PRODUCTS

CALCIUM SORBATE

CAS Number : 7492-55-9

Calcium sorbate = Sorbic acid, calcium salt = Calcium di[(2E,4E)-hexa-2,4-dienoate]

Calcium sorbate is the calcium salt of sorbic acid.
Calcium sorbate is a polyunsaturated fatty acid salt.
Calcium sorbate is a commonly used food preservative; Calcium sorbate E number is E203, but it is no longer allowed to be used in the European Union.

Names
Preferred IUPAC name
Calcium di[(2E,4E)-hexa-2,4-dienoate]

Identifiers
CAS Number   : 7492-55-9
ChemSpider   : 4938651
ECHA InfoCard   :100.028.474
E number   : E203
PubChem CID   : 6433506
UNII   : 2P47R6817F
CompTox Dashboard (EPA) : DTXSID2052491

Properties
Chemical formula   : C12H14CaO4
Molar mass   : 262.318 g·mol−1
Solubility in water   : Very slightly soluble
Solubility in other solvents:    Very slightly soluble in organic solvents, fats, and oils

DESCRIPTION : Fine white crystalline powder not showing any change in colour after heating at 105o for 90 min

Functions:
1. Antioxidant - Reduces oxidation to prevent the formation of free radicals which may be harmful to health.
2. Preservative - Prevents and inhibits the growth of unwanted microorganisms which may be harmful
Calcium sorbate is the calcium salt of sorbic acid.
Calcium sorbate is used as an antifungal and antibacterial synthetic preservative in food products (E203).
Calcium sorbate can be found in candied peel, cheese, cider, concentrated fruit juice, dessert sauces, dried apricots, fillings and toppings, fermented milks, frozen pizzas, fruit salads, gelatin capsules, margarine, processed cheese spreads and slices, soft drinks, soup concentrates, sweets and yoghurt.
In EU, it is deleted from the Union list of authorised food additives since due to the absence of appropriate genotoxicity data its inclusion in the list can no longer be justified.
In US, calcium sorbate is generally recognised as safe food substances under FDA Food Additives Status List.

Calcium Sorbate is a preservative that is the calcium salt of sorbic acid. it is not the most common form.
Calcium sorbate solubility in water or fat is very limited and therefore it is used on surfaces for preservation.
Calcium sorbate is permitted in cheese and wrapping materials.

Method of making calcium sorbate:
The present invention rests upon the unexpected discovery that, while most of the edible salts of sorbic acid are not sulficiently stable for commercial fungistatic use, calcium sorbate is not only commercially stable but in addition possesses fungistatic and micro-biologically inhibitive capacities equal or superior to those of sorbic acid in certain applications, and in addition, is not of strong odor nor so objectionable to handle while adda ing required amounts to foods such as baked goods and soft drinks, and has a solubility in water of from about 1% to 1.2% as compared with 0.2% for sorbic acid.

Calcium sorbate has also been discovered that, when calcium sorbate is made by a process in which sorbic acid and calcium hydroxide are reacted together in aqueous solution with the sorbic acid at least stoichiometrically equal to the hydroxide, the precipitated calcium sorbate is then free from contaminating hydroxide and has the useful properties mentioned.
Calcium sorbate has also been discovered that, if the sorbic acid is in excess of stoichiometric equality with the hydroxide, the resulting precipitate of calcium sorbate includes admixed sorbic acid which enhances its fungistatic and other useful properties.
Heretofore, Calcium sorbate has not been practical to prepare encapsulated sorbic acid in which sorbic acid is coated with a slow-dissolving film of organic material for the reason that in the spray-drying of hot solution of sorbic acid and coating material, much of the sorbic acid, being quite soluble in hot water, remains uncoated.
Furthermore, much sorbic acid is lost by evaporation during the process.
Still further, the sorbic acid solutions are highly acidic and therefore incompatible with some of the commonly employed enveloping materials.

