Sodium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways.
Function & characteristics:
Sorbic acid is a preservative, mainly against fungi and yeasts. It is not effective against bacteria. Optimal activity is at pH values below 6.5 (acid and slightly acid foods). Sodium sorbate is often used, as it is better soluble; its activity is similar to that of sorbic acid.
Sodium sorbate is used in the same range of products as sorbic acid, for example, yoghurt and other fermented dairy products, fruit salads, confectionery, lemonade, cheese, rye bread, cakes and bakery products, pizza, shellfish, lemon juice, wine, cider and soups.
Up to 25 mg/kg body weight.
No side effects in the concentrations used. Only a very small percentage of people show slight pseudo-allergic reactions.
None – sorbates can be consumed by all religious groups, vegans and vegetarians.
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