Name of Food Additive:
Sorbic Acid
Ingredient List:
Sorbic Acid
E Code:
E200
Net Quantity:
5 kg
Physical Structure:
Powder
Lot Number:
For backward traceability, the lot numbers of allraw materialsand packaging materials are recorded.
The product lot number is located on the product packaging.
Functional Class of Food Additive:
Acids and Acidity Regulators
Preservatives
Name of the Source of the Food Additive:
Rowan Berry
Foods to which Food Additives can be added:
It is used in permitted finished products in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.
If the necessary information cannot be found in the regulations and communiqués, the relevant country's legal regulatory authorities can be consulted.
Special Storage Use Conditions:
Keep tightly closed in a cool, dry place.
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatçik Mah. 8901 3 Sok. Produced in No:3 3AO Çigli Izmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, the product should be used in accordance with the vertical communiqués regarding the finished product being produced or planned to be produced, taking into account the foods to which it can be added, the conditions of use, maximum quantities, and restrictions.
If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal amount, trials should be conducted with minimum quantities, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Purpose of Sale:
For use in food.
Technical Information:
Sorbic acid is a versatile food preservative effective against yeast, mold, and bacteria.
It is listed as E 200 in the food additives list.
Sorbic acid was first obtained from the unripe fruit of the mountain ash tree (Sorbus aucuparia), from which it takes its name. In 1945, its antimycotic (active against fungi) and antibacterial properties were discovered and its use as an effective preservative in food products was recommended.
Sorbates (sodium sorbate, potassium sorbate, calcium sorbate), which inhibit mold and yeast growth, are salts of sorbic acid. Because sorbates have different solubility properties, they have a wide range of applications.
Sorbic acid is white and has a distinctive, mild odor. It is a free-flowing, dust-free, unsaturated fatty acid available in powder or granular form.
It is slightly soluble in water (30 C 0.25 g 100 ml), has better solubility in oils, and is completely soluble in alcohol.
The most suitable pH range for sorbic acid is pH values below 6.5.
Sorbic acid has a wide range of applications in foods. It is mostly used in dairy products, baked goods such as cakes, pizza, rye bread, meat products, fruit juices, sodas, lemonade, dried fruits, pickles and cabbage, and soups to prevent microbiological growth and increase shelf life.
Its effectiveness against mold and yeast formation is much greater than its effectiveness against bacteria.
It can be added with other ingredients during food production or sprayed onto the surface of the food being produced.
It can be added dissolved or dry, depending on the application. It is more appropriate to add it after heat treatment in foods that are subjected to prolonged heat treatment during production.
Sorbic acid is also used in pharmaceuticals, personal care products, cosmetics, and other industrial products.
When determining the amount of sorbic acid to be added to products, the humidity level, temperature, pH value, and packaging type should be taken into consideration.
When used in the correct amounts, it does not cause any change in the taste or odor of food products.
