| |
SORBIC ACID
CAS NO.:110-44-1
Molecular Formula: C6H8O2
Structure:CH3CH=CHCH=CHCOOH
Characteristic: Sorbic Acid can restrain effectively the activity of mould, yeast and aerophile bacteria. Restrain growth and reproduction of the pernicious micro oraganism as pseudomonas, staphylococcus salmonella action to restrain growth is more powerful than killing.Meanwhile, it can not restrain useful microoraganim growth as Anaerobic spore-bearing bacilli, acidophil therefore to lengthen food store period and remain food original flavor. The preservative efficiency of sorbic acid is 5-10 times sodium benzoate.
Specification:
Item |
Standard |
Appearance |
Colorless crystals or white crystalline powder |
Assay |
99.0-101.0% |
Moisture |
0.5%max |
Melting point |
132-135℃ |
Residue on ignition |
0.2%max |
Aldehyde (as formaldehyde) |
0.1%max |
Heavy metals as Pb |
10ppm max |
Lead |
5ppm max |
Hg |
1ppm max |
Arsenic(As) |
2ppm max |
Package: 25kg kraft bag
Application:
sorbic acid has been used extensively in food, drink, vegetables in soy, tobacco, drugs, cosmetics, agricultural products, forage and other domain. Its application should be wider and wider in the world.
As acidic preservative, sorbic acid is also used well in neutral food (ph6.0-6.5). The preservative efficiency of sodium benzoate will decrease clearly and have a bed taste while PH>4.
 
|
|
