SORBIC ACID FOOD PRESERVATIVE

Sorbic Acid Food Preservative can be widely used as food ingredient or food additive in our daily life.
Sorbic Acid Food Preservative is mainly used in food, beverages, tobacco, pesticides, cosmetics and other industries.
Sorbic Acid Food Preservative is widely used in cosmetics and personal care formulations as a preservative to protect creams, lotions, shampoos, conditioners, liquid soaps, makeup products, and skin care formulations from microbial contamination during storage and consumer use.

CAS Number: 110-44-1
EC Number: 203-768-7
MDL Number: MFCD00002703
Chemical Name: Sorbic acid
IUPAC Name: (2E,4E)-Hexa-2,4-dienoic acid
Molecular Formula: C₆H₈O₂
Molecular Weight: 112.13 g/mol

SYNONYMS
Sorbic acid, 2,4-Hexadienic acid, Sorbic acid, E200, 2,4-Hexadienoic acid, (E,E)-Sorbic acid, 2,4-Hexadienoic acid (E,E)-, 2,4-Hexadienoic acid, hexa-2,4-dienoic acid, Panosorb, Sorbistat, 2-Propenyl acrylic acid, 1,3-Pentadiene-1-carboxylic acid, 2,4-Hexanedioic acid, sorbic acid, 110-44-1, 2,4-Hexadienoic acid, (2E,4E)-hexa-2,4-dienoic acid, 2E,4E-Hexadienoic acid, Hexa-2,4-dienoic acid, Panosorb, Sorbistat, 2-Propenylacrylic acid, Hexadienoic acid, trans,trans-Sorbic acid, (2E,4E)-2,4-Hexadienoic acid, (E,E)-2,4-Hexadienoic acid, 2,4-Hexadienoic acid, (2E,4E)-, 2,4-Hexadienoic acid, (E,E)-, alpha-trans-gamma-trans-Sorbic acid, Preservastat, Kyselina sorbova, (E,E)-Sorbic acid, Crotylidene acetic acid, trans,trans-2,4-Hexadienoic acid, Acetic acid, crotylidene-, Caswell No. 801, (E,E)-1,3-pentadiene-1-carboxylic acid, 22500-92-1, Acetic acid, (2-butenylidene)-, Hexadienoic acid, (E,E), trans-trans-2,4-Hexadienoic acid, (2-Butenylidene)acetic acid, Sorbinsaeure, CCRIS 5748, HSDB 590, Acidum sorbicum, Hexadienic acid, trans,trans-SA, 1,3-Pentadiene-1-carboxylic acid, E 200, EINECS 203-768-7, 1,3-Pentadiene-1-carboxylic acid, (E,E)-, Kyselina 1,3-pentadien-1-karboxylova, (2-butenylidene) acetic acid, C6:2n-2,4, EPA Pesticide Chemical Code 075901, Sorbic acid (NF), Sorbic acid [NF], UNII-X045WJ989B, 2,4-Hexadiensaeure, FEMA NO. 3921, CHEBI:38358, AI3-14851, INS-200, (E,E)-Sorbic acid; Sorbic acid, X045WJ989B, 5309-56-8, Acid, Hexadienoic, MFCD00002703, NSC-35405, NSC-49103, NSC-50268, (E,E)-SA, DTXSID3021277, CHEBI:35962, EC 203-768-7, 2,4-SA, NCGC00091737-01, .alpha.-trans-.gamma.-trans-Sorbic acid, SORBIC ACID (II), SORBIC ACID [II], SORBIC ACID (MART.), SORBIC ACID [MART.], SORBIC ACID (USP-RS), SORBIC ACID [USP-RS], DTXCID401277, Sorbic Acid [USAN], SORBIC ACID (EP MONOGRAPH), SORBIC ACID [EP MONOGRAPH], Kyselina sorbova [Czech], Acid, Sorbic, CAS-110-44-1, Acid, Propenylacrylic, Sorbic acid, (E,E)-, Sorbinsaure, sorbic-acid, NSC49103, E-sorbic acid, Kyselina 1,3-pentadien-1-karboxylova [Czech], Hexa-2,4-dienoic acid, (E,E)-, NSC 35405, NSC 49103, NSC 50268, Crotylidene-Acetic acid, starbld0040592, Sorbic acid (Standard), trans, trans-Sorbic acid, Sorbic acid 1000 microg/mL in Acetonitrile, SORBIC ACID [MI], SORBIC ACID [FCC], SCHEMBL1647, SORBIC ACID [HSDB], SORBIC ACID [VANDF], Sorbic acid, >=99.0%, MLS002152937, (2-butenylidene)-Acetic acid, SORBIC ACID [WHO-DD], CHEMBL250212, (e,e)-hexa-2,4-dienoic acid, Sorbic acid, analytical standard, FEMA 3921, HY-N0626R, MSK2503, HMS3039E13, Sorbic acid, potassium salt (van), 161814-42-2, HY-N0626, STR09707, Tox21_111164, Tox21_201719, Tox21_300182, LMFA01030100, s4983, (2E,4E)-2,4-Hexadienoic acid #, 2, 4-Hexadienoic acid potassium salt, AKOS000119456, CCG-266056, FS31168, 2,4-Hexadienoic acid, (trans,trans)-, 2,4-Hexadienoic acid, >=99%, FCC, NCGC00091737-02, NCGC00091737-03, NCGC00091737-05, NCGC00253957-01, NCGC00259268-01, 91751-55-2, DA-58006, E200, SMR001224532, Sorbic acid, tested according to Ph.Eur., DB-309726, Sorbic acid, SAJ first grade, >=98.5%, CS-0009618, NS00002145, S0053, (E,E)-2,4-HEXADIENOIC ACID [FHFI], EN300-17945, Sorbic acid, for synthesis, 99.0-101.0%, alpha-trans-Laquo gammaRaquo -trans-sorbic acid, D05892, E80726, EN300-332923, SBI-0653859.0001, Hexadienoic acid1,3-pentadiene-1-carboxylic acid, AN-651/40229308, Q407131, BRD-K55892330-001-01-8, Z57127888, 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, InChI=1/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4, 203-768-7, 2,4-Hexadienoic acid, (E,E)-, Sorbic acid, (E,E)-, α-trans-γ-trans-Sorbic acid, trans,trans-Sorbic acid, trans,trans-2,4-Hexadienoic acid, Sorbistat, 1,3-Pentadiene-1-carboxylic acid, (E,E)-, 2-Propenylacrylic acid, 2,4-Hexadienoic acid, (trans,trans)-, Acetic acid, (2-butenylidene)-, Acetic acid, crotylidene-, Kyselina 1,3-pentadien-1-karboxylova, Kyselina sorbova, (E,E)-Sorbic acid, (2-Butenylidene)acetic acid, (E,E)-2,4-hexadienoic acid, Crotylidene acetic acid, Hexa-2,4-dienoic acid, (E,E)-, Hexadienoic acid, (E,E), Panosorb, Preservastat, 2,4-Hexadienoic acid, (2E,4E)-, 2E,4E-Hexadienoic acid, E 200, 2,4-Hexadienoic acid, hexa-2,4-dienoic acid

