Sorbic acid E200 - harm, use. Food preservative E200 Sorbic acid - the use of this additive in the production of products, its effect on the body (harm or benefit?) Sorbic acid for pharmaceutical production

Sorbic acid E200 - harm, use. Food preservative E200 Sorbic acid - the use of this additive in the production of products, its effect on the body (harm or benefit?) Sorbic acid for pharmaceutical production

29.06.2020 Seafood dishes

For manufacturers of confectionery products in the assortment of the company "GIORD" there is a wide range of food additives, which are indispensable in the confectionery industry. Quite often, technologists contact our consulting service with a question about extending the shelf life and maintaining the quality of their products. The shelf life of food products is determined by two sets of quality indicators:

indicators that must remain unchanged during the entire storage period (these include: taste, aroma, consistency of the product, its moisture content, the content of fats, proteins, carbohydrates in the product, etc.)
indicators that change during storage (the content of microorganisms in the product and indicators that determine its oxidative deterioration)

When this or that indicator reaches the limit value, the shelf life of the product ends, and it becomes unfit for human consumption, that is, it loses its use value. To increase the shelf life of a food product, it is necessary to stabilize the first group of indicators and slow down the change in the second. To solve both problems, a fairly wide range of food additives is required, and technologists are interested in which ones.

At present, when assessing the quality and shelf life of products, one of the defining physical and chemical indicators is their moisture content. It is well known that the humidity of the environment strongly influences the development of microorganisms. The latter contain up to 75-80% of water, and all nutrients for their vital activity enter the cell precisely due to water. Microorganisms can thrive in environments where the water content does not drop below a certain level. With a decrease in humidity, the intensity of reproduction of microorganisms decreases and when a certain moisture content is reached, it stops altogether. So, the moisture content of a food product is an essential factor determining the development of microflora. However, for the development of microorganisms, it is not the absolute value of moisture that matters, but the availability of the water contained in the substrate for the development of the vital activity of microorganisms, which is currently called water activity or "water activity", "Water activity" (availability of all water molecules) - the pressure ratio of water vapors over the product to the vapor pressure p over pure water p0: aw = p / p0. “Water activity” can vary from 0 to 1. The threshold values of water activity for different microorganisms are quite different. Most bacteria require high water activity: BGKP (Klebsiella, Escherichia, Enterobacteriaceae), Salmonella develop at values of 0.94; while many molds and yeasts thrive well with water activity below 0.85. Some types of molds and osmophilic yeasts are known that can develop even at values of a w = 0.62.

According to the value of water activity, all confectionery products are divided into three groups:

products with low humidity (aw no more than 0.6). These include biscuits, crackers, hard biscuits, waffles, waffle cakes, praline-shell candies, chocolate
products with intermediate humidity (aw from 0.6 to 0.9). These include gingerbread cookies, muffins, gingerbreads, cakes and pastries, sweets with whipped, jelly, jelly-fruit bodies.
products with high humidity (aw more than 0.9). These include separate groups of biscuits and biscuit cakes.

With an increase in the shelf life of flour confectionery products with medium and high water activity (creams for cakes and pastries, biscuits), one cannot do without preservatives. Yeast, mold, coliform bacteria and St. aureus. The most effective preservatives against these types of microorganisms are sorbic acid E200 and its salt, potassium sorbate E202. Because Sorbic acid is poorly soluble in water (only 0.16 g per 100 ml of water), it is preferable to introduce it into the product through the fat phase. At the same time, potassium sorbate is readily soluble in water (138 g per 100 ml of water), so it is administered through water. Usually, the calculated amount of the preservative is dissolved in a small amount of water and added to the main liquid component. There are other methods of application, for example, when preparing biscuit dough, granulated sugar, potassium sorbate are mixed with melange and knocked down for about 40-50 minutes. Then add vegetable fat, condensed milk and mix. Thorough mixing of the preservative in the product is a prerequisite for its use. This is especially important when the preservative is added directly to the product without prior dissolution.

Unlike other preservatives, sorbic acid has an antimicrobial effect at pH 6 and even 6.5. In addition, it primarily inhibits the development of yeasts and molds, which thrive even at water activity values below 0.7. As for biscuits, in them sorbic acid in the form of the acid itself or its salt is the only effective preservative and packed in an airtight film can be stored for 6 months, without preservatives and packaging - no more than 7 days.

The reason for the rancidity of flour confectionery products with a high fat content, such as butter biscuits, is the oxidation of oils and fats contained in these products with oxygen in the air. The use of antioxidants (antioxidants) allows you to protect against this spoilage. In the production of MCI, butyloxyanisole (BOA) E320 and butyloxytoluene (BOT) E321 are quite effective. These antioxidants are distinguished by the fact that added to the dough, they are not destroyed during the baking process, but on the contrary, under the influence of high temperature, they soak the entire product through and through, thereby distributing absolutely evenly. Recommended dosages: 0.01-0.02%.

