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Sorbic Acid, also known as herbal tea acid, 2,4-hexadienoic acid, 2-propenyl acrylic acid, with molecular formula C6H8O2, is a food additive that has inhibitory effects on many fungi such as yeast and mold.
Sorbic Acid is also used in animal feed, cosmetics, pharmaceuticals, packaging materials and rubber additives.
Sorbic Acid is a natural preservative that comes from the rowan berries, Sorbus aucuparia (family Rosaceae).
CAS Number: 110-44-1
Molecular Formula: C6H8O2
Molecular Weight: 112.13
EINECS Number: 203-768-7
Synonyms: Sorbic acid, 110-44-1, (2E,4E)-hexa-2,4-dienoic acid, 2E,4E-Hexadienoic acid, Sorbistat, Panosorb, 2-Propenylacrylic acid, Hexadienoic acid, trans,trans-Sorbic acid, 2,4-Hexadienoic acid (2E,4E)-, (2E,4E)-2,4-Hexadienoic acid, (E,E)-2,4-Hexadienoic acid, (E,E)-Sorbic acid, alpha-trans-gamma-trans-Sorbic acid, Preservastat, 2,4-Hexadienoic acid (E,E)-, Kyselina sorbova, Crotylidene acetic acid, trans,trans-2,4-Hexadienoic acid, Acetic acid crotylidene-, (E,E)-1,3-pentadiene-1-carboxylic acid, Acetic acid (2-butenylidene)-, Hexadienoic acid (E,E)-, trans-trans-2,4-Hexadienoic acid, 1,3-Pentadiene-1-carboxylic acid, (2-Butenylidene)acetic acid, Hexadienic acid, E 200, 1,3-Pentadiene-1-carboxylic acid (E,E)-, Kyselina 1,3-pentadien-1-karboxylova, (2-butenylidene) acetic acid, EPA Pesticide Chemical Code 075901, DTXSID3021277, FEMA NO. 3921, AI3-14851, INS-200, X045WJ989B, NSC-35405, NSC-49103, NSC-50268, DTXCID401277, CHEBI:35962, CHEBI:38358, Acid Hexadienoic, Sorbate Sodium, Acid Sorbic, Sorbate Potassium, Acid Propenylacrylic, RefChem:6253, CHEBI:24555, 203-768-7, 618-788-5, 640-983-9, Propenylacrylic Acid, Hexa-2,4-dienoic acid, Acidum sorbicum, MFCD00002703, C6:2n-2,4, Sorbic acid (NF), Sorbic acid [NF], 5309-56-8, NCGC00091737-01, .alpha.-trans-.gamma.-trans-Sorbic acid, Caswell No. 801, Sorbic Acid [USAN], (2E,4E)hexa-2,4-dienoic acid, CAS-110-44-1, CCRIS 5748, HSDB 590, EINECS 203-768-7, Sorbic acid (E,E)-, Sorbinsaeure, Sorbinsaure, sorbic-acid, NSC49103, Sorbinic acid, UNII-X045WJ989B, E-sorbic acid, trans,trans-SA, Kyselina 1,3-pentadien-1-karboxylova, (E,E)-Sorbic acid; Sorbic acid, Hexa-2,4-dienoic acid (E,E)-, 2,4-Hexadiensaeure, NSC 35405, NSC 49103, NSC 50268, Crotylidene-Acetic acid, starbld0040592, Sorbic acid (Standard), Sorbic acid 1000 microg/mL in Acetonitrile, SORBIC ACID [II], SORBIC ACID [MI], SORBIC ACID [FCC], EC 203-768-7, SCHEMBL1647, SORBIC ACID [HSDB], SORBIC ACID [VANDF], SORBIC ACID [MART.], Sorbic acid, >=99.0%, MLS002152937, (2-butenylidene)-Acetic acid, SORBIC ACID [USP-RS], SORBIC ACID [WHO-DD], (E,E)-SA, CHEMBL250212, orb1299292, (e,e)-hexa-2,4-dienoic acid, Sorbic acid analytical standard, FEMA 3921, HY-N0626R, MSK2503, HMS3039E13, HMS5084C07, SORBIC ACID [EP MONOGRAPH], Sorbic acid potassium salt (van), 161814-42-2, HY-N0626, STR09707, Tox21_111164, Tox21_201719, Tox21_300182, 2,4-SA, LMFA01030100, s4983, SBB060282, (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 Ph.Eur. tested, DB-309726, Sorbic acid SAJ first grade >=98.5%, CS-0009618, NS00002145, S0053, ST51046499, (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, F358201, Q407131, BRD-K55892330-001-01-8, Z57127888, F8886-8255, Sorbic acid EP Ref Standard, Sorbic acid USP Ref Standard, Sorbic acid Pharma Secondary Standard, InChI=1/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+, (e,e)-4-hexadienoicacid;(E,E)-Sorbic acid;2,4-Hexadienoicacid,(E,E)-;2e,4e-hexadienoicacid;4-Hexadienoicacid,(E,E)-2;2-PROPENYL ACRYLIC ACID;1,3-Pentadiene-1-carboxylic acid;2,4-HEXANEDIENOIC ACID
Sorbic Acid is also prepared synthetically.