Calcium sorbate, being a neutral and non-volatile substance which remains in discrete particles during the spray-drying process, may be coated with any suitable material, which is compatible with solutions of calcium ions derived from the 1% of calcium sorbate contained in the aqueous vehicle.
Accordingly, an object of this invention is to provide a new and improved fungistat and inhibitor of microbiological growth in foods.
Another object of this invention is to provide a novel method of producing the same.
In accordance with this invention, calcium sorbate with or without added sorbic acid, and with or without an added wetting agent, is employed as a fungistat and microbiological inhibitor in foods.
Calcium sorbate can be used at concentrations of about 0.01 to 0.5% by weight based on the total food material, although it is preferred that calcium sorbate be used in a quantity of about 0.025 to 0.3% by weight, on the same basis.
In a particular aspect of this invention calcium sorbate is used in admixture with sorbic acid as the micro-biological inhibitor.
The mixture of compounds has particular application to foods which require a relatively high pH for flavor considerations.
If sorbic acid were used alone, flavor would not be as good as desired.
Consequently, by replacing part of the sorbic acid with calcium sorbate, the required inhibiting action is produced without any sacrifice in flavor.
Carbonated beverages or soft drinks are examples of foods whose flavors are susceptible to changes in pH.
Generally, the mixture of inhibitors is used in foods in which the pH may be adjusted to about 5.5 or slightly lower.
In general, the mixture of inhibitors consists of from about 0.05 to 1 part of sorbic acid to one part of calcium sorbate, on a weight basis.

Calcium sorbate above described mixture can be prepared by adding together the calcium sorbate and sorbic acid, each in the form of a finely divided solid, with suflicient agitation to effect a thorough intermingling.
However, the method of preparing calcium sorbate using an excess of sorbic acid over the amount stoichiometrically equal to the calcium hydroxide used in the reaction, is the preferred way of making the above described mixture.
Calcium sorbate by itself, or a mixture thereof with sorbic acid as described above, inhibits the growth of various types of micro-organisms including many pathogenic and non-pathogenic types of bacteria.
Calcium sorbate is effective in inhibiting the growth of such pathogenic microorganisms as Salmonella, Staphylococcus and certain Streptococcus.

Calcium sorbate is also an effective inhibitor of nonpathogenic micro-organisms such as molds, fungi, yeast, etc.
Calcium sorbate can be used in a variety of foods including cakes, bread, pies, cheese, jams, jellies, chocolate syrup, etc. In view of its physical characteristics, Calcium sorbate is especially useful as a preservative in baked goods and particularly in yeast-raised baked goods when the calcium sorbate is coated with a protective film as described above.

According to the present invention, the calcium salt of sorbic acid is prepared by reacting calcium hydroxide with sorbic acid.
In the reaction the acid is present in at least the stoichiometric amount required to react with all of the calcium hydroxide present.
When it is desired to produce a calcium salt containing sorbic acid, the sorbic acid is fed to the reaction in excess of the stoichiometric amount, preferably about 1.05 to about 2 times such amount.
Calcium sorbate mixture of calcium salt and acid may have a pH of about 3 to 6.
Calcium sorbate low pH can also be obtained by adding to the mixture another acid, for example, malic, succinic, lactic, citric or tartaric acid.
Calcium sorbate reaction is conducted at a temperature of about 20 C. to about 80 C.
Calcium sorbate pressure of reaction is not important and can be varied within Wide limits.
Calcium sorbate is preferred that the reaction be conducted at essentially atmospheric pressure or just above atmospheric pressure to accommodate any pressure 'drop resulting from the flow of materials to and from the reaction zone.
For a commercial production of the calcium salt the pressure can range from about 5 to about 25 p.s.i.g.
Calcium sorbate reaction is conducted as a batch, semi-continuous or continuous operation.
Calcium sorbate residence time of the reactants is controlled to effect complete reaction of calcium hydroxide.

