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Sorbic acid = Hexa-2,4-dienoic acid
CAS Number : 110-44-1
EC Number : 203-768-7
ECHA InfoCard : 100.003.427
PubChem CID : 643460
ChemSpider : 558605
E number : E200
Chemical formula : C6H8O2
Molar mass : 112.128 g·mol−1
Density : 1.204 g/cm3
Melting point : 135 °C
Boiling point : 228 °C
Solubility in water : 1.6 g/L at 20 °C
Preferred IUPAC name :
(2E,4E)-Hexa-2,4-dienoic acid
E 200 (sorbic acid), or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.
E 200 (sorbic acid) has the chemical formula CH3(CH)4CO2H.
E 200 (sorbic acid) is a colourless solid that is slightly soluble in water and sublimes readily.
E 200 (sorbic acid) was first isolated from the unripe berries of the Sorbus aucuparia (rowan tree), hence its name.
Production of E 200 (sorbic acid)
The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde.
E 200 (sorbic acid) can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide.
The route used commercially, however, is from crotonaldehyde and ketene.
An estimated 30,000 tons are produced annually.
History of E 200 (sorbic acid)
E 200 (sorbic acid) was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann.
This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis.
Its antimicrobial activities were discovered in the late 1930s and 1940s, and it became commercially available in the late 1940s and 1950s.
Beginning in the 1980s, sorbic acid and its salts were used as inhibitors of Clostridium botulinum in meat products to replace the use of nitrites, which can produce carcinogenic nitrosamines.
Properties and uses of E 200 (sorbic acid)
With a pKa of 4.76, sorbic acid is about as acidic as acetic acid.
Sorbic acid and its salts, especially potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi.
In general the salts are preferred over the acid form because they are more soluble in water, but the active form is the acid.
The optimal pH for the antimicrobial activity is below pH 6.5.
Sorbates are generally used at concentrations of 0.025% to 0.10%.
Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety.
E 200 (sorbic acid) is found in foods such as various kinds of cheese, bread, muffins, donuts, pies, cookies, protein bars, syrups, lemonades, fruit juices, dried meats, sausages, nuggets, burgers, sandwiches, tacos, pizzas, smoked fish, margarine, sauces, soups, and more.
The E numbers are:
E200 Sorbic acid
E201 Sodium sorbate
E202 Potassium sorbate
E203 Calcium sorbate
Some molds (notably some Trichoderma and Penicillium strains) and yeasts are able to detoxify sorbates by decarboxylation, producing trans-1,3-pentadiene.
The pentadiene manifests as a typical odor of kerosene or petroleum.
Other detoxification reactions include reduction to 4-hexenol and 4-hexenoic acid.
E 200 (sorbic acid) can also be used as an additive for cold rubber, and as an intermediate in the manufacture of some plasticizers and lubricants.
Safety of E 200 (sorbic acid)
Sorbic acid and sorbate salts have a very low mammalian toxicity and carcinogenicity.
Its LD50 is estimated to be between 7.4 and 10 g/kg.
E 200 (sorbic acid) appears as white powder or crystals.
Melting point 134.5°C.
Slightly acidic and astringent taste with a faint odor.
E 200 (sorbic acid) is a hexadienoic acid with double bonds at C-2 and C-4; it has four geometrical isomers, of which the trans,trans-form is naturally occurring.
E 200 (sorbic acid) is a hexadienoic acid, a polyunsaturated fatty acid, a medium-chain fatty acid and an alpha,beta-unsaturated monocarboxylic acid.
E 200 (sorbic acid) is a conjugate acid of a sorbate.
E 200 (sorbic acid) is a natural product found in Prunus angustifolia, Prunus domestica, and Schisandra chinensis with data available.
E 200 (sorbic acid) appears as white powder or crystals. Melting point 134.5°C. Slightly acidic and astringent taste with a faint odor.
Colourless needles or white free flowing powder, having a slight characteristic odour and showing no change in colour after heating for 90 minutes at 105 °C.
Colorless or white solid; [HSDB] White crystalline solid; [MSDSonline]
Use and Manufacturing of E 200 (sorbic acid)
Used as mold and yeast inhibitor, fungistatic agent, and preservative (foods, tobacco, cosmetics, pharmaceuticals, and silk-screen inks); Also used in drying oils, in alkyd type coatings, to improve milling characteristics of cold rubber, to inhibit fermentation in wines, to impregnate polyethylene wrappers for raw farm products, and to improve growth stimulation of animal feeds; [HSDB]
For sorbic acid (USEPA/OPP Pesticide Code: 75901) there are 0 labels match. /SRP: Not registered for current use in the U.S., but approved pesticide uses may change periodically and so federal, state and local authorities must be consulted for currently approved uses./
Methods of Manufacturing of E 200 (sorbic acid)
Trimerization of acetaldehyde and catalytic air oxidation of the resulting hexadienal.