Sorbic Acid Food Preservative, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.
Sorbic Acid Food Preservative has the chemical formula CH3(CH)4CO2H and the structure H3C−CH=CH−CH=CH−C(=O)OH.
Sorbic Acid Food Preservative is a colourless solid that is slightly soluble in water and sublimes readily.

Sorbic Acid Food Preservative was first isolated from the unripe berries of the Sorbus aucuparia (rowan tree), hence its name.
Sorbic Acid Food Preservative 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.

Sorbic Acid Food Preservative’s highly effective at inhibiting the growth of mold, which can spoil food and spread fatal diseases.
For example, when Sorbic Acid Food Preservative 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.

Sorbic Acid Food Preservative is a preferred preservative compared to nitrates, which can form carcinogenic byproducts.
It’s applied to food by either spraying or dipping the food with a solution of Sorbic Acid Food Preservative and water.
Sorbic Acid Food Preservative, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.

Sorbic Acid Food Preservative has the chemical formula C6H8O2.
Sorbic Acid Food Preservative is a colourless solid that is slightly soluble in water and sublimes readily.
Sorbic Acid Food Preservative was first isolated from the unripe berries of the rowan tree (Sorbus aucuparia), hence its name.

Sorbic Acid Food Preservative is derived from rowan, or mountain ash, tree berries.
Sorbic Acid Food Preservative inhibits yeast and mold growth and is utilized in both food and skin products.
When used in food, Sorbic Acid Food Preservative helps keep the food fresh long enough to be distributed and stored throughout the world.

E200 is the European Union designation for Sorbic Acid Food Preservative (chemical name: hexa-2,4-dienoic acid), an organic acid used as a food preservative.
Sorbic Acid Food Preservative occurs naturally in the berries of the rowan tree (Sorbus aucuparia), but is produced synthetically for commercial use.
Sorbic Acid Food Preservative is one of the most widely used food preservatives in the world.

Sorbic Acid Food Preservative is an organic compound primarily used as a food preservative.
Sorbic Acid Food Preservative is also effective in a wide variety of applications such as animal feed, and personal care products.
When used as a food preservative, Sorbic Acid Food Preservative inhibits the growth of mold, yeast and other microorganisms for shelf life stability.

Sorbic Acid Food Preservative, 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.
The European food additive number for Sorbic Acid Food Preservative is E200.

Sorbic Acid Food Preservative has many advantages over propionic or benzoic acid.
Sorbic Acid Food Preservative does not impair the final product’s flavour.
Sorbic Acid Food Preservative is needed in small quantities by weight in comparison to other preservatives.

