Invitación Charla Manejo de la Nutrición y Fertilización en Melón y Sandía
Recognition Of The Chamber Of Commerce Of Guayaquil
Recognition to all those who are part of SOLVESA ECUADOR
Recognition to all those who are part of SOLVESA ECUADOR
Characteristics:
"Sorbic acid is the only unsaturated organic acid that is normally permitted as a conservative in foods. It has an interesting antimicrobial spectrum since it is relatively ineffective against catalase-negative bacteria such as the lactic bacteria. Sorbic acid has a broad spectrum of activity against catalase-positive microorganisms, including yeasts, molds and bacteria and is used therefore to inhibit aerobic contaminants in fermented or acidified foods.
These latter microorganisms are generally inhibited by concentrations of undissociated acid of 0.01 to 0.03%. This compound is an effective antimicrobial agent at pH values below 6."
Aplications and uses:
"Preservative used in soft drinks, in baking, pastries and biscuits, meat products, cheeses, canned olives, dairy desserts with fruit, butter, margarine, jams and other products. In the wine-making industry it is applied as a secondary fermentation inhibitor allowing lower levels of sulfites. Increasingly sorbates are being used in foods in replacement of more toxic preservatives such as benzoic acid.
Sorbates are the least toxic of all preservatives, even less than common salt or acetic acid (the active component of vinegar). For this reason, its use is authorized worldwide. Metabolically it behaves as other fatty acids, i.e. it is absorbed by the body and used as an energy source.
This compound should not be used in products whose production involves fermentation, since it inhibits the action of yeast. In bakery products it is usually used in batters (madeleines, cakes, etc.), with a maximum doses of 2 g / kg of flour."