The benefits and harms of the food additive E200 - sorbic acid. Preservative E200 Sorbic acid Harm from sorbic acid to humans

Preservatives based on sorbic acid - sorbic acid itself (E200), potassium sobate (E202) and calcium sorbate (E203) - are successfully used in the production of almost all food products (Table 1), including weakly acid ones. For example, the addition of 0.2% sorbic acid to butter cream allows you to increase the shelf life of cream cakes and pastries at a temperature of 2-8 C from 36 to 120 hours (OST 10-060-95 "Cakes and pastries"); treatment of loaves of semi-smoked sausages with a concentrated solution of potassium sorbate increases the shelf life without mold by 4 times; margarine containing sorbic acid is stored at a temperature of 6-8 C for at least 2 months instead of the usual 20 days (GOST 240-85 "Margarine").

Table 1. Approximate doses of interchangeable preservatives in food products.

* joint use of sorbic acid and potassium sorbate;

* grams per 100 kg of minced meat;

* grams per 100 liters of brine;

* grams per 100 kg of flour (Panosorb is used)

There are special forms of preservatives based on sorbic acid (Panosorb) and potassium sorbate (Vinosorb) used in order to avoid undesirable technological effects in the preservation of bakery products and wines, respectively.

Panosorb is a preservative for bakery products. Panosorb is a special form of sorbic acid that dissolves slowly during dough preparation without affecting fermentation.

Panosorb prevents the development of microorganisms during the storage of bakery and baked goods (slows down molding), without inhibiting the action of baker's yeast during fermentation and proofing.

Recommended applications: any yeast baked goods. Bakery, lamb, rich, puff, crackers, etc. Dosage: 0.15-0.2% by weight of the product. Dosage for pan breads from premium flour from 0.1-0.2% of the product weight. Dosage for puff pastry is 0.1% by weight of the product. Dosage for rye dough 0.2% of product weight. Changing the dosage does not affect either the proofing process or the baking process.

Mode of application: the calculated amount of Panosorb in the case of the double and non-steam method of production is added to the dough along with flour. When periodically preparing the dough, it is recommended to pre-mix Panosorb with a small amount of flour used for kneading, then add it to the remaining flour, mix and use it when kneading. With continuous dough preparation, Panosorb is fed along with the flour used for kneading the dough.

To prevent secondary fermentation during cold sterile bottling

Product description
Organoleptically neutral, pearly white special product for wine stabilization. Potassium sorbate E 202. For foodstuffs (limited use): any use must be carried out in accordance with the normatively accepted maximum dosage of 270 mg of Vinosorb new product per 1 liter. Vinosorb the new one is a potassium salt of sorbic acid, a low molecular weight fatty acid. These fatty acids are found in natural foods. Potassium sorbate is also used as a harmless preservative in a number of foods.
The product has been approved for use in accordance with current legal regulations.
Purity and quality are guaranteed by specialized laboratories.

Purpose of processing
Prevention of secondary fermentation in the bottle. Inhibitory effect on yeasts and molds (not on bacteria).

The product and its action
In the process of bottling, Vinosorb new protects against yeast and fungi for a long time. For this purpose Vinosorb new has been successfully used for many years in 35 countries where viticulture is developing - to prevent secondary fermentation in the bottle. In principle, this product is effective only against fungi and yeast, not against bacteria. Therefore, he cannot cancel the standard sulfitation step, which simultaneously has a bactericidal and antioxidant effect. 134 mg of potassium sorbate is equivalent to 100 mg of sorbic acid.

Application
The recommended and maximum allowed dosage is 27 g of the product per 100 liters, i.e. 270 mg / 1 l of the final product. A solution of Vinosorb new is added directly to the tank, with mandatory mixing for thorough distribution. It is not recommended to pre-dissolve the drug in a small amount of wine. Vinosorb is preferable to add directly to the tank when blending. In this case, it is necessary to strictly calibrate the content of free SO2, which must be constant at the desired concentration. In wine, the constant content of free SO2 must be at least 40 mg/l. The addition of new Winsorb should be done, if possible, 24 hours before bottling, to ensure uniform distribution in the wine.

