Preservatives refer to natural or synthetic chemicals to be added to food, pharmaceuticals, pigments, biological samples, etc. to retard microbial growth or chemical change. They are used both in factories and at home. Divided into many categories - there are preservatives for wood, mechanisms, cosmetics. It is most common to associate them with food. Some are good for you, but most are bad enough for your health. In particular, consider the preservative E202 and E211.
E202 preservative
Physical properties
Potassium sorbate is a white to pale yellow crystals or crystalline powder. Odorless, readily absorbs moisture, oxidative decomposition accompanied by discoloration. Potassium sorbate dissolves in water, 67.6g / 100ml (20 C), 5% saline, 47.5g / 100ml (at room temperature), 25% sucrose, 51 g / 100 ml (at room temperature). Dissolution in propylene glycol, 5.8 g / 100 ml; ethanol, 0.3 g / 100 ml. 1% aqueous solution of potassium sorbate PH7 ~ 8.
Chemical properties
It has the ability to strongly inhibit the spoilage of bacteria and mold, and due to its low toxicity compared to other preservatives, it has become the world's leading preservative in terms of safety for human health.
Corrosion protection
Sorbate (potassium) can not only effectively inhibit mold, yeast, and aerobic activity of bacteria, but also prevent Clostridium botulism, Staphylococcus aureus, the growth and spread of harmful microorganisms such as Salmonella. Eosinophils of anaerobic Bacillus Lactobacillus and other beneficial microorganisms that inhibit development harmful organisms, practically ineffective. The conservation effect is 5-10 times higher than that of similar sodium benzoate.
Safety
Since potassium is an unsaturated fatty acid that can be absorbed by the body, the rapid decomposition of the metabolic system of carbon dioxide and water is carried out without residues in the body.
Its toxicity is 1/2 of table salt, that of sodium benzoate is 1/40.
Stability
The sorbate in the sealed state is stable, easily absorbs the effects of water, performs oxidation of moist air and changes color. Stability for heating is preferred - decomposition temperature is up to 270 C.
Toxicological assessment
Potassium sorbate has undergone toxicity studies to assess its safety. Safety assessment method in accordance with GB15193.1-21 "safety assessment procedures food products toxicology ”makes it possible to approach the exact level of toxicity, genotoxicity potassium sorbate, etc. As a result of the acute toxicity test in mice LD50 = 1,300 mg / kg, low level.
In the micronucleus test, a traditional teratogenicity test, potassium did not cause any genetic toxicity; 30d test feeding animal body weight, routine blood and serum ALT, BUN, GLU, TC, TG were not significant, toxic effects (P> 0.05). Potassium sorbate is a safe, relatively non-toxic dietary supplement that can be used in a variety of foods and beverages.
Usage
E 202 can effectively inhibit mold, yeast and aerobic activity of bacteria, so as to effectively prolong the shelf life of food, and maintain original taste food.
Cosmetic preservatives. Organic acid preservatives are usually added in an amount of 0.5%. It can be mixed with sorbic acid. When using, it should be noted that a 1% aqueous solution of pH 7-8, with a pH value, tends to grow.
When buying a bag of canned food, you may notice the words "sorbic acid" or "potassium sorbate" in the composition, people often mistakenly believe that fruit ingredients can be natural. In fact, conventional nutritional supplements are used! If they have no harm to the human body, the use is permissible.
Sorbic acid is recommended by FAO and WHO. The preservative is widely used in food, beverage, tobacco, pesticide, cosmetics, etc. As an unsaturated acid, it can be used for resins, spices and rubber industries. From the development trend, its range of application is constantly expanding.
Application
Potassium sorbate is incompatible with a base, an oxidizing agent, and a reducing agent. When encountered with a nonionic surfactant and plastic sorbate, the antimicrobial activity will be reduced. Heavy metal salt capable of catalyzing the oxidation reaction. Sorbic acid can react with sulfur.
If the solution is stored in a glass container, it becomes sensitive to pH. Thus, the use of potassium sorbate as a preservative in a composition stored for a long time is necessary for the detection of microorganisms.
Manufacturing method
Sorbic acid is added to the reaction kettle, followed by the addition of 66% by weight of water, 49% potassium hydroxide solution is added dropwise to the reaction solution at 45 ° C until pH = 8, the reaction takes about 45 minutes. Therefore, a certain amount of activated carbon is added. Then vacuum filtration is performed. Then at 40 ~ 45 C the evaporator is heated to 70 C for 3 ~ 4 hours. After reaching the required filtrate discharge under reduced pressure, centrifugation crystals are dehydrated. Waste liquid turns out. Then it is dried to obtain the product at a temperature of 105 C.