Although both calcium hydroxide and sorbic acid are soluble in Water to only a limited degree, sorbic acid has greater solubility in water than calcium hydroxide, especially when the reaction solution is heated.
Calcium sorbate means that as the calcium salt is produced, sorbic acid is always present in excess during the formation of the salt.

Calcium sorbate calcium hydroxide gradually dissolves and combines with the small amount of dissolved sorbic acid.
In effect, two very sparingly soluble reactants thus are caused to combine to form about a 1% solution of calcium sorbate.
When the medium is saturated with calcium salt the latteris crystallized from solution.
The reaction between the acid and calcium hydroxide is conducted with agitation so that the conditions are conducive to nucleation of crystalline calcium sorbate.
Calcium sorbate reaction medium, preferably aqueous, is saturated with calcium sorbate at the end of the reaction period.
At this time it is also substantially free of calcium hydroxide.
The concentration of sorbic acid will depend on the amount of acid which is charged to the system.

Any excess above the stoichiometric amount will be present in the final reaction mass.
In a batch operation the entire reaction mass is subjected to a separation treatment for the recovery of calcium sorbate crystals which are suspended in the mass.
After separating calcium sorbate crystals, the mother liquor is reused for additional production of calcium sorbate.
In a continuous or semi-continuous operation a portion of the reaction mass is continuously or intermittently Withdrawn and subjected to a separation treatment for the recovery of solid calcium sorbate.
The remaining liquor is recycled to the reaction zone.

Any loss of liquor in the separation treatment is replenished continuously or periodically to the reaction Zone.
In the continuous or semi-continuous operation the reactor is designed for continuous passage of reactants so that at any point of travel the concentration of calcium hydroxide can be correlated with the time of reaction.
Calcium sorbate other words, when the reaction mass is about to leave the reactor, substantially all or all of the calcium hydroxide has been consumed so that no separation problem is created in the recovery of calcium sorbate free of calcium hydroxide.
Calcium sorbate general, in a batch process, the time of reaction is about 15 minutes to about 1 /2 hours, more usually about 45 minutes to about 1 hour.

Calcium sorbate the continuous process, the time of reaction is somewhat shorter and is dependent upon the rate of solution of calcium hydroxide as alfected by the rate of addition of ingredients, temperature and degree of agitation.
Since dry calcium sorbate is difiicult to wet with water, and hence hard to get into solution, it is preferred to add to the calcium sorbate a small amount of an edible wetting agent.
Many edible wetting agents are known, and any of these may be selected.
In general, the wetting agent must be compatible with solutions containing calcium ions and therefore are usually of the class of non-ionic or cationic wetting agents. However, certain sulfonated, anionic Wetting agents are also useful.
A convenient place to add the wetting agent is during the precipitation of the calcium sorbate.

According to this preferred form of the invention, from about 0.05% to about 2% of a wetting agent, such as polyoxethylene derivative of sorbitan mono stearate, di-isobutyl phenoxy ethoxy-ethyl dimethyl benzyl ammonium chloride and sodium alkyl aryl sulfonate and oxy ethylene derivatives thereof, is added to the aqueous medium from which the calcium sorbate is to be precipitated, and sufiicient wetting agent then remains on the separated product to provide a surface coating of wetting agent on the dried particles of calcium sorbate.
Calcium sorbate so prepared retains on its surface about 4 of the mother liquor when prepared as described above, and thus the amount of wetting agent on the finished dried calcium sorbate is very much less than used in the reaction and is related to the extent to which mother liquor is removed prior to drying.

To provide a better understanding of the invention, reference will be had to the following specific example.
224 pounds of sorbic acid was suspended in 4,000 pounds of water containing 5 pounds of diisobutylcresoxyethoxyethyl dimethylbenzyl ammonium chloride. To the stirred mixture over the course of about 1 hour was added 74 pounds of hydrated lime.
Since the reaction mixture was acidic at this point another 2 pounds of lime was added to obtain a pH of 9.5.
After 2 hours of continued stirring, during which time the pH of the reaction mixture remained constant, additional sorbic acid was added to the batch in 1 pound increments until a pH of 5.7 was attained.
Continued stirring for 20 minutes did not alter the pH of 5.7.
The calcium sorbate was then filtered by continuous centrifugal filtration and the cake was tunnel-dried and broken down to a fine flour-like product by passing the dried material through a screening process.
Having thus described the invention and set forth a specific example of the preferred form thereof, it is pointed out that this specification is to be taken by way of illustration and not of limitation, and that the invention is defined by the appended claims.

