Sorbic acid

The additive has a number of unique, inimitable qualities.

Among them:

antimicrobial properties (especially effectively suppresses the growth of yeast-like fungi and mold);
safety for living cells;
non-toxic;
the lack of a carcinogenic effect.
It is proved that use in reasonable quantities has a beneficial effect on living elements. As it turned out, it repeatedly strengthens the immune system, increases detoxification and restoration of cellular elements. These properties have opened the acid as the newest preservative, which significantly increases storage. No carcinogenic substances were found. The preservative is not able to destroy microbial agents. Its action is aimed at inhibiting their spread and development. It is extremely important to add it to raw materials that are free of microbes. There are species that have the ability to break down the preservative. The E200 displays its unique qualities only at a low pH.

The Supplement can be found in products including:

• juices;
• bakery products.

And in wine, acid must be present, because it plays the role of a stabilizer. Sorbic acid GOST indicates its mandatory presence in products:

• mayonnaise;
• alcoholic and non-alcoholic beverages
• all semi-finished products;
• caviar;
• fish.

In the test, the acid does not dissolve, so it does not inhibit the development of yeast. In baking, it shows a highly effective action against mold elements. The preservative sorbic acid increases the shelf life. Since it is poorly soluble in water at low temperatures, specialists use only water solutions. Common in some countries is potassium sorbate, as an alternative to the classic sorbin. It is better stored. The preservative does not change the taste and appearance of the product.

Packing-bags of 25 kg.

Check the availability and price with the Manager.