Effect of Some Syrup Constituents on the Solubility of Sorbic Acid

Shihab, F.A.; Ezzedeen, F.W.; Stohs, S J

doi:10.1002/jps.2600770520

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Cited by 7 publications

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“…For sorbitol decreases the solubility of sorbic acid in water (0.11% in a 15% aqueous sorbitol solution at 208C) the use of cosolvents is necessary to enable concentrations of sorbic acid up to 0.15%. 6 According to USP, EP, and JP the antimicrobial properties against specified strains of each of the following microorganisms are to be tested: Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans, and Aspergillus niger. Because of the relatively high osmolarity of syrup preparations only A. niger was included in this study.…”

Section: Introductionmentioning

confidence: 99%