SORBIC ACID

Sorbic Acid is a naturally occurring organic acid used widely as a food preservative to inhibit molds, yeasts, and some bacteria in many food and beverage products.
Sorbic Acid is valued because Sorbic Acid provides effective antifungal preservation at low use levels and Sorbic Acid has minimal impact on taste and aroma when properly dosed.
Sorbic Acid works best in acidic conditions, and Sorbic Acid use requires pH control, good dispersion, and formulation compatibility to achieve reliable shelf-life performance.

CAS Number: 110-44-1
EC Number: 203-768-7
Molecular Formula: C6H8O2
Molecular Weight: 112.13 g/mol

Synonyms: Sorbic Acid, E200, 2,4-Hexadienoic Acid, trans,trans-2,4-Hexadienoic Acid, Sorbic Acid Preservative, Sorbic Acid Food Grade, Sorbic Acid Mold Inhibitor, Sorbic Acid Antifungal, Sorbic Acid Powder, Sorbic Acid E200, Sorbic Acid Natural Identical, Sorbic Acid Acid Preservative, Sorbic Acid, trans,trans-2,4-Hexadienoic Acid, 2,4-Hexadienoic Acid, (2E,4E)-Hexa-2,4-dienoic Acid, (E,E)-2,4-Hexadienoic Acid, Hexadienoic Acid, Sorbic Acid FCC, Sorbic Acid USP, Sorbic Acid BP, Sorbic Acid EP, Sorbic Acid Food Grade, Sorbic Acid Technical Grade, Sorbic Acid Pharmaceutical Grade, Sorbic Acid Preservative Grade, Sorbic Acid Antimicrobial Grade, Sorbic Acid Reagent, Sorbic Acid Pure, Sorbic Acid Natural Identical, Sorbic Acid Powder, Sorbic Acid Crystalline, Sorbic Acid Food Additive, Sorbic Acid Preservative, Sorbic Acid Antifungal Agent, Sorbic Acid Antimicrobial Agent, Sorbic Acid Mold Inhibitor, Sorbic Acid Yeast Inhibitor, Sorbic Acid Stabilizer, Sorbic Acid Acidity Regulator, Sorbic Acid E200, E200, INS 200, 2,4-Hexadienoic Acid E200, Sorbic Acid Food Preservative, Sorbic Acid Beverage Preservative, Sorbic Acid Cosmetic Preservative, Sorbic Acid Personal Care Preservative, Sorbic Acid Industrial Preservative, Sorbic Acid Bakeries Preservative, Sorbic Acid Dairy Preservative, Sorbic Acid Beverage Stabilizer, Sorbic Acid Food Stabilizer, Sorbic Acid High Purity, Sorbic Acid CAS 110-44-1, Sorbic Acid C6H8O2, C6H8O2, Sorbic Acid Reagent Grade, Sorbic Acid Analytical Grade, Sorbic Acid Laboratory Grade, Sorbic Acid NF, Sorbic Acid ACS, Sorbic Acid Synthetic, Sorbic Acid Unsaturated Fatty Acid, Sorbic Acid Unsaturated Carboxylic Acid, Sorbic Acid Organic Acid, Sorbic Acid Hexadienoic Acid, Sorbic Acid Granular, Sorbic Acid Fine Powder, Sorbic Acid White Powder, Sorbic Acid White Crystals, trans-trans Sorbic Acid, Sorbic Acid Food Ingredient, Sorbic Acid Shelf Life Extender

APPLICATIONS

Sorbic Acid is used in bakery products to inhibit mold growth and extend shelf life of breads, cakes, and pastries.
Sorbic Acid is incorporated into bakery fillings and creams to reduce yeast and mold spoilage in moist systems.
Sorbic Acid is used in tortillas and flatbreads to improve shelf stability in packaged distribution.

Sorbic Acid is used in dairy products such as cheese and yogurt toppings to inhibit surface mold and yeast growth.
Sorbic Acid is incorporated into processed cheese and cheese analogs to improve fungal stability in compatible formulations.
Sorbic Acid is used in dairy-based sauces and dips to support preservation hurdles through antifungal activity.

Sorbic Acid is used in beverages such as fruit drinks and flavored waters to inhibit yeast and mold growth in acidic products.
Sorbic Acid is incorporated into syrups and concentrates to protect against fermentation and spoilage.
Sorbic Acid is used in kombucha-adjacent and low-alcohol beverage systems where yeast control is needed and regulations permit.

Sorbic Acid is used in jams, jellies, and fruit preparations to inhibit mold growth after opening and during storage.
Sorbic Acid is incorporated into fruit fillings and pie fillings to reduce yeast spoilage in high-sugar systems.
Sorbic Acid is used in dessert toppings to improve fungal stability in chilled distribution.