In the presence of salts of divalent transition metals as catalysts, ketene and 2-butenal react at 30-80 °C to give a polymeric ester of 3-hydroxy-4-hexenoic acid with a molecular mass greater than or equal to about 2000. This polyester can be cleaved to give sorbic acid in good yield by either bases or acids (e.g., hydrochloric acid); alternatively, cleavage can be effected by metal-complex catalysts.
E 200 (sorbic acid) is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K.
E 200 (sorbic acid) is a white salt that is very soluble in water (58.2% at 20 °C).
E 200 (sorbic acid) is primarily used as a food preservative (E number 200).
E 200 (sorbic acid) is effective in a variety of applications including food, wine, and personal-care products.
While E 200 (sorbic acid) is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Functions and Applications of E 200 (sorbic acid)
1.E 200 (sorbic acid) is used for Yogurt, Cheese, Wine, Dips, Pickles, Dried meats, Soft drinks, Baked goods, Ice cream
E 200 (sorbic acid) is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds.
E 200 (sorbic acid) is used in cheese, baked goods, syrups and jams.
E 200 (sorbic acid) is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste.
The use of E 200 (sorbic acid) increases the shelf life of foods, so many dietary supplements also include it.
E 200 (sorbic acid) is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles."
2.E 200 (sorbic acid) is used for Food Preservative: E 200 (sorbic acid) is used particularly in foods that are stored at room temperature or that are precooked, such as canned fruits and vegetables, canned fish, dried meat, and desserts.
E 200 (sorbic acid)’s also commonly used in food that is prone to mold growth, such as dairy products like cheese, yogurt, and ice cream.
Many foods that are not fresh rely on E 200 (sorbic acid) and other preservatives to keep them from spoiling.
In general, E 200 (sorbic acid) in food is very common.
3.E 200 (sorbic acid) is used for Winemaking: E 200 (sorbic acid) is also commonly used in winemaking, to prevent wine from losing its flavor.
Without a preservative, the fermentation process in wine would continue and cause the flavor to change.
Soft drinks, juices, and sodas also often use E 200 (sorbic acid) as a preservative.
4.E 200 (sorbic acid) is used for Beauty Products: While the chemical is common in food, there are many other E 200 (sorbic acid) uses.
Many beauty products are also prone to mold growth and use the preservative to extend the life of skin and haircare products.
E 200 (sorbic acid) is very likely that your shampoo, hair spray, or skin cream contains E 200 (sorbic acid).
E 200 (sorbic acid), an unsaturated six-carbon fatty acid, is a naturally occurring preservative that is used less in food compared to its potassium salt – potassium sorbate (E202) due to the slight solubility in water.
This ingredient can be used in low water content food such as baked goods, cheese, dried fruits, meat and fatty media.
E 200 (sorbic acid) is generally used to inhibit the growth of molds (also mycotoxin-forming molds), yeast and some bacteria.
The European food additive number for it is E200.
E 200 (sorbic acid) can be naturally found in berries species, such as mountain ash, rowan and magnolia vine.
E 200 (sorbic acid) is commercially synthesized from the condensation between ketene and crotonaldehyde instead of extracted from berries.
The manufacturing process is described in the first three steps of production of potassium sorbate.
The bacteriostatic or bactericidal mechanism of E 200 (sorbic acid) are the same as that of potassium sorbate.
When added to water, potassium sorbate dissociates into sorbic acid and potassium ions.
E 200 (sorbic acid) is the sorbic acid that is active as an antimicrobial preservative.
Like benzoic acid, E 200 (sorbic acid) is a lipid-soluble weak acid that:
-enters into the cell of microbial through the cell membrane
-then accumulates and finally influences the internal PH of microbial
-eventually disrupts its transport functions and metabolic activity
-result in the death of the microbial
E 200 (sorbic acid) and potassium sorbate have become the primary preservatives in food application due to its good antimicrobial activity & effectiveness in the weak acid pH range and their safety over benzoic acid and sodium benzoate.
Mostly,E 200 (sorbic acid) protects food from yeast and mold spoilage and commonly added with usage from 0.025% to 0.10%.
