Fatty acids sorbic acid

Antioxidants are one of the main families of additives where much work has been carried out during the past few years. They preserve chemical and physical-mechanical properties of polymers both during processing and under in-use conditions. In particular, natural antioxidants, mostly hindered phenols, are chosen to replace synthetic ones mainly in biopolymer and biocomposites formulations to render them completely compatible with different biologically active environments (e.g., natural environments and human body). Side effects of some synthetic antioxidants, such as butyl hydroxytoluene (BHT) and butyl hydroxyanisole (BHA), have been documented, and this has stimulated the substitution of synthetic antioxidants by natural ones. Among them, tocopherol, ferulic acid, sorbic acid, ascorbic acid, ° and vegetable oil with essential fatty acids are those most commonly found in biopolymer formulations. 

Sorbic acid is metabolized to carbon dioxide and water ia the same way as other fatty acids, releasiag 27.6 kj/g sorbate (6.6 kcal/g) (165). As a result of the favorable toxicological and physiological aspects, the World Health Organization (WHO) has allowed sorbic acid at the highest acceptable daily iatake of all food preservatives, 25 mg/kg body weight (178). 

Acids can also be converted to fluorescent dansyl derivatives The reaction of Cg to C24 fatty acids with dansyl semipiperazide or semicadavende provides an excellent example (Fig 34) [87] Odd-numbered and unsaturated fatty acids [88] and propionic, sorbic and benzoic acid [89] can be detected in the same manner... 

Potassium sorbate is a polyunsaturated fatty acid salt. It is used to inhibit molds, yeasts, and fungi in many foods, including cheese, wine, and baked goods. It is the potassium salt of sorbic acid. 

The criteria for choosing inhibitors in this study were the ability to compete with diethanolamine for the nitrite and lack of toxicity. An attempt was made to cover as broad a group as possible within the limits of feasibility. Ascorbic acid in its water soluble form and its oil soluble form, the palmitate, represent the enediols, Sorbate is a diene fatty acid which has been shown to inhibit nitrosation (10), Since the pK of sorbic acid is 4,76, at the pH of these experiments, both water soluble sorbate ion and oil soluble sorbic acid are present in significant amounts. Sodium bisulfite is a strong inorganic reducing agent which has an acceptable lack of toxicity at the concentration... 

Margarine -m tall oil [CARBOXYLIC ACIDS - FATTY ACIDS FROM TALL OIL] (Vol 5) -food additives m [FOOD ADDITIVES] (Vol 11) -food packaging for [FOOD PACKAGING] (Vol 11) -lecithin m [LECITHIN] (Vol 15) -nut oils m [NUTS] (Vol 17) -trace analysis of [TRACE AND RESIDUE ANALYSIS] (Vol 24) -useofsorbates [SORBIC ACID] (Vol 22)... 

Sorbic acid and its potassium and sodium salts are effective against molds, but less effective against bacteria. These compounds may be incorporated directly into the food product, but they are frequently applied by spraying, dipping, or coating. The compounds are effective up to a pH of about 6.5. This is higher than propionates and sodium benzoate, but not so high as the parabens. Metabolism in humans parallels that of other fatty acids... 

According to the food laws and regulations of the Food and Drug Administration (FDA), organic acids can be used as acidulants (e.g., citric, fumaric, malic, and sorbic acid), antimicrobial additives (e.g., propionic acid), and sequestrants (e.g., tartaric acid) (14). Most fatty acids of... 

Sorbic acid is a straight-chain, trans-trans unsaturated fatty acid, 2,4-hexadienoic acid. As an acid, it has low solubility (0.15 g/100 mL) in water at room temperature. The salts, sodium, or potassium are more soluble in water. Sorbates are stable in the dry form they are unstable in aqueous solutions because they decompose through oxidation. The rate of oxidation is increased at low pH, by increased temperature, and by light exposure. 

The composition of the samples is very similar. Both contain eight n-fatty acids (C2 - C q). In addition, sorbic acid, a preservative, was present in the commercial product. The quantity of the acidic components isolated from the volatiles of the EMB sample was more than three times greater than that of the commercial Romano cheese. Harper (12) reported that butanoic acid and other higher fatty acids may be related to the intensity and character of Romano cheese flavor. 

The monoesters of glycerol and the diesters of sucrose not only have higher antimicrobial activity than tlieir corresponding free fatty acids, but also compared favorably in activity with commonly used antiseptics such as parabens, sorbic acid, and dehydroacetic acid (see Tables IV and V). 

Volume 1, Sections 8.6, 8.8), sorbic acid (Volume 1, Section 9.2), fatty acids (Volume 1, Section 9.3), dimethyldicarbonate (Volume 1, Section 9.4), and lysozyme (Volume 1, Section 9.5). 

Two syntheses have been reported of the nucleoside disaccharide 30 of the cytotoxic tunicate metabolite shimofuridin. Both involve the reaction of 3, 5 -0-Tips-inosine, protected at N-2, with a fucosyl donor. Shimofuridin has an unsaturated fatty acid moiety attached at 0-4", and in one of the syntheses a differentially-protected fucose unit was used, permitting selective access to 0-4", to which sorbic acid was linked as a simple analogue of the natural fatty acid. ... 