Difference
There are three varieties:
Sorbic acid
Sorbic acid is not soluble in water, but when used, it must first be dissolved in ethanol or potassium hydrogen sulfate, which is irritating and inconvenient to use. Acid is generally not used;
Calcium sorbate
Calcium sorbate has less toxicity than benzoic acid and parabens. Calcium sorbate FAO / WHO has predetermined a small range of uses, so it is rarely chosen.
Potassium sorbate
Potassium sorbate dissolves in water, which is why we can often see our shadow in some drinks. Potassium sorbate is an unsaturated carbonate. Sold in the general market as white or pale yellow granules, content 98% -102%. Odorless, easily absorbs moisture, oxidizing becomes brown. Optical, thermal stability, relative density 1.363, melting point 270 C, decomposition pH of 1% solution: 7-8.
Despite this, sorbic acid should not be used in children's foods and beverages. Only potassium sorbate is allowed.
E211 preservative
Sodium benzoate is a common food preservative that prevents oxidative reactions and prolongs the shelf life of the product. The toxicity makes its use limited, some countries such as Japan have stopped the production of sodium benzoate and also limited its use.
Sodium benzoate is a colorless or white crystalline powder (granules), odorless. Soluble in water, the solution is alkaline, also soluble in glycerin, methanol, ethanol.
Application
Sodium benzoate is an acidic preservative commonly used in oxidative processes.
The scope is very wide:
- Food (vinegar, soy sauce, meat, fish, pickled food, etc.);
- Drinks (especially without alcoholic drinks);
- Personal care products, etc.
In addition to being used as a preservative, sodium benzoate is also used as a plasticizer, fungicide, and organic synthesis intermediates.
Health impact
Benzoic acid is found in blueberries, cranberries, prunes, cinnamon, and cloves. In small amounts, sodium benzoate is not toxic to humans; it quickly decomposes in the body. Within 10-14 hours, they are completely eliminated from the body, so that a small amount of sodium benzoate does not accumulate.
Cats are more sensitive to acids. When consumed, they become prone to excitement, nervousness, hearing loss and other symptoms appear. Therefore, in the production of pet food, attention should be paid to the presence of this food additive... According to FDA regulations, the dosage of sodium benzoate in food should not exceed 0.1% (by weight) of the product.
Research by the International Chemical Safety Agency found that a daily intake of sodium benzoate 647-835mg / kg body weight would not have negative health effects.
It is worth paying attention to the presence of additives in drinks. So the Coca-Cola Company announced that it will gradually replace the use of sodium benzoate in their products with more natural preservatives.
In addition to generating benzene, the British University of Sheffield "Peter Piper" is studying the effects of sodium benzoate itself on cellular mitochondria in DNA damage. Since mitochondria are respiratory cells, their damage affects the normal function of the cells. Severe diseases can lead to apoptosis, thereby accelerating the aging of the body.
Research shows that sodium benzoate in sodas and other common edible artificial colors can aggravate children with ADHD.
The healthiest and most harmful E-supplements can be found in the following video:
Currently, poor awareness of food safety leads to negative consequences. Some manufacturers use sodium benzoate in order to save money, pay attention to the components of the purchased product.
In contact with
Scientists are constantly struggling with the question of how to increase the shelf life of certain products. Preservatives come to the rescue. Now there is no need to throw away the product the next day after opening. But how do such additives affect the human body? A few decades ago, products such as lemon acid and salt. Today they are replaced by cheaper chemical compounds, one of which is potassium sorbate E202. Initially, it was extracted from rowan juice, but this technology is considered outdated for a long time.
To date, there are still disputes between scientists about the effect on the human body. food preservative potassium sorbate. Most researchers consider it completely harmless. Others, on the contrary, are convinced that the use of any preservatives is very dangerous for the human body, and that even seemingly harmless additives can significantly harm health.
Where is the preservative potassium sorbate made from?
Potassium sorbate E202 is a natural preservative. It is obtained as a result of a chemical process. In it, sorbic acid is neutralized by some reagents. As a result, it breaks down into calcium, potassium and sodium salts. Sorbates are obtained from them, which are used in the food industry as preservatives. Potassium sorbate looks like a crystalline powder that does not have a pronounced odor and taste. It dissolves easily in water and imperceptibly adjusts to the consistency of the product to which it is added. Potassium sorbate E202 is approved in almost all countries.
Application of potassium sorbatePotassium sorbate is the main component in almost all preservatives. Most often it is used for the production of margarine, butter, mayonnaise, sauces, tomato puree, ketchup, jam, preserves, soft and alcoholic drinks, juices. It is found in bakery and confectionery products, powders and creams. Potassium sorbate is found in almost all semi-finished products and sausages.