E 200 (sorbic acid) can prevent the spoilage of yeast, mold, and some bacteria in food and therefore prolong food shelf life.
E 200 (sorbic acid) can be used to preserve foods with low water content and the following food may contain it:
-cheese
-dried fruit
-yogurt
-pet foods
-dried meats
-baked goods.
While in liquid form/aqueous systems for preservation, potassium sorbate is preferred.
E 200 (sorbic acid) can be added in food with several methods :
-directly used
-dusted in powder form
-sprayed onto the food surface
-dipped into sorbate solutions to prepare a certain concentrations
-packaging materials
Cosmetics
E 200 (sorbic acid) can also be used as a preservative in cosmetics and personal care products to inhibit the growth of yeast and mold.
E200 sorbic acid – a food additive with a mainly preservative function. In food, it effectively prevents the growth of microorganisms such as molds, fungi and yeast.
Action of E 200 (sorbic acid):
-Prevents the growth of microorganisms
-Keeps the products moist enough
-It inhibits the activity of microorganisms enzymes
Application:
-Production of ripened, processed cheese
-Wine and lemonade production
-Manufacture of fermented dairy products (yogurt, kefir, buttermilk)
-Frozen cakes and pizza
-Production of confectionery products
E 200 (sorbic acid) – carboxylic acid is used in the food industry as a preservative.
E 200 (sorbic acid) is a food additive that effectively inhibits the growth of bacterial flora formed in food products.
E 200 (sorbic acid) is effective in cheese production because it has a reduced effect on lactic acid bacteria.
The preservative effect of E 200 (sorbic acid) increases in the presence of sodium chloride (table salt), sugar, phosphates.
E 200 (sorbic acid) is used in the production of lemonades, fruit drinks such as cider.
Keeps products such as cheese, cheesecake and confectionery moist.
E 200 (sorbic acid) is also used for the production of mouthwashes, toothpastes and dental ointments.
E 200 (sorbic acid) has also been used in the production of cosmetics due to its mildewicidal, yeasticidal and fungicidal properties.
E 200 (sorbic acid) is widely used in food, beverage, pickles, tobacco, medicine, cosmetics, agricultural products and other industries.
E 200 (sorbic acid) has high antibacterial properties, inhibits the growth and reproduction of molds, inhibits the growth of microorganisms and acts as a preservative by inhibiting the dehydrogenase system in the microorganisms, and has an inhibitory effect on molds, yeasts and many aerobic bacteria, but It is almost ineffective against anaerobic spore-forming bacteria and Lactobacillus acidophilus.
E 200 (sorbic acid)( Potassium Sorbate) can restrain effectively the activity of mould, yeast and aerophile bateria.
Restrain growth and reproduction of the pernicious micro organism as pseudomonas, staphylococcus salmonella action to restrain growth is more powerful than killing.
Meanwhile, E 200 (sorbic acid) can not restrain useful microoranganim growth ad Anaerobic-bearing barilli, acidophil therefore to lengthen food store peroid and remain food original flavor. The preservative efficiency of E 200 (sorbic acid) (Potassium sorbate) is 5-10 times sodium benzoate.
The Sorbic Acid (E200) provided by us is a commonly used food preservative.
The Sorbic Acid (E200) is reasonably priced.
The Sorbic Acid (E200) and its mineral salts, such as sodium sorbate, potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives to prevent the growth of mold, yeast and fungi.
In general the salts are preferred over the acid form because they are more soluble in water.
The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%
Features of The Sorbic Acid (E200):
-Antimicrobial agents
-Prevents fungal growth
-Excellent food preservative
-Optimal pH value
-Mold inhibitor
-Food grade chemical
E 200 (sorbic acid) is a natural organic compound used as a food preservative.
E 200 (sorbic acid) and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi.
In general the salts are preferred over the acid form because they are more soluble in water, but the active form is the acid.
The optimal pH for the antimicrobial activity is below pH 6.5.
Sorbates are generally used at concentrations of 0.025% to 0.10%.
Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety.
E 200 (sorbic acid) is found in many other foods, such as cheeses and breads.
Sorbic acid can also be used as an additive for cold rubber, and as an intermediate in the manufacture of some plasticizers and lubricants.
E 200 (sorbic acid) as a preservative, (and its salts, sodium sorbate, potassium sorbate, and calcium sorbate) is one of the most commonly used in foods.
Some of its applications include wines, cheeses, fruit juices, meat and fish products.
