preserves
- Condiments
- Vinegar
- Vermouth
- Dairy products
- Drinks
Safety
Sorbitol and sorbitol perchlorate have been evaluated by food safety authorities, and they can be safely used in food production if they are used within the permitted range and quantity.
Metabolism：Sorbitol is metabolized during the process of similar fatty acid metabolism, ultimately converting to carbon dioxide and water.
Concerns：
- Sensitive people may experience nausea and vomiting
- Exceeding the permitted usage may affect the flavor of the food
Usage Standard
China：The Food Additive Use Standard for China is based on GB 2760, Food Additive Use Standard for Food Safety. The maximum usage amount is determined by food category.
International：
- Codex GSFA (General Standard for Food Additives)
- JECFA Safety Evaluation
In a nutshell
Sorbitol and its perchlorate salt are common food additives used to extend shelf life and reduce the risk of food spoilage caused by microorganisms. They are safe to use in food production within the permitted range and quantity.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.