Tuesday, March 13, 2012

Facts About Potassium Sorbate Found in Foods


WHAT ARE THE DANGERS OF POTASSIUM SORBATE?


Potassium sorbate is a potassium salt version of sorbic acid, a naturally occurring polyunsaturated fat. Discovered in the 1850s by the French, potassium sorbate was initially derived from the mountain ash tree. Today, potassium sorbate is created synthetically and largely employed as a food preservative. Its use in the food industry has had extensive, rigorous long-term testing, and consumption of potassium sorbate is non-toxic -- even when taken in large quantities -- and breaks down in the body as water and carbon dioxide. The Center for Science in the Public Interest confirms that sorbic acid and potassium sorbate additives in food are generally safe with regard to health, and have the lowest allergenic potential of all food preservatives.

Uses of Potassium Sorbate

Potassium sorbate's use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste. The addition of potassium sorbate to dietary supplements inhibits microbes and increases shelf life. Many personal care products use potassium sorbate to prolong shelf stability and prevent bacteria contamination. Acting as a wine stabilizer, potassium sorbate prevents yeast from fermentation past the wine's bottling stage. By inhibiting the fermentation process, it ceases production of yeast.

Regulating Preservatives

Government agencies, such as The Food and Drug Administration in the U.S., regulate the use of preservatives and monitor levels in food and drinks to ensure manufacturers compliance with regulations. The UK Miscellaneous Food Additives Regulations 1995, tested sorbates in non-alcoholic flavored drinks to determine the maximum daily levels allowable over a lifetime without appreciable health risk. Results published in Food Survey Information Sheet, June 2008, report acceptable daily intakes for sorbic acid at 25 mg per kilogram of body weight per day.

Side Effects

The FDA requires all additives be listed on food labels, but reading ingredients can be confusing. Additives are often categorized nonspecifically as "spices" or "flavorings," making it difficult to determine what you are eating. Some food additives can cause allergic reactions and health problems. If you want to avoid preservatives such as potassium sorbate, buy fresh, unprocessed foods grown by local farmers; Eat whole foods and fewer convenience ready-made meals; Drink fresh organic juice, and choose fresh fruit over dried or canned options.

Personal hair-care and skin products containing sorbate or sorbic acid -- both forms of potassium sorbate -- can cause skin and eye irritation. DermNet NZ website reports that sorbic acid preservative can cause a condition known as contact urticaria. Reactions include a burning or itching rash appearing within minutes to one hour after exposure. Localized, red swelling can occur, especially on the hands, but the rash generally disappears within 24 hours.

References



Read more: http://www.livestrong.com/article/269997-what-are-the-dangers-of-potassium-sorbate/#ixzz1p7v3Ce3e
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1 comment:

Swapnil said...

it's really helpful thanks for sharing.
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September 19, 2018 at 1:53 AM

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