Sorbic acid was obtained in the second half of the nineteenth century from rowan juice, which belongs to the genus Sorbus. Somewhat later, about 80 years old, scientists have proven the highest antimicrobial property of this substance and already in the middle of the twentieth century it began to apply as a preservative additive. Nowadays, the E200 is obtained by artificially - using acid catalysts by condensation of crotone aldehyde with the coteten.
Characteristics of preservative E200.
Sorbic acid, or an E200 additive, is a substance with an antimicrobial property that prevents the development of yeast fungi, pathogenic bacteria, as well as splashes. This preservative is distinguished by the lack of any toxic compounds in its composition. It looks like colorless crystals, which are well soluble in alcohol and bad in water. Melting of this substance occurs when the temperature increases to 134 ° C.
Important! During numerous studies, it was found that the composition of sorbic acid is not contained carcinogenic substances!
Food additive E200 in food Industry It is used quite often. This preservative is allowed to use in the territory of many countries, among which Russia, Ukraine, Belarus, Canada, the United States and the European Union.
Influence on the body
So, is sorbic acid harmful or information about its absolute security for the body is only a myth? It has been proven that this substance is low toxic, easily absorbed by the digestion system and even helps in the process of detoxification of the body. However, such an impact of this natural preservative is possible only under the condition of limited consumption of products, which it includes.
Upon exceeding a reasonable dose of E200 additives, a negative body reaction is possible, which will manifest itself in the form of rashes and irritations! In addition, in some cases, harm from sorbic acid is quite intensively and suffered from it mainly people inclined to allergic reactions.
Important! If a permissible dose This preservative in the product will be exceeded, then for allergy it is fraught with the development of a resistant allergic reaction in severe form.
In order to prevent negative consequences from the use of E200 additives, doctors calculated its permissible daily dose, and for an adult, it should not exceed 25mg / 1 kg body weight.
As for the permissible norm of sorbic acid in food, it is also installed and depending on the type of food product it can be 30-300g / 100kg of the product.
Application area
Sorbic acid is used in the manufacture:
- canned vegetables and fruits;
- products from meat and fish;
- non-alcoholic beverages;
- cheese;
- juices from fruits and berries;
- bakery products;
- grainy caviar;
- candies and chocolate;
- oil cream;
- flour hurt confectionery;
- dairy products.
In addition, this preservative is used when processing the packaging container in which the food product will be placed.
E200 additive contains active substances that significantly increase the shelf life of products, prevent the development of mold and leaving unchanged organoleptic qualities Food goods.
All materials on the site site are presented solely for informing information purposes. Before applying any means, consultation with the doctor is obligatory!
Updated: 26-04-2019
Sorbic acid and her salt. Sorbinic acid is a white crystal substance with a weak odor, difficult to soluble in water, well - in ethyl alcohol. Sorbinic acid salts are soluble in water (with the exception of calcium sorbate - water solubility is 1.2 g). Sorbic acid and its salts show, first of all, a fungistatic action, suppressing the development of yeast and mold fungi, including aflatoxinating, thanks to the joint venture features inhibit dehydrokinase. It does not suppress the growth of dairy flora, so it is often used in a mixture with other preservatives. Sorbic acid and its potassium, sodium and calcium salts are used as preservatives in the production of fruit, vegetable, fish and meat products, margarines, be sannishing drinks, fruit-berry juices. The antimicrobial properties of this additive are little dependent on the pH of the medium. Used to handle the material in which food products pack.
[Nechaev A.P., Traubenberg S.E., Kochetkova A.A, Food chemistry, 2003]
Sorbic acid (E 200) was opened during World War. Initially, it was mined from the juice of Ryabina. But chemists have quickly learned to produce sorbic acid from reagents that have nothing to do with natural components.
