Brief information about food additive E202 (potassium sorbate, potassium sorbate)
Purpose: preservative (sorbate)
Origin of supplement: synthetic (potassium salt of sorbic acid)
Allowed in Russia (EAEU Customs Union), EU, Australia, New Zealand
It is considered relatively safe for human health. Weak allergen. However, there are studies proving that under certain conditions, the combination of potassium sorbate with ascorbic acid and iron salts (at the same time) has mutagenic activity and can adversely affect DNA. The daily dose of consumption in the human body is limited by the FAO / WHO and is periodically reviewed.
Scientific research on E202 is still ongoing
Names of food additive E202 found in the Russian Federation:
- Potassium sorbate
- E-202
International synonyms Potassium sorbate:
- Potassium sorbate
- E-202
General characteristics of preservative E202 (potassium sorbate)
Preservative Potassium Sorbate is a 100% synthetic additive that does not occur in the wild. Moreover, even sorbic acid (E200) is now almost always synthesized under industrial conditions.
The synthesis of potassium sorbate (potassium sorbate) is carried out by neutralizing sorbic acid with potassium hydroxide.
The main advantage of potassium sorbate over sorbic acid is that the potassium salt is perfectly soluble in water, but the acid is not. This fact greatly expands the horizons of application of the properties of sorbic acid and allows the use of the E202 preservative in almost any food and drink.
By the way, in industry, the preservative E202 is used to significantly slow down the development of molds, yeasts and several types of bacteria. Which in turn allows you to significantly increase the shelf life of finished products.
It should be understood that potassium sorbate, by analogy with sorbic acid, does not kill, but only inhibits the development and vital activity of microorganisms. So the preservative E-202 is not suitable for disinfecting food and drinks.
In addition to the food industry, the preservative Potassium sorbate is used in cosmetics and detergents (for the same purpose), as well as in the production of packaging materials.
Preservative E202. Impact on the human body: harm and benefit
Due to the fact that potassium sorbate is considered practically harmless, it is allowed everywhere, including Russia (EAEU Customs Union), the European Union, Australia, the United States and New Zealand.
At the same time, according to the FAO / WHO recommendations, the average daily consumption of the food preservative E202 should not exceed 12.5 mg per 1 kg of human body weight (similar to E200). It is this amount of sodium benzoate, according to the international organization, that does not have any negative effect on the human body.
However, we must warn you against the thoughtless consumption of this "safe" preservative. After all, even keeping within the recommended norms can seriously harm your health. And there are two objective reasons for this:
- possible allergic reactions
- potassium sorbate is very often used in conjunction with other preservatives (for example, the very popular bunch of E202 + E211), so the total amount of harmful substances entering the body can be very different from what is expected
In addition, there is scientific evidence that, under certain conditions, the widely used combination of sodium benzoate with iron salts and ascorbic acid (E300, vitamin C) can be converted to benzene. And benzene is an outright carcinogen that has no place in food.
On the other hand, we cannot ignore the fact that the impact of potassium sorbate on human health can be positive. In particular, this concerns the antifungal activity of Potassium sorbate in the human gastrointestinal tract. That is, thanks to potassium sorbate, we can somewhat improve the microflora in our intestines. True, to achieve a similar effect, we still recommend using other means, just in case ...
Well, for now, scientists are of the opinion that the preservative E202: does not have a bad effect on the human body (allergies do not count), is not toxic, and also does not have carcinogenic and mutagenic properties.
Products that use Potassium Sorbate (E202)
As mentioned above, today many food products are “enriched” with the E-202 preservative:
- oils and margarines
- meat and fish products (sausages, ham, smoked fish, etc.)
- canned food and preserves (vegetables, fruits, fish, etc.)
- alcoholic drinks (wine, beer)
- soft drinks (including juices, nectars and any sweet drinks)
- sauces, mayonnaise, horseradish and mustard
- dairy products and desserts
- jams, marmalade, fruit and berry and tomato puree
- dried fruits
- confectionery, sweets, chocolate, waffle fillings
- bakery products (surface treatment)
Finally
At the moment, international organizations are of the opinion that the effect of potassium sorbate on human health is conditionally positive (subject to the recommended average daily intake). Perhaps they are right. And perhaps the main discoveries regarding the preservative E202 are still ahead of us ...
Be healthy and take care of yourself!