Since the combined use of antioxidants gives a strong synergistic effect, it is recommended to use their mixtures. Strengthening the antioxidant effect can be achieved using antioxidants or their mixtures in combination with antioxidant synergists: for example, citric, phosphoric acids, polyphosphates, etc.

Antioxidants are recommended to be added to the prepared product in the form of an oil solution with thorough mixing. Today the company "GIORD" offers a complex additive to increase the shelf life of butter biscuits of various fat content STABILAN FLAU B2 and H3.

It is possible to slow down the staling of flour confectionery products by adding water-retaining agents to the dough. Due to its hygroscopicity, the water-retaining agent binds the water present in the freshly prepared product and thereby prevents or significantly slows down its evaporation into the atmosphere and reduces the activity of the water. Emulsifiers and phosphates also help to slow down staling. Lecithins and phosphatide concentrates, mono- and diglycerides of fatty acids, other esters, phosphates, creating and stabilizing an emulsion, also bind water, preventing it from evaporating into the atmosphere. As a result, the consistency of the original product (for example, gingerbread, biscuits) is preserved and its freshness is prolonged. The most important water-retaining agents are glycerin, sorbitol, hydrocolloids, for example: agar, alginates, pectins, especially low methoxylated ones, various brands of carboxymethyl cellulose.

At one time, the Moscow Academy of Food Production conducted research on the effect of pectins on slowing down the staling of bakery products, including flour confectionery, such as gingerbread. As a result of these studies, it was found that low-ester pectins in a dosage of 0.1% by weight of flour, when added to the brew, significantly reduced the rate of staling and the density of gingerbread, and contributed to an increase in volume. GIORD's clients have a positive experience of using such pectins. These are the trademarks of Genu pectin LM-104, LM-106.

In addition to low-esterified pectins, we recommend our customers to use such a water-binding additive as carboxymethyl cellulose (CMC): trademarks BLANOSA, AQUASORB A-500. AQUASORB possesses an increased water-holding capacity: 1 part of it is capable of binding 100 parts of water. These additives find their application not only in the composition of dough pieces, but can also be effectively used for thickening and heat resistance of fruit fillings, for preventing sugar glaze from chocolate, for stabilizing meringues and marshmallows. The food additive Liangel (carrageenan - red seaweed extract), which is commonly used in sausages and canned meats, prevents curd from spreading in curd casseroles. It is enough to add Liangel directly to the filling and mix thoroughly.

The listed additives find their application not only in the composition of dough pieces, but also effectively bind water and can be used to obtain heat-resistant fruit fillings, to prevent sugar glaze from becoming sugared. Thus, with the help of preservatives, antioxidants, their synergists, humectants and emulsifiers, it is possible to significantly extend the shelf life and preserve the quality of confectionery. It should be remembered, however, that food additives cannot be considered as a means of compensating for violations of technological regimes, sanitary requirements, and as insurance for all occasions.

Solving the problem of increasing the shelf life of food products requires an integrated approach. It necessarily includes strict adherence to technological discipline and the use of quality packaging.

Sorbic acid (2,4-hexanedienoic acid, food additive E200)- trans-2,4-hexadienoic acid. Natural preservative. Contained in mountain ash, lingonberry, cranberry.

Physicochemical characteristics.

Gross formula: C 6 H 8 O 2.

Structural formula:

H 3 C C H C H C H C H C O O H

Sorbic acid is a faint-smelling, sour-tasting monoclinic colorless crystals that are poorly soluble in cold water. Sorbic acid crystals are readily soluble in alcohol and ether.

Sorbic acid completely lacks any harmful properties, on the one hand, and a sufficiently high antimicrobial effect, exceeding that of other preservatives used in the food industry, on the other. The antimicrobial properties of sorbic acid are quite pronounced; it inhibits the growth of most microorganisms. The activity of sorbic acid is especially high against yeast fungi. Sorbic acid inhibits the action of the dehydrogenase enzyme activity of molds. Sorbic acid exhibits the greatest antimicrobial and antifungal activity at a pH of about 4.5, that is, in an acidic environment. At high pH values (over 5.5), it works better than benzoic. and at pH 5, sorbic acid acts 2-5 times stronger than benzoic acid. The addition of acids and sodium chloride enhances the fungistatic effect of sorbic acid. Sorbic acid does not alter the organoleptic properties of food products, does not possess toxicity and does not exhibit carcinogenic properties.

