People who watch their health, before buying any product, look not only at the expiration date, but also pay attention to the composition. In many products that we eat daily, there is an E 200 supplement, and few know what it is. In this article, it will be specifically about the E200 and its effect on the human body.
Description and characteristics of food additive Е200
Sorbic acid (E200) is a solid colorless substance that is practically insoluble under the action of water, which is a natural organic compound. Due to the ability to prevent the appearance of mold on products and to extend their shelf life, this preservative in the food industry is widely used.
For the first time, the acid isolated during the distillation of rowan oil has antimicrobial properties, which was clarified in the last century, in the first half. It was used as a preservative and manufactured on an industrial scale in the mid-1950s.
Properties of the E200 additive
The properties of sorbic acid are explained by its composition. The development of microorganisms that can cause damage to health, including mold, yeast fungi, this additive prevents due to pronounced antimicrobial properties. In the course of scientific research and numerous experiments, carcinogenic substances were not detected in it. Sorbic acid Е200, getting into the human body within reasonable limits, favorably affects it, namely it strengthens the immune system, neutralizes various toxic substances. It has been established that it is beyond the power to destroy microbes completely to a given preservative, it only prevents them from developing, so it is better to add it to raw materials that they do not have.
In the fight against microbes sorbic acid E200 is effective only if the acidity is below pH 6.5. This acid is chemically stable, but it can easily evaporate with water.
Application of E200 preservative
In food, sorbic acid is added in various volumes, but its average value per 100 kg of the finished product is 30-300 g. The preservative is added to a wide variety of products . Allow the use of sorbic acid in the food industry more than ten standards. It is added individually, and as part of other preservatives. Sorbic acid E 200, according to the specifications and GOSTs, is a component of cheese and bakery products, mayonnaise, a variety of canned food and pates, sweets (sweets, jams, jams), beverages (soft drinks, juices, wine) and other products. During the preparation of the test, acid dissolution practically does not occur, therefore the development of yeast is carried out as expected. Its anti-mold action it shows already in the finished baking.
The shelf life of beverages as a result of the addition of E 200 is increased by 30 days or more. Due to the fact that at low temperatures in the water the preservative dissolves poorly, in order to increase this index in non-alcoholic beverages, it is better to use an aqueous solution of sodium sorbate instead of acid. Sorbic acid, in addition to the food industry, is used
Harm to food supplement E 200
In admissible doses, namely 25 mg / kg, supplement E 200 harm to the human body will not cause. However, when it is used on the skin, allergic reactions are possible, manifested as irritations and rashes. The harm to the human body is that it destroys cyanocobalamin ( vitamin B12 ). Because of its lack in the body, nerve cells begin to die, as a result, a variety of neurological disorders can occur. Australia is the only country in the world that prohibits the use of the food supplement E 200.