Sorbic acid, C6H8O2 (E200), is an effective inhibitor of the growth of most moulds, yeasts and many bacteria. It is widely employed in bakery to prevent microbiological growth and extend the normal shelf life of the product. It is easy to handle and easy to incorporate in formulations.
High moisture content in food items encourages the growth of micro organisms and even after heat treatment (e.g. from baking or cooking processes) airborne contamination occurs. Mould spores may subsequently be picked up from the atmosphere, during and after cooling, and from equipment. Although strict attension to food hygiene can greatly reduce contamination, it is not completely eliminated.
The use of a preservative is therefore beneficial in extending the shelf life of the product and as a guarantee of food safety.
Since there are many factors affecting the microbiological growth rate on food items, the levels of used sorbic acid cannot be correlated precisely with the extension of the shelf life.
Required doses for sorbic acid depend on such factors as:
- Humidity of environment and water activity
- Temperature
- pH
- Type of growth medium
- General hygiene of environment and packaking type
Sorbic acid may be added to other ingredients during baking processing, added in form of a premix of ingredients or applied in the form of a dip bath or sprayed on surface of bakery products. Depending on the particular application it is first dissolved or used in its dry form within the given process. In all cases, it is advisable to carry out initial tests, prior to first use. Please consult literature as well and do not hesitate to contact Kemira’s application service.