Preservatives refer to natural or synthetic chemical ingredients to be added to food, pharmaceuticals, pigments, biological samples, etc. to retard microbial growth or chemical change. They are used both in factories and at home. They are divided into many categories - there are preservatives for wood, mechanisms, cosmetics. It is most common to associate them with food products. Some of them are useful, but most are quite unhealthy. In particular, consider the preservative E202 and E211.
Preservative E202
Physical Properties
Potassium sorbate is white to pale yellow crystals or crystalline powder. Odorless, easily absorbs moisture, oxidative decomposition is accompanied by a change in color. Potassium sorbate soluble in water, 67.6g/100 ml (20 C), 5% saline, 47.5g/100 ml (at room temperature), 25% sucrose, 51 g/100 ml (at room temperature). Dissolution in propylene glycol, 5.8 g/100 ml; ethanol, 0.3 g/100 ml. 1% aqueous solution of potassium sorbate PH7~8.
Chemical properties
It has the ability to strongly inhibit the spoilage of bacteria and mold, and due to its low toxicity compared to other preservatives, it has become the world's leading preservative in terms of safety for human health.
Corrosion protection
Sorbate (potassium) can not only effectively inhibit mold, yeast, and aerobic activity of bacteria, but also prevent Clostridium botulism, Staphylococcus aureus, the growth and spread of harmful microorganisms such as Salmonella. Eosinophils of anaerobic Bacillus Lactobacilli and other beneficial microorganisms that inhibit the development of harmful organisms are practically ineffective. The preservation effect is 5-10 times higher than that of similar sodium benzoate.
Safety
Since potassium is an unsaturated fatty acid that can be absorbed by the body, the rapid decomposition of the metabolic system of carbon dioxide and water is carried out without any residue in the body.
Its toxicity is 1/2 common salt, sodium benzoate is 1/40.
Stability
The sorbate in the sealed state is stable, easily absorbs the effects of water, oxidizes moist air, and changes color. Heat stability is preferred - decomposition temperature is up to 270 C.
Toxicological assessment
Potassium sorbate has been subjected to a toxicity study to evaluate its safety. The safety evaluation method according to GB15193.1-21 "toxicology food safety evaluation procedure" makes it possible to approach the exact level of toxicity, genotoxicity of potassium sorbate, etc. As a result of the acute toxicity test in mice, LD50 = 1,300 mg/kg, low level.
In a micronucleus test, a traditional teratogenicity test, potassium did not cause any genetic toxicity; 30d test feeding animal body weight, routine blood and serum ALT, BUN, GLU, TC, TG were not significant, toxic effects (P>0.05). Potassium Sorbate is a safe, relatively non-toxic food supplement that can be used in a variety of food and beverage applications.
Usage
E 202 can effectively inhibit mold, yeast and aerobic activity of bacteria, so as to effectively extend the shelf life of food, and maintain the original taste of food.
cosmetic preservatives. Organic acid preservatives are usually added in an amount of 0.5%. It can be mixed with sorbic acid. When used, it should be noted that a 1% aqueous solution of pH 7-8, with a pH value tends to increase.
When buying a package of canned food, the words "sorbic acid" or "potassium sorbate" can be seen in the composition, people often mistakenly believe that fruit ingredients can be natural. In fact, conventional nutritional supplements are used! If they have no harm to the human body, consumption is permissible.
Sorbic acid is recommended by the FAO and WHO. The preservative is widely used in foods, beverages, tobacco, pesticides, cosmetics, etc. As an unsaturated acid, it can be used for resins, spices and rubber industries. From the development trend, its application range is constantly expanding.
Application
Potassium sorbate with a base, an oxidizing agent, and a reducing agent is incompatible. When colliding with non-ionic surfactant and plastic sorbate, the antimicrobial activity will be reduced. A heavy metal salt capable of catalyzing an oxidation reaction. Sorbic acid can react with sulfur.
If the solution is stored in a glass container, it becomes sensitive to pH. Thus, the use of potassium sorbate as a preservative in a composition stored for a long time is necessary for the detection of microorganisms.
Production method
Sorbic acid is added to the reaction kettle, followed by adding 66% by mass of water, 49% potassium hydroxide solution is added dropwise to the reaction solution at 45 C until pH = 8, the reaction takes about 45 minutes. Therefore, a certain amount of activated carbon is added. Then vacuum filtration is performed. Further, at 40 ~ 45 C, the evaporator is heated to 70 C for 3 ~ 4 hours. After reaching the required discharge of the filtrate under reduced pressure, the centrifugation crystals are dehydrated. It turns out the waste liquid. Then dried to obtain a product at a temperature of 105 C.