Sorbic Acid Food Preservative, as well as its salts, function best in products with pH between 4.0 and 7.0.
Sorbic Acid Food Preservative, also known as 2,4-hexadienoic acid, is a natural organic substance that is used to preserve food.
Sorbic Acid Food Preservative's chemical formula is CH3(CH)4CO2H.

Sorbic Acid Food Preservative is a solid that is colorless, mildly soluble in water, and easily sublimes.
Initially, Sorbic Acid Food Preservative was isolated from unripe berries of the rowan tree Sorbus aucuparia.
Sorbic Acid Food Preservative is a naturally occurring compound that’s the most commonly used food preservative in the world.

Sorbic Acid Food Preservative’s highly effective at inhibiting the growth of mold, which can spoil food.
When Sorbic Acid Food Preservative is sprayed on the exterior of food, mold is inhibited for a period of time that allows the food to be shipped and stored all over the globe.
When it comes to human foods, Sorbic Acid Food Preservative is most commonly used in wines, cheeses, baked goods, fresh produce and refrigerated meats and shellfish.

Because of its anti-fungal properties, Sorbic Acid Food Preservative is also used in canned goods, including pickles, prunes, maraschino cherries, figs and prepared salads.
Sorbic Acid Food Preservative is the most common food preservative against molds, bacteria, fungi, and yeasts.
Sorbic Acid Food Preservative is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery products.
Sorbic Acid Food Preservative is a carboxylic acid that is slightly soluble in water and is available as a powder, granules, or microcapsules.

USES and APPLICATIONS of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative is primarily used as a food preservative to inhibit the growth of molds, yeasts, and spoilage microorganisms, thereby extending the shelf life of a wide variety of food and beverage products.
Sorbic Acid Food Preservative is commonly incorporated into cheeses, dairy products, baked goods, fruit juices, soft drinks, wines, dried fruits, jams, jellies, pickles, sauces, confectionery, seafood, processed meat products, and ready-to-eat foods.

Because of its effectiveness at relatively low concentrations, Sorbic Acid Food Preservative preserves food quality without significantly affecting flavor, aroma, or appearance.
Sorbic Acid Food Preservative is soluble in water and can be used as Preservatives.

Sorbic Acid Food Preservative can be widely used as food ingredient or food additive in our daily life.
Sorbic Acid Food Preservative is mainly used in food, beverages, tobacco, pesticides, cosmetics and other industries.
As an unsaturated acid, Sorbic Acid Food Preservative also can be used in resins, spices and rubber industry.

Beyond the food industry, Sorbic Acid Food Preservative is widely used in cosmetics and personal care formulations as a preservative to protect creams, lotions, shampoos, conditioners, liquid soaps, makeup products, and skin care formulations from microbial contamination during storage and consumer use.
In pharmaceutical products, Sorbic Acid Food Preservative helps maintain microbiological stability in oral liquids, syrups, topical creams, gels, and other non-sterile formulations.

Sorbic Acid Food Preservative is also utilized in animal feed to reduce fungal growth and improve storage stability, helping maintain feed quality and minimize spoilage.
In packaging applications, Sorbic Acid Food Preservative may be incorporated into antimicrobial packaging materials designed to extend the shelf life of packaged foods.
Additional industrial applications of Sorbic Acid Food Preservative include adhesives, coatings, fragrances, cleaning products, and rubber additives where resistance to microbial growth is desirable.

As an antimicrobial agent, Sorbic Acid Food Preservative is used as a preservative in food and drinks.
The salts in Sorbic Acid Food Preservative are usually preferred over Sorbic Acid Food Preservative itself when it comes to food and beverage applications because they are more soluble in water.
Sorbic Acid Food Preservative salts are sodium sorbate, calcium sorbate, and potassium sorbate.

Sorbic Acid Food Preservative is a powdered food preservative ideal for low-water products.
Sorbic Acid Food Preservative inhibits spoilage organisms, ensuring food and beverage stability without affecting taste.
Easy to integrate into production, Sorbic Acid Food Preservative extends shelf life.

Adhering to international safety standards, Sorbic Acid Food Preservative offers a reliable and economical preservation option.
Sorbic Acid Food Preservative is added to food products to prevent spoilage caused by microorganisms.
Sorbic Acid Food Preservative inhibits the growth of moulds, yeasts, and certain bacteria, thereby extending the shelf life of a wide range of products.

Sorbic Acid Food Preservative is used in cheese and dairy products, Baked goods and bread, Wine and fruit wine, Jams, jellies, and marmalades, Salad dressings and mayonnaise, Dried fruits and vegetables.
Sorbic Acid Food Preservative is renowned for its robust protection against a wide array of molds, yeast, and several bacteria, which notably includes mycotoxin-producing molds that can pose significant health risks.

As a reliable preservative, Sorbic Acid Food Preservative stands out for its high safety and effectiveness, making it an essential component in food preservation.
Sorbic Acid Food Preservative belongs to the category of fatty acids that are naturally common in foods, assuring consumers of its compatibility with natural dietary compounds.
Its solubility characteristics make Sorbic Acid Food Preservative particularly advantageous for applications in products with low-water content, such as baked goods, or in fatty media like oils and fats, which require preservatives that do not dissolve easily in water.