Storage
Protect from moisture and foreign odors. Seal opened packages immediately and tightly.

Sorbic acid preservatives are effective against yeasts, molds and some bacteria in almost all types of food products, but their spectrum of antimicrobial activity is still limited. Therefore, in a number of products it is recommended to combine them with other preservatives. Particularly effective is the joint use of potassium sorbate with sodium benzoate (in soft drinks, ketchup, mayonnaise, fish products, vegetable and fruit preservatives). An additional addition of nisin (a substance that suppresses bacteria resistant to sorbic acid) to processed cheeses and canned food is also used.

Sorbic acid is a colorless granule, similar to sugar, which has an average degree of solubility in water. For the first time this substance was discovered in the late fifties in the juice of mountain ash. The name comes from the Latin word Sorbus, which means mountain ash. Since that time, the production of the preservative sorbic acid on an industrial scale began.

Sorbic acid e200 has the following properties:

• inhibitory effect on mold fungi, yeast, bacteria of some species;
• absence of microbicidal effect, which implies the use only for pure products;
• no impact on the organoleptic properties of food products;
• slowing down the development of microorganisms, which increases the shelf life.

The use of sorbic acid

Sorbic acid is used as an additive in the food industry. It is used as a natural preservative aimed at increasing the shelf life due to its antimicrobial properties in such foods: bakery, confectionery, sausages, canned fish, meat, vegetable, alcoholic and non-alcoholic drinks, dairy products, coffee, juices, cocoa and etc. As a preservative, it prevents the development of mold, yeast, and other pathogens. The substance is also used for the purpose of processing containers, dissimilar materials for packaging. In meat products - as a substance that prevents the action of the causative agent of botulism, that is, reduces the amount of nitrites.

Sorbic acid e200 is widely used to preserve various fruits, confectionery and egg products, fish and meat products, soft drinks, juices from berries and fruits. The main products in which this additive can be found are: granular caviar, bakery products, drinks, juices, sausages, sweets, condensed milk.

During the manufacture of minced meat, up to one tenth of a percent of the preservative is added to the mass of minced meat. For hard sausage, the amount is up to four tenths of a percent. Raw chicken carcasses are sprayed with a hot preservative solution to increase the shelf life of up to four weeks.

In canned fish and products, up to four percent of sorbic acid e200 is added to the total mass of salt for salted fish, and for canned products - up to eight hundredths of a percent to the mass of the fish itself.

For baking, up to fifteen hundredths of a percent of acid is added when kneading the dough. In order to increase the shelf life of the cream and oil, two tenths of a percent are added to the mass of the entire cream.

Sorbic acid is added to margarine as a preservative to protect against bacterial decomposition of fats, mold, and saponification. 0.08-0.15% is added to sauces, ketchups and mayonnaises.

As shown by numerous experiments, there are no carcinogens in sorbic acid e200. This is the main argument in favor of the introduction of additives in food. The permissible content of the substance in the products is not more than 0.2%. In the food industry, it can be used both separately and in combination with other preservatives.

The effect of sorbic acid on the body

Due to the antibacterial properties due to the chemical composition, sorbic acid has a positive effect on the human body:

• fights harmful microorganisms, plays the role of an antiseptic;
• promotes the elimination of toxins from the body;
• boosts immunity.

Despite the low toxicity, sorbic acid requires compliance with the dosage. The daily rate should not exceed 25 mg per kilogram of adult weight. In case of higher doses, irritation in the form of a rash and destruction of vitamin B12 may occur.

The harm of sorbic acid

In addition to useful properties, the harm of sorbic acid to human health has been identified. The chemical composition of the additive is characterized by the presence of elements that can provoke the appearance of persistent and severe allergic reactions. Do not exceed the allowable dose for an adult.