Difference
There are three varieties:
Sorbic acid
Sorbic acid does not dissolve in water, but when used, it must first be dissolved in ethanol or potassium hydrogen sulfate, irritating and inconvenient to use. Acid is generally not used;
calcium sorbate
Calcium sorbate has less toxicity than benzoic acid and parabens. Calcium sorbate FAO/WHO has predetermined a small range of use, so it is rarely chosen.
Potassium sorbate
Potassium sorbate dissolves in water, which is why we can often see our shadow in some drinks. Potassium sorbate is an unsaturated carbonate. Sold in the general market as white or pale yellow granules, content 98%-102%. Odorless, easily absorbs moisture, oxidizing becomes brown. Optical, thermal stability, relative density 1.363, melting point 270 C, decomposition pH 1% solution: 7-8.
Despite this, sorbic acid should not be used in children's foods and drinks. We only allow potassium sorbate.
Preservative E211
Sodium benzoate is a common food preservative that prevents oxidative reactions and prolongs the shelf life of the product. The toxicity makes its use limited, some countries such as Japan have stopped the production of sodium benzoate and have also restricted its use.
Sodium benzoate is a colorless or white crystalline powder (granules), odorless. Soluble in water, the solution is alkaline, also soluble in glycerin, methanol, ethanol.
Application
Sodium benzoate is an acidic preservative commonly used in oxidative processes.
The scope is very wide:
- Food (vinegar, soy sauce, meat, fish, pickled foods, etc.);
- Drinks (especially non-alcoholic drinks);
- Personal care products, etc.
Besides being used as a preservative, sodium benzoate is also used as a plasticizer, fungicide and organic synthesis intermediates.
Health impact
Benzoic acid is present in blueberries, cranberries, prunes, cinnamon, and cloves. In a small amount, sodium benzoate is not toxic to humans, it quickly decomposes in the body. Within 10-14 hours, they are completely eliminated from the body, so that a small amount of sodium benzoate does not accumulate.
Cats are more sensitive to acids. When used, they become prone to excitement, nervousness, hearing loss and other symptoms appear. Therefore, in the production of pet food, attention should be paid to the presence of this food additive in it. According to FDA regulations, the dosage of sodium benzoate in food should not exceed 0.1% (by weight) of the product.
Studies by the International Chemical Safety Agency have found that a daily intake of sodium benzoate 647-835mg/kg of body weight will not have a negative impact on health.
It is worth paying attention to the presence of additives in drinks. So The Coca-Cola Company announced that it would gradually replace the use of sodium benzoate in their products with more natural preservatives.
In addition to generating benzene, the British University of Sheffield "Peter Piper" is studying the effects of sodium benzoate itself on cellular mitochondria in DNA damage. Because mitochondria are respiration cells, damage to them affects normal cell function. Severe diseases can lead to apoptosis, thereby accelerating the aging of the body.
Studies show that the sodium benzoate in sodas and other common edible artificial colors may exacerbate children with ADHD.
You can learn about the most useful and most harmful E-additives in the following video:
Currently, poor awareness of food safety leads to negative consequences. Some manufacturers use sodium benzoate in order to save money, pay attention to the components of the purchased product.
In contact with
At the moment, the modern food industry is characterized by the presence of preservatives that safely increase the shelf life and appearance of the product. Food additives under the category of preservatives start from E200 to E299, instead of which citric acid and other environmentally friendly substances were used several decades ago. Particular attention should be paid to the preservative number 202.
Potassium salt based on sorbic acid is called food preservative E202 (Potassium Sorbate). The harm and benefits of this additive on the human body have their own characteristics, which should be studied in detail.
Previously, sorbic acid was obtained from rowan juice, but subsequently negative factors were discovered, which led to the search for a new method for obtaining E202. In the 1950s, industrial mass production of sorbic acid was launched, which was used as a preservative. Externally, potassium sorbate is a white powder, characterized by a bitter taste and no smell.
The most common area of application is the preservation of vegetables, fruits and juices. Due to its protective properties against mold and yeast, the E202 additive is actively used in marinades and sauces, cheese products. Enterprises for the production of pickled vegetables use this additive as an indispensable component. Due to its neutral taste, this preservative is successfully used in the production of confectionery products.
