Carbo Blocker - Penentang Perut Buncit

carbo blocker....perut buncit - ni la jalan penyelesaian nyer.

Ini merupakan petua dari Thailand.. .

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BAHAN-BAGAN YANG DIPERLUKAN

Asam glugur (5 ke 8keping)
Gula melaka
Daun pandan(simpul atau koyakkan
air 5gelas
(Sesapa yg xsuka manis boleh kurangkan gula melaka)

Amalkan minum sebelum makan..minum suam2 atau sejuk..tapi elok yg suam.

Khasiat asam glugur

❌Asam gelugur
Mengandungi pelbagai vitamin,mineral,serta sebatian penting sperti
●hydroxyl citric acid(HCA),
●serat
●hidroksi sitrik
●flavonoid
●asid askorbat(cantikan kulit)
●asid tartarat

Semua kandungan tersebut sangat bermanfaat untuk mencantikan kulit dan untuk menurunkan berat badan.
.
Kandungan HCA yg tggi pda asam gelugur dapat membantu mngurangkan nafsu mkn serta mencegah pembentukan lemak dari pnghasilan gula dari karbo yg diambil dlm makanan.


❌gula melaka
●mngandungi pelbagai vitamin Dan bagus untuk antioksidan.
●rendah glisemik indeks berbanding gula putih

❌daun pandan
●hilangkan bau badan
●anti oksidan
●menghilangkan lenguh2 badan

Ingat klau nak cantik nak kurus korang mesti makan the real food bukan fast fud...

Perekat Pembinaan MAX Bond

Max Bond 320g Construction Adhesive

Model: Fuller Max Bond 320g
Shipping Weight: 0.32Kgs
Manufactured by: Fuller - Australia


Product Description

FULLER Max Bond™ is a synthetic rubber based adhesive designed primarily for installation of flooring and wall panels. However, Max Bond™ has found use in many general household applications; bonding particleboard, plywood, fibre cement and strip flooring to joists, bonding fibre cement sheet, plaster board and wall paneling to wooden and metal studs, bonding skirting boards, architraves and trims to walls, bonding mirrors to walls (not overhead) and replacing loose tiles on walls (not recommended for floor tiles). Max Bond™ is recommended by leading manufacturers of home construction & renovation materials for adhesive fixing methods.

Key Features & Benefits

• Bridges gaps up to 9 mm - effective when used on uneven surfaces.
• One part - no mixing.
• Paintable with most surface coatings.
• Reduces squeaking associated with nail ride in floors.
• Complies with AS 2329 – 1980 requirements.
• Repositionable for up to 20 minutes after application.
• Reduces number of mechanical fasteners required to install floors or walls.
• Water resistant - will not break down in intermittent contact with water (e.g. rain).
• Natural wood colour - blends in.
• High bond strength.

 
Recommended Use


Installing particle board, fibre cement, plasterboard, plywood and strip flooring to joists
Bonding fibre cement sheet to plasterboard and wall panelling to wooden and metal studs
Bonding skirting boards, architraves and trims to walls
Bonding mirrors to walls (not overhead)


Suitable Substrates

Galvanised iron
Mirrors
Ceramic
Steel
Aluminium
Particleboard
MDF
Brick
Cement sheet

Concrete Compliance:
FULLER MAX BOND ™ construction adhesive has been formulated to comply with the requirements of AS2329 – 1999 “Mastic Adhesives for Fixing Wallboards”.


Surface Preparation:

Only apply to surfaces that are clean, dry, sound and free of dust oil or contamination. Clean metal with mineral turps* or white spirits*. Adhesion to metals can be further improved by light sanding.
(NB: if timber is damp, unseasoned or treated, use FULLER POWER BOND ™ or FULLER STURDI BOND ™ Heavy Duty Construction Adhesive.)

Application:
Cut tip off cartridge, screw on nozzle and load into cartridge gun. Cut nozzle tip to a 5mm diameter hole (or desired size). Squeeze trigger and apply.