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It is difficult to imagine the modern food industry without the use of additives. These include sorbic acid, the benefits and harms of which have been carefully studied by experts. When used correctly, the additive will greatly simplify the work with dishes and preparations that need long-term storage. However, the abuse of sorbic acid can adversely affect the state of the body.

Sorbic acid - description and characteristics of the substance

Initially, sorbic acid was a natural preservative, which was extracted from rowan juice. With the growth of industrial appetites, the additive began to be synthesized artificially, which affected its physical and chemical properties, but made it possible to reduce its cost.

Sorbic acid crystals are small, colorless and odorless. The substance is not a carcinogen and does not have toxic properties. It is slightly soluble in water and has many properties. Sorbic acid is used in various industries, but is best known as a food additive, which in the international classification received the designation E200.

Advice
Sorbic acid only slows down the development of pathogenic microorganisms, and does not destroy them. Therefore, it is pointless to try to use the additive to restore already spoiled products. Their quality from the presence of a chemical reagent will not improve.

The main effect of sorbic acid, for which the additive is valued by food manufacturers, is the inhibition of the development of pathogenic microflora, mainly bacteria and fungi. At the same time, beneficial microorganisms (even those that are in the intestines) do not suffer, the properties of dishes, semi-finished products and ingredients do not change. As a result, the shelf life of products is significantly increased.

The benefits of sorbic acid

The beneficial properties that a food additive has are based on the mechanism of its action. E200 does not create a sterile environment, retaining the capabilities of bacteria that have a beneficial effect on the human body. If you consume the supplement in small quantities, you can even count on additional positive effects:

1. Strengthening immunity, which is especially pronounced in people with weakened protection against infections and adverse external factors.
2. The E200 supplement accelerates the elimination of poisons and toxins from the body by stimulating the work of the intestines.
3. Suppression of pathogenic microflora in the intestine, inhibition of the development of pathological processes.

Of course, such results should be expected only if the sorbic acid used is natural or as purified as possible. There is another important point - in the stomach of a healthy person or with increased acidity, the additive will be neutralized. After that, the products of its decay will leave the body naturally.

What is the danger of sorbic acid?

The debate about whether the E200 supplement is harmful continues, but scientists still managed to establish the basic facts. You can only be poisoned by a substance if you use it in its pure form. Even if the body receives 25 mg of sorbic acid per kilogram of body weight, this will not exceed the permissible norm. However, in such volumes, E200 is not added anywhere. At the same time, sorbic acid is completely and without delay removed from the human body, without settling or accumulating in the tissues.

People with a tendency to food allergies are generally not recommended to eat food with food additives. According to the observations of scientists, E200 can provoke an allergy in the form of a rash and swelling, but today the number of such cases is extremely small.

Nevertheless, there is a feature due to which sorbic acid can be classified as a substance that adversely affects human health. It contributes to the active destruction of vitamin B12, which is involved in many important chemical processes. Because of this, people who constantly use products with the addition of E200 may suffer from nervous disorders caused by the rapid death of nerve cells. Because of this feature, in a number of countries sorbic acid is included in the list of banned substances.

Applications of sorbic acid

The scope of the food additive is quite extensive. Initially, sorbic acid was added even to medicines, but later this practice was abandoned. Today, the component can be found in sauces, canned food, pastries, jams, semi-finished products, soft drinks. Increasingly, E200 is added to hard meats, sausages, dumplings and dumplings, confectionery, wines.

According to the existing standard, 100 kg of food products should contain no more than 250 g of sorbic acid. Unfortunately, in order to extend the shelf life, some manufacturers neglect this limitation. Good in such products for the body is not enough. The buyer should be alerted if the buns retain their original appearance for 2-3 weeks, compote and juice do not sour for 10-15 days after opening the package.