Agent Name :Calcium sorbate
CAS Number: 7492-55-9
Formula: C6-H8-O2.1/2Ca
Major Category : Other Uses
Synonyms: 2,4-Hexadienoic acid, calcium salt; 2,4-Hexadienoic acid, calcium salt, (E,E)-; Calcium 2,4-hexadienoate, (E,E)-; Sorbic acid, calcium salt; [ChemIDplus]
Category: Preservatives
Description :White powder; [MSDSonline]
Sources/Uses:Used as a food preservative and in making fungistatic wrappers; [HSDB]
Comments: Generally regarded as safe (GRAS) for use in foods; Probable lethal oral dose in humans is 5-15 g/kg; [HSDB] An eye irritant; [MSDSonline]

Because of their physiological inertness, their effectiveness even in the weakly acid pH range and their neutral taste, sorbic acid and its salts have become the leading preservatives in the food sector throughout the world over the past 30 years.
The most commonly used products are sorbic acid itself (E200) and potassium sorbate (E202). In many countries sodium sorbate (E201) and calcium sorbate (E203) are also permitted.
Sorbic acid is sparingly soluble in water, sodium sorbate has better solubility, and potassium sorbate is very freely soluble and can be used to produce 50% stock solutions.
The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved.
Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen.
Calcium sorbate is therefore not produced on the industrial scale.
Aqueous solutions of sodium sorbate remain stable for some time.
Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited.
Sorbic acid and sorbates can be directly added into the product.
Calcium sorbate products can be dipped or sprayed with aqueous solutions of sorbates.
Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes.
Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers.
A general survey of the numerous uses of sorbic acid in the food sector will be given.

Product Specification
Packaging Type   Packet
State of Matter   Solid
Form of Chemicals   Granules
Color   White Crystal
Minimum Order Quantity   25 Kilogram
Product Description
Calcium sorbate is the calcium salt of sorbic acid.
Calcium sorbate is a polyunsaturated fatty acid salt.
Calcium sorbate is a commonly used food preservative; its E number is E203.

Function & characteristics:
Sorbic acid is a preservative, mainly against fungi and yeasts.
Calcium sorbate is not effective against bacteria.
Optimal activity is at pH values below 6.5 (acid and slightly acid foods).
Calcium sorbate is used mainly in dairy products; its activity is similar to that of sorbic acid.

Products:
Calcium sorbate is used mainly in dairy products and rye bread.

Daily intake:
Up to 25 mg/kg body weight.

Side effects:
No side effects in the concentrations used.
Only a very small percentage of people show slight pseudo-allergic reactions.

Dietary restrictions:
None – sorbates can be consumed by all religious groups, vegans and vegetarians.

INCI name: CALCIUM SORBATE
EINECS/ELINCS number: 231-321-6
Food additive: E203
Classification: Regulated, Conservative
Restriction in Europe: V/4
The maximum authorized concentration in ready-to-use cosmetic preparations is 0.6%.
Its functions (INCI)
Preservative: Inhibits the development of micro-organisms in cosmetic products.

