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APPLICATION OF EMULSIFIED SORBIC ACID IN PERSERVATION OF FRESH MILK

Zhongyi Chang

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Abstract

Sorbic acid is well-known food preservative,but it has little preservative effect in the neutral condition and it also has poor water solubility.In order to increase its solubility,span-20 is used to emulsify it.The factors included the content of emulsifier,temperature and duration.The emulsification conditions were discussed by orthogonal design,though emulsifying stability and preservative test in fresh milk,the optimum conditions are obtained at temperature 60 ℃,duration 20 min,the content of emulsifier 95%.

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What this paper is about

Sorbic acid is well-known food preservative,but it has little preservative effect in the neutral condition and it also has poor water solubility.In order to increase its solubility,span-20 is used to emulsify it.The factors included the content of emulsifier,temperature and duration.The emulsification conditions were discussed by orthogonal design,though emulsifying stability and preservative test in fresh milk,the optimum conditions are obtained at temperature 60 ℃,duration 20 min,the content of emulsifier 95%.

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Available abstract

Sorbic acid is well-known food preservative,but it has little preservative effect in the neutral condition and it also has poor water solubility.In order to increase its solubility,span-20 is used to emulsify it.The factors included the content of emulsifier,temperature and duration.The emulsification conditions were discussed by orthogonal design,though emulsifying stability and preservative test in fresh milk,the optimum conditions are obtained at temperature 60 ℃,duration 20 min,the content of emulsifier 95%.

Key concepts: Sorbic acid, Preservative, Solubility, Food science, Chemistry, Methylparaben, Food additive, Chromatography

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