Preservatives based on sorbic and benzoic acids are actually sorbic and benzoic acid, potassium sorbate, calcium sorbate, sodium benzoate - can be used in the production of margarines, mayonnaise, sauce and salad dressing, soft drinks, while preserving fruits and vegetables. Due to the absence of influence on the taste and manifestation of preservative action in a weakly acidic medium (at pH< 6,5), сорбиновая кислота и ее соли применяются также для увеличения сохранности вин, кондитерских, хлебобулочных изделий, сыров, а также в приготовлении противоплесневых упаковочных материалов. Добавка в oil cream 0.2% of sorbic acid allows you to increase the shelf life of cream cakes and cakes at a temperature of 2 ... 8 ° C with 36 to 120 hours; Margarine, containing sorbic acid, is stored at 6 ... 8 ° C at least 2 months instead of ordinary 20 days; Non-alcoholic drink with the addition of potassium sorbate is stored up to 180 days. The antimicrobial effect of benzoic-based preservatives is directed mainly against yeast and mold fungi, including aflatoxin-forming, but the most active preservative is a sorbic acid and its salts.
To obtain the desired effect in conservation, you should use a particular preservative in the appropriate dosage or several preservatives of different spectrum of action. Effectively combination of the lowland and sorbate of potassium when preserving vegetables; Sorbate of potassium and Sodium benzoate (1: 1) to increase the shelf life of mayonnaise, ketchups and non-alcoholic beverages. The choice of preservatives and their dosages depends on the degree of bacterial contamination, the storage conditions, the physicochemical properties of the product, the technology of its production and the desired shelf life.
Estimated doses of application in food products interchangeable preservatives based on sorbic acid
|
Product |
Number of preservative, g / 100 kg of product |
|
|
sorbin acid |
sorbate potassium |
|
|
30-60 |
||
|
Margarines |
60-120 |
|
|
Mayonnaise, ketchups, sauces |
100-200 |
|
|
Melange |
||
|
Jams, jams, jam, etc., fruit fillings for baking |
50-100 |
65-100 |
|
Fruit-berry puree |
50-60 |
65-80 |
|
Non-alcoholic I. low alcohol drinks |
17,7-50,0 |
|
|
Cheese |
60-100 |
|
|
Sour cream |
100-200 |
120-240 |
|
Dough |
200-300 |
260-400 |
|
Oil cream |
** Share the use of benzoic acid and sodium benzoate.
The preservative stage in the product is determined by its production technology. The optimal is the moment of application immediately after pasteurization or sterilization, when the process of the seeding of microorganisms is reduced as a result of heat treatment, and the additive of the preservative allows it to save it long enough.
Antimicrobial activity of acids and their salts are the same. Subject to the uniform distribution of preservative in the product, potassium sorbate and sorbic acid, as well as sodium benzoate and benzoic acid - interchangeable.
The use of preservatives can only be effective when they are uniform distribution in the product, which is easiest to be achieved by dissolving a preservative. Since the water is better soluble salts (see Table 13), they are recommended for preserving products with a high water content.
Food emulsions with a high fat content are also recommended to be preserved with salts or mixtures of acid and salt, since the aqueous phase of margarine or mayonnaise is significantly more exposed to microbiological spoilage than fat. In this case, the salts are used, as a rule, in the form of aqueous solutions, and acids in the form of powders. The aqueous phase of real food products almost always contains a table salt, sugar or other flavoring substance. The solubility of the preservatives may vary (with increasing the concentration of salt and sugar - decreases; with an increase in the concentration of acetic and citric acid - rises).
Solubility of some preservatives in water
|
Preservative |
Solubility at 20 ° C, g in 100 ml |
|
Sorbic acid |
0,16 |
|
Sorbate potassium |
138,00 |
|
Benzoic acid |
0,34 |
|
Sodium benzoate |
63,00 |
|
Nitrate sodium |
88,00 |
|
Nitrate potassium |
37,00 |
|
Nitrite sodium |
82,90 |
Preparation of aqueous solutions. In practice, the aqueous solutions of potassium sorbate, sodium benzoate or their mixtures are most often used (usually in a 1: 1 ratio) with a concentration of from 5 to 25%. Sorbate solutions can be prepared to prepare a higher concentration (up to 40%). For the preparation of the solution, the desired amount of preservative is dissolved in approximately half the required volume of drinking water heated to a temperature of 50 ... 80 ° C. After complete dissolution of the salt into the resulting solution, the remaining water is added and stirred thoroughly. It is recommended to filter the solution through a layer of cotton fabric (bosy).