Component E202 is the most popular among other nutritional supplements. Negative effects of exposure to the preservative potassium sorbate have not been identified. After numerous studies, the following conclusions were made: mutagenic, toxic, carcinogenic effects on the human body have not been identified. However, given the different organisms and their reaction to certain substances, there is a possibility of individual intolerance to the component. Possible irritation of the mucous membrane of the digestive system. In any case, you should not abuse potassium sorbate. The average daily rate of such salt ranges from 0.02-0.2% of the type and weight of the finished product. Preservative E202 is included in the register of permissible additives in many European countries, including Russia and Ukraine.
You may also like:
E339 (Sodium orthophosphates). The harm and benefits of food additives on the human body
E322 (Lecithin) - harm and benefit to human health
E330 (Citric acid) - the benefits and harms of a food supplement on the body
Bad reputation: benzoic acid in cosmetics harm or benefit
Benzoic acid in cosmetics - harm or benefit.
E410 (Locust bean gum) - the harm and benefits of a dietary supplement
The article describes the food additive (preservative) potassium sorbate (E202), its use, effects on the body, harm and benefits, composition, consumer reviews
Other additive names: potassium sorbate, potassium salt of sorbic acid, E202, E-202, E-202
Functions performed
preservative
Legality of use
Ukraine EU Russia
Potassium sorbate, E202 - what is it?
Sorbic acid, from which potassium sorbate is obtained, is found in small amounts in rowan berries. Potassium sorbate is the potassium salt of sorbic acid. It is a white powder that is readily soluble in water. Although sorbic acid is found naturally in some berries, virtually all of it today is produced by chemical synthesis. The chemical formula of potassium sorbate is C 6 H 7 KO 2.
Potassium sorbate (E202) is produced commercially by reacting potassium hydroxide with sorbic acid. The acid itself, in turn, is obtained in the process of interaction of crotonaldehyde and ketene.
Potassium sorbate, E202 - effect on the body, harm or benefit?
The maximum allowable harmless daily intake of the E202 supplement with food is 25 mg per 1 kg of human body weight. For example, for a person with a body weight of 70 kg, this amount will be 70x25 = 1750 mg of preservative.
Currently, potassium sorbate is one of the safest preservatives known to date. When potassium sorbate is used in food in limited amounts for a short period of time, it is believed that it does not harm the body.
Food additive E202, potassium sorbate - use in food
Potassium sorbate exhibits its antibacterial activity against mold, yeast and aerophilic bacteria. Therefore, the food additive E202 is widely used as a food preservative. This food preservative works quite effectively when added to food, wine, cosmetics and detergents.
Potassium sorbate is used to inhibit the development of mold and yeast in a wide range of food products such as wine, cheese, dried meat, yogurt, mayonnaise, apple cider, soft drinks, fruit drinks and baked goods, etc. It can also be present in sweet syrups and milkshakes sold in fast foods, such as Mc Donalds or dried fruit. In addition, potassium sorbate (E202) is commonly found in herbal food supplements in which it inhibits the growth of microbes and molds and increases their shelf life.
This food preservative is also known as "wine stabilizer". It is added to fortified wines, sparkling wines and some ciders, but can be added to table wines that are prone to sedimentation.
In addition, potassium sorbate is used in many personal care products to prevent the development of microorganisms in them. Sometimes this preservative finds use as a substitute for parabens.
The potassium salt of sorbic acid is known in the food industry as potassium sorbate. The widespread use of the substance is due to its properties: the additive is a powerful preservative, it inhibits the growth of bacteria and fungi. By adding it to food products, manufacturers seek to increase their shelf life and shelf life. Considering at the same time that the E202 additive itself is very cheap, it gradually begins to displace other preservatives from the product formulations. This only pleases doctors and nutritionists, as the world community has recognized this preservative as harmless and safe for humans.
Description of the preservative E202 and the process of obtaining it
In appearance, potassium sorbate is a white powder in fairly large granules. It has no smell, but leaves a bitter aftertaste. The substance is highly soluble in water, which is partly why it can be added to almost any product.
By its chemical origin, the additive is a salt of sorbic acid. This acid is found in nature in the seeds and juice of mountain ash. It was first discovered by researchers in the late 60s of the 19th century, but at that time it was not given much attention. Therefore, the antimicrobial properties of the acid were first studied only in 1939, and already in the fifties, sorbic acid began to be mined on an industrial scale and used as an antibiotic.
The preparation of potassium sorbate occurs in the process of neutralizing the acid with potassium hydroxide. To do this, use the bones of some plants, as well as rowan juice. However, the E202 additive is not always of natural origin - in some cases it is obtained by synthesizing chemicals of artificial origin.
