The Turkish Food Codex Regulation on Food Additives, published by the Ministry of Food, Agriculture and Livestock, gave the list of food additives and explained the conditions of use, taking into account human health and consumer rights. In the annexes of this communique, sorbic acid is shown among food additives with the code E200. Sorbic acid is white in color and has a specific, non-pungent odour. Also, sorbic acid is an unsaturated fatty acid.

Food processing and storage methods applied in the food industry are constantly evolving. Chemical preservatives can be used alone or in combination with one of the applied methods. Preservation of foods with chemical additives is a known and practiced method for a long time. However, the selection of food additives used to eliminate the negative effects of microorganisms and the risks they create in terms of poisoning is an important issue.

The function of antimicrobial agents is to destroy or prevent the growth of all microorganisms that are undesirable but likely to be present in food for any reason, whether mold, yeast or pathogenic. The composition, the amount of use and the pH of the medium are important factors for performing these tasks. The main compounds used for this purpose are benzoic acid, sorbic acid and the like.

Sorbic acid is white in color and has a special odor that is not sharp. It has different resolution properties and has a wide range of applications. Sodium, potassium and calcium salts of sorbic acid are highly effective against yeasts and molds. The antimicrobial effect against bacteria is limited.

 

In authorized laboratories, sorbic acid analyzes are carried out by spectrophotometric method within the scope of chemical food analysis. In the spectrophotometric method, the absorbed or emitted electromagnetic light waves of atoms, molecules or ions are measured as they pass from one energy level to another. In these studies, standards and analysis methods published by domestic and foreign organizations are followed.