If the preservative is dissolved in rigid water, then the solution can be slightly muddy, but this does not affect its preservative effect. It should not add citric and other acids to the solutions, as this may lead to the fallout of the precipitate of the sorbitant or benzoic acids in water.
Solutions of preservatives have a limited shelf life. Ideally, they must be freshly prepared.
[Food and biologically active additives: LA tutorial Mayurnikova, M.S. Kurakin 2006.]
The quality of raw materials, the processing temperature, the presence of preservatives, sugar, fat, whipping of the finished product, and its storage period are also important for the manifestation of aroma.
It is known that plants in different periods are smelled differently. The reason is that the composition of the essential oil, which determines the fragrance of the plant, is inconsistent. Thus, the main component of the coriander oil during flowering is the deanal, and the essential oil of Coriander seed - Linalolol; The oil of the young greenery of the blurred mint contains a lot of mentofuran, and there is almost no blooming mint in the essential oil. The composition of the essential oil depends on the place and climatic conditions for growing raw materials, on the time of its collection and technological features of processing. The essential oils offered in the global market have the standard content of the main components that reach, mixing different parts of the oils.
The composition of the flavoring additive is also constant. It is determined by an odor specialist (Flavorist). Just as there are, for example, dozens of varieties of cherry, and dozens of different cherry flavors are created. In different versions of the flavoring agent, the flavorist emphasizes one or another tone and picks up differently their combination: in one version, a sweet note dominates, in the other - the boneflash, there is a light bitterness in the third, etc. In addition, there are flavors with flavors of fresh fruits and berries; Recently, the aromas of living fruits and berries appeared on the market. Indeed, smells, for example, freshly spent tomato and have already stored for just a few hours vary. As soon as the fruit is ripped, he begins to "die", and its chemical composition, including the composition of aromatic substances, immediately
begins to change.
When choosing a flavoring, it does not barely blow, to conclude on the originally "sharp" or "weak" impression is the top notes of the fragrance, which in the finished product may not appear at all. Selection of flavoring for a specific food Product It is determined by its physicochemical properties and product production technology. If the flavoring with clean, strong upper notes is most suitable for a non-alcoholic beverage, then, for example, it is better to choose a more resistant aroma with strong main notes, checking its thermal resistance and compatibility with the test components. Anyway
it is important to remember that it is possible to fully estimate the effect of the flavor on the organoleptic properties of the product only according to the results of the tasting of the finished product.
Good result It gives the use of several taste-matical additives in one product. This can be the joint use of different flavors in order to obtain the bouquet of aromas or a combination of essential oil and extract from the same plant to supplement the aroma with the corresponding taste.
Despite the presence of a solvent or carrier, all flavors and essential oils are highly concentrated and therefore is in pure form are unsuitable for food. The dosage of flavors and natural essential oils in the production of food products "depends on the required intensity of taste and aroma of certain products, as well as from the organoleptic properties of the product and its production technology. At the same time, it is necessary to follow the recommendations of the manufacturer's company compiled for specific flavors and specific products. . The estimated doses of making liquid flavors, as a rule, are 50- 150 g per 100 kg of a finished product, which roughly corresponds to the dosage of 4-8-multiple essences used earlier in the food industry of the Soviet Union. Dosage of powdered flavors - 200-2000 g per 100 CG of the finished product, and the consumption of essential oils and oleoresins per 100 kg of production can vary from 1 to 50 g. The coefficients of replacing spices with appropriate essential oils and oleoresins also fluctuate in very wide limits. For example, 1 kg of garlic can be replaced with 1-2 g of garlic essential oils, and for replacement 1 kg Musk Atomic nuts will need 0.5 kg (or more) appropriate essential oil. As a rule, 10-40 g of essential oil is sufficient to replace 1 kg of greenery or spice. In relation to a specific recipe, all the above dosages must be specified in accordance with the requirements of the consumer.