Sorbic acid also has its same purpose in the cosmetic products.
When added to personal care and cosmetics, it prevents the growth of microorganisms.
Since E 200 (sorbic acid) has a tendency to oxidize, another antimicrobial agent, citric acid, is normally combined to prevent any color change.
E 200 (sorbic acid) is difficult to imagine the modern food industry without additives.
These include E 200 (sorbic acid), the benefits and harms of which have been carefully studied by specialists.
If used correctly, the additive will greatly simplify the work with dishes and preparations that require long-term storage.
However, the abuse of E 200 (sorbic acid) can negatively affect the state of the body.
E 200 (sorbic acid) was a natural preservative that was extracted from mountain ash juice.
With the growth of industrial appetites, the additive began to be synthesized artificially, which affected its physical and chemical properties, but allowed to reduce its cost.
E 200 (sorbic acid) crystals are small, colorless and odorless.
The substance is not carcinogenic and has no toxic properties.
E 200 (sorbic acid) is insignificantly soluble in water and has many properties.
E 200 (sorbic acid) is used in various fields of industry, but it is best known as a food additive, which in the international classification has received the designation E200.
Advice E 200 (sorbic acid) only slows down the development of pathogenic microorganisms, and does not destroy them.
Therefore, E 200 (sorbic acid) is pointless to try to use the supplement to restore already tainted foods.
Their quality will not be improved by the presence of a chemical reagent.
The main effect of E 200 (sorbic acid), for which the additive is appreciated by food manufacturers, is the inhibition of the development of pathogenic microflora, mainly bacteria and fungi.
At the same time, beneficial microorganisms (even those that are in the intestines) do not suffer, the properties of dishes, semi-finished products and ingredients do not change.
As a result, the shelf life of products is significantly increased.
Wide-range preservative for all types of bakery products (excluding yeast), excluding creams, confectionery, cookery.
E 200 (sorbic acid) is an additive of artificial origin and low level of danger.
In the food industry E 200 (sorbic acid) is used as a preservative. Synonyms: sorbic acid, E200, sorbic acid.
E 200 (sorbic acid) is colorless and slightly water-soluble crystals.
E 200 (sorbic acid) is obtained from the juice of the octopus (Latin Sorbus, from which comes its name).
Used as a preservative in the food industry (to extend the shelf life of products).
E 200 (sorbic acid) is characterized by antimicrobial properties, is not toxic or carcinogenic.
In reasonable quantities, it acts positively on the human body: it boosts immunity and helps to detoxify the body.
In foodstuffs, the concentration of the additive should be from 30 to 300 grams per 100 kilograms of finished product.
E 200 (sorbic acid) is a Food Additive that is approved by the European Union (EU) and is used as a preservative in food and drink products.
E 200 (sorbic acid) is also known by the common name sorbic acid, and by chemical names t-2, 4-hexadienoic acid and 2-propenylacrylic acid.
This chemical acts as a preservative by inhibiting the growth of yeasts and moul class="ulSpacedp"ds.
At the same time, it does allow bacterial activity, such as in the cases of processed and non-processed cheeses.
E 200 (sorbic acid) is sometimes used in the production of sweet wines, but can lead to 'off flavours'.
Examples of food and drink products that sometimes include E 200 (sorbic acid):
-confectionery
-cheeses
-desserts
-dessert sauces
-fermented dairy products (such as yoghurts)
-fillings and toppings
-fruit salads
-citrus juices
-lemonade
-cakes and bakery products
-pizza (especially frozen pizzas)
-shellfish
-wine
-cider
-soups
-soup concentrates
E 200 (sorbic acid) is a colorless solid that is very poorly soluble in water, has no odor, but has a pronounced sour taste.
When labeling food products, another acid name is commonly used - E200.
Scientists are still arguing about whether to use this substance as a preservative.
And is it really as safe as it seems at first glance.
E 200 (sorbic acid) - a very powerful preservative, which has antibacterial properties.
However, unlike other food additives, E 200 (sorbic acid) does not destroy microorganisms, but only slows down the process of their reproduction.
Therefore, food products that contain this substance are not sterile.
Moreover, they contain various groups of bacteria, including those that have a very beneficial effect on the human body.
However, due to the fact that their process of development and reproduction is inhibited due to the presence of E200, food products retain their freshness and excellent quality much longer, do not grow moldy and do not rot.
E 200 (sorbic acid) itself in small doses has a very positive effect on the human body, helping to strengthen the immune system and remove toxins from it.