Sorbic Acid inhibits growth of fungi, yeast, mold and some bacteria and is nearly nontoxic to humans.
Sorbic acid is safe to use in a wide range of foods, drugs, and cosmetic products.
Sorbic acid and its salts, sodium sorbate, potassium sorbate and calcium sorbate are often used in food products as preservatives.
Sorbic acid is a naturally occurring unsaturated fatty acid that is widely used as a preservative in food, cosmetics, and pharmaceuticals.
It is a white to off-white crystalline solid with a mild odor and a slightly acidic taste that blends well into many formulations.
The compound has the chemical formula C₆H₈O₂ and features two conjugated double bonds that contribute to its antimicrobial activity.
Sorbic acid prevents the growth of molds, yeasts, and fungi by disrupting their essential metabolic processes.
Sorbic Acid is particularly effective at low pH values, making it ideal for acidic food products such as cheese, yogurt, soft drinks, and baked goods.
Sorbic Acids antimicrobial performance and low toxicity have made it a preferred alternative to older preservatives like benzoates or nitrites.
Sorbic acid is recognized globally as safe and approved as a food additive with the code E200 in the European Union.
It is biodegradable and does not accumulate in the environment, contributing to its strong regulatory acceptance and broad industrial use.
As one of the most widely used preservatives, sorbic acid plays a critical role in extending shelf life and maintaining product quality in modern food systems.
Sorbic acid is a white crystalline solid first isolated in 1859 by hydrolysis of the oil distilled from unripened mountain-ash berries.
The name is derived from the scientific term for the rowan tree, Sorbus aucuparia Linne, which is the parent plant of the mountain ash.
Sorbic acid was first synthesized in 1900, interest in this compound was minimal until independent researchers, E. Mueller of Germany and C.M. Gooding of the United States, discovered its antimicrobial effect in 1939 and 1940, respectively.
Early interest in manufacturing sorbic acid centered around its use as a tung oil replacement when tung oil supplies were curtailed in the United States during World War II.
High manufacturing costs prohibited expanded use until its approval as a food preservative in 1953.
Sorbic acid is widely used in foods having a pH of 6.5 or below, where control of bacteria, molds, and yeasts is essential for obtaining safe and economical storage life.
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.
Sorbic Acid has the chemical formula CH3(CH)4CO2H and the structure H3C−CH=CH−CH=CH−C(=O)OH.
Sorbic Acid is a colourless solid that is slightly soluble in water and sublimes readily.
It was first isolated from the unripe berries of the Sorbus aucuparia (rowan tree), hence its name.
Sorbic Acid is an organic compound primarily used as a food preservative.
Sorbic Acid 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 inhibits the growth of mold, yeast and other microorganisms for shelf life stability.
It is often used in foods such as cheese, dried fruit, yogurt, pet foods, dried meats, soft drinks, and baked goods.
Sorbic acid is a white crystalline solid first isolated by hydrolysis of the oil distilled from unripened mountain ash berries.
Interest in sorbic acid was minimal until it was discovered that sorbic acid has antimicrobial effects.
Sorbic acid is widely used in food having a pH of 6.5 or below, where control of bacteria, molds, and yeasts is essential for safe and economical food storage.
Most sorbic acid is produced by the reaction of crotonaldehdye and malonic acid in pyridine.
Sorbic Acid is a white, free-flowing, crystalline powder. Potassium Sorbate, the potassium salt of Sorbic Acid, occurs as a white crystalline powder, white granules, or pellets.
In cosmetics and personal care products, Sorbic Acid and Potassium Sorbate are used primarily in the formulation of facial and eye makeup and skin care and hair products.
Melting point : 132–135 °C (lit.)