The inhibitory effect of sorbic acid against microorganisms

Type of microorganisms	PH value	The minimum effective concentration of sorbic acid, g / kg
*Bacteria:*
Pseudomonas spec.	6,0	1
Micrococcus spec.	5,5-6,4	0,5-1,5
Lactobacillus spec.	4,4-6,0	2-7
Escherichia coli	5,2-5,6	0,5-1
Achromabacter spec	4,3-6,4	0,1-1
Bacillus spec.	5,5-6,3	0,5-10
Serratia marcescens	6,4	0,5
Clostridium spec.	6,7-6,8	More than 1
Salmonella spec.	5,0-5,3	0,5-10
Yeast:
Saccharomyces cerevisae	3,0	0,25
Saccharomyces ellipsoideus	3,5	0,5-2
Saccharomyces spec.	3,2-5,7	0,3-1
Brettanomycess versatatilis	4,6	2
Byssochlamys fulva	3,5	0,5-2,5
Rhodotorula spec.	4,0-5,0	1-2
Hansenula anomala	5,0	5
Candida lipolytica	5,0	1
Candida krusei	3,4	1
Torula lipolytica	5,0	1-2
Torulopsis holmii	4,6	4
Kloeckera apiculata	3,5-4,5	1-2
Molds:
Mucor spec.	3,0	0,1-1
Penicillum spec.	3,5-5,7	0,2-1
Geotrichum candidum	4,8	10
Aspergillus spec.	3,3-5,7	0,2-1
Fusarium spec.	3,0	1
Rhizopus spec.	3,6	1,2
Oospora lactis	2,5-4,5	0,25-2
Trichophyton mentagrophytes		1
Penicillum digitatum	4,0	2
Penicillum glaucum	3,0	1-2,5
Aspergillus flavus		1
Aspergillus niger	2,5-4,0	1-5
Botrytis cinerea	3,6	1,2-2,5
Cladosporium spec.	5,0-7,0	1-3

Application.

Sorbic acid is used for the preservation of various food products.

Sorbic acid has an antimicrobial effect, so it is used to increase the shelf life of soft drinks. Sorbic acid provides a guaranteed shelf life of at least 30 days. Due to the fact that sorbic acid is poorly soluble in cold drinking water, a reaction is used to form sodium sorbate. For this, sorbic acid is added to an aqueous solution of sodium bicarbonate (baking soda). As a result of this reaction, sodium sorbate is formed. Sodium sorbate is not a storage stable substance, therefore it is obtained immediately before use. To prepare a working solution of sodium sorbate, a weighed portion of 75 g of sodium bicarbonate is dissolved in drinking water heated to 60 ° C, bringing the volume of the total solution to 1 dm 3. 60 g of sorbic acid are added to the prepared sodium carbonate solution. To avoid strong foaming, sorbic acid is added in portions with continuous stirring. The solution containing sodium sorbate is introduced into the drink at the stage of its preparation (with stirring) before the filtration stage in the amount of 30 g / dm 3 of the drink.

Sorbic acid is used as a preservative in the production of ciders. Ciders are the products of fermentation of fruit juices using wine yeast. They have a transparent color, without sediment and foreign inclusions. The most popular is apple cider, which is also called "apple kvass". But other types of cider are also produced. The mass concentration of sorbic acid and its salts in ciders according to GOST R51272-99 should not exceed 200 mg / l in terms of sorbic acid. When using sorbic acid, two facts should be taken into account: firstly, under the action of bacteria, 2-ethoxyhexo-3,5-diene can be formed from sorbic acid, which causes the side geranium smell of cider. Secondly, sorbic acid effectively inhibits the development of yeast, and therefore it should be added to cider after fermentation is complete.

The action of sorbic acid is directed against molds, yeasts and bacterial forms, preventing the formation of mycotoxins. Sorbinic acid is used as a disinfectant when planting large potato tubers, when it becomes necessary to cut the tubers into 2-3 parts. Such tubers are treated with 0.01% sorbic acid solution.

Sorbinic acid is used in the methods of traditional care of cheeses with a low temperature of the second heating (Dutch, Kostroma, etc.) and a high temperature of the second heating. During the ripening of such cheeses, microbiological and biochemical processes take place on the surface. To prevent the development of surface microflora and accelerate the development of the cheese crust, it is recommended to treat the surface of cheeses with a suspension of sorbic acid.

Preparation of the suspension: table salt is dissolved in water with a temperature of 80-85 ° C (350 g of salt per 1 liter of water). Sorbic acid is added to the cooled and settled brine at the rate of 80 g per 1 liter of brine. Preliminarily, sorbic acid is moistened with brine and mixed to a pasty state in a 1: 2 ratio. The resulting paste is introduced with constant stirring into the brine. Stirring is carried out until the end of foaming for 25 minutes. The resulting suspension of sorbic acid is filtered through cheesecloth. The finished suspension is a homogeneous, opaque, cream-colored liquid with a low viscosity with the smell of sorbic acid. The sorbin suspension is saved at a temperature of 10 ° C. Before use, the sorbin suspension must be thoroughly mixed. The processing of carefully drained cheese heads is carried out for 4-6 days. by immersion or even application with soft brushes, sponges, napkins.

