Food additives are components used in the final product to improve the sensory properties of foods such as color, taste, shelf life and consistency. It is of natural and artificial nature and its use in foods is increasing day by day. These substances, which we frequently see on the labels and have a long chemical name, are coded with the E code to make it easier, and the letter E comes from the first letter of the word Europe. So, what is this common sorbic acid, which is found in almost all snacks and beverages?
Sorbic acid is abundant in nature in the rowan tree called Sorbus aucuparia L. and its fruits. In 1859 in London, the German chemist A.W. It was obtained from the unripe fruits of the bird rowan (Sorbus aucuparia) tree, known in Anatolia by Hoffman. Sorbic acid, whose ability to inhibit microbial growth was discovered in 1940, became widespread in a short time as a preservative.
Sorbates are applied to foodstuffs in different ways. It can be added directly into the food or applied by spraying on the surface, adding it in powder form, dipping the foodstuff into sorbate solutions prepared at certain concentrations or coating the packaging materials with sorbate. Since its chemical structure is similar to fats, its metabolism by the body is also similar and its toxicity is low. The following should not be forgotten; Any substance can be poison. The factor that separates the poison from the drug is the amount consumed, so it is stated by the experts that if the daily consumption amount is not exceeded, it will not cause any problems.
Reference: https://www.gidabilgi.com/Makale/Detay/sorbik-asit-e200-nedir-f45ad5