Boiling point : 228 °C
Density : 1.2 g/cm³ at 20 °C
Vapor pressure : 0.01 mm Hg at 20 °C
Refractive index : 1.4600 (estimate)
FEMA : 3921 | 2,4-HEXADIENOIC ACID (E,E)-
Flash point : 127 °C
Storage temperature : 2–8 °C
Solubility : Ethanol 0.1 g/mL, clear
Form : Crystalline powder
pKa : 4.76 (25 °C)
Color : White or cream-white
Odor : Bland
pH : 3.3 (1.6 g/L in H₂O, 20 °C)
Biological source : Synthetic
Water solubility : 1.6 g/L (20 °C)
Merck index : 14,8721
JECFA number : 1176
BRN : 1741831
Stability : May ignite spontaneously when material is saturated; incompatible with strong oxidizers; may be light sensitive
InChIKey : WSWCOQWTEOXDQX-MQQKCMAXSA-N
LogP : 1.32 at 20 °C
Sorbic acid is a natural, straight-chained fatty acid.
It is widely been used as a preservative in foods and cosmetics.
For equal preservative power, only three parts of sorbic acid must be used to equal four parts of potassium sorbate.
Has antimicrobial activity against molds, yeast and aerophile bacteria. Effective in a wide pH range of 2.5-7. Kosher grade.
Sorbic acid is produced solely by chemical synthesis.
However, fermentation and chemical synthesis might be combined to develop a new production route for sorbic acid .
In a first step, glucose would be converted to triacetic acid lactone by fermentation.
Sorbic acid has been shown that triacetic acid lactone can be produced by genetically modified E. coli and S. cerevisiae strains.
After a separation from the fermentation broth, triacetic acid lactone would be transformed into butyl sorbate in a multistage catalyst system (catalysis-hydrogenation and solid acid catalysis).
Then, butyl sorbate would be purified and hydrolyzed to sorbic acid.
Different scenarios are analyzed to evaluate the economic feasibility of such a production process .
A sorbic acid having trans-double bonds at positions 2 and 4; a food preservative that can induce cutaneous vasodilation and stinging upon topical application to humans.
Sorbic acid is the most thermodynamically stable of the four possible geometri isomers possible, as well as the one with the highest antimicrobial activity.
The chemical reactivity of sorbic acid is determined by the conjugated double bonds and the carboxyl group.
Sorbic acid is brominated faster than other olefinic acids.
Reaction with hydrogen chloride gives predominately 5-chloro-3-hexenoic acid.
Reactions with amines at high temperatures under pressure lead to mixtures of dehydro-2-piperidinones.
A yellow crystalline complex is formed from sorbic acid and iron tricarbonyl.
Similar coordination occurs also in the presence of other di- and trivalent metals.
Reduction of the double bonds can produce various hexenoic acid mixtures.
The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde.
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.
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.
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.
Sorbic Acids 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 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.
Sorbic acid was first isolated from the berries of the rowan tree in the 19th century, which is where its name originates.
Modern industrial production is achieved through chemical synthesis, ensuring high purity and cost-effective availability for global markets.
Its structure with conjugated double bonds gives it stability while still allowing biological activity against microorganisms.
Sorbic acid acts primarily by entering microbial cells and interfering with key enzymes involved in energy production.
This metabolic disruption prevents microorganisms from reproducing, even before visible contamination begins.
Because it inhibits growth rather than killing microbes directly, it preserves food without strongly affecting flavor or aroma.
Sorbic Acid is commonly used in combination with potassium sorbate, a more water-soluble salt form that enhances uniform distribution in products.
Sorbic acid remains effective across a wide pH range and performs particularly well in acidic conditions where many preservatives fail.
Its high safety margin and chemical stability have contributed to its approval in virtually every major food-safety regulatory system worldwide.
Uses:
Sorbic Acid is a preservative that is effective against yeasts and molds.
Sorbic Acid is effective over a broad ph range up to ph 6.5, being ineffective above ph 7.0.
Sorbic Acid is a white, free-flowing powder which is slightly soluble in water with a solubility of 0.16 g in 100 ml of water at 20°c.
Sorbic Acids solubility in water increases with increasing temperatures, although it is not recommended in foods that are pasteurized because it breaks down at high temperatures. the salts are potas- sium, calcium, and sodium sorbate. it is used in cheese, jelly, bever- ages, syrup, and pickles. typical usage levels range from 0.05 to 0.10%.
sorbic acid is a broad-spectrum, non-toxic preservative against molds and yeasts with moderate sensitizing potential in leave-on cosmetics.
It is used in concentrations of 0.1 to 0.3 percent, and its activity is dependent on the formulation’s pH.
Sorbic acid is used as a replacement for glycerin in emulsions, ointments, and various cosmetic creams.