Sorbic acid is also used as a fungicide against mold in the production of processed cheeses. For this, sorbic acid is dissolved in a small amount of water with a temperature of 25-30 ° C and added at the end of melting 0.1% based on the total weight of the components. In cheese production, sorbic acid is used to create fungistatic packaging materials. The consumption of sorbic acid for these purposes is 2-4 g / m 2.

In combination with salting, refrigeration and vacuum packing, sorbic acid has an antibacterial effect on fresh fish and thus reduces the formation of trimethylamine and other unwanted odoriferous substances and inhibits the growth of pathogenic microorganisms. Due to its rather high activity against mold fungi, it is used for canning dried fish prone to mold, such as cod. The use of sorbic acid in low-salted East Asian fish products is of great practical importance. The introduction of sorbic acid in an amount of 0.1-0.2% when salting fish together with salt increases the shelf life of smoked products prepared from this fish by 2 weeks. It was found that sorbic acid inhibits the growth of mold hemispora stellata, but is not very effective against halophilic bacteria.

Sorbic acid at a concentration of 0.05% is used to preserve ready-to-eat prunes, which are produced by steeping heavily dried fruits. Due to the activity of the water, they are only susceptible to mold.

Sorbic acid has a common property with propionic acid (widely used in baked goods canning) - it remains effective in the high pH range. Compared to propionates, sorbic acid exhibits a significantly stronger antimicrobial effect, especially against chalk mold ( Trichosporon variabile), sometimes appearing on rye bread. Sorbic acid in the amount of 0.1-0.2% is added to the flour mass during the kneading of the dough. In bakery products, especially bread, sorbic acid is used not only for economic reasons, but also because of its effect on aflatoxin-forming microorganisms. The use of sorbic acid in baked goods is not a problem when baking powder rather than yeast is used as a baking powder, for example in cakes and other sweet baked goods. In this case, 0.1-0.2% sorbic acid is added to the dough (depending on the type of product and the required shelf life). In bread dough, fermentation problems can arise due to the strong action of sorbic acid against yeast. The slowdown in fermentation has to be compensated for by increasing the amount of yeast and / or fermentation time. The form of release of sorbic acid in the form of granules is the most convenient for these purposes. The granules slowly dissolve during the preparation of the dough, without affecting the fermentation, and in the finished bread it acts in full force.

Sorbic acid, due to its neutral taste, high pH potency and potency against osmophilic yeast, is used for the preservation of chocolate and praline fillers. Concentrations from 0.05 to 0.2% are used, depending on the content of sugar, acids and other factors in the product, which affects the preservative effect.

Wine diseases and the use of sorbic acid.

The development of undesirable microorganisms, which is more often observed in low-alcoholic, low-acid wines, causes diseases and biological cloudiness of wines. Disease is understood as such irreversible changes caused by the vital activity of foreign microorganisms, as a result of which wines acquire unpleasant odors, taste and become unusable. To "cure" a diseased wine, that is, to restore its original state. almost impossible, and therefore it is necessary to very carefully follow the preventive measures to prevent the disease of wines. Wine diseases are most commonly caused by bacteria or yeast.

The most common and dangerous diseases of wine are acetic acid and lactic acid souring, the causative agents of which (acetic acid and lactic acid bacteria) are often found in wines and are well adapted to the conditions of wine production. The bloom of wine caused by filmy yeast is also widespread, but less dangerous. Diseases such as wine obesity, rancidity, mannitic fermentation (a disease in which the decomposition of tartaric acid and glycerin occurs) has recently been encountered very rarely. Zweel wines are most often affected by dry young wines, especially reds. Sulfitation does not always guarantee against the development of its pathogens (filmy yeast), since some of their types are sulfite-resistant and reduce sulfurous acid salts to elemental sulfur and hydrogen sulfide. Film yeast that develops on the surface of wine in incomplete containers, mainly belongs to the yeast of the genus Candida, Hansenula and Pichia... The main causative agent of blooming wine is a species Candida mycoderma... To prevent the disease with zveli, it is necessary to observe all preventive measures: to top up containers in a timely manner with healthy clean wine material, etc. Acetic acid sourness affects low-alcoholic (up to 12% vol.) Low-acid low-extractive wines - both old and young. White wines are more prone to disease than red wines rich in phenolic substances.