The harm of the preservative potassium sorbate has not yet been proven, therefore, the effect on health of potassium sorbate and other salts of sorbic acid is considered safe. However, isolated cases were recorded when the preservative E202 caused a rather severe allergic reaction, but basically it is hypoallergenic. This preservative has antiseptic and antibacterial properties. Products with the addition of E202 are completely protected from the formation of mold and mildew.
The harm of potassium sorbate
Since there is a possibility of negative consequences from the use of products containing the preservative E202, maximum limits have been established for the content of potassium sorbate in each food product. For example, in mayonnaise and mustard, its amount should not be more than 200 g per 100 kg. But in baby food, in particular, in children's fruit and berry purees, this figure should not exceed 60 g per 100 kg of the finished product. Specific figures for each product 
power supply are spelled out in regulatory documents. On average, the amount of this additive ranges from 0.02 to 0.2% of the product weight.
Numerous studies have shown that preservative E202 in a certain amount will not harm a person. Potassium sorbate will only be harmful if it is exceeded. People who are sensitive to various additives may experience irritation of the mucous membranes and skin. But such cases are recorded extremely rarely. E202 preservative has no mutagenic or carcinogenic effect on the body, does not cause the development of oncological diseases. The risk of an allergic reaction is minimal.
Unfortunately, the modern food industry cannot do without dyes, flavorings and preservatives. According to the WHO, they are all safe and can not cause serious harm to health. However, some of them are still recommended to be eaten in limited quantities, while others are not. One of the most harmless additives is E202. The impact on the human body, according to the same WHO, is minimal. However, some scholars question this truth. But what confuses them so much about her?
What is E202?
Or - it is a natural preservative obtained from. From the point of view of chemists, it is just an acid salt and has the formula C 6 H 7 KO 2. It is obtained from the seeds and sap of plants (for example, mountain ash), less often synthesized. This was done for the first time in the second half of the 19th century. But only in the 20th century were its antimicrobial properties discovered. A little later, potassium sorbate began to be produced on an industrial scale.
The effects on health were still poorly understood, in contrast to the properties of this dietary supplement. So, it is known for certain that the E202 additive slows down the growth of yeast, so it can be used to extend the shelf life of cheeses and sausages. Moreover, it has neither taste nor smell. This makes it possible to add it as a preservative to various confectionery desserts, canned vegetables and fruit and juices. Because it behaves well even in acidic environments, potassium sorbate is often found in spicy and savory Asian sauces.
But mostly, of course, it got its popularity in the food industry due to another property. E202 is an additive that dissolves well in water. So, in 1 liter of liquid it can be up to 138 grams. This is much more than is required for preserving food.
Where is it used?
When it comes to potassium sorbate, it's safe to say that it is one of the most popular dietary supplements around. So, it is almost always added in the industrial canning of vegetables and fruits. And these are all kinds of pickles, marinades, jams, compotes and juices. This prevents the growth of mold in them, and therefore increases the shelf life. For every 100 kg of the finished product, there will be no more than 100-200 grams. It is believed that in this amount, potassium sorbate has no effect on health.
It is also almost always present in oil and fat products. And this is margarine, mayonnaise and all kinds of cheeses. Popular hot sauces(mustard, ketchup, soy and others) E202 additive can also be used. Usually it is no more than 100 grams per 100 kilograms of product. And, of course, it is included in most smoked meats and soft drinks and wines. Less commonly potassium sorbate is used for surface treatment rye bread as well as food packaging.
Is there any harm?
On the one hand, WHO says that such as potassium sorbate does not have an effect on health within acceptable limits. By the way, it should be no more than 0.2% of the total mass of the finished product. On the other hand, many scientists argue that the E202 supplement has not yet been sufficiently studied and there are cases of food poisoning with products with it. Who is right after all?
It has already been proven that potassium sorbate is completely absorbed by the human body, breaking down into its components in the intestine. It is with this fact that its widespread use is associated. E202 is allowed as an additive in most countries: the USA, Canada, Europe, Russia and the entire post-Soviet space. However, in some cases, potassium sorbate can cause an allergic reaction, manifested in the form of redness and itching. Otherwise, this food supplement can be considered absolutely harmless.
To be or not to be?
However, many today are concerned about the presence of additives with the prefix "E" in food. It is important to understand that this is just a classification. How potassium sorbate will affect your health also depends on many other factors. Including from what generally eats and what lifestyle a person leads.
