Sorbic acid
This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial ... With a pKa of 4.76, sorbic acid is about as acidic as acetic acid. Sorbic acid and its salts, especially potassium sorbate and ... Sorbitol Polysorbate Acids in wine Parasorbic acid Erich Lück, Martin Jager, Nico Raczek (2000). "Sorbic Acid". Ullmann's ... For the crystalline acid, I suggest the name "sorbic acid", whereby an old name of the malic acid that's found in rowan berries ...
Sodium sorbate
... is the sodium salt of sorbic acid. It is an unstable white solid. Unlike other sorbic acid salts such as ... Datenbankeintrag bei Chemspider EFSA Journal 2015 Erich Lück, Martin Jager, Nico Raczek (2000). "Sorbic Acid". Ullmann's ...
Piperylene
... is the product of the decarboxylation of sorbic acid, a common anti-mold agent. Piperylene is obtained as a ... Erich Lück, Martin Jager, Nico Raczek (2000). "Sorbic Acid". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley- ...
1859 in science
August von Hofmann isolates sorbic acid. Gustav Robert Kirchhoff and Robert Bunsen invent an improved spectroscope. Pinacol is ...
Zygosaccharomyces bailii
... benzoic acid, and in beverages (pH 3.2) containing either 0.06% (w/v) sorbic acid, 0.07% (w/v) benzoic acid, or 2% (w/v) acetic ... It has been observed that the cellular acetic acid uptake was inhibited when sorbic or benzoic acid was incorporated into the ... In some types of food, the yeast is even able to grow in the presence of benzoic and sorbic acids at concentrations higher than ... For example, according to the European Union (EU) legislation, sorbic acid is limited to 0.03% (w/v) in soft drinks (pH 2.5 - ...
Potassium sorbate
While sorbic acid occurs naturally in rowan and hippophae berries, virtually all of the world's supply of sorbic acid, from ... Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is ... of sorbic acid's anti-microbial activity. When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food." The upper ... Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very ...
Calcium sorbate
... is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a commonly used ...
Parasorbic acid
... is the cyclic lactone of sorbic acid. Thermal treatment or hydrolysis converts the lactone to sorbic acid. ... however cooking and exposure to moisture convert it to the benign food preservative sorbic acid. δ-Valerolactone Sorbic acid A ... Parasorbic acid is toxic and causes indigestion and nausea, ... "Long-term toxicity of parasorbic acid in rats". Food Cosmet ...
Triacetic acid lactone
It is also a precursor to sorbic acid, dienoic acid, and hexenoic acid. Dienoic acid is used to inhibit the growth of various ... triacetic acid lactone was obtained by treatment of dehydroacetic acid with sulfuric acid at 135 °C. Dehydroacetic acid ... triacetic acid reverts to a lactone ring similar to the dehydroacetic acid structure, and the triacetic acid lactone is ... Triacetic acid lactone is synthesized either from dehydroacetic acid, another 2-pyrone derivative, or from glucose by enzymatic ...
Wine preservatives
Ascorbic acid is used as an antioxidant, while sorbic acid is used to inhibit the growth of yeast in white wine. Sorbic acid ... Lactic acid bacteria can cause acid spoilage in dry wine with low acidity and lactic acid bacteria disease in sweet wine with ... For example, the preservatives added to white wine are mainly ascorbic acid (vitamin C) and sorbic acid. ... other chemicals such as benzoic acid, diethyl pyrocarbonate, parabens, pimaricin and sorbic acid are also used as preservatives ...
Acids in wine
Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking. Tartaric acid is, from a ... but very low levels of acid. Tartaric acid is most often added, but winemakers will sometimes add citric or malic acid. Acids ... Along with malic acid, and to a lesser extent citric acid, tartaric is one of the fixed acids found in wine grapes. The ... Malic acid, along with tartaric acid, is one of the principal organic acids found in wine grapes. It is found in nearly every ...
Vinylogy
first image). Analogously, sorbic acid derivatives, extended by another "vinyl" moiety show vinylogous behaviour as well. ... The simplest carboxylic acid, formic acid (HC(=O)−OH), is a moderately strong organic acid with a pKa of 3.7. We would expect ... vinylogous carboxylic acids are substantially stronger acids than typical enols (pKa ~ 12). Vitamin C (ascorbic acid, see below ... A further example of vinylogous reactivity: ascorbic acid (Vitamin C) behaves as a vinylogous carboxylic acid by involvement of ...
Crotonaldehyde
Sorbic acid, a food preservative, and trimethylhydroquinone, a precursor to the vitamin E, are prepared from crotonaldehyde. ... It is not very toxic, with an LD50 of 174 mg/kg (rats, oral). Crotyl Crotonic acid Crotyl alcohol Methacrolein Merck Index, ... Other derivatives include crotonic acid and 3-methoxybutanol. It adds two equivalents of urea to give the pyrimidine derivative ... "Crotonaldehyde and Crotonic Acid". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007. ...
Velveeta Shells & Cheese
The product contains under two percent of lactic acid, sodium alginate, sorbic acid, oleoresin, and other ingredients. Per a ...
Nutrinova
It is the world's largest producer of sorbic acid and related sorbates, which are used as preservatives. It is also a producer ...
