New View for Processing of Sorbic Acid in Food

Abstract

Fundamental studies of sorbic acid and potassium sorbate were carried out with regard to adding process in the food.
First problem is solubility or solubilizing method of sorbic acid or its salt. It is well known that the addition of equimolar alkali extremely increases the solubility of sorbic acid. Combined use of the solvent such as alcohol or propyleneglycol with sorbic acid or its salt was found to be predominant and availabe method. Sodium benzoate was recognized to be a good solubilizer of sorbic acid. The solubility of sorbic acid was doubly increased in benzoate aqueous solution. Of course, pH of the solution has no influence on the solubility.
Second problem is the evaporating property of sorbic acid. Evaporating rate was increased with low pH and high concentration of salt in the solution. Consequently, adding time of sorbic acid or potassium sorbate must be enough considered concerning loss by evaporation and lack of uniformity occuring from high viscosity of food.