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E 201 (SODIUM SORBATE)

Sodium Sorbate = Sodium (E,E)-hexa-2,4-dienoate

CAS Number : 7757-81-5 
EC  Number : 231-819-3
ECHA InfoCard    : 100.028.927 
PubChem CID    : 23665582
ChemSpider    : 4938659 
E number    : E201
Chemical formula : C6H7NaO2
Molar mass     : 134.10835 g/mol
Odor            : hydrocarbon-like
Boiling point    : 233 °C

Preferred IUPAC name :
Sodium (2E,4E)-hexa-2,4-dienoate

E 201 (Sodium Sorbate) is the sodium salt of sorbic acid. 
E 201 (Sodium Sorbate) is an unstable white solid. 
Unlike other sorbic acid salts such as potassium sorbate (E202) and calcium sorbate (E203), the use of sodium sorbate as a food additive is not allowed in the EU due to potential genotoxic effects.
Its E-number is E201.


E 201 (Sodium Sorbate) is mold and yeast inhibitor. 
Used as a fungistatic agent for foods, especially cheeses.

E 201 (Sodium Sorbate) can be found in candied peel, cheese, cider, 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.
Used as a preservative, both antibacterial and antifungal but effective in only slightly acid environments.

E 201 (Sodium Sorbate) can be found in barbecue sauce, caviar, cheesecake mix, fruit pies, margarine, pickled cucumbers, pineapple juice, prawns, preserves, salad dressing, soft drinks, soya sauce, sweets and table olives.
People who suffer from asthma, aspirin sensitivity or the skin disease urticaria may have allergic reactions and/or find their symptoms become worse following consumption of benzoic acid, particularly in combination with tartrazine.

Sodium Sorbate (E201) is a food additive of the preservative group.
In our country, sorbic acid (E200), sodium (E201), potassium (E202), and calcium (E203) sorbates are included (as preservatives) in the list of food additives allowed for use in food production.
E 201 (Sodium Sorbate) is widely used for preserving fruit and vegetable preserves, egg and confectionery products, meat and fish products, fruit and berry juices and soft drinks.

E 201 (Sodium Sorbate) is one of the most common preservatives - substances that extend the shelf life of food, protect them from spoilage, bacteria, viruses. 
In appearance E 201 (Sodium Sorbate) is a crystalline white powder, easily susceptible to oxidation and melting. 
E 201 (Sodium Sorbate) is characterized by the ability to protect biological raw materials from mold when interacting with the ingredients of the products, preserving their properties.
The sodium salt is significantly superior to the acid itself in solubility in water, which facilitates its use. 
The process begins with the preparation of a solution of sodium bicarbonate. 
Ascorbic acid is then made, resulting in a chemical reaction to produce a salt that is used for preservation.

E 201 (Sodium Sorbate) is widely used in the preparation of fruits, vegetables, juices, beverages. 
E 201 (Sodium Sorbate) is found in candied fruits, cheeses, sweet sauces, dried fruits, fermented milk, frozen semi-finished products, meat and fish products, fruit salads, margarine, processed cheeses, soft drinks, pastries and more. 
E 201 (Sodium Sorbate) can be found in 11 food standards, ie. this is a permitted preservative.

E 201 (Sodium Sorbate) and its mineral salts, such as sodium sorbate, potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. 
In general the salts are preferred over the acid form because they are more soluble in water. 
The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%.
Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety.
E 201 (Sodium Sorbate) should not be confused with other chemically unrelated, but similarly named food additives sorbitol, polysorbate, and ascorbic acid (Vitamin C).

Sodium sorbate is the sodium salt of sorbic acid (E201).
Being a salt, E 201 (Sodium Sorbate) is very soluble, and for this reason it is frequently used; its activity is similar to that of sorbic acid, therefore it can be contained in: confectionery, yogurt and other fermented dairy products, fruit salads, cheese, rye bread and other bakery products, pizza, shellfish and crustaceans, wine, cider and soups.
At the suggested concentrations, there appear to be no side effects related to ingestion of sodium sorbate. 
Only in a small part of the population, in predisposed subjects, pseudo-allergic reactions may occur.

Has E 201 (Sodium Sorbate) properties of a preservative, which is used in food and cosmetics. 
E 201 (Sodium Sorbate) has antifungal properties and is also added to moisturizers. 
E 201 (Sodium Sorbate) properties At room temperature, E201 turns into a solid, most commonly a white powder with very low solubility in water. 
When added to the product, it may cause a strong taste and characteristic odor. 

