Technical sorbic acid

Sorbic acid (from armor. Sorbus — "mountain ash") — trance, trance - 2,4 - hexadienic acid, colourless crystals, badly soluble in water. Sorbic acid is natural preservative. It is for the first time received by A. V. Hoffman in 1859 from juice of mountain ash (Sorbus aucuparia).
Has been for the first time synthesized in 1900 Oscar Dyobner by condensation across Knevenagel of malonic acid and crotonic aldehyde in pyridine: CH3CH=CHCHO + CH2(COOH)2 CH3CH=CHCH=CHCOOH Now in the industry sorbic acid is received condensation of ketine with crotonic aldehyde in the presence of acid catalysts (for example, BF3), the lactone of 3 - hydroxyhexenic acid which is formed at the same time is hydrolyzed further and dehydrated in sorbic acid.

• high antimicrobic action;
• does not change organoleptical properties of foodstuff;
• does not possess toxicity;
• does not find cancerogenic properties;
• allows to increase period of storage of foodstuff;
• can cause pseudo - allergic reactions.

It is applied as food supplement, treats group of preservatives, it is resolved in Russia and the countries of Europe. It is applied for the purpose of conservation and prevention of molding of soft drinks, plodovoyagodny juice, baking, confectionery (fruit jelly, jams, jam, creams), and also granular caviar, cheeses, half - smoked sausages and by production of concentrated milk to prevention of its darkening (interferes with development of chocolate - brown mold). It is applied also to processing of wrappings for foodstuff.