Flooring and Wall Panels –
Apply a wavy 5mm diameter. Bead to each joist, batten or stud. Where sheets will butt together, apply 5mm beads along both edges of that joist, batten or stud so each sheet edge will be on a glue line.

Floors -
Fit sheet to joist within 15 minutes. Stagger end-joins leaving 1.5mm gaps between them to allow for expansion.
Nail or screw sheets to joists at 150mm centers around the perimeter and 300mm centers through the middle, or per manufacturers instructions. Use putty knife to remove any adhesive squeezed out between the sheets.

Walls –
Fit panel to stud within 15 minutes and press firmly into position. To speed up the bonding, tilt panel back for a few minutes to allow FULLER MAX BOND ™ solvent to escape. Refit panel making sure glue line matches up. Press firmly together. Nail or screw panels as for floors per manufacturers instructions. If not nailing or screwing, brace panel for at least 24 hours, until set.
When bonding a sheet or panel to a large, flat surface, apply full length 5mm diameter. Beads every 30-40cm.
Press into position and brace until set.


Concrete Slab floors -

Slab on ground or below ground-
Must have an effective water vapour barrier.
Concrete must have been poured at least 60 days prior to application and have moisture content below 3%.
Concrete must be free of any surface water, curing compound residues, loose or weak surface concrete.
Patch all holes with a strong bonding compound.

Above ground concrete floors-
Must be at least 45 days old, free of surface dampness and curing compound residues, loose or weak concrete.
Patch all holes with a strong bonding compound.
BONDING- All overlay flooring must be fully bonded, that is a full trowel out of Adhesive over entire area.
Spot gluing or bead application is not recommended.

APPLICATION- Apply FULLER MAX BOND ™ and trowel out with a 2.5mm, 3mm, or 4mm V notched trowel depending on surface roughness of floor.
Only apply as much FULLER MAX BOND ™ as can be covered in 10 minutes by flooring.
Secret nail individual planks and place sand bags or similar weights on whole area.

Coverage-
2.5mm trowel ~ 1.4m2/litre approx.
3.0mm ~ 1.2m2/litre approx.
4.0mm ~ 0.6m2/litre approx.

Mirrors -
Use FULLER MAX BOND ™ for mirrors on walls only, not for mirrors on ceilings.
Apply wavy 5mm diameter beads, parallel about 20cm apart. Do not apply across the top or bottom of the mirror as solvent needs a way out, do not apply as a blob. Mechanical fastening is recommended. Use ‘wall panel tilt method’ to speed up setting. Brace until set.

Polystyrene Foam Panels-
When installing Polystyrene foam wall panels using FULLER MAX BOND ™, the adhesive must be applied as parallel beads each no more than 5 mm in diameter.

Do not apply FULLER MAX BOND ™ onto Polystyrene foam as a blob.
The surface to which the panels are to be fixed must not exceed 32°C. Failure to comply with these instructions will result in damage to the Polystyrene foam panel. For this reason, exterior installation of Polystyrene foam components using FULLER MAX BOND ™ is not recommended. In these cases consider FULLER MAX BOND FAST GRIP™.

Cure Time:
FULLER MAX BOND ™ forms a thin skin in 1 - 5 minutes depending on air temperature. The skin can be broken simply by pressing the floor or wall board firmly onto the adhesive with a slight twisting movement.
90% cure in three to five days.
100 % cure in seven days.
Cure rate will depend on temperature, porosity of substrates and ventilation.

Service Temperature:
FULLER MAX BOND™ construction adhesive will maintain a bond in situations where the temperature is continually between 0°C and 40°C. FULLER MAX BOND™ will withstand temperatures up to 80°C where there is a light load and if the exposure to this temperature is not prolonged.

Painting:
FULLER MAX BOND™ construction adhesive may be painted after it has cured.