Sorbic acid harm and benefit

Sorbic acid - the benefits and harms of food additives

It is difficult to imagine the modern food industry without the use of additives. These include sorbic acid, the benefits and harms of which have been carefully studied by experts. When used correctly, the additive will greatly simplify the work with dishes and preparations that need long-term storage. However, the abuse of sorbic acid can adversely affect the state of the body.

Sorbic acid - description and characteristics of the substance

Initially, sorbic acid was a natural preservative, which was extracted from rowan juice. With the growth of industrial appetites, the additive began to be synthesized artificially, which affected its physical and chemical properties, but made it possible to reduce its cost.

Sorbic acid crystals are small, colorless and odorless. The substance is not a carcinogen and does not have toxic properties. It is slightly soluble in water and has many properties. Sorbic acid is used in various industries, but is best known as a food additive, which in the international classification received the designation E200.

Council Sorbic acid only slows down the development of pathogenic microorganisms, and does not destroy them. Therefore, it is pointless to try to use the additive to restore already spoiled products. Their quality from the presence of a chemical reagent will not improve.

The main effect of sorbic acid, for which the additive is valued by food manufacturers, is the inhibition of the development of pathogenic microflora, mainly bacteria and fungi. At the same time, beneficial microorganisms (even those that are in the intestines) do not suffer, the properties of dishes, semi-finished products and ingredients do not change. As a result, the shelf life of products is significantly increased.

The benefits of sorbic acid

The beneficial properties that a food additive has are based on the mechanism of its action. E200 does not create a sterile environment, retaining the capabilities of bacteria that have a beneficial effect on the human body. If you consume the supplement in small quantities, you can even count on additional positive effects:

1. Strengthening immunity, which is especially pronounced in people with weakened protection against infections and adverse external factors.
2. The E200 supplement accelerates the elimination of poisons and toxins from the body by stimulating the work of the intestines.
3. Suppression of pathogenic microflora in the intestine, inhibition of the development of pathological processes.

Of course, such results should be expected only if the sorbic acid used is natural or as purified as possible. There is another important point - in the stomach of a healthy person or with increased acidity, the additive will be neutralized. After that, the products of its decay will leave the body naturally.

What is the danger of sorbic acid?

The debate about whether the E200 supplement is harmful continues, but scientists still managed to establish the basic facts. You can only be poisoned by a substance if you use it in its pure form. Even if the body receives 25 mg of sorbic acid per kilogram of body weight, this will not exceed the permissible norm. However, in such volumes, E200 is not added anywhere. At the same time, sorbic acid is completely and without delay removed from the human body, without settling or accumulating in the tissues.

People with a tendency to food allergies are generally not recommended to eat food with food additives. According to the observations of scientists, E200 can provoke an allergy in the form of a rash and swelling, but today the number of such cases is extremely small.

Nevertheless, there is a feature due to which sorbic acid can be classified as a substance that adversely affects human health. It contributes to the active destruction of vitamin B12, which is involved in many important chemical processes. Because of this, people who constantly use products with the addition of E200 may suffer from nervous disorders caused by the rapid death of nerve cells. Because of this feature, in a number of countries sorbic acid is included in the list of banned substances.

Applications of sorbic acid

The scope of the food additive is quite extensive. Initially, sorbic acid was added even to medicines, but later this practice was abandoned. Today, the component can be found in sauces, canned food, chocolate, pastries, jams, semi-finished products, soft drinks. Increasingly, E200 is added to hard cheeses, sausages, dumplings and dumplings, confectionery, wines.

According to the existing standard, 100 kg of food products should contain no more than 250 g of sorbic acid. Unfortunately, in order to extend the shelf life, some manufacturers neglect this limitation. Good in such products for the body is not enough. The buyer should be alerted if the buns retain their original appearance for 2-3 weeks, compote and juice do not sour for 10-15 days after opening the package.

