Sorbic acid and sorbates

In the United States, sorbates are classified as GRAS and have maximum permissible levels in various foods of 0.05-0.3%. Hie European Union permits levels within the range 0.015-0.2%, although in soft drinks the limit is 0.03% (300 ppm m/v). 

In addition to being less toxic than benzoates, sorbates seem to be less obtrusive in terms of taste detection by certain individuals and allergenic reactions. Overall, sorbates ar e considered to be one of the safest food preservatives in use, and WHO has set the ADI for sorbates at 25 mg/kg body weight. 

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The health effects of sorbic acid and sorbates have been reviewed (165—167). The extremely low toxicity of sorbic acid enhances its desirabiHty as a food preservative. The oral LD q for sorbic acid in rats is 7—10 g/kg body weight compared to 5 g/kg for sodium chloride (165—169). In subacute and chronic toxicity tests in rats, 5% sorbic acid in the diet results in no abnormal effects after 90 days or lifetime feeding studies. A level of 10% in rat diets results in a slight enlargement of the Hver, kidneys, and thyroid gland (170). This same dietary level fed to mice also resulted in an increase in Hver and kidney weight... 

Sorbic Acid and Sorbates. In addition to the correction of the volatile acidity for sorbic acid already mentioned, both sorbic acid and sorbates must be determined directly. The colorimetric procedure of Jaulmes et al. (10) is appropriate oxidation of sorbic acid to malonic dialdehyde and a red color developed by reaction with 2-thiobarbituric acid (4). 

Sorbic acid and sorbates are effective against yeasts and molds. Sorbates inhibit yeast growth in a variety of foods including wine, fruit juice, dried fruit, cottage cheese, meat, and fish products. Sorbates are most effective in products of low pH including salad dressings, tomato products, carbonated beverages, and a variety of other foods. 

Source. Reprinted with permission from J.N. Sofos and F.F. Busta, Sorbic Acid and Sorbates, in Antimicrobials in Foods, RM. Davidson and A.L. Branen, eds., p. 62,1993, by courtesy of Marcel Dekker, Inc. 

Section V Stabilising Agents Recommended none are recommended Tolerated citric, tartaric, malic, ascorbic, fiimaric acids from nonsynthetic sources according to BATF standards. Low temperatures for tartrate stabilisation (cold stabilisation). Flash pasteurisation with technical justification Prohibited potassium ferrocyanide, synthetic citric acid, metatartaric acid, sorbic acid and sorbates... 

Walker R. Toxicology of sorbic acid and sorbates. Food Add Contam... 

Sorbic acid and sorbates are used in several foods, including hard and semihard cheeses, to inhibit yeast and mould growth. It is a harmless and effective additive (Renner, 1987). 

Determination of Sorbic Acid and Sorbates, Benzoic Acid, and Benzoates... 

Only a few RR-based products are able to avoid or at least delay the spoilage of food by microorganisms. - Sorbic acid (and sorbates) act against molds that form carcinogenic aflatoxins. 

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