Coverage:
320g will give 15 lineal metres of a 5mm bead, or 2 sheets of 1.2 x 2.4 metre panel.

Limitations:
• Do not use Maxbond where temperatures will exceed 80°C.
• Maxbond is not suitable for immersion.
• Maxbond can be used in exterior applications, but must not be exposed to prolonged direct Sunlight.
• Do not apply at temperatures below 5°C.
• For best results on damp or poorly seasoned timber use FULLER STURDI BOND ™ Heavy Duty Construction Adhesive or FULLER POWER BOND ™.

Clean Up:
Wet: mineral turpentine*.
Dry: scraper or sandpaper.



 

FULLER MAX BOND™ construction adhesive is highly flammable. Keep away from sources of ignition. Do not inhale vapour. Ensure good ventilation in area of use. FULLER MAX BOND™ construction adhesive is a Dangerous Goods Class 3.
For Poisons Information Centre phone Australia 13 11 26, New Zealand 0800 764 766.
*All solvents mentioned are harmful and flammable; observe solvent manufacturer’s precautions and refer to specific Material Safety Data Sheets.

Sakit Gigi Berdenyut

Kalo ade rse bdenyut biasenye gusi isi nanah... try amik air pns mndidih boh dlm mug, msukkan 3 4 keping asam keping.. dh suam2 tu kumur berulang kali... pastu stenbai tisu.. sbb sedor2 nnt kuor nanah je... petua org indon bg.. stakat ni 3 4 org yg try mang lega...

Loghat Perak

Balik beraye ke Peghak yop.  Loghat Perak.

