Sorbinsäure als Konservierungsmittel für Margarine

Becker, Even; Roeder, I.

doi:10.1002/lipi.19570590504

Cited by 18 publications

(1 citation statement)

References 21 publications

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“…Improvements in the technology of making margarine greatly reduced the associated spoilage problems. Sorbates and benzoates are both used in margarine; sorbates is the more effective because of the high product pH and the comparative oil:water distribution coefficients for the two compounds, ie, sorbic acid 3:1, benzoic acid 6:1 (94). A greater proportion of the sorbate thus remains in the water phase, where microbial spoilage occurs.…”

Section: Usesmentioning

confidence: 99%

Sorbic Acid

Dorko

Ford

Baggett

et al. 2014

Kirk-Othmer Encyclopedia of Chemical Technology

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Sorbic acid is a white crystalline solid first isolated by hydrolysis of the oil distilled from unripened mountain ash berries. Interest in sorbic acid was minimal until it was discovered that sorbic acid has antimicrobial effects. Sorbic acid is widely used in food having a pH of 6.5 or below, where control of bacteria, molds, and yeasts is essential for safe and economical food storage. Most sorbic acid is produced by the reaction of crotonaldehdye and malonic acid in pyridine. Sorbic acid can be applied to food by any of several methods and includes direct addition, dipping or spraying with an aqueous sorbate solution, dusting with sorbate powder, or addition to food packaging materials. Sorbic acid as a preservative may release to the environment through various waste streams. Details are given for sorbic acid in margarine, wine, dairy products, seafood, fruit and vegetable products, bakery products,meat and poultry and animal feeds. Sorbic acid is considered generally recognized as safe (GRAS) for use in food.

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Section: Usesmentioning

confidence: 99%

Sorbic Acid

Dorko

Ford

Baggett

et al. 2014

Kirk-Othmer Encyclopedia of Chemical Technology

View full text Add to dashboard Cite

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Sorbic Acid

Dorko

Ford

Baggett

et al. 2000

Kirk-Othmer Encyclopedia of Chemical Technology

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Sorbic acid, ie, trans , trans ‐2,4‐hexadienoic acid, and its derivatives are commonly used as antimicrobials for food, pharmaceuticals, animal feeds, cosmetics, and industrial uses. Sorbic acid is a white crystalline solid having low water solubility but greater solubility in fats and alcohol. Potassium sorbate has greater water solubility than sorbic acid and is available as white granules or powder. Because the sorbic acid molecule contains two double bonds, oxidation occurs in the presence of molecular oxygen or peroxide compounds. Other reactions related to the chemical properties are also described. Sorbic acid can be found naturally in the oil of the ripened rowan berry. Commercially available sorbates are typically manufactured by the reaction of crotonaldehyde with a ketene to form an intermediate, which is further processed and purified. Purified forms include food and drug grades conforming to the specifications of the Food Chemicals Codex and the National Formulary . Analytical methods to quantify sorbates include titration, gas chromatography, and high performance liquid chromatography. Sorbic acid is metabolized to carbon dioxide and water in the same way as other food fatty acids and has low toxicity. For most food products in the United States, there are no maximum usage levels for sorbates.

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