Sorbic Acid in Cheesemaking: New Forms of Stable Suspension

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.