Abstract
Este estudo teve o objetivo de determinar a presença de ácido sórbico e seus sais em leites fermentados comercializados no Brasil, bem como quantificá-lo quando a amostra foi positiva. Vinte e seis amostras comerciais foram analisadas (n = 3), totalizando 78 amostras. As amostras foram divididas em dois grupos: amostras naturais (5) e com adição de ingredientes não lácteos (21). Um total de 61,53% amostras foram positivas para ácido sórbico e seus sais. Nestes, 3,85% eram de leites fermentados naturais, o que segundo o Codex Alimentarius e a legislação brasileira é caracterizado como fraude. Além disso, todas as amostras estavam fora da concentração máxima de sorbato de potássio de acordo com a legislação brasileira (0,3 g.kg-1) vigente, no entanto, estavam dentro dos parâmetros aceitáveis pelo Codex Alimentarius (1,0 g.kg-1). Podemos concluir que o ácido sórbico e seus sais foram detectados em leite fermentado natural e com ingredientes não lácteos.
Highlights
Milk presents a high nutritional value that is a source of proteins, essential fatty acids, carbohydrate, vitamins, and minerals (ALBENZIO et al, 2012)
According to Brazilian legislation and Codex Alimentarius, the additives presence, such as sorbic acid and its salts, is allowed in fermented milks with non-dairy ingredients, which is transferred through the optional ingredients (BRASIL, 2007; CODEX ALIMENTARIUS, 2010)
3.85% of the fermented milks without non-dairy ingredients presented a positive result for these compounds (Figure 2)
Summary
Milk presents a high nutritional value that is a source of proteins, essential fatty acids, carbohydrate, vitamins, and minerals (ALBENZIO et al, 2012). The fermented milks are an essential dairy prod uct. It is considered a product with high potential for the development of new products. According to Brazilian legislation and Codex Alimentarius, the additives presence, such as sorbic acid and its salts, is allowed in fermented milks with non-dairy ingredients, which is transferred through the optional ingredients (BRASIL, 2007; CODEX ALIMENTARIUS, 2010). These comp ounds may have implications for con sum er health, once these products are con sumed daily
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