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Sorbic acid - harm and benefit

Specialists in the chemical industry characterize sorbic acid as "a solid, colorless and odorless, poorly soluble in water, and has a distinct sour taste." Ordinary inhabitants can meet with it daily: acid is used as a preservative, so it is labeled as E200 on food packaging. Scientists, in turn, do not give a specific answer to the question: does sorbic acid harm or benefit the human body?

What is sorbic acid E200?

As mentioned above, E200 is a powerful preservative with antibacterial properties. But, unlike many of its "brothers", it only slows down the growth of microorganisms in products. That is why products can retain their "freshness" and "attractiveness" for the consumer for a long period of time. Accordingly, experts note that products with the E200 preservative are not “sterile”, since groups of bacteria live and multiply in them: beneficial and harmful to the human body.

As a dietary supplement, sorbic acid in a minimal amount can even have a beneficial effect on the human body. It strengthens the immune system and also helps to eliminate toxins. E200 can show its antibacterial properties only in a low-acid environment. Therefore, getting into the stomach, the preservative is quickly neutralized by gastric juice and naturally excreted without accumulating in the tissues of the body.

The harm of sorbic acid

Thanks to scientific research, the maximum allowable concentration of sorbic acid in the human body was derived: 25 mg per 1 kg of human body weight. Therefore, this proportion indicates that the E200 preservative can be poisoned only if it is eaten in its pure form.

Scientists authoritatively state that this acid is not a carcinogen, but can cause severe swelling and skin rashes in allergy sufferers. Sorbic acid (E200) causes more harm to a person by completely destroying vitamin B12, which is necessary for the normal course of important physiological processes:

• the formation of normal-shaped erythrocytes;
• participates in the process of regeneration of organs (liver, kidneys, spleen, heart) and tissues;
• the formation of the myelin sheath of nerve tissue.

Thus, people who consume foods high in E200 are more likely than others to suffer from diseases of the nervous system.

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womanadvice.ru

Where is sorbic acid used and what is the harm from it? Preservative E200:

Often on the labels of products, cosmetics or medicines that we buy in supermarkets and pharmacies, you can see the mysterious inscription "sorbic acid" (E200). As a rule, the presence of any extraneous additives in the product is alarming. But is everything so clear? Sorbic acid is a preservative that is widely used in the food, pharmaceutical and cosmetic industries. Such a demand for this chemical compound is due to its strong antimicrobial effects, which prevent premature spoilage of products.

Physical properties of sorbic acid

According to the description, sorbic acid is a white crystalline powder with a slight specific odor, it practically does not dissolve in water without heating, it dissolves well in organic and mineral acids, and has a slight sour taste.

Discovery history

For the first time, this substance was obtained in the middle of the nineteenth century during the distillation of rowan juice by the German chemist August Hoffmann. However, at the moment this compound is produced on an industrial scale exclusively from non-natural components by chemical synthesis, but this does not affect its quality in any way. For the first time, a synthetic production method was tested at the beginning of the twentieth century. Subsequently, the disinfecting properties of sorbic acid were established and, already in the twentieth century, it began to be actively used, especially in the food industry.

Safe synthetic preservative - sorbic acid

Without exception, all preservatives are covered with the notoriety of potential carcinogens, mutagens, etc. In this case, the fault is the lack of information among the average layman. The fact is that even ordinary table salt, vinegar, honey are natural preservatives and have been used by people for a long time to prevent food from spoiling, because in those days they did not even think about refrigerators! At the moment, when the world's population has increased significantly, as well as its food needs, manufacturers are forced to resort to the help of modern developments in the field of chemistry in order to extend the shelf life of products for a long time.

It is absolutely wrong that natural substances are considered extremely safe - just remember the fact that the most powerful poisons are of plant or animal origin. Modern manufacturers strive to use quality preservatives that are effective even when used in minimal quantities. These include sorbic acid, because it meets all the requirements that apply to products of this kind. So, this substance does not violate the taste of the product, does not enter into chemical interaction with packaging materials and, of course, is practically harmless to the human body. Although it was first used on an industrial scale in the middle of the twentieth century, sorbic acid has not lost its relevance to this day.