This is a substance that exhibits high antifungal properties (not only inhibits the growth of mold, yeast and other representatives of this species, but completely prevents them from multiplying). 
E 201 (Sodium Sorbate) exhibits its strongest properties at acidic pH (below 6.5). 
E 201 (Sodium Sorbate) is noteworthy that this does not adversely affect the viability of bacteria. 
Therefore, for fermented milk products, this is an indisputable plus. 
Derivatives / Sorbic acid salts More popular than the product itself, its derivatives, that is, salts called sorbates. 
Due to its better solubility, the product contains sodium sorbate (E201 is the number in the food additives table), potassium sorbate (assigned the number E202), and calcium sorbate (E203) is also often used.

Advantages of E 201 (Sodium Sorbate)
1. High quality, competitive price and considerate service.
2. Customers' right to choose packaging.
3. Customers have the right to choose the packaging method suitable for their products from the recent many effective packaging methods

E 201 (Sodium Sorbate) 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.

E 201 (Sodium Sorbate) is a widely used preservative in food production as it's highly soluble, inexpensive and easily produced - this also makes it a popular choice for many industrial applications as well.
When added to water, E 201 (Sodium Sorbate) breaks down into sorbic acid and potassium. 
E 201 (Sodium Sorbate) is the sorbic acid that is active as an anti-microbial. 
E 201 (Sodium Sorbate) is more active at lower pH ie acidic mixes.

E 201 (Sodium Sorbate) is widely regarded as safe and unlikely to be hazardous. 
A 2005 FSANZ study found even high consumers were unlikely to reach the ADI cut-off and overconsume it.
Both natural and added must be avoided on elimination diets to test for food sensitivities. 
E 201 (Sodium Sorbate) can cause contact dermatitis at concentrations above 0.5%. Studies show that if it is used at a concentration of not more than 0.2% it is unlikely to constitute a safety hazard.

E 201 (Sodium Sorbate) is the sodium salt of sorbic acid. 
Sorbic acid and its mineral salts, Sodium sorbate (201), Potassium sorbate (202) and Calcium sorbate (203) are naturally derived from the berries of the Mountain-ash tree (Sorbus aucuparia). 
They are commercially produced in varying chemical pathways to produce a white crystalline powder that is used as a preservative to inhibit the growth of moulds, yeasts and fungi. 
E 201 (Sodium Sorbate) is not effective against bacteria. 

Its optimal pH values are below 6.5. 
The main differences between the salts are their varying solubility in water, and they are preferred over Sorbic acid itself. 
This is why some salts are used in different products, especially E 201 (Sodium Sorbate) used mainly in dairy products and rye bread. 
May cause behavioral problems and can be linked to asthma and kidney and liver problems.
E 201 (Sodium Sorbate) is produced industrially by neutralizing sorbic acid with potassium hydroxide. 
The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.

E 201 (Sodium Sorbate) is the sodium salt of sorbic acid. 
E 201 (Sodium Sorbate) is an unstable white solid. 
Unlike other sorbic acid salts such as potassium sorbate (E202) and calcium sorbate (E203), the use of sodium sorbate as a food additive is not allowed in the EU due to potential genotoxic effects.

E 201 (Sodium Sorbate) is antimicrobial agents often used as preservatives in food and cosmetics to prevent the growth of mold, yeast, and fungi. 
In general the E 201 (Sodium Sorbate) salts are preferred over the acid form because they are more soluble in water, but the active form is the acid. 
The optimal pH for the antimicrobial activity is below pH 6.5. 
Sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety. 

Typical concentration 0.05-0.3% (if used alone) or 0.05-0.15% (if used in combination with other preservatives). 
Under certain conditions, E 201 (Sodium Sorbate) may oxidize and cause slight color changes in the cosmetic product. 
This can normally be prevented by adding 0.1–0.3% citric acid to the product. 
For external use only. 
All kinds of cosmetic products like creams, lotions, shampoos, makeup & sunscreen products.


FIRST AID MEASURES of E 201 (Sodium Sorbate)

INHALATION: 
Move victim to fresh air. 
Apply artificial respiration if indicated. 
Contact a physician if warranted.

CONTACT WITH SKIN: 
Take off contaminated clothing. 
Immediately wash gently and thoroughly with luke warm, gently flowing water and non-abrasive soap for 15-20 mins. 
If skin irritation or rash occurs, see a doctor. 
Thoroughly clean clothing before reuse or dispose of safely.

