Kalciumsorbat

Kalciumsorbat is the calcium salt of sorbic acid. It is commonly used as a food preservative. Its primary function is to inhibit the growth of mold, yeast, and certain bacteria, thereby extending the shelf life of various food products. It is typically a white crystalline powder that is soluble in water.

The effectiveness of kalciumsorbat as a preservative is linked to its ability to interfere with the metabolic processes of microorganisms. It is particularly effective in slightly acidic to neutral pH environments. When incorporated into food, it gradually releases sorbic acid, which is the active antimicrobial agent.

Kalciumsorbat is approved for use in a wide range of food applications. These include baked goods, cheeses, dairy products, dried fruits, and beverages. It is generally recognized as safe (GRAS) by regulatory bodies such as the U.S. Food and Drug Administration (FDA) when used within established limits. The E number for kalciumsorbat is E203.

Compared to sorbic acid itself, kalciumsorbat offers certain advantages in food processing. Its salt form can sometimes provide better solubility or stability in specific food matrices. Like other preservatives, its use is regulated to ensure consumer safety and prevent overconsumption. The chemical formula for kalciumsorbat is Ca(C6H7O2)2.