However, its antibacterial properties are manifested only in an environment with low acidity, therefore, when ingested into the human stomach, the preservative E200 is usually neutralized, after which it is eliminated from the body naturally.
E 200 (sorbic acid) is a naturally occurring compound that’s become the most commonly used food preservative in the world, and it makes the global food chain possible.
E 200 (sorbic acid)’s highly effective at inhibiting the growth of mold, which can spoil food and spread fatal diseases.
For example, when sorbic acid is sprayed on the exterior of a country ham, there won’t be any mold growth for 30 days.
This allows for food to be shipped and stored all over the globe.
E 200 (sorbic acid) is a preferred preservative compared to nitrates, which can form carcinogenic byproducts.
E 200 (sorbic acid)’s applied to food by either spraying or dipping the food with a solution of sorbic acid and water.
E 200 (sorbic acid) is most commonly found in foods, animal feeds, pharmaceutical drugs, and cosmetics.
When E 200 (sorbic acid) comes to human foods, sorbic acid is most commonly used in:
-wines
-cheeses
-baked goods
-fresh produce
-refrigerated meat and shellfish
E 200 (sorbic acid) is used to preserve meats because of its natural antibiotic capabilities.
In fact, its earliest use was against one of the deadliest toxins known to mankind, the bacteria Clostridium botulinum, which can cause botulism.
Its use saved countless lives by preventing bacterial growth while allowing meats to be transported and stored safely.
Because of its anti-fungal properties, E 200 (sorbic acid) is also used in canned goods, including pickles, prunes, maraschino cherries, figs, and prepared salads.
E 200 (sorbic acid) is the most common food preservative against molds, bacteria, fungi, and yeasts.
E 200 (sorbic acid) is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.
E 200 (sorbic acid) is a carboxylic acid that is slightly soluble in water and is available as a powder, granules, or microcapsules.
E 200 (sorbic acid) can be applied to foods using various methods:
-Dipping and spraying finished products with solutions.
-Dusting with powdered sorbic acid
-Mixing into formula dry ingredients
-Treatment of packaging material
E 200 (sorbic acid) can effectively restrain the mold, yeast and oxygen activity of bacteria, staphylococcus aureus, salmonella and other harmful microorganism growth and reproduction, but for anaerobic bacillus bacteria and lactobacillus acidophilus beneficial microbes such as null and void, almost against the effect of development was stronger than the sterilization effect, so as to effectively prolong food to save time, and keep the original flavor of food.
E 200 (sorbic acid) and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi.
In general the salts are preferred over the acid form because they are more soluble in water, but the active form is the acid.
The optimal pH for the antimicrobial activity is below pH 6.5.
Sorbates are generally used at concentrations of 0.025% to 0.10%.
Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety.
E 200 (sorbic acid) is found in many other foods, such as cheeses and breads.
First aid measures of E 200 (sorbic acid)
Eye contact :
Immediately flush eyes with plenty of water, occasionally lifting the upper and lower eyelids.
Check for and remove any contact lenses.
Continue to rinse for at least 10 minutes.
Get medical attention.
Inhalation :
Remove victim to fresh air and keep at rest in a position comfortable for breathing.
If it is suspected that fumes are still present, the rescuer should wear an appropriate mask or selfcontained breathing apparatus.
If not breathing, if breathing is irregular or if respiratory arrest occurs, provide artificial respiration or oxygen by trained personnel.
It may be dangerous to the person providing aid to give mouth-to-mouth resuscitation.
Get medical attention.
If necessary, call a poison center or physician.
If unconscious, place in recovery position and get medical attention immediately.
Maintain an open airway.
Loosen tight clothing such as a collar, tie, belt or waistband.
Skin contact :
Flush contaminated skin with plenty of water.
Remove contaminated clothing and shoes.
Continue to rinse for at least 10 minutes.
Get medical attention.
Wash clothing before reuse.
Clean shoes thoroughly before reuse.
Ingestion :
Wash out mouth with water.
Remove dentures if any.
Remove victim to fresh air and keep at rest in a position comfortable for breathing.
If material has been swallowed and the exposed person is conscious, give small quantities of water to drink.
Stop if the exposed person feels sick as vomiting may be dangerous.
Do not induce vomiting unless directed to do so by medical personnel.
If vomiting occurs, the head should be kept low so that vomit does not enter the lungs.
Get medical attention if adverse health effects persist or are severe.
Never give anything by mouth to an unconscious person.