NHPID Name:Calcium Sorbate
Reference:ICID
Proper Name(s):
2,4-Hexadienoic Acid, Calcium Salt, (2E,4E)-
Calcium 2,4-Hexadienoate, (E,E)-
Calcium dihexa-2,4-dienoate

Common Name(s):Calcium Sorbate
Category:Approved Chemical NameSub-ingredient(s):Sorbic acid
CAS Registry Number:7492-55-9
Other Registry Numbers:90550-09-7

Sorbic acid and its potassium salt are widely used antimicrobial preservatives in foods, especially for preventing mold growth on food products.
Sorbates have been infrequently implicated in adverse reactions, especially by the oral route.
Many of the studies on sorbate have the same methodologic flaws as described for tartrazine.
Among 226 patients with chronic urticaria who were challenged with 50 to 200 mg of sorbic acid, none had responses.
However, in a smaller study, two of six patients with chronic urticaria responded to DBPC challenge with a higher dose of 1000 mg sorbic acid.
In a study evaluating a group of food additives in the provocation of atopic dermatitis, 6 of 15 patients experienced worsening of their atopic dermatitis on double-blind challenge with an additive mixture, but sorbic acid was only 1 of 22 common food additives included in the challenge trial.
Sorbic acid has caused contact urticaria in the perioral region, especially in children who smear sorbate-containing foods around their face.
Rarely, sorbic acid has caused contact dermatitis.

Sorbic acid inhibits the growth of C. botulinum and further reduces nitrosamine formation.
To counter the use of nitrite at high concentrations in meat curing, fractional replacement of nitrite by sorbic acid has been put forth.
Calcium sorbate approach could produce mutagenic end products under acidic conditions.
Of these 1,4-dinitro-2-methylpyrrole (DNMP) and ethyl nitrolic acid can be formed in a few hours at 60 °C, the maximum yield being obtained in the proportion of nitrite:sorbic acid (8:1).

Use of sorbic acid in combination with ascorbic acid diminishes mutagenicity.
Ascorbic acid reduces the C-4 nitro group in DNMP to a C-4 amino group leading to the formation of a nonmutagenic compound, 1-nitro-2-methyl-4-aminopyrrole.
Osawa et al. (1986) put forth a hypothesis outlining similar reducing compounds and their significance in lowering the levels of mutagens in vegetable juices.

Sorbic acid, potassium sorbate, and calcium sorbate are novel, highly efficient, safe, and nonpoisonous food preservatives.
Calcium sorbate are the substitute for the benzoic acid as a traditional preservative.
Sorbic acid, potassium sorbate, and calcium sorbate approved worldwide are often now successfully used as standard products in many branches of the food industry.
As they are acidic preservatives,Calcium sorbate is better to use them at pH 5–6.

Sorbic acid, potassium sorbate, and calcium sorbate are unsaturated fatty acids and salts of unsaturated fatty acids, which participate in the normal fat metabolism in human body and are oxidized into carbon dioxide and finally water.
Calcium sorbate do not accumulate in the human body.

Calcium Sorbate is used for anti-motify on foods.
Calcium sorbate a kind of preservative and also a kind of nutrition enhancer .
Calcium sorbate is executed on the standard of FCC.
And it is mainly used as a food preservative.

Boiling Point   233ºC at 760 mmHg
Molecular Formula   C12H14CaO4
Molecular Weight   262.315
Flash Point   139.9ºC
Exact Mass   262.051788
PSA   52.60000
LogP   2.25240
Storage condition   -20°C

Calcium sorbate is a Calcium salt of sorbic acid Calcium sorbate uses and applications include:
Preservative in cosmetics, pharmaceuticals; preservative, mold retardant for foods, packaging materials

Appearance :Crystalline powder
Physical State :Solid
Solubility :Soluble in water, organic solvents, fats, and oils.
Storage :Store at 4° C
Melting Point :>360° C
Boiling Point :233° C at 760 mmHg

Origin:
Calcium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named.
Calcium sorbate is commercially produced by several different chemical pathways.
Function & characteristics:
Sorbic acid is a preservative, mainly against fungi and yeasts.
Calcium sorbate is not effective against bacteria.
Optimal activity is at pH values below 6.5 (acid and slightly acid foods).
Calcium sorbate is used mainly in dairy products; its activity is similar to that of sorbic acid.
Products:
Calcium sorbate is used mainly in dairy products and rye bread.
Daily intake:
Up to 25 mg/kg body weight.
Side effects:
No side effects in the concentrations used. Only a very small percentage of people show slight pseudo-allergic reactions.
Dietary restrictions:
None – sorbates can be consumed by all religious groups, vegans and vegetarians.

