ANALYSIS OF THE pH-INDEPEDENT EFFECTS OF SOLUBILIZED BENZOIC ACID AND SORBIC ACID ON THE GROWTH OF MICROORGANISMS

摘要

Solubilised sorbic and benzoic acids produced by AQUANOVA AG (Germany) showed an overall better preserving performance-higher solubility in water and oil as wall as a stronger and pH-indepent antibacterial activity-than the unsolubilzed samples.IntroductionPreserving agents are indispensable in food technology. With increasing variety of products there is an rising demand on preserving agents which can be handled easily. That concerns in particular solubility and anti-microbial effects. Since water and fat in food product are milieus for microbes and germs a highly effective agent should have amphiphilic properties, i.e. soluble in water and fat. Amphiphilic agents are able to preserve meat and fat-rich products as well as beverages.The aim of this study was to investigate the effect of solubilization on the inhibition of microorganisms by a comparison of solubilized and unsolubilzed sorbic and benzoic acids.