Calcium sorbate (E203) – what is it?
Calcium sorbate (E203) is the calcium salt of sorbic acid, used as a food preservative. This compound is widely used in the food industry to extend the shelf life of products by inhibiting the growth of mold, yeast and certain bacteria. Thanks to its antibacterial and antifungal properties, calcium sorbate is a valued additive in many food categories.
It is a safe substance, approved for use in many countries, including by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). Calcium Sorbate is chosen for its stability, water solubility and mildness of action, making it less intrusive to the taste and odor of food products.
Properties of Calcium Sorbate
Calcium sorbate is distinguished by several important properties. First of all, it is a preservative that effectively prevents the growth of microorganisms in food products. It is stable over a wide range of temperatures, making it suitable for use in various manufacturing processes. In addition, its antioxidant properties contribute to protecting the color and taste of products from oxidation.
Uses of Calcium Sorbate
Calcium sorbate is widely used in the food industry. It is added to products such as fruit juices, soft drinks, dairy products, processed meats, canned foods, bakery products, and in many packaged foods. Its low toxicity and effectiveness at low concentrations make it a popular choice among food manufacturers to ensure the safety and freshness of their products.
Where to buy Calcium Sorbate?
Calcium Sorbate is available in food industry raw material stores, both stationary and online. It can be purchased in powder or granule form, depending on the user’s needs and preferences. It is also available in a variety of packages, allowing flexibility to adjust the amount purchased to meet individual production needs.
Calcium Sorbate and its functions in food
Calcium sorbate functions in food primarily as a preservative, protecting products from spoilage and extending their shelf life. By inhibiting the growth of microorganisms, it not only protects food, but also helps maintain its nutritional value, taste, aroma and appearance. This is especially important for products that are sensitive to microbes, and where it is necessary to maintain the quality of the product for a long time.
