UDC 63

Sorbic Acid in Cheesemaking: New Forms of Stable Suspension

Published в Cheese- and buttermaking · Issue 2, 2024 · Pages 64–67 · Rubrics: Original article
DOI 10.21603/2073-4018-2024-2-1
Received: 20.02.2024 Accepted: 22.04.2024 Published: 10.06.2024 Language of publication: RUS
Authors
1 Siberian Research Institute of Cheese Making, Federal Altai Scientific Centre of Agro-BioTechnologies
Barnaul, Russian Federation
2 Polzunov Altai State Technical University
Barnaul, Russian Federation
3 Plekhanov Russian University of Economics
Moscow, Russian Federation
4 Plekhanov Russian University of Economics
Moscow, Moscow, Russian Federation
Sorbic acid and its salts are one of the most common food preservatives worldwide, especially in the sphere of cheesemaking. Unfortunately, aqueous solutions of sorbic acid are ineffective against microorganisms. When sorbic acid dissolves in the aqueous phase of the product, it loses most of its fungistatic properties. This article offers a new method for stabilizing sorbic acid nanosuspension. The method is based on the fact that sorbic acid has different solubility in water and alcohol. The patented nanosuspension is stable, homogeneous, and low in viscosity. As a result, it can be sprayed on surfaces and in the air. The technology is simple enough to be implemented in industrial conditions.
cheesemaking sorbic acid preservation microbiological spoilage stable suspension nanosuspension
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References

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