Determinação de ácido benzóico e ácido sórbico em iogurtes comerciais

Caio Cesar Torres Sebastião C. C. Brandão About the authors

Fifteen samples of different commercial yogurt were analyzed for benzoic and sorbic acid contents, using the high performance liquid chromatography method of Ito et al. (1983). The leve of sorbic acid in all samples was within the legal limits. Three of the commercial yogurt did not show label specifications for sorbic acid. Benzoic acid was detected in all samples as a result of lactic fermentation but none of them showed any specifications on their label.


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