Sorbic acid is a short-chained unsaturated fatty acid widely used as a chemical preservative in sweetened wines at bottling. Issues regarding its use as well as merits or deficiencies are discussed elsewhere (see Chapter 6 and Zoecklein et al. 1995). In the context of the present discussion, it should be noted that whereas sorbic acid is generally effective in the inhibition of Saccharomyces it has little activity toward oxidative film-forming yeasts, Bret-tanomyces and Zygosaccharomyces or LAB or acetic acid bacteria (Zoecklein et al., 1995). With the exception of AAB, all the above represent a postbot-tiing threat. 

Sorbic acid is a short-chained (a-p-unsaturated fatty acid) which is widely used in food industries as a fungistatic agent. In the wine industry, it finds application at bottling in the prevention of refermentation in sweetened wines by Saccharomyces cerevisiae. 

In Brazilian butter samples a great variability was observed in organoleptic characteristics. To find out what might be the reason for this, the butter samples were investigated by metabolomic techniques, in this case NMR (nuclear magnetic resonance). A method based on H NMR has been developed to obtain quantitative profiles of both the aqueous and the fat phase of the butter. To achieve this the butter was separated in a polar (soluble in water) and apolar fraction (soluble in chloroform). From both these fiactions the h NMR spectra were obtained, providing in this way the profiles. Compounds which can be observed and quantified in these profiles include the preservatives benzoic and sorbic acid, the organic acids formic, acetic lactic, citric and butyric acid, the carbohydrate lactose and the fatty acids rumenic and linoleic acid. In the present paper the results obtained with this method are further explored. 

The analysis permits the monitoring of forbidden additives, such as the preservatives benzoic acid and sorbic acid. Furthermore, the verification of quality, e.g. by determination of the levels of diglycerides, fi"ee butyric acid and unsaturated fatty acids. It also provides information about the production process, through the levels of e.g. lactose and lactic acid in the butter. 

For the preparation of the hydrophilic cream base the excipients have to be divided into hydrophilic and lipophilic ones, forming the aqueous and lipophilic phase respectively. The aqueous phase consists of water, often sorbitol solution 70 %, glycerol 85 %, propylene glycol or sorbic acid and other dissolved substances as far as they are not volatile or degrade while being warmed. The lipophilic phase consists of fats, fatty oils, surfactant(s) and oil-soluble substances. The two phases are warmed separately to about 70-80 °C. The aqueous phase is added to the lipophilic phase, usually in one time or sometimes in portions. The mixture is stirred immediately after the addition and continued until the structure of the cream is built. Then stirring can be slowed down to prevent too much air being included in the cream. The evaporated water has to be compensated for. 

Sorbic acid (an unsaturated fatty acid) is permitted in wines at a concentration up to 300 mg/1 according to the country (200 mg/1 in the EC and Australia, and 300 mg/1 in the USA), but it is generally added at the lower concentration of 100-200 mg/1 (Kunkee and Goswell, 1977 Splittstoesser, 1982 De Rosa et al., 1982). It is generally added as potassium sorbate. Like SO2, sorbic acid is most active in the unionised form or at lower wine pH values (Amerine and Ough, 1980). Indeed, an advantage of sorbic acid is that the undissociated form is present in the greatest concentration (93-98%) at the normal wine pH of 3.0-3.8 (Sofos and Busta, 1981, 1983). Above pH 3.8, a dose of 200 mg/1 may be inadequate. Benzoic acid. 

Acetic, propionic and sorbic acids are dealt with under antimicrobial agents (8.10). Other short chain fatty acids, such as butyric and higher homologues, are used in aroma formulations. 

Sorbic acid is degraded biochemically like a fatty acid, i. e. by a 3-oxidation mechanism. A small portion of the acid is degraded by co-oxidation, yielding trans, trans-muconic acid (cf. Reaction 8.30). 

The sorbic acid molecule, like unsaturated fatty acid molecules, possesses two double bonds. As explained in organic chemistry, these bonds can be oxidized by air to form molecules with aldehy-dic functions. This reaction explains the unpleasant tastes imparted to fatty substances by oxidation. Concentrated aqueous solutions of sorbate effectively become yellow and take on a pungent odor. This observation is proof of a certain chemical instability of sorbic acid. Yet diluted solutions are noted to be significantly more stable in wine, in particular, the same quantity initially added is found after three years of bottle-aging. Consequently, the chemical instability cannot be presented as an explanation of the organoleptical deviations attributed to sorbic acid. 

It should be noted that fatty acids are more effective than sorbic acid, which does not permit a decrease of the SO2 concentration used for mutage. 

Sorbic acid (2,4-hexadienoic acid) (CAS No. 110-44-1) is a straight-chain unsaturated fatty acid with the formula ... 

Sorbic acid is degraded biochemically like a fatty acid. Some microorganisms, such as Penicillium roqueforti, have the ability to decarboxylate sorbic acid and thus convert it into 1,3-pentadiene, which has no antimicrobial activity and in addition may contribute to an off-flavor in cheeses [3]. In wines, it is generally used as the potassium salt, since the acid is only sparingly soluble in wine. Studies have shown that sorbic acid will react with SO2 by addition to the C-4 double bond to form ... 

Sorbic aldehyde Empirical CsHsO Formula HCOCHCHCHCHCH3 Properties Colorless to yish. liq. pungent fatty sweet green aldehydic floral citrusy odor citruslike taste sol. in alcohol insol. in water m.w. 96.13 sp.gr. 0.871-0.898 b.p. 69 C (20 mm Hg) acid no. 5 flash pt. 67 C ref. index 1.538-1.545 (20 C)... 

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