Application

So, most often sorbic acid is used in the production of bakery products, margarine, in the confectionery industry, in the production of canned fish, meat, dairy products, condensed milk, sausages, hard cheeses, juices, nectars, dried fruits, in various jams and compotes industrial production. Such an extensive area of ​​use is associated with the ability of sorbic acid to inhibit the reproduction of mold, which leads to premature spoilage of products. It is important to note that this preservative blocks the division of microorganisms, while not completely destroying them, so manufacturers try to use sorbic acid in the absence of microorganisms in the product.

Harm or benefit?

Is sorbic acid harmful? Any substance can become a poison in the wrong hands, it all depends on the dosage. So, sorbic acid, when used in unacceptably large quantities, can cause serious allergic reactions, which are accompanied by itching, rashes and redness of the skin. Also, when it enters the human body, sorbic acid destroys vitamin B12. However, this is not a serious risk if the amount of preservative is very small, but if it is eaten regularly and in large doses, then this can lead to a lack of vitamin B12. This disease is characterized by the following symptoms: deterioration of memory and brain function, disorders in the hematopoietic system that lead to a decrease in red blood cells, and a decrease in the body's resistance to infections. Without exaggeration, we can say that such a condition is a threat to human life and health.

Sorbic acid. Dosage

Eating sorbic acid can be considered completely safe if the following dosage for adults is observed - it should be no more than 25 mg per 1 kilogram of human weight. For children under fourteen years of age, pregnant and lactating women, eating foods containing preservatives is highly undesirable, since the potential harm to growing and developing organisms of sorbic acid has not been fully studied, because no one will conduct experiments on a pregnant woman or child.

However, scientific studies also prove that sorbic acid is not capable of causing cancer or any gene mutations. In small doses, it even activates the human immune system and helps cleanse the body of toxins. Although these properties are not very pronounced, because sorbic acid in the acidic environment of the stomach is almost completely neutralized and subsequently excreted without residue. The relative safety of sorbic acid is also confirmed by the fact that it is approved for use in Russia, Ukraine, most EU countries, and the USA.

www.syl.ru

The natural preservative is sorbic acid. Benefits of use and harm to the human body

Food additives are found in almost all processed foods. Their main tasks are: improving the taste and nutritional qualities, controlling the acid balance, maintaining usefulness, as well as giving the product the ability to keep fresh longer. It is to achieve the latter goal that sorbic acid is added to products.

Description of sorbic acid

Sorbic acid (from the Latin sorbus - “rowan”) is a natural preservative (E200), which was first obtained by the German chemist August Hoffmann in 1859 from rowan juice. It is small, transparent crystals, poorly soluble in water. Antimicrobial activity was discovered in the late 1930s. Sorbic acid is not suitable to be identified with other chemically unrelated, but so similarly called food additives: sorbitol, polysorbate and ascorbic acid.

Sorbic acid occurs naturally in wild berries, is relatively unstable, and degrades rapidly in soil, so it is considered environmentally friendly. In the body, it is normally metabolized by the same oxidative pathway as caproic acid with a 5-carbon, saturated fatty acid.

In living yeast cells, sorbic acid enhances the formation of free radicals by oxygen transport, which leads to damage to mitochondrial DNA.

Useful properties and qualities

E200 is a conditionally useful food additive. Sorbic acid is easily absorbed by the human body, it can slightly increase immunity by stimulating the immune system and remove toxins.

It has the following properties:

High antimicrobial activity;

Sorbic acid and its salts are very effective in inhibiting the growth of most common microorganisms. They are primarily effective against certain strains of yeast and mold, and work by inhibiting enzymes in microbial cells.