Aromatization practically does not complicate the production process. Aromatizer and essential oil (oleoresin) can be administered to the product undiluted (for example, spice extract powder with
production sausage products) or in the form of a concentrated solution (suspension) in a suitable solvent. The solvent can be water, oil, alcohol or a small part of the flavored product itself. Food products such as cornsticks can be directly sprayed with a diluted solution of flavoring. The time of making flavors into a particular product is determined based on the production technology. For example, in oil cream or non-alcoholic drink - along with sugar syrup. In the production of products subjected to heat treatment, to reduce the loss of flavoring, when heated, it is recommended to flavor them as long as possible. It is extremely important that after making a flavoring additive product
it was thoroughly mixed.
Toxicological safety.All parties of flavoring additives are made from high-quality source materials with strict observance of hygienic standards, which is guaranteed by the manufacturer. All components used in the production of flavors should be included in the international lists of fragrant substances used in the production of flavors and food products (European \ wet - "fragrant substances and natural sources of fragrant substances", ed. 3, 1981; ed. 4, 1992; List of substances known as safe - tale; Association of manufacturers of flavoring \ ditch and extracts - rema). The flavors imported into the territory] of the Russian Federation and produced in Russia must comply with international requirements (Directive 88/388 / EES of 22.06.88). The physiological safety of a particular flavor and essential oil is confirmed by the hygienic conclusion of the Russian State Education of the Russian Federation.
A number of essential oils and oleoresins have a bactericidal effect: garlic, citrus oils, horseradish essential oil, etc. Recently, rosemary and sage essential oils have become successfully used as antioxidants.
Essential oils as component Travature find application in medicine. They are used during massage, in aromatic baths, in compresses, creams, etc. Essential oils
the same action as the plants from which they are obtained, with the only difference that the effect of essential oils is stronger.
Storage.The shelf life of flavoring additives is usually 1-2 years old. All types of flavors and essential oils should be stored in a dry, well-ventilated room at a temperature of from 5 to 15 ° C separately from other raw materials. The container in which the flavor is stored, must be tightly closed after the selection of each portion.
Food preservatives
Preservatives are added to food products in order to prevent their microbiological damage and increase the shelf life. Preservatives cannot compensate for low quality raw materials and violation of production hygiene rules. If the product is bacterially polluted or began to deteriorate, preservatives are already useless.
General.Under the preservation of foods, measures are understood as opposed to the development of harmful microorganisms in the product, the formation of toxins, prevent I sneake, the appearance of unpleasant taste and smell. Valid fiction, biological and chemical canning.
The most famous physical methods that prevent microbial growth: sterilization and pasteurization (heat treatment), cooling and freezing (cold processing), drying (submission submission) and processing ionizing radiation. Biological preserves implies an impact on the food-free food product for human health of microorganisms with Tse-sh.10 preventing the development of pathogenic or other unwanted microflora. Canning chemical methods are addressed to certain substances; which suppress the development of microorganisms. Such substances are called preservatives. 11a practice, as a rule, do not use only one method
canning, for a long time, various methods are successfully combined. For example, when smoked, the effects of antimicrobial components of smoke is complemented by drying, and smoked smoked accomplices are recommended under reduced temperature.
The most used preservatives are currently: a cooking salt, ethyl alcohol, acetic (E 260), sulfur (E 220), sorbic (E 200), benzoic (E 210) acid and some salts (E 202, E 203, E 211, E 221, E 228, E 261, E 263), carbon dioxide (E 290), nitrites (E 249, E 250), nitrates (E 251, E 252), lowline (E 234). Sugar at a concentration of more than 50% also exhibits an antimicrobial effect.