A
ACHERKEME - macamana kalau kamu
ATER - habis tu
ASER - Bila
AYO - Air
AJER NGAN YER - betul sangat dah tu
B
BULOR - Lapar tak makan
BOLEN - Bertelanjang Bulat
BIOT - Degil
BERDAGHOH - berdarah
BERDANO - terlalu kotor
BERDAMO - bersepai
BENKIN - garang
BEDA'AH - Tipu/bohong
BEBEI - degil sngt2 atau pun menyesal/bebal
BONYEH - lantai yg basah
BOJOT - badan basah habis kena hujan
BESIT - merotan
BEGHANSOR - nak balik
BALUN - pukul/makan/belasah
BANTEI - Bantal/pukul/belasah
BEGHOCHAT/BOCHAT - Ikan Haruan
BEKELE - Bergaduh
BONGKEH - Cungkil
BINGKEH - Bangun dengan cepat
BEBIGHAT - calar balar
BETOLO-TOLO - tak mahu pergi dulu sampai bertolak-tolak
BEGHAMBAT - Berlari
C
CHER/CER - cuba/'try'
CAKCHIBO - binatang pepatung
CENCOGHOT - Tikus berbau busuk
CENONGGEN - menconot ayam
CENANGOR - serangga yg berbau busuk selalu dijumpai berhampiran dgn lampu
CHICHO - jatuh satu2
CHUCHO - menyalakan api
CHUCHOR - siram/cucur tepung goreng
CHUAK - simbah
CHENG'EI - Keras hati (seperti kayu cengal)
CHEGHIN/MENCHERGHIN - badan rasa nak demam
CHEGHOYE - Mencari
CHEKOH - pegang
CEKELAT - Gula-gula
CHAGHIT - koyak
D
DAN - Sempat
DEGHUIH - Nakal
DEDO - Panas2 sejuk
E
ENGKUH - Rupanya
F
G
GHODI/KODI - membetulkan balik/repair
GETAK - jatuh / luruh
GEGHOTOK/GEROTOK - jambatan
GETIK - menyampah
GANJEI - terkena / naya / terkejut
GHERBER/REBER - sesak, beriya, gedik, poyo
GILA SEPEREGHE - separuh gila
GEBOR - Selimut
GHEGHOBOK - Almari utk simpan lauk pauk
GENUIH - Memetik bunga
GHOPAH - dah mati
GHONJANG - Jolok
GELEGO - Alang2 rumah
GHERNIK - kecil/halus
GOMEN - Kerajaan
GEMO BEBENO - Suka sangat
GILIO - Giliran
GAMOK - Agak
GHALET - Leka
H
HAJAP - Ingin/hendak
HAMBAT - kejar
HANCHIT - Ketepi
HANTAP - badan yg sasa
HANGAT PIJOR - Panas yg keterlaluan
HEMPAH PIO - bertungkus lumus
HOGEH - goyang/goncang
HILIO - Hilir
I
INGKER - seronok sangat
J
JELEBO - Labi2
JENUH - tunggu lama sngt
JELEIPEK - dah tak lalu nak bangun
JA'AMER - mukaddam
JELAGE - Taik pelita minyak
JEGEI - Biji mata yg terbeliak
JIGHUIH - siram
JUJUIH - meleh-leleh (contoh: air mata)
JEGHELUIH - kaki termasuk dlm lubang
JOGHER - padanan yg tak kena langsung
K
KUMER/KEIMER - kita, kami
KOMER - korang
KEMIN - Kemas/smart
KALA LEIPET - Kala jengking
KAYU ROL - pembaris
KALEN/KALEH - selak/berubah
KAYO - nak ke sungai/nak pergi buang air kecil/besar
KOKAK - Gigit
KOKO - 'Chocolate'
KOTEH/KEGHOTEH - Kertas
KELAMAYOR - mata dah kecil/mengantuk sangat
KEGHOBO/KOBO - Kerbau
KEGHEDEK - Cengkerik
KUTEY - dah lama/cungkil
KULU-KEILO - jalan mundar-mandir
KHIGHAP - sesuatu yg di dlm bekas dah terbalik
KHIG'EI - susun secara beselerak
KUDAP - Benda makan
KEBOH - nak sihat dari demam
L
LABUN - cakap/bagitahu/berkata-kata
LECAH - becak/lumpur
LECHAK - main2/buat sepah di atas katil
LIMBAH - air pekat yg kotor
LIBANG-LIBU - tak senang duduk/tak tentu hala
LEGHEH/LEGHAS - cepat
LANGGAT - Susun tinggi; biasa guna pada pinggan
LAWEH - Kawasan yg telah diterangkan(dibersihkan)
LUKU - ketuk di kepala
LENDUT - sesuatu yg dah terlalu berat
LEBOH - hilang
LESOH - Senyap
LEMPO - Baling
LEPO - tempat susun pinggan mangkuk di kenduri kawin
LENJUN - basah kena hujan
M
MIKER - anda, awak, kamu
MENGKEMER/MENGKOMER - awak/korang semua
MERABAN TEBEN - Tak Tentu Arah, Perbuatan yang Pening
MUNCOH - dah kaya banyak duit atau berharta
MERAMBU - joli sana sini
MENTEKEDAGHOH - makan dgn lahap
MENTECHIKER - makan
MEGHOLOH - Tidor
MENTONG - makan sampai tambah 2-3 kali
MAKEI - pakai/guna
MENGKIAK - besar sikit dari anai2 selalunya menjadi kalkatu
MEGHEDANG-GHEDANG - membuta-tuli/ikut suka
MENTELON - Seluar panjang
MELENGKO - membelit
MENEBEN MUKE - melangok kat kedai kopi
MENGERGHONYOT - berdenyut-denyut
MEMBANGO BAU - busuk baunya
MELANTUNG KOHONG - busuk sesangat
MOH - Jom
MEGHANDEI/RANDEH - menyeberang sungai dgn berjalan kaki
MEJELEIJEH - Melelehb
