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 by 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 effect on yeast fermentation. To overcome this, Watson has microencapsulated the sorbic acid in a matrix of fully hydrogenated vegetable
oil. This protective coating only releases the sorbic acid during the baking process.Watson’s sorbic acid 70% does not effect the flavor or odor of the finished baked goods.
- Dosage Information
0.11% to 0.22% based on total flour weight.
Properties
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
40 lbs. (18.1 kg) net weight in a PE lined carton.
- Packaging Information
40 lb (18 kg) net weight in a PE lined carton.
Storage & Handling
- Shelf Life
- 24 Months
- Storage and Handling
- Store in a clean, cool and dry place in the original sealed container.
- Preferred storage conditions: 20°C and 50% R.H.
- Expected shelf life: 24 months; Re-certification recommended after two years.
- Storage Information
Store unopened in a clean, cool and dry (<50% humidity) place in the original sealed container.
Preferred storage conditions: cool, between 15°C and 30°C.
- Product Shelf-life
minimum 24 months.