Question

Function GRAS/FS - Additive Lactic acid Carob Bean Gum Potassium sorbate Sorbic acid

Answer 1

Lactic Acid

Lactic acid is used as permitted food additive. Lactic acid can be obtained either by fermentation of carbohydrates or by chemical process from acetaldehyde and hydrogen cyanide and subsequent hydrolysis. Lactic acid is used in sugar confectionery to make perfectly clear sweets with minimum sugar inversion and with no air trapped , and used in bakery for direct acidification of bread. Lactic acid increases the stability and volume of butter.Used in jams, jellies and frozen fruit desserts. Widely used in preserving fruits and inhibits discoloration of fruits and some vegetables.

Carob bean gum

Carob bean gum is obtained from carob bean ( Ceratonia siliqua) , a mediterranean tree. It is a natural plant based vegan food thickener used in many products. It is an excellent vegan thickener that add structure and stability to vegan desserts, such as non diary ice cream and yogurt. In freez-dried vegetables carob been gum helps to enhances the crispiness of rehydrated products.

Potassium sorbate

Potassium sorbate is synthetically produced from sorbic acid and potassium hydroxide. It is a commonly used food additive used to prevent spoiling of food from bacteria, mold and yeast. It is used as a preservative in fruit juices, cheese, mayonnaise, nuts, olives, jellies and jams. Used as a preservative in meat, fish and egg based products, and flavoured dairy products. Potassium sorbate is commonly used as wine stabilizer to reduce the possibility of re-fermentation.

Sorbic acid

Sorbic acid is a naturally occuring food preservative. Sorbic acid controls the growth of yeast and molds thereby increases the shelf life of food products. It is used as a preservative in dairy products like cheese and yogurt, dried fruit, fish pickles, meat, jelly, soups, wine, beer, soft drinks, breads, bagels and pastries.