By utilizing Sorbic Acid Food Preservative, manufacturers can maintain the freshness and safety of their products without compromising on food quality or nutritional benefits.
This natural alignment with food ingredients and Sorbic Acid Food Preservative's selective solubility profile are key factors in its widespread use across the food industry.
Food industry: Antimicrobial compounds such as Sorbic Acid Food Preservative and its salts, particularly potassium sorbate and calcium sorbate, are frequently used as preservatives in food to stop the growth of mold, yeast, and fungi.

Sorbic Acid Food Preservative has the benefit of not fading over time and is very powerful against fungus.
In the presence of ethanol and sulfur, a fungistatic dosage is typically 200 mg/L.
Generally speaking, salts are chosen over acids because they are more soluble in water, yet acid is the form that is actually active.

A pH level under 6.5 is ideal for antibacterial action.
Usually, doses of 0.025 to 0.10 percent are used for sorbates.
However, adding sorbate salts can slightly alter the pH of the food, so the pH may need to be changed to ensure safety.

Mineral deposits can be eliminated using Sorbic Acid Food Preservative.
Although Sorbic Acid Food Preservative has subtle sensory qualities on its own, some people find it particularly repulsive.
Wine industry: Off-dry wines are frequently treated with Sorbic Acid Food Preservative to stop fermentation in the bottle.

Sorbic Acid Food Preservative is typically used to inhibit Saccharomyces, and it does this reasonably well.
This has the disadvantage that lactic acid bacteria, notably Oenococcus, can esterify Sorbic Acid Food Preservative into alcohol (sorbyl alcohol), and this alcohol subsequently frequently rearranges and becomes 2-ethoxyhexa-3,5-diene, which has a disagreeable smell.

Its sensory threshold has been estimated to be in the range of 100 ng/L, which is a negligibly low level.
It has not been established that other genes in lactic acid bacteria can metabolize Sorbic Acid Food Preservative.
To reduce the possibility of this off-odor in sweet reserves and when blended back the solids in wines should be removed, they should be filtered, adequately sulfited, and maintained at a low temperature.

Sorbic Acid Food Preservative is often used in foods such as cheese, dried fruit, yogurt, pet foods, dried meats, soft drinks, and baked goods.
Sorbic Acid Food Preservative can be used in low water content food such as baked goods, cheese, dried fruits, meat and fatty media.
Sorbic Acid Food Preservative is generally used to inhibit the growth of molds (also mycotoxin-forming molds), yeast and some bacteria.

Sorbic Acid Food Preservative is used to preserve meats because of its natural antibiotic capabilities.
In fact, Sorbic Acid Food Preservative's earliest use was against one of the deadliest toxins known to mankind, the bacteria Clostridium botulinum, which can cause botulism.
Sorbic Acid Food Preservative's use saved countless lives by preventing bacterial growth while allowing meats to be transported and stored safely.

Because of its anti-fungal properties, Sorbic Acid Food Preservative is also used in canned goods, including pickles, prunes, maraschino cherries, figs, and prepared salads.
Sorbic Acid Food Preservative is the most commonly used traditional food preservative.
Sorbic Acid Food Preservative can be applied to foods using various methods:
Sorbic Acid Food Preservative is used dipping and spraying finished products with solutions.

-Food & Beverage Industry uses of Sorbic Acid Food Preservative:
Used in baked goods, cheeses, yogurt, soft drinks, wines, dried fruits, ve pickled vegetables.
Controls mold, yeast, and bacterial growth.

-Sorbic Acid Food Preservative is used as a Food Preservative
Sorbic Acid Food Preservative is most commonly found in foods, animal feeds, pharmaceutical drugs, and cosmetics.
When it comes to human foods, Sorbic Acid Food Preservative is most commonly used in:
wines
cheeses
baked goods
fresh produce
refrigerated meat and shellfish

-Food uses of Sorbic Acid Food Preservative:
Sorbic Acid Food Preservative can prevent the spoilage of yeast, mold, and some bacteria in food and therefore prolong food shelf life.
It 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.

-Condiments & Sauces: Maintaining Freshness
Ketchup, mayonnaise, salad dressings, and soy sauce often contain Sorbic Acid Food Preservative to prevent spoilage caused by mold and yeast.
This helps keep these kitchen essentials stable for extended periods, even after opening.

-Dried Fruits & Packaged Snacks: Preventing Spoilage Naturally
Sorbic Acid Food Preservative is commonly used in dried fruits, nuts, and snack foods to prevent fungal contamination without compromising taste or nutritional value.
This ensures that these convenient, on-the-go snacks remain safe to eat for longer durations.