Sorbic Acid is obtained from the berries of the tree commonly known as mountain ash and rowan, and can also be produced synthetically.
Sorbic Acid can cause irritation.
Sorbic Acid is an naturally occurring organic compound first isolated from unripe berries.
Sorbic acid has been used as a food preservative and as an inhibitor of Clostridium Botulinum bacteria in mea t products in order to reduce the amount of nitrites which produce carcinogenic nitroamines.
Fungistatic agent for foods, especially cheeses. To improve the characteristics of drying oils. In alkyd type coatings to improve gloss. To improve milling characteristics of cold rubber.
Sorbic acid is widely used as a food preservative to extend the shelf life of products such as cheese, yogurt, bread, cakes, sauces, soft drinks, dried fruits, and wine.
It works effectively at low doses, preventing mold and yeast growth without altering the taste, smell, or texture of food.
Because of its excellent safety profile, it is approved internationally under the additive code E200 for food protection.
In cosmetics and personal care products, sorbic acid helps prevent microbial contamination in items like creams, lotions, shampoos, and makeup.
It stabilizes formulations by stopping spoilage organisms from proliferating in water-rich and nutrient-rich products.
Its gentle preservative action makes it suitable for sensitive skin products and dermatological applications.
Pharmaceutical products also use sorbic acid as a preservative to extend the stability and sterility of syrups, ointments, and topical treatments.
It helps maintain product quality during storage and distribution, especially in warmer environments.
Because it is low-toxic and non-sensitizing in most concentrations, it is preferred over harsher synthetic antimicrobial agents.
In food packaging technology, sorbic acid is incorporated into antimicrobial films and coatings that protect fresh foods from surface mold growth.
These protective layers enhance hygiene and extend product durability during transport and retail display.
It is also used in animal feed preservation to prevent fungal contamination and maintain nutrient quality.
Sorbic acid is frequently used in fermented foods because it does not interfere with beneficial fermentation microorganisms such as lactic acid bacteria.
This allows the preservative to inhibit spoilage organisms while maintaining desired food processing characteristics.
It is widely added to pickles, olives, cured meats, and beverages that rely on controlled biological processes.
In beverage production, sorbic acid is utilized to inhibit fermentation in sweetened drinks and fruit juices during storage.
It helps maintain clarity and prevents gas formation that could occur if yeasts remain active inside sealed bottles.
Its compatibility with carbonation and flavor compounds makes it valuable in soft drinks, cider, and flavored waters.
Sorbic acid is used in bakery products to prevent mold on bread and pastries that contain moisture and nutrients conducive to spoilage.
It is especially effective in packaged bakery items where long shelf life and freshness are critical for commercial distribution.
Since it does not contribute bitterness like some other preservatives, it maintains the delicate sensory profile of baked goods.
Safety Profile:
Sorbic acid and sorbate salts have a very low mammalian toxicity and carcinogenicity.
Sorbic Acids LD50 is estimated to be between 7.4 and 10 g/kg.
Sorbic acid and its salts have broad-spectrum activity against yeast and molds, but are less active against bacteria.
The antimicrobial action of sorbic acid was discovered independently in the United States and Germany in 1939, and since the mid-1950s sorbates have been increasingly used as preservatives.
Sorbic Acid generally have been found superior to benzoate for preservation of margarine, fish, cheese, bread, and cake.
Sorbic acid and its potassium salts are used in low concentrations to control mold and yeast growth in cheese products, some fish and meat products, fresh fruits, vegetables, fruit beverages, baked foods, pickles, and wines.
Sorbic acid is practically nontoxic. Table 10.4 shows acute toxicity of sorbic acid and its potassium salt. Animal studies have not shown obvious problems in tests performed with large doses for longer time periods.
When sorbic acid (40 mg/kg/day) was injected directly into the stomach of male and female mice for 20 months, no differences were observed in survival rates, growth rates, or appetite between the injected mice and the control. When the dose was increased to 80 mg/kg/day for three additional months, however, some growth inhibition was observed. When potassium sorbate (1 and 2% in feed) was fed to dogs for three months, no pathological abnormalities were observed.
This evidence indicates that the subacute toxicity of sorbic acid is negligible.
Moderately toxic by intraperitoneal and subcutaneous routes.
Mildly toxic by ingestion experimental reproductive effects a severe human and experimental skin irritant.
Questionable carcinogen with experimental tumorigenic data mutation data reported.
Combustible when exposed to heat or flame; can react with oxidizing materials.
To fight fire, use water when heated to decomposition it emits acrid smoke and irritating fumes.