Sorbic Acid is used in salad dressings and sauces to inhibit yeast and mold growth while maintaining flavor quality.
Sorbic Acid is incorporated into mayonnaise alternatives and emulsified sauces to support shelf life in acidic systems.
Sorbic Acid is used in ketchup and condiments to improve spoilage resistance in compatible formulations.

Sorbic Acid is used in pickles and vegetable products to improve fungal stability in brines and acidified foods.
Sorbic Acid is incorporated into olives and fermented vegetables to reduce surface yeast growth in packaging headspace.
Sorbic Acid is used in acidified canned products to support preservation with multi-hurdle approaches.

Sorbic Acid is used in confectionery and fillings to inhibit yeast and mold growth in moist candy centers.
Sorbic Acid is incorporated into chocolate fillings to reduce spoilage and extend shelf life in compatible systems.
Sorbic Acid is used in chewing gum and soft candy products in approved applications where fungal control is needed.

Sorbic Acid is used in meat and seafood products in some formulations to reduce surface yeast and mold growth during storage.
Sorbic Acid is incorporated into marinades and glazing solutions where antifungal effects are useful and permitted.
Sorbic Acid is used in smoked and cured products as part of spoilage control strategies where regulations allow.

Sorbic Acid is used in cosmetics and personal care in some markets as a preservative or preservative booster in compatible systems.
Sorbic Acid is incorporated into lotions and creams to help control microbial growth when pH and preservative system are designed appropriately.
Sorbic Acid is used in rinse-off products where antifungal stability support is desired and permitted by cosmetic regulations.

Sorbic Acid is used in pharmaceutical syrups and oral liquids as a preservative in compatible acidic dosage forms.
Sorbic Acid is incorporated into topical products to improve microbial stability when pH and compatibility are validated.
Sorbic Acid is valued because Sorbic Acid provides reliable antifungal preservation with low sensory impact when pH and dispersion are properly managed.

Sorbic Acid is used as a preservative in foods to inhibit molds and yeasts.
Sorbic Acid is most effective in acidic to mildly acidic products.
Sorbic Acid helps extend shelf life by reducing fungal spoilage.

Sorbic Acid is used in baked goods to reduce mold growth in packaged products.
Sorbic Acid supports shelf stability of breads, cakes, and pastries with sufficient moisture.
Sorbic Acid helps reduce spoilage returns in distribution chains.

Sorbic Acid is used in tortillas and flatbreads to slow mold development during storage.
Sorbic Acid supports longer shelf life in sealed-pack bakery products.
Sorbic Acid helps maintain softness by preventing microbial spoilage that leads to staling-like defects.

Sorbic Acid is used in cakes, fillings, and icings to inhibit yeast and mold growth.
Sorbic Acid supports stability of fruit fillings and cream-like fillings under controlled pH.
Sorbic Acid helps prevent surface mold formation and off-odors in sweet bakery components.

Sorbic Acid is used in cheese and processed cheese products to inhibit surface molds.
Sorbic Acid supports protection of cheese slices and shredded cheese during storage.
Sorbic Acid helps reduce mold spotting on cheese surfaces in packaged formats.

Sorbic Acid is used in yogurt toppings and fruit preparations to prevent yeast spoilage.
Sorbic Acid supports stability of sweet, acidic fruit preparations used in dairy.
Sorbic Acid helps reduce gas formation and off-flavor from yeast fermentation.

Sorbic Acid is used in beverages to control yeast spoilage in suitable acidic systems.
Sorbic Acid supports preservation of fruit drinks and flavored beverages with controlled pH.
Sorbic Acid helps prevent refermentation and package swelling in sweetened beverages.

Sorbic Acid is used in wine, cider, and fermented beverages to prevent refermentation after stabilization in some processes.
Sorbic Acid supports yeast inhibition when residual sugar is present and microbial control is needed.
Sorbic Acid helps maintain product stability in bottled beverages when used correctly and where permitted.

Sorbic Acid is used in fruit juices and juice concentrates to inhibit yeast growth.
Sorbic Acid supports shelf stability of juice products during storage and distribution.
Sorbic Acid helps prevent haze, off-odor, and carbonation caused by yeast activity.

Sorbic Acid is used in jams, jellies, and fruit spreads to inhibit molds and yeasts.
Sorbic Acid supports shelf life extension in sweet, acidic preserves.
Sorbic Acid helps reduce surface mold formation after opening in some products.

Sorbic Acid is used in pickles and fermented vegetables to reduce yeast and mold spoilage.
Sorbic Acid supports stability of acidic brines and vegetable preserves.
Sorbic Acid helps maintain clarity and flavor stability by inhibiting spoilage organisms.

