- some Tri****rma and
Penicillium strains) and
yeasts are able to
detoxify sorbates by decarboxylation,
producing piperylene (1,3-pentadiene). The pentadiene...
-
antimicrobial activity is
below pH 6.5.
Sorbates are
generally used at
concentrations of 0.025% to 0.10%.
Adding sorbate salts to food will, however, raise...
-
Sodium sorbate is the
sodium salt of
sorbic acid. It is an
unstable white solid.
Unlike other sorbic acid
salts such as pot****ium
sorbate (E202) and calcium...
-
Calcium sorbate is the
calcium salt of
sorbic acid.
Calcium sorbate is a
polyunsaturated fatty acid salt. It is a
commonly used food preservative; its...
-
Phenolates Oxalates Malonates Tartrates Malates Citrates Gluconates Maleates Sorbates Stearates Lactates Glycerates Urates Diazonium salts Iminium salts Phosphinates...
- flavor, maltodextrin,
sodium citrate,
sodium hexametaphosphate, pot****ium
sorbate, caffeine,
sodium benzoate, tartrazine, inositol,
calcium disodium EDTA...
- of food constituents.
Common antimicrobial preservatives include nisin,
sorbates,
calcium propionate,
sodium nitrate/nitrite,
sulfites (sulfur dioxide,...
-
undesirable bacteria and mold in food.
Often used in
place of
benzoates and
sorbates, it is
considered by some
consumers to be a more "natural" ingredient,...
- water, high
fructose corn syrup,
caramel color,
phosphoric acid, pot****ium
sorbate and pot****ium benzoate,
artificial and
natural flavors, caffeine, monosodium...
- pot****ium
sorbate, the
yeast po****tion will be
greatly reduced and
prevented from reproducing.
Without the
addition of pot****ium
sorbate the
yeast po****tion...