· Does not change taste, a smell and color of foodstuff;

· Not toxic to humans;

The lethal dose is as much as 7.5-10 g/kg of body weight. At the same time, the LD of common salt is 3 g/kg of body weight. Therefore, sorbic acid and sorbates have very low toxicity to mammals - hence we are seeing their widespread use in food and beverage preservation.

Has no carcinogenic properties.

Permissible daily intake:

Unconditionally permissible dose - 0-12.5 mg / kg of body weight;

Conditionally permissible - 12.5-25 mg / kg of body weight.

The use of sorbic acid

Traditionally, E200 and its salts have been used as a preservative for foods, juices, and wine because of their ability to prevent spoilage caused by yeasts, fungi, and molds, as well as some other bacteria.

Salts of sorbic acid:

E201 Sodium sorbate;

E202 Potassium sorbate;

E203 Calcium sorbate.

As already noted, it is noteworthy that the preservative does not destroy microbes, but inhibits their development. This suggests that the addition of sorbic acid to an environment contaminated with microorganisms will not give the desired effect. In addition, some molds and yeasts are able to detoxify sorbates, producing trans-1,3-pentadiene. Pentadiene is manifested by the smell of kerosene or oil. Other detoxification reactions include reduction to 4-hexenol and 4-hexenoic acid.

Sorbic acid is used as an additive in canned fruits and vegetables, including cherries, olives, in marinades, figs, prunes, and condiments. Extends shelf life when used in salads such as potato salad, tuna salad and other prepared salads containing fruits and vegetables. Sorbic acid acts as a fungicide and prevents the growth of fungi in vegetables and fruits, but does not actually kill the fungi.

Baked goods are often preserved with sorbic acid. When used in products made with yeast, sorbates extend the shelf life of baked goods without any detrimental or unpleasant effects on yeast fermentation.

Sorbic acid is also used to process meat. When fresh poultry is immersed in potassium sorbate, the number of resistant bacteria in the food is reduced. Fish products are also immersed in this additive solution to extend shelf life and reduce the growth of yeast and mold in the product.

Thanks to the addition of sorbic acid to food products, their shelf life is increased to 30 days or more. Also, in addition to the food industry, the preservative is used in the tobacco and cosmetic industries.

In addition, sorbic acid can also be used as an additive for cold rubber and as a buffer product in the production of certain plasticizers and lubricants.

Harm from sorbic acid to humans

Sorbic acid is considered a moderate hazard ingredient. In several tests, mammalian cells have shown positive mutation results, and several animal studies have shown skin irritation at very low doses; there is strong evidence that it is a human skin toxicant. It should be understood that the rash is caused by direct contact of sorbic acid with the skin, and not by ingestion. This is a minor and temporary skin condition that occurs within minutes of the substance coming into contact with a person's skin. Symptoms include redness, swelling, tingling, and itching. The condition is not serious and disappears within 24 hours.

However, other studies, in studies of oral toxicity, have shown that sorbic acid is practically non-toxic, and no significant side effects were observed when 10% sorbic acid was included in the diet. “Sorbic acid and potassium sorbate in concentrations up to 10% caused practically no eye irritation. Both ingredients at concentrations up to 10% only mildly irritated the skin."

Sorbic acid is also known to destroy vitamin B12. This vitamin is necessary for the normal functioning of the human nervous system.

Possible side effects from sorbic acid:

Diarrhea

· Dizziness or weakness (only by injection);

Irritation, redness of the skin;

· Headache;

Increased urination;

Nausea or vomiting;

· Spasms of the stomach.

Treatment with sorbic acid

Sorbic acid reactions are usually quite minor and resolve within a few hours. The best treatment is to simply clean the hands or skin of the substance containing sorbic acid and avoid the substance in the future. If allergy symptoms seem severe, a doctor should be consulted for advice or assistance.

Sorbic acid E200 and its derivatives are recognized as safe. When eaten in moderation, it will not harm the human body, as well as any significant benefit. From the point of view of direct effects on humans, sorbic acid can be considered a neutral food additive.