MUN - Kot/kalau
MEGHERBEH - Buang Air Besar/Berak
MEGHATOH - makan lauk tanpa nasi
MELEYSIO - tak sempat nak cari tmpt kencing
MUNTAH MONGGEK - Muntah hijau
MELEPEH - Kentut
METE - duduk diam tanpa bergerak
MENCICIT - lari dgn laju
MANGKO - Buah yg dah keras, tak sempat masak/tunggu lama sangat
MANTOI - tak lut
MEGHUN - berasap/bakar sampah tanpa keluarkan api
N
NGELEIWO - Terumbang ambing kekiri ke kanan [Macam ular kena palu]
NYELAP SADOR - seseorang yg seperti dirasuk
NGELE’NYOR - Mengedik atau pun ngada²/ gatal
NYOR- Buah Kelapa
NYEGHOGIN - tersenyum sorang diri
NGETIT - kena gigit serangga
NYAGHIH - mujur
NGELAT - main tipu
NGILEI - mengilai macam langsuyur
NGEISOT - bergerak sikit2 sambil duduk
NYENGKET - Mengintai
NYONGKIT - Berjalan-jalan
NGERNYI - geli geleman
NIN - Air yg jernih
NYELEBIUR - terjuih bibir
NYADIN - buat tak tau
NYENDIN - menumpang/mintak tumpang sekaki
NGENGHUWIT - benda halus yg bergerak
NGANCHOK WAK - "perkataan mencarut"
NYEGHENKEN - Kurus kering tak ada isi langsung
NGELATOK - Berdebar kerana terkejut
NYOGHOGAT - Perasaan menyampah terhadap sesuatu /sikit tak suka
NOHEN - Buat tak ambil peduli
NYEGHOLANG - terang sangat
NYEMEDANG - selalu sangat
NYENDOI - ikut belakang
NYEGHAMBEI - Terjuntai
NYAMBEI/NGUNIN - "bersenggama"
NGELIGEH - Mengigil
NGEKEK - ketawa bedekah-dekah
NGERLUIN - bucu tikar yg terlipat ke atas
NGOBOK - menangis
NGELEJAT - mengelupor (seperti terkena air panas)
NGELEIBEH - lebihan
NGELEDIN - melengkung
NGOCOH - Mengacau
NGAMBOI - timbul dari dlm air
NGEIGHEN - senget/condong
NGHUNGUT-NGHANGAT - rasa tak puas hati
NGOMBIH/NGUMBEH - Berganjak/bergerak
O
OGHANG - orang
P
PEROK - jakun / tak pernah tengok benda
PASIO - Pasir kering
PORES - jabatan hutan
PUIH OPEH - Pejabat pos
PIO - Tulen/Asli
PENGGEI - Baling/lontar
PETIA - memang sudah direnung/ memang yakin
PAGHAP - pukul
PENGOR - bau yg terlalu busuk
PO'NGOR - Terbuka
PACAK KETO - Penyucuk sanggul di kepala
PANCHOR - mandi air pancut
PEGHONJANG APER - Entah nak buat apa
PANJUT - Pelita
PELEY'OT - Terkolap
PENANGGAH - Orang2 yg bekerja di majlis perkahwinan
PIGHEN MOLONG - Mangkuk
PENGANAN - makanan
Q
R
REBEN TEYBEN - selekeh sangat
REGIH - Penyapu lidi
S
SELUIN/SELEIWIN - selekeh, tak kemas
SIO - hendak
SEMUT GATEI - Semut Api
SEMBEI - Pasir basah
SENTEN - menarik kaki seluar ke atas
SIUT - cucuh / menyalakan
SELAIT - lampu suluh / torch light
SEPEGHOH - alas / lapik meja
SA'NGEI - tudung saji
SI-YAR* (sengorkan bunyi) - mangguk tingkat
SOMPEH -Serpih, Sumbing,ada cacat sikit.
SAMO - Merah Jambu
SOH - Sunyi sepi/ senyap
SENAWAT- Pulas/cubit
SELASOR - Pangkin
SUGHIH - berbincang mengenai salasilah keluarga
SEGHIH - mangacau nasi yg telah masak
SEGHIN - memulas telinga
SELUANG TEGHOBANG - Tupai
SEGHONOK BEBENO - Suka sangat
SELOGHO - usik-mengusik
SANTAK - masuk jauh ke depan/belakang
SENAYAN - Hari Isnin
SEMANGKA - Buah Tembikai
SEKUPANG LIMA DUIT - 15 sen
SEGHOYAT - hujan yg dah nak berhenti
SEMIYAK - Sihat/elok
SEGHOMPEH - serpihan atau sumbing
SELIMBO - selumbar
SECHOKIN - Tingal satu/semata-mata/ (dlm english-'SOLEY/SOLELY')
T
TEMAN/AWOK - aku, saya
TOBEN - Tua Bangka
TAK KU SIO - tak mahu, tak hendak
TEPENGHONGOR/TERBEGHONGEH - Terbuka luas
TAWO HEBIO/LEISYO - rasa yg sangat tawar
TUMPO - jatuh tak bergerak
TEJEGHOMBAB - Terserandung/jatuh tersembam
TABOH - pukul/belasah
TAK NGOMBEN - tak ada kesan, tak jadi apa
TOJEN - Kurus Tinggi
TEPEGHOK - Terperosok sembunyi
TETEMEH - pulih semangat
TANGKUP - tutup
TELUNKOP - jatuh terduduk
TOHOR - Tahan makan
TEGHOBANG/TOBANG - Terbang
TEGHOYAK - menangis
TENGIN - Bodoh2 bengap
TOGHEK - marah sangat
TEMBOK - Jalanraya(sebutan E tanda)/Bocor(sebutan E tanpa tanda)
U
UNTEI - buat kerja secara sikit2/tak terlawan
W
WEH LER - ['ungkapan tak puas hati']
 Y
YANGAT - Minuman Panas
Go perak go 💪...haha