The bacteria that cause acetic acid sourness belong to the genus Acetobacter... All healthy wines contain small amounts of acetic acid, which is a naturally occurring fermentation product. Its amount should not exceed 1.2 g / l in young wines, and 2 g / l in old aged ones. Acetic acid bacteria are widespread in nature. They get into wine from berries, equipment surfaces and containers. Sometimes these bacteria develop during the production of red wines (if fermentation takes place on the pulp with access to atmospheric oxygen). Milky sourness affects all types of wines - dry, with residual sugar (unfermented), dessert, strong and especially low-acid strong wines of the southern regions.

Lactic acid bacteria that cause milk sourness belong to the genus Lactobacillus... Mannitic fermentation is observed in low-acid sweet red wines of the southern regions, as well as in low-acid fruit and berry wines and arises as a result of the development of heteroenzymatic lactic acid bacteria of the species Vasterium mannitopoeum... Thurn is a disease in which the decomposition of tartaric acid and glycerin is observed. The causative agent of this disease is rod-shaped bacteria of the species Bacterium tartarophtorum... It is more likely to affect red wines containing little phenolic and coloring substances, and less often - white wines after the end of malolactic fermentation.

Wine rancidity is a disease that affects red still-aged bottled wines. Its pathogens are bacteria of the species Bacterium amoraccylus.

Obesity of wine (slimy, viscous, viscous) is a disease affecting young low-alcoholic low-acid and low-extractive wines, mainly white table wines with residual sugar. This disease is caused by obesity bacteria in symbiosis with acetic acid, lactic acid bacteria and film yeast. Sulphitation of wine (at a dosage of up to 100 mg / l) leads to the complete death of bacteria. Wine obesity is the only disease that can be easily treated. First of all, mucus is removed by gluing the wine with the obligatory addition of tannin or by pouring it through sprinklers with strong ventilation. After removing the mucus, the wine is sulphitated (up to 100 mg / l). After treatment, wine with residual sugar is fermented on pure yeast cultures, since the remaining unfermented sugar can cause the wine's disease again. After treatment, the wine regains its original appearance, taste and aroma.

The development of unwanted yeast in wines leads to biological cloudiness, which is most often manifested in still dry and semi-sweet wines. Experimental data indicate that 85-98% of the sediments of white table wines can consist of yeast cells. The biological opacities also include opacities caused by the activity of pathogens. The way to prevent biological clouding of wines is preservatives: sulfurous acid (E220) and its salts (E221-E228), as well as sorbic acid in the form of potassium sorbate (E202). The latter is used in the form of a concentrated aqueous solution. It is allowed to add sorbic acid (E200) and its salts to grape wines - sorbates of sodium, potassium, calcium (E201-203) individually or in combination in an amount of up to 300 mg / l in terms of sorbic acid. It is allowed to add sorbic acid (E200) and its salts - sorbates of sodium, potassium, calcium (E201-203) to non-alcoholic wines, individually or in combination in an amount of up to 300 mg / l in terms of sorbic acid. In addition to biological opacities in wines, the appearance of opacities of a biochemical and physicochemical nature is possible. Biochemical opacities include opacities of an enzymatic nature ("brown cass") associated with the presence of oxidative enzymes in grape juice (and subsequently in wine). In the presence of atmospheric oxygen, these enzymes interact with phenolic compounds. Biochemical cloudiness can be prevented by removing oxygen from the wine, which is carried out using the enzyme glucose oxidase, usually in conjunction with catalase. In addition, the use of ascorbic acid (E300) and / or sodium isoascorbate (E316) is effective. Both of these antioxidants enhance the action of sulfurous acid, allowing its concentration to be reduced. Ascorbic acid and sodium isoascorbate are added to wine together with sulfurous acid (approximate dosage is 12 g / 100 l of wine). Wines prone to oxidase cassis are also recommended to be treated with polyvinylpyrrolidone (PVPP, E1201).

An increase in the shelf life of sausages is achieved by adding sorbic acid to the minced meat. In boiled sausages, a dosage of 100-150 g per 100 kg of raw material is recommended, in boiled-smoked and semi-smoked products that are stored longer than boiled 150-200 g per 100 kg of raw material.

To increase the shelf life of granular salmon caviar, sorbic acid is used. It can be alone or in conjunction with urotropine. Sorbic acid works primarily against yeast and molds, but is ineffective against most bacteria. Urotropin, on the contrary, exhibits a bactericidal effect. Thus, the two preservatives complement each other. After salting and separating brine, a pre-prepared mixture of sorbic acid and urotropin (1: 1 ratio) is added to the red caviar based on the content of the finished caviar of both preservatives by 0.1%. After that, the caviar is immediately laid out in jars.

Receiving.