Reading labels, we look with concern at the mysterious ingredients with the letter E. But are they necessarily harmful to our health? It turns out that no. Take potassium sorbate. Its impact on health is minimal. Moreover, it is considered one of the safest preservatives for the body. Let's take a closer look at it!
Meet Potassium Sorbate
The use of preservatives in food came to us along with civilization, the rapid pace of life. Today we do not have time for long cooking, but we do have access to numerous chemicals, the use of which not only makes food more attractive, but also improves the quality of the product.
This includes potassium sorbate. What is it and why is this substance harmful? This is the potassium salt of sorbic acid. It has almost the same properties as the acid itself, but in the form of a salt it dissolves better in water. From a chemical point of view, this is a substance that is obtained as a result of the interaction of sorbic acid with potassium hydroxide. The substance can be natural (it is obtained from the seeds of a number of plants), but in the food industry a synthetic additive is used - a granular or powdery substance of white or yellowish color. Manufacturers love potassium sorbate because, among other things, it is odorless and does not impart its own flavor to products.
Potassium sorbate as a food additive is designated E202 and is widely used in the food industry. Therefore, if it occurred to us to completely eliminate food with such a substance from our diet, we would have to ignore most of the highly processed foods. Why is he included in them?
The substance inhibits the development of various microorganisms - fungi, bacteria, yeast, as well as the action of enzymes that can affect the rate of spoilage of products. Thus, it increases the suitability of food for consumption.
It is noteworthy that, suppressing the vital activity of harmful microorganisms, potassium sorbate "does not touch" beneficial lactic acid bacteria, which are part of the bacterial flora of the human body.
Where is E202 hiding?
E202 is added as a preservative to jams, jellies, margarine, sauces, chocolate, butter, fish (for example, fresh carcasses are dipped in a solution of this substance before smoking). It is often also included in the composition of candied or dried fruits and vegetables, bakery products, cheeses, processed curd cheeses, heat-treated meat, soft drinks. Potassium sorbitol is even added to wine, where this substance affects its further fermentation.
It is also used in the pharmaceutical industry, for example, in medicines, ointments, and also finds application in cosmetics: shampoos, creams, and personal care compositions. Why are manufacturers using this substance so actively?
Moment of Truth: Is Potassium Sorbate (E202 Supplement) Harmful or Not?
The potassium salt of sorbic acid is globally recognized as one of the safest food additives. The Joint FAO / WHO Expert Committee on Food Additives (JECFA) has defined its ADI (Allowable Daily Intake) as 25 mg per kilogram of body weight. This indicator indicates in what quantity a particular substance can be consumed every day throughout life without causing any harm to health. Compared with other "E" and the like, the dose determined by the experts is very high. This speaks of the safety of the E202.
If we proceed from the fact that the proportion of potassium sorbate in food is on average 0.1%, then a person weighing about 70 kg can eat almost 2 kg of food with this preservative without any harm to health.
What are the components of such a reputation?
- Utilization by the body
In the course of research, scientists have found that the potassium salt of sorbic acid is metabolized in the human body in the same way as it happens with fatty acids, and also becomes a source of energy. Ultimately, it forms water and carbon dioxide.
- Non-toxic
The substance is considered non-toxic because it undergoes a beta-oxidation process, during which mitochondria convert it into energy. It does not accumulate in the body, does not exhibit teratogenic, mutagenic and carcinogenic effects.
- Low allergenicity
E202 exhibits the lowest sensitizing potential of all food additives. In some cases, potassium sorbate can have a negative effect on the body by triggering allergic reactions such as skin irritation (rash), an asthma attack, abdominal pain, diarrhea, or vomiting. However, this happens very rarely and if the recommended doses are exceeded.
When using cosmetics and care products with potassium sorbate in the composition, especially sensitive people may experience skin irritation and redness of the eyes. However, it turned out that this effect manifests itself at a substance concentration of 0.5% and higher, while in cosmetic products its share is no more than 0.2%.
It should be noted that the potassium salt of sorbic acid has repeatedly become the object of numerous studies in mice and rats. For example, an experiment was conducted in which animals were given food containing 8% potassium sorbate for 90 days. After 3 months, scientists did not find any changes in their bodies - only the liver increased slightly. In the case of a diet containing 4% of this substance, the organ did not change at all. In another experiment, for 1000 days, mice were given sorbic acid along with food in different amounts - 0%, 0.1%, 0.5%, 5%. The researchers concluded that no difference in height, fertility, life span, or behavior was found between groups of animals.
Let's preserve ourselves!
Many consumers are aware of the relative safety of the additive and are therefore happy to use the preservative properties of potassium sorbate when preparing homemade meals. It can be bought (for example, via the Internet) and diluted to a 25% solution.