Artificial Preservatives

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What are Artificial Preservatives?

Artificial preservatives, or chemical preservatives, are chemicals that when added to food tend to prevent or retard deterioration thereof.
However, they do not include common salt, sugars, vinegars, spices, or oils extracted from spices or substances added to food by direct exposure thereof to wood smoke.¹

Function

The main categories of artificial preservatives are antimicrobials, antioxidants and chelating agents.
Antimicrobials: Antimicrobials agents are added to foods to destroy bacteria or inhibit the growth of mold on food.

• Sorbates: compounds based on sorbic acid. Sorbates are effective against yeasts and molds. Since sorbates can inhibit yeast fermentation, sorbates are applied to bakery products by encapsulation, spraying onto the product as an aerosol or incorporating it into the packaging material.
• Benzoates: compounds based on benzoic acid. Benzoates are inhibitory to yeast and most commonly used to delay spoilage of high acid fillings, fruits and jams.
• Propionates: compounds of propionic acid. Due to their lack of activity against yeast, propionates are the most widely used antimicrobial in yeast-raised baked goods.
• Nitrates: salts of nitric acid. Nitrates are commonly used in meat product.

Antioxidants: antioxidants help to prevent food spoilage by slowing down the reaction of food with oxygen in the atmosphere.

• Sulfites: a group of compounds consisting of charged molecules of Sulphur combined with oxygen
• Ascorbic Acid: also known as vitamin C
• Butylated Hydroxyanisole (BHA): waxy, yellow solid
• Butylated Hydroxytoluene (BHT): white powdery substance
• Propyl gallate: an ester formed by the condensation of gallic acid and propanol
• Tert-butylhydroquinone (TBHQ): an aromatic organic compound which is a type of phenol

Chelating Agents: chelating agents are chemicals added to foods in order to bind metal ions such as iron, cobalt and copper which would otherwise exert detrimental effects on the color, texture, aroma of food.