-A Reliable and Safe Food Preservative
Sorbic Acid Food Preservative has become a key ingredient in the food and beverage industry, helping maintain freshness, prevent spoilage, and enhance food safety.
Its ability to inhibit the growth of harmful microorganisms without altering taste or quality makes Sorbic Acid Food Preservative a preferred preservative worldwide.
Next time you enjoy a fresh slice of cheese, a refreshing juice, or a perfectly preserved baked good, remember the essential role of Sorbic Acid Food Preservative in keeping your food safe and delicious!

WHAT ARE THE APPLICATIONS OF SORBIC ACID FOOD PRESERVATIVE IN PERSONAL CARE PRODUCTS
What are the Other Applications of Sorbic Acid Food Preservative?
Sorbic Acid Food Preservative and its salts can also be used in the pharmaceutical industry to protect the freshness of various drugs and increase their shelf life.
Potassium sorbate can be used in combination with antibiotics such as chloramphenicol to make the drug more stable and reduce the risk of drug use.
In addition, Sorbic Acid Food Preservative is also used in fields such as animal feed, packaging materials, and rubber additives.

WHAT ARE THE OTHER APPLICATIONS OF SORBIC ACID FOOD PRESERVATIVE?
Sorbic Acid Food Preservative and its salts are commonly used preservatives.
In cosmetics, they can inhibit microbial growth, extend product shelf life, and enhance product stability.
There are many types of cosmetics containing Sorbic Acid Food Preservative and its salts, such as creams, lotions, shampoos, conditioners, etc.

In cosmetics, Sorbic Acid Food Preservative and its salts have some other functions besides acting as preservatives.
For example, Sorbic Acid Food Preservative can adjust the pH value and improve the feel and stability of the product; it can keep moisture and nutrients on the skin surface and improve product permeability; it can also play a moisturizing and antioxidant role.
Sorbic Acid Food Preservative and its salts are safe and effective cosmetic ingredients that do not cause negative effects on the skin when used in appropriate amounts.

HOW TO PRESERVE FOOD WITH SORBIC ACID FOOD PRESERVATIVE?
Sorbic Acid Food Preservative is widely used as a food preservative, which can inhibit the growth of microorganisms in food, thereby extending the storage period of food.
For example, Sorbic Acid Food Preservative can be found in dairy products, jams, salted fish, canned food and other foods.
The most important role of Sorbic Acid Food Preservative as a preservative lies in its antiseptic properties.

Sorbic Acid Food Preservative can effectively inhibit the activity of mold, yeast and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as botulinum, staphylococcus and salmonella.
Its growth-inhibiting effect is stronger than its bactericidal effect, and this property allows Sorbic Acid Food Preservative to effectively extend the storage time of food and maintain the original flavor of the food.

HOW SORBIC ACID FOOD PRESERVATIVE IS USED IN THE FOOD & BEVERAGE INDUSTRY
Bakery & Baked Goods: Stopping Mold Before It Starts
Bread, cakes, and pastries are highly prone to mold growth due to their moisture content.
Sorbic Acid Food Preservative, when added to dough or as a surface treatment, helps prevent mold and yeast growth, keeping baked goods fresher for longer without altering their taste or texture.

Dairy Products: Keeping Cheese and Yogurt Fresh
Dairy products, especially cheese and yogurt, are at high risk of spoilage due to bacterial and fungal contamination.
Sorbic Acid Food Preservative and its salts (such as potassium sorbate) are widely used in cheese processing to inhibit mold growth without affecting the fermentation process.
This ensures longer shelf life while preserving Sorbic Acid Food Preservative’s natural flavor.

Beverages: Preserving Taste and Quality
From fruit juices to soft drinks and even wines, Sorbic Acid Food Preservative plays a critical role in preventing yeast and mold growth that can lead to spoilage.
In wine production, Sorbic Acid Food Preservative helps stop unwanted secondary fermentation, ensuring the drink maintains its intended taste and clarity.

Processed Meats & Seafood: Enhancing Safety
Cured meats, sausages, and smoked seafood are often treated with Sorbic Acid Food Preservative to prevent bacterial growth and extend shelf life.
Sorbic Acid Food Preservative acts as a protective barrier, ensuring these protein-rich foods remain safe to eat while maintaining their original flavor and texture.

SORBIC ACID FOOD PRESERVATIVE IS PRESENT IN:
Sorbic Acid Food Preservative is present in a variety of foods, including:
Margarine
Sauces
Soups
Dried meats
Sausages
Nuggets
Bread
Muffins
Donuts
Pies
Cookies
Protein bars
Tacos
Pizzas
Smoked fish

FUNCTION OF SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative is mainly used to inhibit the growing of microbe in food.
In the daily living, Sorbic Acid Food Preservative can be used to prevent the mildew for soy, wine, edible vinegar and salted vegetables.
Only adding 0.1 percent into them, you will find that their taste is better.

