Loading...
*  Sorbic acid
This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial ... The LD50 value of sorbic acid is estimated to be between 7.4 and 10 g/kg. Sorbic acid and sorbates therefore have a very low ... Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula ... With a pKa of 4.76, it is about as acidic as acetic acid. Sorbic acid and its salts, such as sodium sorbate, potassium sorbate ...
*  1859 in science
August von Hofmann isolates sorbic acid. Gustav Robert Kirchhoff and Robert Bunsen invent an improved spectroscope. Pinacol was ...
*  Sodium sorbate
Unlike other sorbic acid salts such as potassium sorbate (E202) and calcium sorbate (E203), the use of sodium sorbate as a food ... Sodium sorbate is the sodium salt of sorbic acid. Its formula is NaC6H7O2 and systematic name is sodium (E,E)-hexa-2,4-dienoate ...
*  Potassium sorbate
While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which ... Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is ... Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very ... Hendy, R. J.; Hardy, J.; Gaunt, I. F.; Kiss, I. S.; Butterworth, K. R. (1976). "Long-term toxicity studies of sorbic acid in ...
*  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 ...
*  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 - ...
*  Crotonaldehyde
Sorbic acid, a food preservative, and trimethylhydroquinone, a precursor to the vitamin E, are prepared from crotonaldehyde. ... Crotyl Crotonic acid Crotyl alcohol Methacrolein Merck Index, 11th Edition, 2599 "NIOSH Pocket Guide to Chemical Hazards #0157 ... Other derivatives include crotonic acid and 3-methoxybutanol. Crotonaldehyde is a multifunctional molecule that exhibits ... "Crotonaldehyde and Crotonic Acid" Ullmann's Encyclopedia of Chemical Technology, Wiley-VCH, Weinheim: 2005. doi:10.1002/ ...
*  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 ...
*  Natamycin
One of the reasons for food producers to use natamycin is to replace the artificial preservative sorbic acid. As a food ... Natamcyin is able to inhibit growth of fungi by inhibiting transport of amino acids and glucose across the plasma membrane. ...
*  Acidity regulator
Typical agents include these acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. Acidity ... doi: 10.1002/14356007.a11_561 E-numbers on Food-Info.net Quality control - free spreadsheet for titration of acids and bases, ... regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity regulators ... They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. ...
*  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, ...
*  Mederma
... sorbic acid, fragrance. Merz Pharmaceuticals also produces Contractubex for scars, which also contains onion extract in ...
*  Rowan
... fruit contains sorbic acid, an acid that takes its name from the Latin name of the genus Sorbus. The raw fruit also ... by changing it to the benign sorbic acid. Luckily, they are also usually too astringent to be palatable when raw. Collecting ... contain parasorbic acid (about 0.4%-0.7% in the European rowan), which causes indigestion and can lead to kidney damage, but ...
*  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 ...
*  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 ...
*  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
... the preservatives Nutrinova potassium sorbate and sorbic acid, and other food ingredients. Major end-use markets include ... Its largest plant is in the Clear Lake area of Pasadena, Texas, United States the home to the world's largest acetic acid plant ... 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] Chemically speaking, bletting ... organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation". Food Chemistry. 83 (3 ... brings about an increase in sugars and a decrease in the acids and tannins that cause the unripe fruit to be astringent. Ripe ...
*  C6H8O2
Methylene cyclopropyl acetic acid Parasorbic acid Sorbic acid. ...
*  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 ...
*  Allyl iodide
... sorbic acid esters, 5,5-disubstituted barbituric acids, and organometallic catalysts. Allyl iodide can be synthesized from ...
*  Clarification and stabilization of wine
... by the addition of relatively large quantities of sulfur dioxide and sometimes sorbic acid, by mixing in alcoholic spirit to ... Tartaric acid is the most prominent acid in wine with the majority of the concentration present as potassium bitartrate. During ... Many white wines require the removal of all potentially active yeast and/or lactic acid bacteria if they are to remain reliably ... Brettanomyces yeasts add 4-ethylphenol, 4-ethylguaiacol and isovaleric acid horse-sweat aromas. These phenomena may be ...
*  Easy Cheese
... lactic acid, sorbic acid, sodium alginate, apocarotenal, annatto, cheese culture, and enzymes. Processed cheese spreads, like ... Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in ... Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in ...