Natural Sorbic Acid Raw materials Powder

CAS:110-44-1

MF:C6H8O2

MW:112.13

EINECS:203-768-7

Specification: 99% min Sorbic Acid Powder

Sample:Sorbic Acid Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Store at -20°C

Shelf Life: 2 Years

Test Method: HPLC

Sorbic Acid Powder Usage and Synthesis.

Sorbic acid and its sodium salt can inhibit the growth of molds, and has long been used as a food preservative, especially at low pH, as an undissociated acid to play a preservative role.

Sorbic acid has other preservatives do not have the characteristics of a strong preservative selectivity, it can inhibit the growth of bacteria harmful to human beings, and beneficial to human bacteria is harmless, for example, it can inhibit the growth of cheese molds but does not affect the growth of bacteria to help cheese ripening.

Sorbic acid is therefore used extensively in the food industry as a preservative in cheese, cakes and other confectionery. Tests have determined that the maximum permitted level of sorbic acid in food is 0.1%. Mainly used in cheese, pickled vegetables, dry fruits, fruit juices, fruit syrups, beverages, preserves, bread, candy and other mold prevention.

Also used for the preservation of fish and meat products. Also used in cosmetics, medicine, feed and so on. It is produced industrially by the method of condensation and re-decomposition of crotonaldehyde and vinyl ketone.

Uses of Sorbic Acid.

Sorbic acid is the most widely used acid food preservative internationally. Under acidic conditions (pH 5-6 or less), it has an inhibitory effect on molds, yeasts and aerobic bacteria, but it is almost ineffective against smoky bacillus-forming bacteria and Lactobacillus acidophilus.

The dosage shall not exceed 2g/kg in fruit and vegetable juice concentrate packed in plastic drums for food industry; the maximum dosage of 110g/kg in soy sauce, vinegar, jam type, hydrogenated vegetable oil, fudge, dried fish products, ready-to-eat soybean products, pastry fillings, bread, cake, mooncake, and ready-to-eat jellyfish lactobacillus beverage; the maximum dosage of 0.6g/kg in wine and fruit wine; and the maximum dosage of 0.6g/kg in gelatinized salted protein enteric coats, low-salt pickles, In gelatin salt protein sausage, low-salt pickles, preserves, fruit juice (flavor) type drinks and jelly in the maximum use of 0.5g/kg; in the fruit and vegetable preservation and carbonated beverages in the maximum use of 0.2g/kg; can be used in the food industry in the meat, fish, eggs, poultry products in the maximum use of 0.075g/kg. In addition, there are also applications in cosmetics, pharmaceuticals and feed.

Sorbic acid is currently the most widely used international food mold inhibitor, with the role of inhibiting microbial growth and reproduction. Its toxicity is only 1/4 of benzoic acid, and there is a trend to replace benzoic acid. In the food industry is mainly used for cheese, pickled vegetables, dry fruits, fruit juice, fruit syrup, beverages, preserves, bread, candy and other mold, also used for fish and meat products preservation.

Sorbic acid as a preservative is also used in the pharmaceutical industry, light industry cosmetics, baked tobacco, and as an insecticide. In addition, it is also used to formulate reagents; as an unsaturated acid used in the resin, spice and rubber industries; there are also applications in feed.

New food preservatives, can effectively inhibit the growth of bacteria, molds and yeasts, no adverse effects on food, can participate in the role of human metabolism, is internationally recognized Chemicalbook safe food preservatives, can also be used in the pharmaceutical industry, light industry, cosmetics and other industries, which, as an unsaturated acid, can also be used in resins, spices, and rubber and other industries.

In vitro studies of Sorbic Acid.

Product Method of Bulk Sorbic Acid Powder.

1. Vinyl ketone method This method is currently the international industrialized production of more commonly used methods. Acetic acid is cracked at high temperature to generate vinyl ketone, then condensed with crotonaldehyde to polyester, and then hydrolyzed and refined to obtain the finished product. Raw material consumption quota: vinyl ketone 510kg/t, crotonaldehyde 1100kg/t.

2. Malonic acid method is obtained by condensation and decarboxylation of malonic acid and crotonaldehyde.

3. Acetone method is obtained by condensation of acetone and crotonaldehyde and then dehydrogenation.