To prepare a composition, for example, from 25 g of potassium sorbate, dissolve them in 75 milliliters of water at a temperature of 20 ° C - a solution of 100 ml is obtained. Stir it thoroughly, close it tightly in a jar and place in a cool and dark place. If you want the food you cooked to last longer, before heat treatment add 1 teaspoon (5 ml) of preservative to a serving dish.
Brief information about the food additive E202 (potassium sorbate)
Appointment: preservative (sorbate)
The origin of the additive: synthetic (potassium salt of sorbic acid)
Allowed in Russia (EAEU Customs Union), European Union, Australia, New Zealand
It is considered relatively safe for human health. Weak allergen. However, there are studies proving that, under certain conditions, the combination of potassium sorbate with ascorbic acid and iron salts (at the same time) has mutagenic activity and can negatively affect DNA. The daily human intake is limited by the FAO / WHO and is reviewed periodically.
Scientific research of E202 continues to this day
The names of the food additive E202 found in the Russian Federation:
- Potassium sorbate
- E-202
International synonyms for potassium sorbate:
- Potassium sorbate
- E-202
General characteristics of the preservative E202 (potassium sorbate)
The preservative potassium sorbate is a wholly and fully synthetic additive that does not occur in the wild. Moreover, even sorbic acid (E200) is nowadays almost always synthesized under industrial conditions.
Potassium sorbate is synthesized by neutralizing sorbic acid with potassium hydroxide.
The main advantage of potassium sorbate over sorbic acid is that the potassium salt is perfectly soluble in water, but the acid does not. This fact greatly expands the horizons of application of the properties of sorbic acid and allows the preservative E202 to be used in almost any food and drink.
By the way, in the industry the preservative E202 is used to significantly slow down the development of molds, yeasts and several types of bacteria. This, in turn, allows you to significantly increase the shelf life of finished products.
It should be understood that potassium sorbate, by analogy with sorbic acid, does not kill, but only inhibits the development and vital activity of microorganisms. So preservative E-202 is not suitable for disinfection of food and beverages.
In addition to the food industry, the preservative Potassium sorbate is used in cosmetics and detergents (for the same purpose), as well as for the production of packaging materials.
E202 preservative. Effect on the human body: harm and benefit
Due to the fact that potassium sorbate is considered practically harmless, it is allowed everywhere, including Russia (the EAEU Customs Union), the European Union, Australia, the United States and New Zealand.
At the same time, according to the FAO / WHO recommendations, the average daily consumption of food preservative E202 should not exceed 12.5 mg per 1 kg of human body weight (similar to E200). It is this amount of sodium benzoate, according to the international organization, that does not have any negative effect on the human body.
However, we have to warn you against rash consumption of this "safe" preservative. After all, even keeping within the recommended norms can seriously harm your health. And there are two objective reasons for this:
- possible allergic reactions
- potassium sorbate is very often used in conjunction with other preservatives (for example, the very popular combination E202 + E211), so the total amount of harmful substances entering the body can be very different from the expected
In addition, there is scientifically proven data that under certain conditions the widely used combination of sodium benzoate with iron salts and ascorbic acid (E300, vitamin C) can be converted into benzene. And benzene is a frank carcinogen that has no place in food.
On the other hand, we cannot ignore the fact that the effect of potassium sorbate on human health can be positive. In particular, this concerns the antifungal activity of Potassium sorbate in the human gastrointestinal tract. That is, thanks to potassium sorbate, we can somewhat improve the microflora in our intestines. True, to achieve a similar effect, we still recommend using other means, just in case ...
In the meantime, scientists are of the opinion that the preservative E202: does not have a bad effect on the human body (allergies do not count), is not toxic, and also does not have carcinogenic and mutagenic properties.
Products using potassium sorbate (E202)
As mentioned above, many food products are "enriched" with the E-202 preservative today:
- oils and margarines
- meat and fish products (sausages, ham, smoked fish etc.)
- canned food and preserves (vegetables, fruits, fish, etc.)
- alcoholic drinks (wine, beer)
- soft drinks(including juices, nectars and any sugary drinks)
- sauces, mayonnaise, horseradish and mustard
- dairy products and desserts
- preserves, jams, jam, fruit and berry and tomato puree
- dried fruits
- confectionery, sweets, chocolate, waffle fillings
- bakery products(surface treatment)
Finally
At the moment, international organizations are of the opinion that the effect of potassium sorbate on human health is conditionally positive (subject to the recommended average daily intake). They may be right. And perhaps the main discoveries regarding the E202 preservative are still ahead of us ...
Be healthy and take care of yourself!
