Food preservative E203 Calcium Sorbate — characteristic of the effects on the body and its use in the food industry
Characteristic of food supplement Е203 (calcium sorbate)
Food preservative E203 Calcium Sorbate — this is an additive, which by its organoleptic properties is a crystalline white powder, somewhat reminiscent of talc, which has absolutely no odor and taste. This substance is obtained by reacting calcium chloride with a hot aqueous solution of sorbic acid.
Food supplement E203 allowed in many countries of the world, including in Russia. It can be applied like sorbic acid, but is used extremely rarely, due to its low solubility in water and in a fatty medium. Calcium sorbate can be used both alone and in combination with other preservatives.
The use of calcium sorbate in the food industry according to the standards for the production of certain types of food is similar to the use of sorbic acid. However, in reality, due to the characteristic properties of this preservative, previously voiced, it is used only for the surface treatment of cheeses and sausages (these products are treated with calcium sorbate both during their production and during storage). In addition, food additive E203 is widely used for the production of food packaging materials.
Calcium sorbate is completely broken down and absorbed by the body, without exerting a toxic effect on it. Harm this preservative can bring extremely sensitive people (allergies). In this category of people, due to the consumption of products with calcium sorbate, allergic reactions can develop: irritation of the skin and mucous membranes. In the most extreme cases, there may be disturbances in the work of the nervous system. There may even be asthma attacks.
For an adult healthy person, the daily intake of calcium sorbate should not exceed 25 mg / kg of human body weight.
The synonymous names for the food additive E203 are:
- calcium sorbate;
- calcium salt of sorbic acid;
- calcium sorbate.
Food preservative E209 Para-hydroxybenzoic acid heptyl ester