It is used as a food additive, belongs to the group of preservatives, is allowed in Russia and European countries. It is used to preserve and prevent molding of soft drinks, fruit and berry juices, bakery, confectionery products (marmalade, jams, preserves, creams), as well as granular caviar, cheeses, semi - smoked sausages and in the production of condensed milk to prevent its darkening (prevents the development chocolate brown mold). It is also used for processing food packaging materials. Sorbic acid E200 (e200) has an inhibitory effect on yeasts, molds and some bacteria, blocking enzymes, and the maximum amounts of acid determined in the test on nutrient media are, depending on the type of medium and pH, from 200 to 2000 mg / kg. Sorbic acid does not have a microbicidal effect, it only slows down the development of microbes, so it makes sense to add sorbic acid only to hygienically clean food products and raw materials. Some microorganisms can even break down and absorb sorbic acid. Sorbic acid E200 (e200) exhibits antimicrobial activity only at pH below 6.5. It is chemically stable, but can volatilize with water. Other areas of application of sorbic acid: for the preservation of cosmetics (not more than 0.6% ) and chewing tobacco. Chem. formula - C6H8O2 Codex Alimentarius - E200 Sorbic acid E200 (e200) exhibits antimicrobial activity only at pH below 6.5. It is chemically stable, but can volatilize with water. Other areas of application of sorbic acid: for the preservation of cosmetics (not more than 0.6% ) and chewing tobacco. Chem. formula - C6H8O2 Codex Alimentarius - E200 Sorbic acid E200 (e200) exhibits antimicrobial activity only at pH below 6.5. It is chemically stable, but can volatilize with water. Other areas of application of sorbic acid: for the preservation of cosmetics (not more than 0.6% ) and chewing tobacco. Chem. formula - C6H8O2 Codex Alimentarius - E200
