Very often in the column "composition", with many foodstuffs, we can see the little informative code Е202. For idly curious people, as well as for those who are not indifferent to what to eat, we will open the "secret" of E202 - it is a sorbate of potassium. It is obtained by reaction of potassium hydroxide and sorbic acid. For the first time, this acid, as well as some of its salts (sorbates) were obtained in 1859 from the juice of Sorbus aucuparia mountain ash, (hence the name of the compound). In 1939 it was found that the compounds obtained have antimicrobial and antifungal properties. Since the 1950s, sorbic acid and sorbates of sodium and potassium have been used in the food industry as preservatives - compounds that do not allow different nasty bacteria and fungi to multiply in products, which increases the shelf life of the latter.
Properties and application of E202
Potassium sorbate is a small white crystal with a slightly bitter aftertaste, odorless. It is readily soluble in water, poorly in ethanol. Preservative E202 is widely used in industry. It is used:
- for the manufacture of sausage products;
- when preserving vegetables and products of their processing (tomato purees, pastas, caviar from vegetables);
- in the process of making fruit and berry jams, jams, baking stuffs;
- in the production of dried fruits , a preservative e202 is also used;
- for making cheeses, butter and spreads;
- in order to extend the shelf life of chunky baking;
- for the production of many wines (especially dry wines);
- for the production of soft drinks;
- in cosmetics.
It is also often used in a mixture with other preservatives to reduce their quantity (E202-sodium benzoate, for example), since E202 is a safer analogue. Potassium sorbate is allowed in many countries of the world - the USA, Canada, the countries of the European Union, Russia.
Is the preservative E202 harmful?
Despite more than half a century of use, the preservative E202, at the moment, no negative effects of this substance on the human body. Exception is quite rare allergic reactions. Although some scientists are inclined to the conclusion that the use of any preservative can harm our body, because can disrupt his work at the cellular level. And although potassium sorbate does not have any confirmed oncogenic or mutagenic properties in order to rule out possible harm, the dosage of preservative E202 in food is strictly regulated by international agreements. On average, the content of potassium sorbate is considered to be 0.02-0.2% of the weight of the finished product.