2010•Science and Technology of Food IndustryRequires access
Development of water-soluble sorbic acid and its antimicrobial capacity
Wang Su-mei, LU Li-xia, Shaohua Meng, Wang Yu-fen
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Abstract
Water-soluble sorbic acid was developed by using high efficiency emulsification technique and its processing technology was researched.The effects of emulsifying temperature,speed of homogenization and kinds of emulsifier on its yields were studied and its antimicrobial capacity was researched by comparing minimum concentration of its preventing microbial.The results showed that the optimal condition for preparation water-soluble sorbic acid was speed of homogenizatio 15000r/min,emulsifying temperature 40℃ with complex emulsifier and the concentration of sorbic acid in product was up to 18.2%.And its antimicrobial capacity was increased to 10 times of potassium sorbate.