Currently, in industry, sorbic acid is obtained by condensation of ketene with crotonaldehyde in the presence of acid catalysts (for example, BF3), the resulting lactone of 3-hydroxyhexenoic acid is further hydrolyzed and dehydrated to form sorbic acid.

Sorbic acid is used to protect some food products from microbiological spoilage. Suppressing the development of microorganisms, it does not change the taste and smell of products, is not toxic to humans; has a detrimental effect on the microflora in dosages less than other chemical preservatives (for example, sodium benzoate). These properties are very valuable and give sorbic acid great advantages over other preservatives: sulfur dioxide, sodium benzoate, salicylic and propionic acids, which impart specific unpleasant odors and taste to food products.

Sorbic acid in a concentration of up to 0.1% inhibits the reproduction of widespread bacteria, including E. coli, yeast and fungi. For microorganisms such as Staphylococcus aureus, sorbic acid acts at a concentration of 0.1% and higher.

In the confectionery industry, special requirements are imposed on preservatives, since confectionery products easily perceive foreign smell and taste. The preservative added to the confectionery must be neutral in taste and odorless. Sorbic acid and its salts (sorbates) meet these requirements.

Abroad, sorbic acid in an amount of 0.1% to the weight of the product and potassium sorbate in an amount of 0.12% are used to prevent muffins from becoming moldy. At the same time, the shelf life of muffins increases from 12 - 17 to 19 - 38 days. Sorbic acid is 2.5 times more effective than propionic acid and 4 times more effective than sodium propionate; moreover, the latter change the taste of products.

To prevent spoilage of marzipans, nougat, wafer fillings, pralines, chocolate, biscuits, fruit pastes and jelly fillings, 0.08 - 0.1% sorbic acid is added to these products. Sorbinic acid is added at the end of the boil, and in some cases the preservative is added with sugar or powdered sugar. When preserving products with a high moisture content, potassium sorbate is used in the form of mixtures with aromatic substances to reduce the consumption of sorbic acid. The shelf life of marmalade is increased by treating the surface with potassium sorbate solutions or wrapping the products with paper enriched with calcium sorbate. The product can be stored for 4 months without growing mold.

The preservative effect of sorbic acid on custard in order to suppress the vital activity of Staphylococcus aureus and Escherichia coli was investigated by E. A. Sherbova: V. S. Gruner and F. M. Chistyakov. Sorbic acid was dissolved in water and the solution was used to make a custard. The finished cream was artificially infected with microorganisms in the amount of 250 thousand cells per 1 g of cream and thermostated at a temperature of 37 "C. The authors suggest using sorbic acid in an amount of 0.2% by weight of the cream. This dosage of the preservative reduces the number of Staphylococcus aureus bacteria to 45 thousand. cells after 24 hours of incubation and 23.7 thousand cells after 72 hours. The control sample of the cream contained 667 million cells after 27 hours of incubation and 1 billion 20 million cells after 48 hours.

The possibility of using peasant butter and concentrated cream for the production of high-quality Charlotte cream makes the issue of the microbiological stability of the butter cream especially important, since such a cream has a higher moisture content (28 - 30%) compared to a cream obtained from butter with 16% - moisture content (25 - 27%).

Sorbic acid has been used to increase the microbiological resistance of Charlotte Cream. Its effect was investigated in various dosages on the microflora (Staphylococcus aureus and Escherichia coli) of a cream made from peasant oil.

For preserving the cream, the following dosages of sorbic acid were used: 0.075; 0.1; 0.12; 0.15; 0.175; 0.2% by weight of the cream. Sorbic acid in crystalline form was introduced into a syrup having a temperature of 80 "C, dissolved in it, and then the syrup was used to make a cream.

Samples of the cream were infected with cultures of Staphylococcus aureus and Escherichia coli, the vital activity of these microorganisms was investigated during the storage of the cream after 3, 24, 48, 72, 96 and 120 hours. - 75%.

The samples of the original cream were separately injected with a different number of microbial bodies of Staphylococcus aureus and Escherichia coli (from 1,000 to 2 million in 1 g of cream) in order to track their vital functions depending on the contamination. In each sample, after the expiration of the above storage periods, the number of microbial bodies was determined. Since the purpose of conservation is to stop the multiplication of microorganisms, they were quantified.

The vital activity of microorganisms is expressed by a coefficient showing the ratio of the number of microorganisms found in 1 g of cream to their initial number. The coefficient of vital activity of microorganisms K was calculated by the formula K = a / b, where a is the number of microorganisms found in 1 g of cream; b - the initial amount of microorganisms introduced into 1 g of cream.

The values of the coefficient of vital activity of microorganisms less than 1 indicate the termination of the reproduction of bacteria and their death.