In freezing and cold storing foods, especially fish and shrimp, soaking them in the solution of potassium sorbate(0.3%) for 30 seconds, they can keep their original and individual taste.
Adding potassium sorbate to man-made cream and salad oil can prevent sourness and bubble because of fermenting.
If you add potassium sorbate into pastry, biscuit and bread, they will be of better tasty!
The meat which added the potassium sorbate can be store more a week than before.

SYNTHETIC PROCESS (INDUSTRIAL GRADE) of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative is typically synthesized by the aldol condensation of crotonaldehyde with ketene.
The resulting mixture undergoes purification and crystallization to yield a fine, white crystalline powder.
Sorbic Acid Food Preservative is then dried and milled to meet USP/FCC/EU food safety standards.

BENEFITS of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative provides broad-spectrum antimicrobial protection against molds, yeasts, and many fungi.
Sorbic Acid Food Preservative effectively prolongs product shelf life while preserving freshness, flavor, texture, and appearance.
Because Sorbic Acid Food Preservative is active at low concentrations, only small quantities are required to achieve effective preservation.
Sorbic Acid Food Preservative has relatively low toxicity when used within approved regulatory limits and has been extensively evaluated for food safety.

Another important advantage is Sorbic Acid Food Preservative's excellent compatibility with numerous food ingredients and formulation systems.
Sorbic Acid Food Preservative functions efficiently in acidic environments, making it particularly valuable for beverages, fruit-based products, fermented foods, and dairy products.

Sorbic Acid Food Preservative is biodegradable, environmentally favorable compared with many synthetic preservatives, and does not significantly alter product sensory characteristics.
Sorbic Acid Food Preservative also helps reduce food waste by minimizing microbial spoilage during storage and distribution.

CHARACTERISTICS of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative is a naturally inspired preservative that is commercially manufactured through chemical synthesis.
It is a weak organic acid containing conjugated double bonds, which contribute to its antimicrobial mechanism of action.
The undissociated form of Sorbic Acid Food Preservative can penetrate microbial cell membranes, disrupting enzyme activity, nutrient transport, and cellular metabolism, ultimately preventing microbial growth and reproduction.

Sorbic Acid Food Preservative's preservative efficiency depends strongly on pH because the undissociated acid is the biologically active form.
As the pH decreases, antimicrobial activity increases significantly.
Sorbic Acid Food Preservative is therefore most effective in acidic foods and formulations.

Compared with many other preservatives, Sorbic Acid Food Preservative offers an excellent balance between efficacy, safety, sensory neutrality, and regulatory acceptance, making it one of the most widely used preservatives worldwide.
Sorbic Acid Food Preservative is an unsaturated fatty acid widely used as one of the safest and most effective food preservatives.

It naturally occurs in small amounts in the berries of the rowan tree (Sorbus aucuparia), although commercial Sorbic Acid Food Preservative is produced synthetically for industrial use.
Sorbic Acid Food Preservative is particularly effective against molds, yeasts, and many fungi while having relatively little effect on the taste, odor, or appearance of food products.

Because of its excellent antimicrobial activity and low toxicity, Sorbic Acid Food Preservative has become one of the most commonly used preservatives in the food, beverage, cosmetic, pharmaceutical, and animal feed industries.
Sorbic Acid Food Preservative exhibits its highest antimicrobial activity under acidic conditions and is therefore especially suitable for foods with a pH below approximately 6.5.

Sorbic Acid Food Preservative helps inhibit microbial growth, extends shelf life, and maintains product quality without significantly altering sensory properties.
In addition to food preservation, Sorbic Acid Food Preservative is used in cosmetics, pharmaceuticals, packaging materials, personal care products, and certain industrial formulations where microbial stability is required.

PROPERTIES AND USES OF SORBIC ACID FOOD PRESERVATIVE:
With a pKa of 4.76, Sorbic Acid Food Preservative is about as acidic as acetic acid.
Sorbic Acid Food Preservative 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 Sorbic Acid Food Preservative form because they are more soluble in water, but the active form is the acid.
The optimal pH for the antimicrobial activity of Sorbic Acid Food Preservative 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.
Sorbic Acid Food Preservative 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.

PRODUCTION OF SORBIC ACID FOOD PRESERVATIVE:
The traditional route to Sorbic Acid Food Preservative involves condensation of malonic acid and crotonaldehyde.
Sorbic Acid Food Preservative 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 of Sorbic Acid Food Preservative are produced annually.

HISTORY OF SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann.
This affords parasorbic acid, the lactone of Sorbic Acid Food Preservative, which he converted to it by hydrolysis.
Its antimicrobial activities were discovered in the late 1930s and 1940s, and Sorbic Acid Food Preservative became commercially available in the late 1940s and 1950s.
Beginning in the 1980s, Sorbic Acid Food Preservative and its salts were used as inhibitors of Clostridium botulinum in meat products to replace the use of nitrites, which can produce carcinogenic nitrosamines.