CONTACT WITH EYES: 
Immediately flush the contaminated eye(s) with lukewarm, gently flowing water for 15-20 minutes, while holding the eyelid(s) open. 
Remove contact lenses, if present and easy to do. 
Take care not to rinse contaminated water into the unaffected eye or onto the face. 
If irritation or pain persists, see a doctor. 

INGESTION: 
Have victim rinse mouth with water. 
NEVER give anything by mouth if the victim is rapidly losing consciousness, or is unconscious or convulsing. 
DO NOT INDUCE VOMITING. 
Contact a physician if warranted.


Substance identity

EC / List no.: 231-819-3
CAS no.: 7757-81-5
Mol. formula: C6H8O2.Na

Hazard classification & labelling of E 201 (Sodium Sorbate)
Warning! According to the classification provided by companies to ECHA in CLP notifications this substance causes serious eye irritation.

E 201 (Sodium Sorbate) predicted as likely to meet criteria for category 1A or 1B carcinogenicity, mutagenicity, or reproductive toxicity, or with dispersive or diffuse use(s) where predicted likely to meet any classification criterion for health or environmental hazards, or where there is a nanoform soluble in biological and environmental media.
E 201 (Sodium Sorbate) indicated, in 2009, as being intended to be registered by at least one company in the EEA.


E 201 (Sodium Sorbate) for which classification and labeling data have been submitted to ECHA in a registration under REACH or notified by manufacturers or importers under CLP. 
Such notifications are required for hazardous substances, as such or in mixtures, as well as for all substances subject to registration, regardless of their hazard.
E 201 (Sodium Sorbate) listed in the EINECS, ELINCS, or NLP inventories.


Synonyms:
SODIUM SORBATE
7757-81-5
Sorbic Acid Sodium Salt
UNII-TGW6Q2CCVM
SORBICACIDSODIUMSALT
TGW6Q2CCVM
sodium;(2E,4E)-hexa-2,4-dienoate
Sorban sodny [Czech]
Sorban sodny
Sorbic acid, sodium salt
CCRIS 5163
HSDB 771
Sodium (E,E)-hexa-2,4-dienoate
2,4-Hexadienoic acid, sodium salt
EINECS 231-819-3
Sodium 2,4-hexadienoate, (E,E)-
AI3-15084
2,4-Hexadienoic acid, sodium salt, (E,E)-
sodium (2E,4E)-hexa-2,4-dienoate
C6H7O2.Na
SCHEMBL41692
DTXSID8047181
Sodium (E,E)-2,4-hexadienoate
2,4-Hexadienoic acid sodium salt
7677AF
MFCD00058995
Sodium 2,4-hexadienoate, AldrichCPR
AKOS015836367
SORBIC ACID SODIUM SALT 98+%
AS-81731
S0058
Q420152
42788-83-0
2,4-Hexadienoic acid, sodium salt
2,4-Hexadienoic acid, sodium salt, (E,E)-
Sodium (E,E)-hexa-2,4-dienoate
Sodium (E,E)-hexa-2,4-dienoate
sodium (E,E)-hexa-2,4-dienoate
Sodium 2,4-hexadienoate, (E,E)-
Sodium sorbate
Sorban sodny
Sorbic acid, sodium salt
sodium (2E,4E)-hexa-2,4-dienoate
Sodium sorbate
sodium;(2E,4E)-hexa-2,4-dienoate
7757-81-5
(2E,4E)-2,4-Hexadiénoate de sodium [French] [ACD/IUPAC Name]
2,4-Hexadienoic acid, sodium salt, (2E,4E)- (1:1) [ACD/Index Name]
231-819-3 [EINECS]
7757-81-5 [RN]
MFCD00058995
Natrium-(2E,4E)-2,4-hexadienoat [German] [ACD/IUPAC Name]
Sodium (2E,4E)-2,4-hexadienoate [ACD/IUPAC Name]
Sodium 2,4-hexadienoate [ACD/IUPAC Name]
Sodium Sorbate
Sorbic Acid Sodium Salt
[7757-81-5] [RN]
2,4-Hexadienoic acid, sodium salt
2,4-Hexadienoic acid, sodium salt, (2E,4E)-
2,4-Hexadienoic acid, sodium salt, (E,E)-
42788-83-0 [RN]
EINECS 231-819-3
sodium (2E,4E)-hexa-2,4-dienoate
sodium (E,E)-hexa-2,4-dienoate
Sodium 2,4-hexadienoate, (E,E)-
SodiuMSorbate
Sorban sodny [Czech]
Sorban sodny [Czech]
Sorbic acid, sodium salt
SORBICACIDSODIUMSALT


 

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