Microbiological studies of peasant oil showed a low titer of Escherichia coli, which was 0.001 g (titer is the smallest amount of product in which one bacterial cell was found). For comparison, samples of butter with a moisture content of 16%, the titer of E. coli of which is 0.3 - 0.4 g, were examined.This indicates that peasant butter is subject to microbiological deterioration to a greater extent than butter with a moisture content of 16% ... No pathogenic microorganisms were found in peasant oil.

Cream "Charlotte" with peasant oil contained 27 - 28% moisture. The cream by the introduction of a preservative and contamination with microorganisms was examined for the content of pathogenic microflora and determination of the col-titer. The coli-titer for this cream was 0.002 g, no pathogenic microflora was found.

When the culture of Staphylococcus aureus was introduced into the prepared cream, intensive reproduction of this type of bacteria was found during the storage of the cream.

In fig. 32 shows the curves characterizing the change in the coefficient of vital activity of Staphylococcus aureus bacteria during storage of the cream with the initial content of microorganisms in the amount of 2300 and 2 million microbial bodies in 1 g of cream. The coefficient of vital activity of Staphylococcus aureus slightly increases in the first 48 hours of storage and sharply increases with further storage of the cream for 120 hours, reaching values of 122 and 315. A large increase in the coefficient of vital activity of Staphylococcus aureus was noted for the cream with a greater contamination of microorganisms.

The coefficient of vital activity of E. coli bacteria for this cream was 1.42 after 24 hours of storage and 26.5 after 120 hours of storage of the cream with an initial content of microorganisms of 2.26 million in 1 g of cream.

The data obtained indicate a less intensive multiplication of E. coli bacteria compared to Staphylococcus aureus bacteria in a cream made from peasant oil.

Further, the intensity of reproduction of Staphylococcus aureus and Escherichia coli bacteria was investigated using various dosages of sorbic acid. Studied the vital activity of Staphylococcus aureus bacteria during storage of a cream prepared with sorbic acid, with an initial content of microorganisms in the amount of 1000 - 1200 microbial bodies in 1 g of cream.

As seen from Fig. 33, a (curves 1, 2), when using sorbic acid in an amount of 0.12 and 0.15% by weight of the cream, the multiplication of Staphylococcus aureus bacteria was observed within 3 hours after preparation of the cream, the vital activity coefficient increased to 1.36 - 2, 0. Storing the cream for 48 hours led to a slight decrease in the multiplication of Staphylococcus aureus bacteria, but then their vital activity increased again. After 120 hours of storage of the cream, the vital activity coefficient of Staphylococcus aureus bacteria was 1.2 - 1.36.

Rice. 33. Vital activity of bacteria of Staphylococcus aureus and Escherichia coli in a cream obtained from peasant oil: a - culture of Staphylococcus aureus, 1 g of the original cream contains 1000 - 1200 cells, the dosage of sorbic acid (in% by weight of the cream): 1 - 0.12; 2 - 0.15; 3 - 0.175; b - culture of Staphylococcus aureus, 1 g of the original cream contains 200 - 300 thousand cells, dosage of sorbic acid (in% to the weight of the cream); 1 - 0.1; 2 - 0.12; 3 - 0.175; 4 - 0.20; c - Escherichia coli culture, 1 g of the original cream contains 1.5 - 2 million cells, the dosage of sorbic acid (in% by weight of the cream): 1 - 0.07; 2 - 0.10; 3 - 0.12; 4 - 0.15.

The indicated amounts of sorbic acid, apparently, are insufficient to stop the multiplication of Staphylococcus aureus bacteria for 3 hours. Sorbic acid during the storage of the cream has a detrimental effect on some of the microorganisms, their total number decreases. Some of the microorganisms continue to multiply, which leads to a repeated increase in the coefficient of vital activity. Similar data were obtained with the introduction of a larger number of microorganisms into the cream (200-300 thousand microbial bodies in 1 g of cream, Fig. 33, b, curves 1, 2).

With an increase in the dosage of sorbic acid to 0.175% by weight of the cream (see Fig. 33, a, curve 3) after 3 hours of storage of the cream (when 1200 microbial bodies of Staphylococcus aureus were added to 1 g of cream), the number of microorganisms did not change. In the process of further storage of the cream, the reproduction of Staphylococcus aureus is suspended; the coefficient of vital activity of Staphylococcus aureus bacteria after 72 hours of storage was 0.24, after 96 hours of storage it slightly increased (0.41), but did not exceed 1.

The introduction of sorbic acid in an amount of 0.175% by weight of the cream with a higher content of bacteria (see Fig. 33, b, curve 3) showed a decrease in the vital activity of Staphylococcus aureus bacteria in the first 3 hours of storage of the cream and thereafter. There was a slight increase in the coefficient of vital activity of Staphylococcus aureus bacteria, but the latter did not exceed 1. An increase in the dosage of sorbic acid to 0.2% by weight of the cream (see Fig. 33, b, curve 4) led to similar results.