WHAT IS SORBIC ACID FOOD PRESERVATIVE AND ITS ADVANTAGES?
Sorbic Acid Food Preservative is an organic compound with the chemical formula C6H8O2.
Sorbic Acid Food Preservative is a naturally occurring food additive that has inhibitory effects on yeast, mold, and many other fungi.
Sorbic Acid Food Preservative is a colorless needle-shaped crystalline powder, odorless or with a slight irritating odor, good light resistance and heat resistance.

*Stable properties are one of the advantages of Sorbic Acid Food Preservative.
Sorbic Acid Food Preservative is stable in a sealed state, but easily absorbs water, oxidizes and changes color when exposed to humid air.
Moreover, because Sorbic Acid Food Preservative is an unsaturated fatty acid, it can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, leaving no residue in the body.
Safety and efficiency are the outstanding advantages of Sorbic Acid Food Preservative as a food preservative.

ORIGIN of SORBIC ACID FOOD PRESERVATIVE:
Natural Sorbic Acid Food Preservative was first isolated in 1859 from unripe berries of the rowan tree (Sorbus aucuparia) in the form of the lactone paraSorbic Acid Food Preservative which was converted to Sorbic Acid Food Preservative.

In 1900, Sorbic Acid Food Preservative was first synthesized from the condensation of crotonaldehyde and malonic acid.
Sorbic Acid Food Preservative's antimicrobial activity was recognized in the late 1930s.
Sorbic Acid Food Preservative's proven efficacy in treating meats against the bacteria Clostridium botulinum in meats encourage its large scale production in the 1950’s.2

COMMERCIAL PRODUCTION of SORBIC ACID FOOD PRESERVATIVE:
Several routes are known for the commercial production mainly the reaction of crotonaldehyde and ketene. 
Alternate methods include the condensation of malonic acid and trans-butenal or derivation from isomeric hexadienoic acids produced by catalytic reactions of allyl chloride, acetylene and carbon monoxide.
Powdered acid can be granulated via extrusion or pelletization to enhance Sorbic Acid Food Preservative's solubility.

HOW TO USE SORBIC ACID FOOD PRESERVATIVE?
Sorbic Acid Food Preservative 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

MECHANISM OF ACTION of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative exerts its antimicrobial effect by penetrating microbial cells in its undissociated form and disrupting key enzymatic reactions involved in cellular metabolism.
Sorbic Acid Food Preservative is most effective in acidic environments (pH 3–6), where it predominantly exists in its undissociated state.
In particular, Sorbic Acid Food Preservative interferes with the energy metabolism of fungi and yeasts by blocking certain dehydrogenase enzymes.

NATURAL SOURCE of SORBIC ACID FOOD PRESERVATIVE:
It can be naturally found in berries species, such as mountain ash, rowan and magnolia vine. 

HOW IS SORBIC ACID FOOD PRESERVATIVE MADE?
Sorbic Acid Food Preservative 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.

HOW DOES SORBIC ACID FOOD PRESERVATIVE WORK AS A PRESERVATIVE?
The bacteriostatic or bactericidal mechanism of Sorbic Acid Food Preservative is the same as that of potassium sorbate.
When added to water, potassium sorbate dissociates into Sorbic Acid Food Preservative and potassium ions.
It is the Sorbic Acid Food Preservative that is active as an antimicrobial preservative.

Like benzoic acid, Sorbic Acid Food Preservative 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

PROPERTIES of SORBIC ACID FOOD PRESERVATIVE:
Sorbic Acid Food Preservative is a colorless needles or white free-flowing powder with a slight faint characteristic odor.
Sorbic Acid Food Preservative is slightly soluble in water (solubility 0.16 g/100 mL at 20 °C) so it is not suitable to use it in food with much water content.
Generally, Sorbic Acid Food Preservative is made into salts form, potassium sorbate, which is the commonly utilized form.

In organic solvent
Sorbic Acid Food Preservative is soluble in ethanol, ether, propylene glycol, peanut oil, glycerin and glacial acetic acid.

PH
The antimicrobial activity of Sorbic Acid Food Preservative generates when it is in the form of a molecule, the condition of undissociated.
The PKa of Sorbic Acid Food Preservative is 4.76.
That’s to say, its inhibitory activity rises as pH value (below 4.76) decreases as the percentage of the undissociated Sorbic Acid Food Preservative goes up, this leads to the enhanced antimicrobial activity.
The optimal pH for the antimicrobial activity is from 3.0 to 6.5.

WHAT IS THE HISTORY OF SORBIC ACID FOOD PRESERVATIVE?
A.W. von Hofmann discovered Sorbic Acid Food Preservative in 1859 by the distillation of rowanberry oil.
This results in paraSorbic Acid Food Preservative, the lactone of Sorbic Acid, which he hydrolyzed to produce Sorbic Acid.

The late 1930s and early 1940s saw the discovery of Sorbic Acid Food Preservative's antibacterial properties, and the late 1940s and early 1950s saw its commercial availability.