• Disodium Ethylenediaminetetraacetic acid (EDTA)
• Polyphosphates
• Citric Acid

FDA Regulation

U.S. Food and Drug Administration (FDA) CFR – Code of Federal Regulations Title 21, Part 582, Subpart D lists chemical preservatives generally recognized as safe.² FDA CFR Title 21, Part 172, Subpart B lists food preservatives permitted for direct addition to food for human consumption.²
Concentration of Benzoates as a food preservative is limited by the FDA in the U.S. to 0.1% by weight.² Under certain circumstances, such as in the presence of ascorbic acid (Vitamin C), benzoate salts can produce benzene (carcinogen) in soft drinks; however, the levels of benzene measured do not pose a safety concern for consumers.³
The antioxidants, BHA and BHT, propyl gallate and TBHQ are generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food provided the substance is used in accordance with good manufacturing or feeding practice.²


Credit: http://bakerpedia.com/ingredients/artificial-preservatives/

Sorbic Acid

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What is Sorbic Acid?

Sorbic acid is a food preservative, primarily used to inhibit mold growth. It is an organic compound, with naturally strong antimicrobial capabilities. This additive is one of the most popular food preservatives, acting as a protectant to many food varieties from yeast and mold spoilage.
It is most often found in baked goods, cheeses, wines, fresh produce and refrigerated meat. Due to it’s effectiveness, sorbic acid is used for cosmetics as well.

Sorbic acid does not create carcinogenic byproducts, as some preservatives such as nitrates do. It also has no noticeable taste or odor when used in baked goods. The salts of sorbic acid – sodium sorbate, calcium sorbate, and potassium sorbate – are more soluble in water than the original form. Potassium sorbate has the highest solubility and is the most commonly used form in the food industry.¹

Origin

Sorbic acid was first discovered in 1859 from unripe berries of the rowan tree (Sorbus aucuparia), which is where the name originated. However, it was not until the late 1930s that its antimicrobial properties were revealed. It was discovered first in Germany by E. Muller and then a few months later by C. S. Gooding in the U.S.
By the 1950s, it was being produced industrially. The early uses of the sorbic acid salts were to defend meat against the botulism-causing bacteria Clostridium botulinum. Its popularity grew for its organoleptic neutrality and over the last 30 years has become one of the most-used preservatives.²

Commercial Production

Sorbic acid is produced synthetically for commercial use. The main method is creating a condensation reaction of ketene and crotonaldehyde. It is purified with a treatment of sodium hydroxide, hydrochloric acid and activated carbon. For food uses and increased solubility in water, it is granulated by extrusion and pelletization.³

Function

Sorbic acid is a carboxylic acid, virtually odorless and tasteless when used in food processing. It is available in powder, granule and solution form or it can be encapsulated. When adding any sorbate form to food products, methods range from treating packaging materials, dipping and spraying foods, or dusting with a dry form.⁴ Sorbic Acid may also be blended with dry ingredients first, such as flour, salt, or cornstarch, before being added into a formula.
Encapsulation allows sorbic acid to be added directly to the dough, preserving the product from the inside out without killing baker’s yeast. The coating of encapsulates are mainly comprised of lipids (fats), and melt away at temperatures above 145^oF. This releases the sorbic acid after yeast kill temperatures (140^oF) in the oven. Sometimes, encapsulated sorbic acid is used in conjunction with calcium propionate. The combined use of these preservatives can inhibit a broad range of different spoilage microorganisms, extending mold-free shelf life. Encapsulated sorbic acid can also be used in frozen products without affecting its antimicrobial properties.
The advantage of sorbic acid over other food preservatives, such as propionic or benzoic acid, is that it does not impair the final product’s flavor. This is because  less sorbic acid is needed by weight over other preservatives. Sorbic acid, as well as its salts, functions best in products with pH between 4.0 and  7.0.
Sorbic acid has a water solubility of around 0.16g/100 ml, and increases with temperature.⁵ Its solubility is higher in ethanol, but slows with added sugar. Sorbic acid inhibits yeasts strains differently, as some strains are more tolerant to its effects than others.⁶