If unconscious, place in recovery position and get medical attention immediately.
Maintain an open airway.
Loosen tight clothing such as a collar, tie, belt or waistband.
Substance identity
EC / List no.: 203-768-7
CAS no.: 110-44-1
Mol. formula: C6H8O2
Hazard classification & labelling of E 200 (sorbic acid)
Warning! According to the classification provided by companies to ECHA in REACH registrations E 200 (sorbic acid) causes serious eye irritation and causes skin irritation.
About E 200 (sorbic acid)
E 200 (sorbic acid) is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 000 to < 10 000 tonnes per annum.
E 200 (sorbic acid) is used by consumers, in formulation or re-packing, at industrial sites and in manufacturing.
Biocidal Uses of E 200 (sorbic acid)
E 200 (sorbic acid) is being reviewed for use as a biocide in the EEA and/or Switzerland, for: product preservation.
Consumer Uses of E 200 (sorbic acid)
E 200 (sorbic acid) is used in the following products: cosmetics and personal care products.
Other release to the environment of E 200 (sorbic acid) is likely to occur from: indoor use as processing aid.
Article service life of E 200 (sorbic acid)
ECHA has no public registered data on the routes by which E 200 (sorbic acid) is most likely to be released to the environment.
ECHA has no public registered data indicating whether or into which articles the substance might have been processed.
Widespread uses by professional workers of E 200 (sorbic acid)
ECHA has no public registered data indicating whether or in which chemical products the substance might be used.
ECHA has no public registered data on the types of manufacture using this substance.
ECHA has no public registered data on the routes by which this substance is most likely to be released to the environment.
Formulation or re-packing of E 200 (sorbic acid)
ECHA has no public registered data indicating whether or in which chemical products the substance might be used.
Release to the environment of E 200 (sorbic acid) can occur from industrial use: formulation of mixtures.
Uses at industrial sites of E 200 (sorbic acid)
E 200 (sorbic acid) is used in the following products: polymers.
E 200 (sorbic acid) is used for the manufacture of: plastic products and rubber products.
Release to the environment of E 200 (sorbic acid) can occur from industrial use: as processing aid and as processing aid.
Manufacture of E 200 (sorbic acid)
Release to the environment of E 200 (sorbic acid) can occur from industrial use: manufacturing of the substance.
Synonyms:
sorbic acid
110-44-1
(2E,4E)-hexa-2,4-dienoic acid
2,4-Hexadienoic acid
2E,4E-Hexadienoic acid
Panosorb
Sorbistat
Hexadienoic acid
2-Propenylacrylic acid
trans,trans-Sorbic acid
2,4-Hexadienoic acid, (2E,4E)-
Hexa-2,4-dienoic acid
(E,E)-2,4-Hexadienoic acid
2,4-Hexadienoic acid, (E,E)-
alpha-trans-gamma-trans-Sorbic acid
Preservastat
(E,E)-Sorbic acid
trans,trans-2,4-Hexadienoic acid
Crotylidene acetic acid
Kyselina sorbova
Acetic acid, crotylidene-
Acidum sorbicum
Acetic acid, (2-butenylidene)-
trans-trans-2,4-Hexadienoic acid
(E,E)-1,3-pentadiene-1-carboxylic acid
(2E,4E)-2,4-Hexadienoic acid
Hexadienoic acid, (E,E)
22500-92-1
(2-Butenylidene)acetic acid
C6:2n-2,4
Sorbic acid (NF)
Sorbic acid [NF]
UNII-X045WJ989B
5309-56-8
1,3-Pentadiene-1-carboxylic acid
1,3-Pentadiene-1-carboxylic acid, (E,E)-
E 200
Kyselina 1,3-pentadien-1-karboxylova
(2-butenylidene) acetic acid
CHEBI:38358
X045WJ989B
MFCD00002703
NCGC00091737-01
DSSTox_CID_1277
2,4-Hexadienoic acid, (2E,4E)-, homopolymer
DSSTox_RID_76053
DSSTox_GSID_21277