Preservatives can be conventionally divided into proper and substances with preservative effects (in addition to others useful properties). The action of the first is directed directly to the cells of microorganisms (slowing the enzymatic processes, protein synthesis, the destruction of cell membranes, etc.), the second adversely affect the microbes, mainly due to the decrease in the pH of the medium, water activity or oxygen concentration. Accordingly, each preservative manifests antimicrobial activity only with respect to part of the pathogens of food damage. In other words, each preservative has
your spectrum of action.
The use of preservatives. The use of substances with preservative action crash salt, vinegar, sugar, carbon dioxide, ethyl alcohol - long and well known. Usually they are used in the number of several percent or tens of percent, more often seeking a certain taste of the food product, and the preservative action considering as a side.
Substances conventionally related to preservatives properly, - sorbic, benzoic, sulfuric acid and their salts, nitrates, nitrites, low-levels are used in much smaller amounts (less than 0.5%) and practically do not affect organoleptic product performance.
Sulfuric acid, its salts and sulfuric anhydride has long been widely used in winemaking, juice production, for preserving
fruit semi-finished fruit semi-finished products subjected to industrial processing (during processing they are removed with heating or vacuum-mirovania). The action of sulfuric acid, mainly bacterio-static. In addition, it has antioxidant properties and slows down the reactions of enzymatic and non-enzymatic taking. Adding sulfuric anhydride during and after preparation of wine leads to the binding of acetaldehyde, stabilization of color, microbiological stability. In accordance with its spectrum of action, sulfur dioxide primarily prevents wine diseases: acetic acid, lactic acid skewing, mannit - naughty, mouse flavor and wine obesity. According to the "Sanitary Rules for Application food additives»№ 1923 ,? 78 Maximum permissible concentrations (MPC) of sulfur anhydride in juices and wines, as a rule, no more than 150-400 mg / l; In the fruit products to be further recycling, up to 3 g / kg.
Preservatives based on sorbic and benzoic acids are actually sorbic and benzoic acid, potassium sorbate, calcium sorbate, sodium benzoate - can be used in the production of margarines, mayonnaise, sauce and salad dressing, soft drinks, while preserving fruits and vegetables. Due to the absence of influence on the taste and manifestation of preservative action in a weakly acidic medium (at pH<6,5) сорбиновая кислота и ее соли применяются также для увеличения сохранности вин, кондитерских, хлебобулочных изделий, а также в приготовлении противоплесене-ных упаковочных материалов. Например, добавка в масляный крем 0,2% сорбиновой кислоты позволяет увеличить срок хранения кремовых тортов и пирожных при температуре 2-8°С с 36 до 120 часов (ОСТ 10-060-95 «Торты и пирожные»); маргарин, содержащий сорбиновую кислоту, хранится при 6-8°С не менее 2 месяцев вместо обычных 20 дней (ГОСТ 40-85 «Маргарин»); безалкогольный напиток с добавкой сорбата калия не портится 180 суток.
The antimicrobial effect of benzoic acid-based preservatives is directed mainly against yeast and mold gri-1ch) in, including aflatoxin-forming, but the most active in relation to these microorganisms a preservative is sorbic
acid and its salts. Since sorbic acid is very active with respect to yeast, its special form of Panosorb®, not inhibiting yeast add to the dough for bakery products.
to heat treatment.
Recommended approximate doses of sorbic, benzoic acids, potassium sorbate and sodium benzoate are given in Table. 26, 27. In relation to a specific recipe and specific production, these dosages can be clarified.