Description
- food preservative
- protects from repeated fermentation
- for oenological use

Brief Overview:

Calcium sorbate is a calcium salt of sorbic acid.
Calcium sorbate is a polyunsaturated fatty acid salt.
Calcium sorbate appears as white crystalline powder.
Due to its antimicrobial properties, calcium sorbate is used commonly as preservative in food and cosmetic products.
Calcium sorbate is generally non-toxic and safe for exposure.
Like other sorbate salts, the primary component of calcium sorbate, sorbic acid, is naturally occurring and can be isolated from Rowan berries.

Synthesis Process:

Calcium hydroxide is added to sorbic acid in a reaction of neutralisation.
Stoichiometric amounts of calcium hydroxide and sorbic acid are measured and added in precision.
To increase the yield of calcium sorbate, sorbic acid is normally added in excess of about 1.05 to 2 times the stoichiometric amount.
Other acids like malic acid and lactic acid may be added to lower the pH of the mixture such that an optimal pH is achieved.

Calcium sorbate reaction mixture is heated to about 80°C and carried out under pressurised condition.
Calcium sorbate resulting mixture is then crystallised to obtain solid calcium sorbate.
Since solid calcium sorbate is sparingly soluble in water, Calcium sorbate is usually coated with wetting agent before packaged for commercial purposes.

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Calcium Sorbate: Introduction
Calcium sorbate is a crystalline white powder, which is soluble in water and insoluble in ethanol.
Calcium sorbate is often used as a food preservative.
Calcium sorbate is manufactured by neutralization of sorbic acid.
Based on application, the calcium sorbate market can be divided into food, cosmetics & personal care, and others.
Calcium sorbate food segment dominated the global calcium sorbate market in 2019.
Ability of calcium sorbate to prevent the growth of microbes, molds, and fungi in food is anticipated to augment its consumption in the food application in the near future.
Calcium sorbate is commonly used in packaging of drugs owing to its antimicrobial characteristics.

Major Drivers of Calcium Sorbate Market
Demand for food preservatives has been rising significantly, due to rapid growth of the convenience foods industry.
Calcium sorbate is boosting the demand for calcium sorbate, considering the growth in consumer awareness regarding the benefits of healthy food.
Asia Pacific is a rapidly expanding region of the food & beverages industry, led by increase in population; and rise and wider distribution of disposable income of the people in the region.
Consumers are becoming increasingly aware of the impact of the food they eat on health.
Additionally, awareness about food contents has been rising owing to increase in government campaigns to lower the prevalence of diseases.
Calcium sorbate helps preserve the food stuff from degradation.
Calcium sorbate is estimated to boost demand for calcium sorbate in the near future.

Description
Calcium sorbate is the calcium salt of sorbic acid.
Calcium sorbate is a polyunsaturated fatty acid salt.
Calcium sorbate is a commonly-used food preservative.

ProName:Calcium sorbate
CasNo:7492-55-9
Molecular Formula:C12H14CaO4
Appearance:bright white powder
Application:It is used as an anti-mold agent in fe...
DeliveryTime:20 days after the order
PackAge:in 25kgs/cartonProduction
Capacity:1000 Metric Ton/Year
LimitNum:1 Metric Ton

1. Appearance: ivory-white powder with brilliant lustre;
2. The intrinsic quality indexes are strictly accordance with FCCIV standard, and the important indexes(not definitely stated in the standard) are strictly internally controlled: lead3ppm, aluminum2.5ppm;
3.20kg/piece, paparboard barrel, sealed; every 20'container can contain 8.4mt.

