Initially, sorbic acid was derived from the juice of mountain ash. With further research, it was found that potassium salts obtained from this acid have pronounced antibacterial and antifungal properties. Thus, food additive E202 - potassium sorbate was obtained. In modern production, the E202 additive is produced by sorbic acid reagent treatment, which results in the decomposition of a number of calcium, sodium and calcium salts.
Properties and application of potassium sorbate
Additive E202 belongs to the category of preservatives, which provide protection of various products from mold fungi and putrefactive bacteria. The neutral taste of potassium sorbate makes it possible to use it in the production of a whole range of food products without a noticeable effect on its taste qualities. Most often E202 is used to extend the shelf life of products, it can be found in:
- various sauces and seasonings - mayonnaise, ketchup, mustard , adjika, etc .;
- products of fat and oil industry - butter, margarine;
- canned food of various types - vegetable, meat, fish;
- Confectionery products, including chocolate and chocolate bars;
- industrial kinds of jam, jams, fruit purees;
- sausages and long-term cheese;
- non-alcoholic and alcoholic beverages - juices and wines.
Harm to food additive E202
Whether the food additive E202 is harmful, the researchers do not give an unambiguous answer. Most scientists believe that if the permissible standards are observed, this preservative does not have a negative effect on the body. Supporters of healthy lifestyles and adherents of natural nutrition believe that any kind of preservatives are harmful to human health. Acceptable norms of the content of E202 in the finished food products range from 0.02 to 0.2%, for each separate product category there are certain dosage standards.