Hexadienic acid
Caswell No. 801
Sorbic Acid [USAN]
Kyselina sorbova [Czech]
34344-66-6
CAS-110-44-1
Sorbic acid solution
CCRIS 5748
HSDB 590
(2E)-2,4-Hexadienoic acid
EINECS 203-768-7
Sorbic acid, (E,E)-
EPA Pesticide Chemical Code 075901
Sorbinsaeure
Sorbinsaure
sorbic-acid
NSC49103
AI3-14851
NSC-49103
NSC-50268
E-sorbic acid
trans,trans-SA
Kyselina 1,3-pentadien-1-karboxylova [Czech]
(E,E)-Sorbic acid; Sorbic acid
Sorbic Acid FCC
Hexa-2,4-dienoic acid, (E,E)-
2,4-Hexadiensaeure
NSC 35405
NSC 49103
NSC 50268
Crotylidene-Acetic acid
NSC-35405
starbld0040592
EC 203-768-7
SCHEMBL1647
Sorbic acid, >=99.0%
MLS002152937
(2-butenylidene)-Acetic acid
(E,E)-SA
CHEMBL250212
(e,e)-hexa-2,4-dienoic acid
DTXSID3021277
FEMA NO. 3921
Sorbic acid, analytical standard
CHEBI:35962
FEMA 3921
INS-200
HMS3039E13
Sorbic acid, potassium salt (van)
HY-N0626
STR09707
ZINC1558385
Tox21_111164
Tox21_201719
Tox21_300182
2,4-SA
LMFA01030100
s4983
(2E,4E)-2,4-Hexadienoic acid #
2, 4-Hexadienoic acid potassium salt
AKOS000119456
CCG-266056
2,4-Hexadienoic acid, (trans,trans)-
2,4-Hexadienoic acid, >=99%, FCC
.alpha.-trans-.gamma.-trans-Sorbic acid
NCGC00091737-02
NCGC00091737-03
NCGC00091737-05
NCGC00253957-01
NCGC00259268-01
91751-55-2
E200
P891
SMR001224532
Sorbic acid, tested according to Ph.Eur.
Sorbic acid, SAJ first grade, >=98.5%
CS-0009618
S0053
Sorbic acid 1000 microg/mL in Acetonitrile
Sorbic acid, Vetec(TM) reagent grade, 98%
Sorbic acid, for synthesis, 99.0-101.0%
alpha-trans-Laquo gammaRaquo -trans-sorbic acid
D05892
E80726
Hexadienoic acid1,3-pentadiene-1-carboxylic acid
A829400
AN-651/40229308
Q407131
J-002425
J-524281
F8886-8255
Sorbic acid, European Pharmacopoeia (EP) Reference Standard
Sorbic acid, United States Pharmacopeia (USP) Reference Standard
Sorbic acid, Pharmaceutical Secondary Standard; Certified Reference Material
(E,E)-2,4-Hexadienoic acid
1,3-Pentadiene-1-carboxylic acid, (E,E)-
2,4-Hexadienoic acid
2,4-Hexadienoic acid, (2E,4E)-
2,4-Hexadienoic acid, (E,E)-
2-Propenylacrylic acid
2E,4E-Hexadienoic acid
Acetic acid, (2-butenylidene)-
Acetic acid, crotylidene-
alpha-trans-gamma-trans-Sorbic acid
Hexa-2,4-dienoic acid
Hexa-2,4-dienoic acid
hexa-2,4-dienoic acid
Pre-Registration process, Other
Hexa-2,4-dienoic acid (Sorbic acid)
Biocidal active substances
Hexadienoic acid
Kyselina 1,3-pentadien-1-karboxylova
Kyselina sorbova
Panosorb
Sorbic acid
sorbic acid
Sorbistat
trans,trans-Sorbic acid
trans-trans-2,4-Hexadienoic acid
2,4-hexadién sav (Szorbinsav) (hu)
Acid hexa-2,4-dienoic (Acid sorbic) (ro)
Acide hexa-2,4-diénoïque (acide sorbique) (fr)
Acido esa-2,4-dienoico (Acido sorbico) (it)
Aċidu eża-2,4-dienoiku (Aċidu sorbiku) (mt)
Heksa-2,4-dieenhape (sorbiinhape) (et)
Heksa-2,4-dieenihappo (sorbiinihappo) (fi)
Heksa-2,4-dieno rūgštis (sorbo rūgštis) (lt)
Heksa-2,4-dienoična kiselina (sorbinska kiselina) (hr)
Heksa-2,4-dienojska kislina (sorbinska kislina) (sl)
Heksa-2,4-diēnskābe (sorbīnskābe) (lv)
Hexa-2,4-dieenzuur (sorbinezuur) (nl)
Hexa-2,4-dienoic acid (Sorbic acid) (no)
hexa-2,4-dienová kyselina (kyselina sorbová) (cs)
Hexa-2,4-diensyra (Sorbinsyra) (sv)
hexa-2,4-diensyre (sorbinsyre) (da)
Hexa-2,4-diensäure (Sorbinsäure) (de)
Kwas (2E,4E)-heksa-2,4-dienowy (kwas sorbinowy) (pl)
kyselina hexa-2,4-diénová (kyselina sorbová) (sk)
Ácido hexa-2,4-dienoico (ácido sórbico) (es)
Ácido hexa-2,4-dienóico (ácido sórbico) (pt)
Εξα-2,4-διενοϊκό οξύ (σορβικό οξύ) (el)
Хекса-2,4-диенова киселина (сорбинова киселина) (bg)
2,4-Hexadienoic acid, (2E,4E)-
(2E,4E)-hexa-2,4-dienoic acid
(E,E)-2,4-Hexadienoic acid
(E,E)-2,4-Hexadienoic acid.