When developing a particular recipe for a preservative, a product must be considered as follows:
The acidity of the medium affects the efficiency of a preserut
TOV - the more acidic product, the less it is required to
bailizing preservative;
As a rule, low calorie products have
High water content and easily subjected to damage; quantity
The preservative added to them should be 30-40% more,
what is recommended for ordinary products;
Alcohol additive, large quantity of sugar and / or other
substances showing preservative properties reduces
a buoy amount of preservative;
Preservatives, with the exception of sulfur anhydride and coal
sour gas - heat-resistant compounds;
Preservatives based on sorbic and benzoic acids
exposed to high temperatures, usually use
MY in food technologies. Nevertheless, if technological
The process includes long-term boiling products in open
bones need to increase their dosage, as they can an hour
to disappear with steam;
The sulfur dioxide used in the production of a number of products (wine, fruit juices and mashed potatoes) cannot be completely replaced by other preservatives, since sulfur dioxide performs the functions not only a preservative, but also an antioxidant.
Food products are very diverse in its composition and method of production. Even the same product produced by the same technology at various enterprises, not
it is completely the same. Therefore, under the conditions of concrete production, preliminary tests are recommended that will refine the list of preservatives used and their concentration, as well as check their compatibility with the components of a particular product.
Table 26.
Sorbic acid is a colorless granules, like sugar, which have an average solubility in water. For the first time, this substance was discovered in the late fifties in the juice of Ryabina. The name happened from the Latin word sorbus, which means Rowan in translating. Since that time, the production of preservative sorbic acid on an industrial scale began.
Sorbic acid E200 has such properties:
- inhibiting influence on mold mushrooms, yeast, bacteria of some species;
- absence of microbicidal impact, which involves the use of only for clean products;
- absence of impact on organoleptic properties of food products;
- the slowdown in the development of microorganisms, which increases the storage time.
Use of sorbic acid
Sorbic acid in the food industry is used as an additive. It is used as a natural preservative, aimed at increasing the duration of storage due to antimicrobial properties in such food products: bakery, confectionery, sausages, fish, meat, vegetable canned food, alcoholic and non-alcoholic beverages, dairy products, coffee, juices, cocoa and etc. As a preservative prevents the development of mold, yeast fungi, other pathogenic organisms. The substance is also used in order to process the container, heterogeneous materials for packaging. In meat products - as a substance that prevents the action of the pathogen of botulism, that is, reduces the number of nitrites.
Sorbic acid E200 is widely used to preserve various fruits, confectionery and egg products, fish and meat products, soft drinks, juices from berries and fruits. The main products in which you can find this additive, this is: grainy caviar, bakery, drinks, juices, sausages, sweets, condensed milk.
During the manufacture of stuffing is added to one tenth percent of the preservative from the mass of minced. For solid sausages, the amount is up to four tenths. Raw chicken carcasses in order to increase the duration of storage to four weeks spray with a hot solution of preservative.
To fisheries canned food and products are added to four percent of the E200 sorbic acid to the entire mass of salt for salt fish, and for canning products - up to eight hundredths percent for the mass of the fish itself.
For baking added when the test is kneaded to fifteen hundredths of the acid. In order to increase the shelf life of the cream and oil, two tenths percent are introduced to the mass of the entire cream.
In Margarine, a preservative of sorbic acid is added to protect against bacterial decomposition of fats, the appearance of mold, washed. In sauces, ketchups and mayonnaise are added 0.08-0.15%.
According to numerous experiments, there are no carcinogens in sorbic acid E200. This is the main argument in favor of introducing an additive in food. The permissible value of the content of the substance in the products is equal to no more than 0.2%. In the food industry, both separately and in combination with other preservatives can be applied.
The effect of sorbic acid on the body
Thanks to antibacterial properties, due to chemical composition, sorbic acid has a positive effect on the human body:
- struggles with harmful microorganisms, plays the role of antiseptic;
- contributes to the removal of toxins from the body;
- enhances immunity.
Despite small toxicity, sorbic acid requires dosage. The daily rate should not exceed 25 mg per kilogram of the mass of an adult. In the case of consumption of higher doses, irritation may occur in the form of rash and the destruction of vitamin B12.