Thus, to stop the reproduction of Staphylococcus aureus in a cream prepared from peasant oil, the dosage of sorbic acid in an amount of 0.175% by weight of the cream can be considered optimal.

The curves shown in Fig. 33, c, characterize the vital activity of E. coli bacteria in a cream prepared with the addition of sorbic acid, depending on the duration of storage of the cream with the initial content of microorganisms in 1 g of cream in the amount of 1.5 - 2 million microbial bodies. The minimum dosage of sorbic acid (0.07%) led to a decrease in the coefficient of vital activity of E. coli bacteria after 3 hours of storage of the cream to 0.98. With subsequent storage of the cream for up to 120 hours, a continuous decrease in the vital activity coefficient of E. coli bacteria was observed.

An increase in the dosages of sorbic acid (0.10; 0.12; 0.15% by weight of the cream) led to a more noticeable decrease in the multiplication of E. coli bacteria. sticks was 0.76, at a dosage of 0.12% - 0.52 and at a dosage of 0.15% - 0.12.

An increase in the storage time of the cream led to a further decrease in the vital activity coefficient of E. coli bacteria, which after 120 hours of storage of the cream was 0 - 0.0067.

When using sorbic acid in an amount of 0.175 and 0.2% by weight of the cream, the amount of E. coli microbial bodies added to 1 g of cream was increased to 2,780,000. 0.18 - 0.21, and after 72 hours - 0.14 - 0.018. Therefore, to stop the multiplication of E. coli bacteria, it is enough to introduce sorbic acid into the cream in an amount of 0.1% by weight of the cream.

In the study of the effect of sorbic acid on the vital activity of Staphylococcus aureus and Escherichia coli bacteria in a cream made from butter with a moisture content of 16%, results similar to those described above were obtained.

Thus, sorbic acid can be used as a preservative in Charlotte buttercream. The optimal dosage of sorbic acid, which stops the growth of Staphylococcus aureus and Escherichia coli bacteria, is 0.175% by weight of the cream.

For the use of sorbic acid as a preservative for Charlotte cream in the indicated dosage, the permission of the chief sanitary doctor was obtained.

A technological instruction on the use of sorbic acid as a preservative for butter cream, according to which sorbic acid is added to Charlotte syrup in an amount of 0.3% by weight of syrup (300 g per 100 kg of syrup), has been developed and approved by the Office of the Confectionery Industry. Charlotte syrup is prepared in accordance with the technological instructions for the production of semi-finished products for cakes and pastries. Sorbinic acid is dissolved in a small amount of hot (80 "C) syrup, introduced into the" Charlotte "syrup and mixed thoroughly." Charlotte "cream is prepared in accordance with the technological instructions for the production of butter cream.

Sorbic acid is a colorless sugar-like granule that is moderately soluble in water. This substance was first discovered in the late fifties in rowan juice. The name comes from the Latin word Sorbus, which means mountain ash. Since that time, the production of the preservative sorbic acid began on an industrial scale.

Sorbic acid e200 has the following properties:

depressing effect on mold fungi, yeast, bacteria of some species;
the absence of microbicidal effects, 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 in the food industry as an additive. It is used as a natural preservative aimed at increasing the shelf life, due to its antimicrobial properties in such food products: bakery, confectionery, sausages, fish, meat, canned vegetables, alcoholic and non-alcoholic beverages, dairy products, coffee, juices, cocoa, etc. etc. As a preservative, it prevents the development of mold, yeast and other pathogens. The substance is also used for the processing of 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 for canning a variety of 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, baked goods, drinks, juices, sausages, sweets, condensed milk.

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

In canned fish and products, up to four percent of sorbic acid e200 is added to the entire 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, it is added when kneading the dough up to fifteen hundredths of a percent acid. In order to increase the shelf life of the cream and oil, two tenths of a percent is added to the mass of the entire cream.

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

As numerous experiments show, sorbic acid e200 contains no carcinogens. This is the main argument for introducing the supplement into food. The permissible content of a substance in products is no 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 its antibacterial properties due to its chemical composition, sorbic acid has a positive effect on the human body:

fights against harmful microorganisms, plays the role of an antiseptic;
helps to eliminate toxins from the body;
enhances immunity.

Despite its low toxicity, sorbic acid requires adherence to the dosage. The daily allowance should not exceed 25 mg per kilogram of the mass of an adult. If higher doses are taken, irritation in the form of a rash and degradation of vitamin B12 may occur.

Sorbic acid harm

In addition to useful properties, the harm of sorbic acid to human health was revealed. 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 acceptable adult dose.