Critical analysis of the use of preservatives sorbic acid and potassium sorbate in yogurts in light of Brazilian legislation
Juliano De Dea Lindnera
Abstract
The purpose of this technical note is to provide support for the dairy industry based on the state-of-the-art and international regulatory situation, concerning the exclusion of the possibility of using sorbic acid and sorbate salts in yogurts according to the Brazilian Health Regulatory Agency’s (ANVISA) new Normative Instruction 286 of 2024. Fungal spoilage remains a significant problem for the quality of dairy products, especially for fermented products such as yogurt formulated with fruit/cereal preparations. Ingredients used in yogurt (e.g. fruit preparations) are a source of important fungal contaminants, typically psychrotrophic and acidophilic yeasts. For example, Candida famata and Kluyveromyces fragilis are capable of hydrolyzing casein and producing bitter flavors. Fungal spoilage of yogurt can also cause visible defects such as swelling and superficial mycelium growth. Furthermore, these spoilage deviations represent a significant financial loss to the industry and reduce food safety. We understand that the presence of the preservative sorbate in the final product (due to the principle of transfer via preparations) has a role in the stability of the yogurt and that there is a need to maintain the expected use via preparation transfer. Technologically, due to the acidity characteristic of yogurts, it is necessary, due to the contribution of microbial load by the addition of preparations (e.g. fruit; honey; cereals) after fermentation, to maintain the concentration of up to 300 mg/ kg (ppm) in the final product. Maintaining sorbate levels within legal limits is imperative for stability and microbial safety, underscoring the need for balanced regulatory and consumerawareness strategies. The technical note is not intended to be a literature review or deepen the discussion regarding the toxicological implications of preservatives, but rather to generate relevant and regulatory information to support a debate regarding this issue.
Keywords
References
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Submitted date:
11/21/2024
Accepted date:
12/21/2024
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