Harm of sorbic acid
In addition to useful properties, the harm of sorbic acid for human health was detected. The chemical composition of the additive is characterized by the presence of elements capable of provoking the appearance of stable and severe allergic reactions. Do not exceed the permissible dose for an adult.
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For confectionery manufacturers in the range of Giord, there is a wide range of nutritional supplements, without which it is not necessary to do in confectionery production. Quite often, technologists are addressed to our consulting service with the question of the extension of the expirational terms and the preservation of the quality of products. The shelf life of food products is determined by two complexes of quality indicators:
- indicators that should remain unchanged during the entire storage period (here include: taste, aroma, product consistency, its humidity, content in the product of fats, proteins, carbohydrates, etc.)
- indicators that change in the storage process (the content of microorganisms in the product and indicators that determine its oxidative damage)
When one or another indicator reaches a limit value, the shelf life of the product ends, and it becomes unsuitable for eating, that is, loses its consumer value. To increase the shelf life of the food product, it is necessary to stabilize the first group of indicators and slow down the change in the second. To solve both tasks, a fairly wide range of food additives, and technologists are interested in which it is.
Currently, when assessing the quality and terms of the suitability of products, one of the defining physicochemical indicators is their humidity. It is well known that the humidity of the environment strongly affects the development of microorganisms. The latter contains up to 75-80% water, and all nutrients for their livelihoods come into the cell precisely by water. Microorganisms can develop in environments in which the water content does not fall below a certain level. With a decrease in humidity, the intensity of the reproduction of microorganisms decreases and when a certain content of moisture is shown at all. So, the moisture content of the food product is a significant factor that determines the development of microflora. However, the absolute value of humidity is important for the development of microorganisms, and the availability of water contained in the substrate for the development of the life of microorganisms, which is currently called water activity or "water activity", "water activity" (the availability of all water molecules) - the ratio of water pressure Vapor over the product to the pressure of vapors p over clear water P0: AW \u003d P / P0. "The activity of water" can vary from 0 to 1. The threshold values \u200b\u200bof the activity of water for various microorganisms are quite different. Most bacteria need high water activity: BGPP (Klebsiella, Escherichia, Enterobacteria), Salmonella develop at 0.94 values; While many mold mushrooms and yeast develop well with water activity below 0.85. Some types of mold mushrooms and Osmophilic yeast, capable of developing even at values \u200b\u200band w \u003d 0.62, are known.
By the meaning of water activity, all confectionery products are divided into three groups:
- low humidity products (AW not more than 0.6). These include gallets, cracker, protracted cookies, waffles, waffle cakes, candy with pralna corps, chocolate
- products with intermediate humidity (AW from 0.6 to 0.9). These include gingerbread cookies, cupcakes, cakes, cakes and cakes, candies with knocked, jelly, jelly-fruit cases
- products with high humidity (AW more than 0.9). These include individual biscuit groups and biscuit cakes.
With an increase in the storage of flour confectionery products with medium and high water activity (creams for cakes and cakes, biscuits) can not do without preservatives. The most active in flour confectionery products are developing yeast, mold, coliform bacteria and St. aureus. The most effective of preservatives against these types of microorganisms is the sorbic acid E200 and its salt Sorbate potassium E202. Because Sorbic acid is poorly dissolved in water (only 0.16 g per 100 ml of water), it is preferable to introduce into the product through the fat phase. At the same time, potassium sorbate is well soluble in water (138 g per 100 ml of water), so it is injected - through water. Typically dissolve the calculated amount of preservative in a small amount of water and contribute to the main liquid component. There are other ways of use, for example, when preparing a sugar sand biscuit test, potassium sorbate is mixed with a melange and knock down about 40-50 minutes. Then add vegetable fat, condensed milk and stirred. Careful mixing of preservative in the product - a prerequisite under its use. This is especially important when the preservative is brought directly into the product without prior dissolution.