(E,E)-hexa-2,4-dienoic acid
2,4 Hexadienoic acid
2,4-HEXADIENOIC ACID
2,4-Hexadienoic acid
2,4-Hexadienoic acid, (2E,4E)-
2E,4E)-hexa-2,4-dienoic acid
acid hexa-2,4-dienoic
Acido Sorbico E200
Hexa-2,4-dienoic acid
hexa-2,4-dienoic acid
Hexa-2,4-dienoic acid
SORBIC ACID
Sorbic Acid
Sorbic acid
sorbic acid
Sorbic Acid
Szorbinsav
Sorbic Acid
110-44-1
91751-55-2
91751-55-2
1197240-56-4
1197240-56-4
(2E,4E)-2,4-Hexadienoic acid [ACD/IUPAC Name]
(2E,4E)-2,4-Hexadiensäure [German] [ACD/IUPAC Name]
(2E,4E)hexa-2,4-dienoic acid
(2E,4E)-hexa-2,4-dienoic acid
(E,E)-1,3-Pentadiene-1-carboxylic acid
(E,E)-2,4-Hexadienoic acid
1098547 [Beilstein]
110-44-1 [RN]
2,4-Hexadienoic acid, (2E,4E)- [ACD/Index Name]
2,4-Hexadienoic acid, (E,E)-
2E,4E-Hexadienoic acid
Acide (2E,4E)-2,4-hexadiénoïque [French] [ACD/IUPAC Name]
Acidum sorbicum
C6:2n-2,4
Sorbic acid [Wiki]
trans,trans-2,4-hexadienoic acid
trans,trans-sorbic acid
trans-trans-2,4-Hexadienoic acid
WG2100000
X045WJ989B
α-trans-γ-trans-sorbic acid
"2,4-HEXADIENOIC ACID"
"HEXA-2,4-DIENOIC ACID"
(2-butenylidene)-Acetic acid
(2-Butenylidene)acetic acid
(2e,4e);-hexa-2,4-dienoic acid
(2E,4E)-Hexa-2,4-dienoate
(4E)-Hexa-2,4-dienoic acid
(E,E)-hexa-2,4-dienoic acid
(E,E)-SORBIC ACID
1,3-Pentadiene-1-carboxylic acid
1,3-Pentadiene-1-carboxylic acid, (E,E)-
198544-42-2 [RN]
2, 4-Hexadienoic acid
2,4-Hexadienic acid
2,4-Hexadienoic acid, (trans,trans)-
2,4-HexadienoicAcid
2,4-Hexadiensaeure
2,4-HEXANEDIENOIC ACID
2-Propenylacrylic acid
91751-55-2 secondary RN [RN]
Acetic acid, (2-butenylidene)-
Acetic acid, crotylidene-
Crotylidene acetic acid
Crotylidene-Acetic acid
foodpreservative-sorbicacidpurity
Hexa-2,4-dienoic acid
Hexa-2,4-dienoic acid, (E,E)-
Hexadienic acid
Hexadienoic acid
Hexadienoic acid, (E,E)
Hexadienoic acid1,3-pentadiene-1-carboxylic acid
Kyselina 1,3-pentadien-1-karboxylova [Czech]
Kyselina sorbova [Czech]
Panosorb
Parasorbic Acid
Preservastat
Sorbic Acid, (E,E)- [USAN]
sorbic acid-分析标准品 [Chinese]
Sorbins??ure
Sorbinsaeure
Sorbistat [Trade name]
UNII-X045WJ989B
α-trans-Laquo γRaquo -trans-sorbic acid
α-trans-γ-trans-Sorbic acid
山梨酸 [Chinese]
