Features
It should not be used where fermentation has an important role in the dough since Sp is a retardant for this effect. It is also known as antifermenting agent, and is widely used in preserving, confectionery and dried fruits, where the amount of sugar and the presence of water can initiate an unwanted fermentation process or favor the appearance of molds.
Applications
Apply Sp can be added directly in a cold liquid by stirring it in, but will dissolve better when added in a hot mixture.
Its result increases with pH values lower than 6.5.
Curiosities
E-202.
In the food industry, it is usually used in synergy with sodium benzoate for its greatest effectiveness (sorbate is not effective with anaerobic substances) and is present in many types of products (sauces and dressings, preserves, yogurts, sausages, beverages, dehydrated fruits, sweets and processed meats and fish). In wine production, it is usually an additive widely used to prevent the second fermentation of wines once bottled.
Dosage
0,5 – 2 gr /kg