Appearance
White to Light yellow to Light orange powder to crystal

Solubility
SPARINGLY SOL IN WATER, ORG SOLVENTS, IN FATS & OILS

Other physical and chemical properties
Fine white crystalline powder not showing any change in colour after heating at 105?°C for 90 minutes

Storage temp
Keep in a cool, dry, dark location in a tightly sealed container or cylinder.
Keep away from incompatible materials, ignition sources and untrained individuals.
Secure and label area.
Protect containers/cylinders from physical damage.

Safety Statements
S26

Exposure Standards and Regulations
Calcium sorbate used as a chemical preservative in food for human consumption is generally recognized as safe when used in accordance with good manufacturing practice.
Calcium sorbate used as a chemical preservative is generally recognized as safe when used in accordance with good manufacturing or feeding practice.

Specification
Product Categories of Calcium sorbate (CAS NO.7492-55-9): Classes of Metal Compounds ; Ca (Calcium) Compounds ; Typical Metal Compounds?.

Disposal Methods
SRP: At the time of review, criteria for land treatment or burial (sanitary landfill) disposal practices are subject to significant revision.
Prior to implementing land disposal of waste residue (including waste sludge), consult with environmental regulatory agencies for guidance on acceptable disposal practices.

USAGES AND DOSAGE
Calcium sorbate used as preservative and anti-mildew agent in zymotic dairy products, yogurt and concentrated pineapple juice, etc.
1.use in man-made cream:1000mg/kg.
2.use in the process of pineapple juice:1000mg/kg.
3.use with sulfate:max 500mg/kg.
4.use as calcium nutrition fortifier.Popular used in pet food

Description:
Calcium Sorbate BP EP USP FCC is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt.
Calcium Sorbate BP EP USP FCC is a commonly used food preservative; its E number is E203.

Specifications:
1. Appearance: ivory-white powder with brilliant lustre;
2. Our Calcium Sorbate BP EP USP FCC quality is good. Lead 3ppm Max; Aluminum Max 2.5ppm;
3.20kg/piece, paparboard barrel, sealed; every 20'container can contain 8.4mt.

Calcium Sorbate BP EP USP FCC is utilized as preservative and anti-mildew agent in zymotic dairy products, yogurt and concentrated pineapple juice, etc.
1. use in man-made cream:1000mg/kg.
2. Calcium Sorbate BP EP USP FCC is able to be used in the process of pineapple juice:1000mg/kg.
3. use with sulfate:max 500mg/kg.

Function 1:
CALCIUM SORBATE is a PRESERVATIVE, its role is to prevent the development of microbes (bacteria, yeasts, moulds) in cosmetic products.
Origin(s) 2:
synthetic, vegetable

(1) Function(s): a cosmetic ingredient can have several functions.
Calcium sorbate function of an ingredient is its role in the cosmetic product, for example: colorant, perfume, cleaning agent, etc.
(2) Origin(s): a cosmetic ingredient can have several origins.
Calcium sorbate origins listed by the database are: animal, mineral, vegetable, biotechnological and synthetic.

Synonyms
CALCIUM SORBATE
7492-55-9
calcium (2E,4E)-hexa-2,4-dienoate
UNII-2P47R6817F
2P47R6817F
Sorbic acid, calcium salt
Calcium dihexa-2,4-dienoate
HSDB 587
2,4-Hexadienoic acid, calcium salt
EINECS 231-321-6
Calcium 2,4-hexadienoate, (E,E)-
Calcium di[(2E,4E)-2,4-hexadienoate]
calcium bis((2E,4E)-hexa-2,4-dienoate)
2,4-Hexadienoic acid, calcium salt (2:1), (2E,4E)-
2,4-Hexadienoic acid, calcium salt, (E,E)-
C12H14CaO4
SCHEMBL146359
DTXSID2052491
AKOS015836366
GS-3343
P892
A838270
Q425183
W-104406
3-Pyridinecarboxylic acid, 1,1',1'',1'''-[(2-hydroxy-1,3-cyclohexanediylidene)tetrakis(methylene)] ester