In contrast to other preservatives, sorbic acid has an antimicrobial effect at pH 6 and even 6.5. In addition, it primarily suppresses the development of yeast and mold mushrooms, perfectly feeling even with the values \u200b\u200bof water activity below 0.7. As for the biscuits, they are sorbic acid in the form of acid itself or its salt is the only effective preservative and packaged in hermetic film are stored for 6 months, without preservatives and packaging - no more than 7 days.
The cause of the bark of flour confectionery products with a high fat content, for example, biscuits, is oxidizing air oxyel and fats contained in these products. Protect from this damage allows the use of antioxidants (antioxidants). In the production of MKI, butyloxyanisole (Boa) E320 and butyloxyolol (bot) E321 are fairly effective. These antioxidants differ in the way that added to the dough is not destroyed in the process of baking, but on the contrary, under the action of high temperatures, the entire product is soaked, thereby distributing absolutely evenly. Recommended dosages: 0.01-0.02%.
Since the joint use of antioxidants gives a strong synergistic effect, it is recommended to use mixtures thereof. The increase in antioxidant action can be achieved using antioxidants or mixtures thereof in combination with antioxidant synergists: for example, lemon, phosphoric acids, polyphosphates, etc.
Antioxidants are recommended to be made to the prepared product in the form of an oil solution with thorough stirring. To date, the company "Giord" offers a complex additive to increase the expiration of the coarse cookies of various fat content stabilila Flau B2 and H3.
It is possible to slow down the involvement of flour confectionery products by adding to the dough of moisture-hold agents. Due to its hygroscopicity, the water-holding agent connects water available in a freshly prepared product and thus prevents or significantly slows down its evaporation into the atmosphere and reduces the activity of water. Emulsifiers and phosphates are also promoted slowing. Lecithins and phosphatid concentrates, mono- and diglycerides of fatty acids, other complex esters, phosphates, creating and stabilizing the emulsion, also bind water without letting it evaporate into the atmosphere. As a result, the consistency of the source product is maintained (for example, gingerbread, biscuits) and it is extended to its freshness. The most important moisture-hold agents are glycerin, sorbitol, hydrocolloids, for example: agar, alginates, pectins, especially low-substituted, various carboxymethylcellulose brands.
At one time, the Moscow Academy of Food Production conducted studies on the influence of pectins on the slowdown in the series of bakery products and including flour confectionery, such as gingerbread. As a result of these studies, it was found that low-esterified pectins in the dosage of 0.1% to the mass of flour when they were making them in the welding significantly reduced the speed of the coat and density of gingerbread, contributed to the increase in volume. Clients of the company "Giord" have a positive experience of using such pectins. These are trademarks of the genine Pectin LM-104, LM-106.
In addition to low-esterified pectins, we recommend using such a water binding additive as carboxymethylcellulose (CMC): brands of blossosis, A-500 Akvasorb. Aquosorba has increased moisture ability: 1 part of it is capable of tie 100 parts of water. These additives find their use not only in the composition of test blanks, but also effectively can be used to thickens and heat-resistant fruit stuffs, to prevent shouching chocolate glaze, to stabilize Meleng and Marshi. Food additive Liengel (Carrageenan - Extract of red seaweed), which is commonly used in sausage products and canned meat, does not allow to spread cottage cheese in cottage cheesecakes. It is enough to make a liogel directly in the stuffing and mix thoroughly.
The listed additives are used not only in the composition of test blanks, but also effectively bind water and can be used to produce heat-resistant fruit stuffs, to protect chocolate glaze sugar. Thus, with the help of preservatives, antioxidants, their synergists, moisture-hold agents and emulsifiers, you can significantly extend the shelf life and maintain the quality of confectionery products. It should be remembered, however, that it is impossible to consider nutritional supplements as a means of compensating for violations of technological regimes, sanitary requirements and as insurance for all occasions.
Solving the problem of increasing the procurement of food products requires an integrated approach. It necessarily includes strict adherence to the technological discipline and the use of high-quality packaging.