Sorbic Acid is used in salad dressings, mayonnaise-type sauces, and condiments to inhibit fungal spoilage.
Sorbic Acid supports microbial stability of emulsified sauces with suitable acidity.
Sorbic Acid helps prevent surface mold growth and fermentation defects in sauces.

Sorbic Acid is used in ketchup and tomato-based sauces to help control molds and yeasts.
Sorbic Acid supports shelf life stability in acidic tomato products.
Sorbic Acid helps prevent spoilage that causes gas formation and off-flavors.

Sorbic Acid is used in syrups and flavored concentrates to prevent yeast fermentation.
Sorbic Acid supports preservation of sugar-containing concentrates with controlled pH.
Sorbic Acid helps prevent gassing and off-odor during storage.

Sorbic Acid is used in confectionery fillings and fruit gels to control yeast spoilage.
Sorbic Acid supports stability of acidic fruit-based candy components.
Sorbic Acid helps prevent fermentation defects in fillings and gels.

Sorbic Acid is used in dried fruit and semi-dried fruit products to reduce mold growth.
Sorbic Acid supports surface protection in intermediate-moisture fruit products.
Sorbic Acid helps extend shelf life without strong taste impact at optimized levels.

Sorbic Acid is used in meat products such as sausages and cured meats in some formulations to inhibit molds.
Sorbic Acid supports surface protection of packaged meats where pH and water activity allow.
Sorbic Acid helps reduce spoilage risk in sliced and ready-to-eat meat products.

Sorbic Acid is used in seafood products such as smoked fish to inhibit surface molds and yeasts in some systems.
Sorbic Acid supports shelf life extension in packaged seafood with controlled acidity.
Sorbic Acid helps reduce spoilage odors associated with fungal growth.

Sorbic Acid is used in sauces and dips such as hummus-type products to reduce yeast and mold growth when formulation permits.
Sorbic Acid supports stability of chilled dips with suitable pH.
Sorbic Acid helps reduce spoilage-related swelling and off-flavors.

Sorbic Acid is used in plant-based foods such as vegan spreads and sauces to inhibit fungal spoilage.
Sorbic Acid supports shelf stability of water-based plant products with controlled acidity.
Sorbic Acid helps maintain sensory quality by preventing yeast growth.

Sorbic Acid is used in cosmetics as a preservative component in some systems where permitted.
Sorbic Acid supports microbial protection in water-based cosmetics with suitable pH.
Sorbic Acid helps inhibit yeast and mold growth in creams and lotions.

Sorbic Acid is used in rinse-off personal care products as part of preservative blends.
Sorbic Acid supports microbial control in shampoos and body washes at controlled pH.
Sorbic Acid helps improve product safety by limiting contamination during consumer use.

Sorbic Acid is used in oral care products such as mouthwashes and gels as a preservative component in some formulations.
Sorbic Acid supports microbial stability in water-based oral products.
Sorbic Acid helps maintain product quality during repeated consumer use.

Sorbic Acid is used in pharmaceutical syrups and liquid medicines as a preservative where permitted.
Sorbic Acid supports microbial control in sweetened oral liquid formulations.
Sorbic Acid helps maintain stability of drug products during shelf life.

Sorbic Acid is used in household products such as water-based cleaners as an in-can preservative in some formulations.
Sorbic Acid supports storage stability by preventing microbial spoilage of aqueous cleaners.
Sorbic Acid helps reduce odor and viscosity changes caused by microbial growth.

Sorbic Acid is used in water-based adhesives and coatings as an in-can preservative in some low-pH systems.
Sorbic Acid supports reduced microbial spoilage that causes gassing and odor.
Sorbic Acid helps maintain product viscosity and appearance during storage.

Sorbic Acid is used in active packaging research as an antimicrobial additive in films for foods.
Sorbic Acid supports surface microbial control at the food–package interface.
Sorbic Acid helps extend shelf life by inhibiting molds and yeasts at the surface.

Sorbic Acid is used in preservative efficacy testing to validate preservative systems against yeasts and molds.
Sorbic Acid supports microbial challenge tests in foods and cosmetics.
Sorbic Acid helps confirm preservative robustness across expected storage conditions.

Sorbic Acid is used in product development to reduce reliance on stronger-tasting preservatives.
Sorbic Acid supports clean flavor profiles at effective low levels in acidic products.
Sorbic Acid helps maintain taste while improving microbial stability.

Sorbic Acid is used in combination with benzoates to broaden antimicrobial protection in acidic foods.
Sorbic Acid supports stronger yeast and mold control when used alongside benzoate preservatives.
Sorbic Acid helps improve preservation robustness in multi-hurdle systems.