Sorbic Acid Food Preservative and its salts have been used as Clostridium botulinum inhibitors in meat products since the 1980s, replacing the usage of nitrites, which can result in carcinogenic nitrosamines.

FUNCTION of SORBIC ACID FOOD PRESERVATIVE:
Microbial inhibition by Sorbic Acid Food Preservative is variable and depends on species, strains, composition of food, pH, aw, processing, temperature, and concentration of sorbate.
In baking, Sorbic Acid Food Preservative is used in sliced and packaged bread, bagels and pita as well as in par-baked, baked goods and frozen doughs.
Optimal antimicrobial activity is at pH below 6.5 (maximum activity at pH 4.76), an advantage compared to benzoic and propionic acids which lose their activities at pH 4.5 – 5.5.

Practical considerations when using this acid in baking:
Sorbic Acid Food Preservative has a water solubility of around 0.16g/100 ml which increases with temperature but is reduced in the presence of sugars.
Sorbic Acid Food Preservative inhibits yeasts strains differently, as some strains are more tolerant to its effects than others.

Sodium sorbate, calcium sorbate, and potassium sorbates are more soluble in water than Sorbic Acid Food Preservative.
So, they are more commonly used in foods.
However, they may raise the pH slightly, therefore some medium adjustments may...

PHYSICAL and CHEMICAL PROPERTIES of SORBIC ACID FOOD PRESERVATIVE:
Chemical Name: Sorbic acid
IUPAC Name: (2E,4E)-Hexa-2,4-dienoic acid
CAS Number: 110-44-1
EC Number: 203-768-7
Molecular Formula: C₆H₈O₂
Molecular Weight: 112.13 g/mol
SMILES: O=C(O)\C​=C\C​=C\C
InChIKey: WSWCOQWTEOXDQX-MQQKCMAXSA-N
Chemical Formula: C6H8O2

Molar Mass: 112.128 g·mol−1
Density: 1.204 g/cm³
Melting Point: 135 °C (275 °F; 408 K)
Boiling Point: 228 °C (442 °F; 501 K)
Solubility in Water: 1.6 g/L at 20 °C
Acidity (pKa): 4.76 at 25 °C
Appearance: White to slightly off-white crystalline powder
Odor: Nearly odorless
Melting Point: 134–135 °C

Boiling Point: 228 °C
Density: 1.204 g/cm³
Solubility: Slightly soluble in water (1.6 g/L at 20 °C); 
soluble in ethanol and organic solvents
pKa: 4.76 at 25 °C
Structure: Conjugated diene with two trans double bonds
Product Name: Sorbic Acid (E 200)
Chemical Formula: C6H8O2
CAS No: 110-44-1

EINESC No: 203-768-7
UN No: Not subject to transport regulations
Physical Property: White Solid Powder
Odor: Odorless
Molecular Weight: 112.1 g/mol
Density: 1.201–1.203 g/cm³
Solubility: Slightly soluble in water
Empirical Formula (Hill Notation): C6H8O2
CAS Number: 110-44-1

Molecular Weight: 112.13
MDL Number: MFCD00002703
UNSPSC Code: 12352106
E Number: E200
EC Index Number: 203-768-7
Vapor Pressure: 0.00018 hPa (20 °C)
Product Line: EMPROVE® ESSENTIAL

Assay: 99.0–101.0% substance (anhydrous) basis (acidimetric)
Form: Solid
Autoignition Temp.: >130 °C
Technique(s): API processing 
cocrystal formation: suitable
Technique(s): API processing 
salt formation: suitable
pH: 3.3 (20 °C, 1.6 g/L in H2O)
Compound Canonicalized: Yes

Empirical Formula (Hill Notation): C6H8O2
CAS Number: 110-44-1
Molecular Weight: 112.13
UNSPSC Code: 12352106
E Number: E200
EC Index Number: 203-768-7
MDL number: MFCD00002703
Physical state: powder
Color: white
Odor: weak

Melting point/freezing point: Melting point/ range: 135 - 137 °C
Initial boiling point and boiling range: > 160 - < 260 °C at 1.013 hPa 
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 127 °C - closed cup
Autoignition temperature: does not ignite
Decomposition temperature: > 170 °C
pH: 3,3 at 1,6 g/l at 20 °C
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available

Water solubility: 1,6 g/l at 20 °C - OECD Test Guideline 105
Partition coefficient: n-octanol/water log Pow: 1,32 at 25 °C - Bioaccumulation is not expected.
Vapor pressure: 0,01 hPa at 20 °C
Density: 1,2 g/cm3 at 20 °C - OECD Test Guideline 109
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: Bulk density ca.650 kg/m3

FIRST AID MEASURES of SORBIC ACID FOOD PRESERVATIVE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of SORBIC ACID FOOD PRESERVATIVE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of SORBIC ACID FOOD PRESERVATIVE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of SORBIC ACID FOOD PRESERVATIVE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of SORBIC ACID FOOD PRESERVATIVE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of SORBIC ACID FOOD PRESERVATIVE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available