Detection of sorbate potassium in Brazilian commercial fermented milks

Raísa Dantas Xavier Ribeiro, Géssica Cordeiro de Araújo, Nathália Brizack Monteiro, Carlos Adam Conte-Junior, Marion Pereira da Costa

Abstract


This study aimed to determine the sorbic acid and its salts presence in fermented milk marketed in Brazil, as well as to quantify it when the sample was positive. Twenty-six commercial samples were analyzed (n = 3), totaling 78 samples. The samples were divided into two groups:  natural (5 samples) and with non-dairy ingredients (21 samples). A total of 61.53% were positive for the sorbic acid and its salts. In these, 3.85% were natural fermented milk, which is fraud, according to Codex Alimentarius and Brazilian legislation. In addition, all samples were outside the Brazilian legislation (0.3 g.kg-1) but not for Codex Alimentarius (1.0 g.kg-1). It can be concluded that the sorbic acid and its salts were detected in fermented milk both natural and with non-dairy ingredients.


Keywords


preservative; sorbic acid; yogurt; fraud.

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References


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DOI: https://doi.org/10.14295/2238-6416.v73i4.698

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