Sorbic Acid is used in export foods and beverages to meet shelf-life targets during long logistics chains.
Sorbic Acid supports stability in warm transport conditions when pH is controlled.
Sorbic Acid helps reduce spoilage-related returns and waste.

Sorbic Acid is used in regulatory-compliant labeling programs where sorbates or sorbic acid must be declared.
Sorbic Acid supports standardized ingredient declarations and documentation.
Sorbic Acid helps manufacturers meet permitted additive limits by category.

Sorbic Acid is used in quality control to measure sorbate content and verify dosing accuracy.
Sorbic Acid supports HPLC and titration-based assays in finished products.
Sorbic Acid helps ensure compliance with legal limits and product specifications.

Sorbic Acid is used in pilot trials to optimize dosage for fungal control while minimizing sensory impact.
Sorbic Acid supports balancing of preservation efficacy and consumer acceptance.
Sorbic Acid helps maintain product quality by avoiding over-dosing.

Sorbic Acid is used as a chemical intermediate in industrial synthesis of sorbate salts.
Sorbic Acid supports manufacture of potassium sorbate and calcium sorbate for food preservation.
Sorbic Acid helps supply preservative-grade sorbates for global food and beverage industries.

DESCRIPTION

Sorbic Acid is a straight-chain unsaturated fatty acid with two double bonds, and Sorbic Acid is typically supplied as a white crystalline powder.
Sorbic Acid is weakly acidic and is most effective against yeasts and molds in acidic environments where the undissociated acid form is higher.
Sorbic Acid has limited solubility in water, so Sorbic Acid is often dissolved in warm water, used as a salt form such as potassium sorbate, or pre-dispersed for easier incorporation.

Sorbic Acid can be converted to sorbate salts, and sorbate salts are often preferred for higher water solubility and easier dosing in liquid products.
Sorbic Acid can be degraded by oxidation and light in some systems, so Sorbic Acid formulations may use antioxidants and appropriate packaging.
Sorbic Acid should be dosed carefully because excessive Sorbic Acid can contribute off-notes and can affect fermentation behavior in live cultures.

Sorbic Acid should be stored in tightly closed containers in a cool, dry place protected from light and moisture.
Sorbic Acid should be handled with good hygiene practices and dust control to prevent irritation.
Sorbic Acid should be used according to applicable food additive and cosmetic regulations for the target market.

Sorbic Acid is an unsaturated fatty acid derivative widely used as an antifungal food preservative.
Sorbic Acid is typically a white crystalline powder with a faint characteristic odor.
Sorbic Acid has limited water solubility, so it is often used as sorbate salts for easier dissolution.

Sorbic Acid is most effective against molds and yeasts and shows weaker activity against many bacteria.
Sorbic Acid preservative efficacy depends strongly on pH because the undissociated acid is the active antimicrobial form.
Sorbic Acid works well in acidic to mildly acidic products, especially when pH is controlled.

Sorbic Acid is commonly used directly or via potassium sorbate and calcium sorbate.
Sorbic Acid can be combined with benzoates to broaden antifungal and anti-yeast coverage.
Sorbic Acid can be affected by formulation factors such as water activity, sugar level, and emulsifier system.

Sorbic Acid is generally stable, but it can oxidize over time, so good storage conditions are important.
Sorbic Acid should be stored in tightly closed containers away from heat, light, and strong oxidizers.
Sorbic Acid can impart off-notes at high levels, so dosage is optimized for efficacy and sensory quality.

Sorbic Acid use is regulated, and permitted applications and maximum levels vary by country and product category.
Sorbic Acid is valued for effective fungal control, mild sensory impact at proper dosing, and broad use in foods and personal care systems.

PROPERTIES

Chemical Formula: C6H8O2
Molecular Weight: 112.13 g/mol
Common Name: Sorbic Acid
Chemical Type: Unsaturated carboxylic acid; antifungal preservative (E200)
Appearance: White crystalline powder
Odor: Slight characteristic odor
Solubility: Slightly soluble in water; more soluble in hot water; soluble in ethanol and other solvents
pKa: ~4.76 (typical)
Preservative Activity: Strong against molds and yeasts; best performance at acidic pH
Stability: Sensitive to oxidation and light in some systems; improved by dry, cool, protected storage
Typical Use: Food preservative and preservative booster in compatible pH ranges
Storage Temperature: 10–25°C, dry, tightly closed, protect from light
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during weighing and powder transfer.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place protected from light.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
Sweep up spilled material and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with wet wiping if needed to reduce airborne dust.

Handling Precautions:
Control pH and dispersion strategy because Sorbic Acid preservative activity depends strongly on the undissociated acid fraction.
Consider sorbate salts when higher solubility is required for liquid products and cold processing.
Rotate stock using FIFO practices to maintain consistent quality and predictable preservative performance.