Enhanced TDS
Identification & Functionality
- Ingredient Name
- Supplied By
- Food Ingredients Functions
- CAS No.
- 110-44-1
- Food Additive Number
- E 200, INS 200
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
- Product Applications
Sorbic Acid is widely used in the baking industry as a preservative in cakes, pies, pie fillings, fruitcakes, and icings.
Straight sorbic acid cannot be used in yeast-raised products because of its negative effects on yeast fermentation. To overcome this, Watson has microencapsulated the sorbic
acid in a matrix of hydrogenated soybean oil. This protective coating only releases the sorbic acid during the baking process.
Watson’s Sorbic Acid 50% does not affect the flavor or odor of the finished baked goods.
- Dosage Information
0.15% to 0.30% based on total flour weight.
Properties
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
40 lb net weight in a PE lined carton.
Storage & Handling
- Storage Information
- Store in a clean, cool and dry place in the original sealed container.
- Preferred storage conditions: 15-30 °C and 50% R.H.
Shelf life: minimum 24 months.