Calcium carbonate
Solutions of strong (HCl), moderately strong (sulfamic) or weak (acetic, citric, sorbic, lactic, phosphoric) acids are ... For the same total acid concentration, the initial pH of the weak acid is less acid than the one of the strong acid; however, ... His hope was that the calcium carbonate would counter the acid in the stream from acid rain and save the trout that had ceased ... In the case of a weak monoacid (here we take acetic acid with pKa = 4.76) with decreasing total acid concentration [A] = [A ...
Natamycin
One of the reasons for food producers to use natamycin is to replace the artificial preservative sorbic acid. As a food ... Natamycin inhibits amino acid and glucose transport proteins leading to a loss of nutrient transport across the plasma membrane ... Structurally, its core is a macrolide containing a polyene segment, with carboxylic acid and mycosamine groups attached. As ...
Ethenone
This produces a polyester of 3-hydroxy-4-hexenoic acid, which is thermally or hydrolytically depolymerized to sorbic acid. ... The technically most significant use of ethenone is the synthesis of sorbic acid by reaction with 2-butenal (crotonaldehyde) in ... For example, it reacts with water to form acetic acid; with acetic acid to form acetic anhydride; with ammonia and amines to ... In industrial chemistry, ketene is produced by the dehydration reaction of acetic acid: C 2 H 4 O 2 ⟶ C 2 H 2 O + H 2 O {\ ...
Acidity regulator
Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. ... Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity ... Adipic acid List of food additives Sodium bicarbonate "What are acidity regulators and why are they added to food". www.eufic. ... They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. ...
Volatile acid
... and sorbic acids. Other acids present in wine, including malic and tartaric acid are considered non-volatile or fixed acids. ... Acetic acid is the primary volatile acid in wine, but smaller amounts of lactic, formic, butyric, propionic acid, carbonic acid ... Carbonic acid is the only physiologically volatile acid; all other acids are physiologically nonvolatile acids (also known as a ... In physiology, volatile acid (or respiratory acid) refers to carbonic acid, a product of dissolved carbon dioxide. In this ...
August Wilhelm von Hofmann
Hofmann isolated sorbic acid from rowanberries' oil in 1859, a chemical compound that is widely used as a food preservative. In ... such as a small amount of sulphuric acid. A platinum electrode is placed inside the bottom of each of the two side cylinders, ...
Cheese sauce
Some additives and preservatives used may include carrageenan, citric acid, monosodium glutamate, sodium citrate, sorbic acid, ...
Wine fault
The production of the taint begins with the conversion of sorbic acid to the alcohol sorbinol. The alcohol is then isomerised ... Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation. However ... Acetic acid bacteria, such as those from the genera Acetobacter and Gluconobacter produce high levels of acetic acid. The ... It can be produced as a metabolite of citric acid when all of the malic acid has been consumed. Diacetyl rarely taints wine to ...
Rhodotorula glutinis
... and organic acids or HCl. Growth is inhibited by 100 mg/kg or less of benzoic acid or sorbic acid and a pH of 4 or above. The ...
Winemaking
The production of geraniol occurs only if sorbic acid is present during malo-lactic fermentation. To avoid this, either the ... This is because malic acid has two acid radicals (-COOH) while lactic acid has only one. However, the pH should be monitored ... Malolactic fermentation occurs when lactic acid bacteria metabolize malic acid and produce lactic acid and carbon dioxide. This ... whereas lactic acid is more gentle and less sour. Lactic acid is an acid found in dairy products. Malolactic fermentation ...
Celanese
... and sorbic acid, and other food ingredients. Major end-use markets include beverages, confections, baked goods, and dairy ... The company owns and operates the world's three largest acetic acid plants: one in the Clear Lake area of Pasadena, Texas, one ... A Fortune 500 corporation, the company is the world's leading producer of acetic acid, producing about 1.95 million tonnes per ... Acetyl intermediates is Celanese's largest segment, with a product range consisting of basic chemicals such as acetic acid, ...
Bletting
... to break down the toxic parasorbic acid (hexenollactone) into sorbic acid.[clarification needed] The English verb to blet was ... organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation". Food Chemistry. 83 (3 ... Chemically speaking, bletting brings about an increase in sugars and a decrease in the acids and tannins that make the unripe ... Converting carbohydrates to alcohol or acids using anaerobic microorganisms Industrial fermentation - Biochemical process ...
Combined malonic and methylmalonic aciduria
"Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy". Foods. ... which imports fatty acids into the cell. In vitro, a connection between free methylmalonic acid and malonic acid to ... Changes in malonic acid and methylmalonic acid excretion can be seen as early as 24-36 h after a change in diet. Another ... Methylmalonic acid is formed from the essential amino acids valine, methionine, threonine and isoleucine, from odd-chained ...
Glossary of winemaking terms
Sorbic acid An acid that can be added to wine in order to halt yeast activity and alcohol production - such as in the ... The three main acids found in wine are tartaric acid, malic acid and lactic acid. The first two come from the grapes and the ... Malic acid A strong tasting acid in wine reminiscent of the flavor of green (unripe) apples. The amount of malic acid in grapes ... Acetic and carbonic acids are the most common volatile acids but butyric, formic and propionic acids can also be found in wine ...
Rowan
... fruit contains sorbic acid, and when raw also contains parasorbic acid (about 0.4%-0.7% in the European rowan), which ... renders it nontoxic by changing it to the benign sorbic acid. They are also usually too astringent to be palatable when raw. ...