Scientists constantly struggle over the question of how to extend the shelf life of certain products. Preservatives come to the rescue. Now you do not need to throw out the product the day after the opening. But how such additives affect the human body? A few decades ago for these purposes, products such as citric acid and salt were used. Today in their place came cheaper chemical compounds, one of which is potassium sorbate E202. Initially, it was extracted from the juice of mountain ash, but this technology has long been considered obsolete.
To date, scientists are still arguing about the effect on the human body of the food preservative potassium sorbate E202 . Most researchers consider it absolutely harmless. Others, on the contrary, are convinced that the use of any preservatives is very dangerous for the human body, and that even additives that are harmless at first glance can significantly damage health.
What is the preparation of the preservative potassium sorbate?
Potassium sorbate Е202 is a natural preservative. It is obtained as a result of the chemical process. In it, sorbic acid is neutralized by certain reagents. As a result, it breaks down into salts of calcium, potassium and sodium. From them, sorbets are obtained, which are used in the food industry as preservatives. Looks like a potassium sorbate as a crystalline powder, which does not have a pronounced smell and taste. It dissolves easily in water and is imperceptibly adjusted to the consistency of the product into which it is added. Potassium sorbate Е202 is allowed in almost all countries.
Application of potassium sorbate
Potassium sorbate is the main component in almost all preservatives. Most often it is used for the production of margarine, butter, mayonnaise, sauces, mustard , tomato puree, ketchup, jam, jam, non-alcoholic and alcoholic beverages, juices. It is a part of bakery and confectionery products, powders and creams. Potassium sorbate is found in almost all semi-finished products and sausages.
Damage preservative potassium sorbate is still not proven, so the health effects of potassium sorbate and other sorbic acid salts are considered safe. However, isolated cases were recorded when the preservative E202 caused a rather severe allergic reaction, in the main it is hypoallergenic. This preservative has antiseptic and antibacterial properties. Products with the addition of E202 are completely protected from the formation of fungus and mold.
Damage to potassium sorbate
Since there is a possibility of negative consequences from the use of products containing the preservative E202, the maximum limits of the content of potassium sorbate in each food product have been established. For example, in mayonnaise and mustard, its quantity should not be more than 200 g per 100 kg. But in the children's food, in particular, in children's fruit and berry purees, this figure should not exceed 60 g per 100 kg of the finished product. Specific figures for each product
Numerous studies have shown that in a certain amount, the preservative E202 will not harm a person. Potassium sorbate will be harmful only if the permissible level is exceeded. People who are sensitive to various additives may exhibit irritation of the mucous membrane and skin. But such cases are extremely rare. Preservative E202 does not have a mutagenic or carcinogenic effect on the body, does not cause the development of cancer. The risk of allergic reaction is minimal.