The mechanism of action of the preservative, its scope
No wonder this substance was called a preservative, because it really “preserves” the product from possible processes of fermentation, decay, mold and rottenness. The main spectrum of its action is mold and yeast fungi, as well as some types of bacteria.
In the cosmetic industry, this property of the substance has found its application - with its help, creams, shampoos and lotions get a longer shelf life.
Winemakers appreciate this component and often use it to prevent the fermentation process, but with some peculiarities.
For example, sometimes wine can get notes or in its “bouquet”. If the raw materials contain lactic acid bacteria in large quantities, after the reaction with potassium sorbate, the wine will acquire the flavor and aroma of geranium leaves, which is considered a wine marriage.
In addition, the substance is added to such food products:
- alcoholic and non-alcoholic drinks, juices;
- , sauces;
- cheeses;
- , milk products;
- dried fruits;
- fish and meat canned food;
- confectionery and bakery products;
- sausages and sausages.
It is also used in the manufacture of food packaging and packaging products.
Additive E202 as a wine preservative: features of the production of the drink
As you know, wine is formed as a result of the fermentation of wine material with or without the addition of it. That is, on the one hand, without the process of formation and growth of the number of bacteria, wine cannot be obtained. On the other hand, the uncontrolled propagation of yeast cultures will simply spoil the drink. Therefore, many winemakers use potassium sorbate, which does not kill microorganisms, but only inhibits their development and growth.
Experts, when adding the E202 preservative to a drink, take into account the various features of the “behavior” of the substance in wine. For example, with a decrease in the acidity level of wine, the activity of the additive increases. In addition, the amounts used in the wine industry do not affect lactic acid and acetic bacteria, so the drink must first be brought to an appropriate state without the presence of these microorganisms.
Potassium sorbate is not added to a product that must have a long aging time before bottling.
The amount of sugar in the wine material does not affect how much additive you need to use. To calculate the amount of preservative, attention is paid to the level of acidity, the level of content and the initial amount of yeast bacteria in the raw material.
EU legislation regulates the permissible content of potassium sorbate in wine: no more than 200 mg per 1 liter. The substance is not added to dry white and red wines.
Standards for the content of potassium sorbate in food products
Additive E202 is considered safe for humans. However, this statement works subject to the dosage of the substance in food. The norm is calculated not only for wine, but also for almost every type of food, non-alcoholic and alcoholic beverages, where manufacturers usually add this preservative.
The general rule is as follows: the amount of potassium sorbate should be no more than 0.2% in products.
For margarine and butter, no more than 120 g per 100 kg is allowed. In mayonnaise, and may contain from 100 to 200 g per 100 kg. For sugar and flour confectionery, smoked meat and sausages, canned vegetables, marmalade, preserves, jams, butter creams, the norm is also no more than 200 g per 100 kg. In soft drinks, from 40 to 60 g of potassium sorbate is provided for a weight of 100 kg.
Safety and possible harm of E202 additive
In almost all European countries, in the USA, Ukraine and Russia, the E202 preservative is approved for use in the food industry. Studies and studies of the substance have shown that it has a weak allergenicity, that is, in some cases it can cause allergic reactions, which are expressed in the appearance of irritation on the mucous tissues and skin.
As for toxicity, mutagenicity or oncological danger, the world community does not have any officially confirmed data today.
Some critics and opponents of the "chemicalization" of the food industry, however, oppose the use of the substance, since, most often, it is synthesized from artificially obtained elements, and is alien to the human body, therefore it can harm human health. In addition, they usually indicate that an additive that has antibiotic properties in the human intestine also behaves like an antibiotic, that is, it destroys beneficial microflora.
Nothing is known about the possible positive effects of eating potassium sorbate other than the fact that it inhibits the activity of harmful bacteria.
Judging by the results of research by doctors, scientists, chemists and biologists, potassium sorbate is one of the most harmless food additives today. It helps to extend the shelf life of products, controls the fermentation processes in wines, comes to the rescue in cases where it is necessary to increase the shelf life of hygiene products such as soaps and shampoos, and is used in various cosmetics.
The human body reacts to the substance as a fatty acid, completely breaking down and assimilating it. There are no traces of potassium sorbate left in the organs or in the cells of the human body.
This component, found in sweets, smoked meats, canned foods, meat, fish, and dairy products, is proof that nutritional supplements can be safe and work for the benefit of a person, at least until the opposite is proven against him.
