Sorbic Acid (E200)

Sorbic Acid

Sorbic acid is an organic compound manufactured by condensing crotonaldehyde with ketene to form polyester followed by acid hydrolysis, used as a broad-spectrum antimicrobial preservative (E200) that inhibits mold, yeast, and aerobic bacteria by disrupting cell membrane function in its undissociated form. In the food industry, it provides effective preservation across pH 2.5-6.5, clean flavor, and heat stability ideal for dairy, bakery, beverages, and dried fruits.

Food Industry Applications

• Bakery products: Prevents mold growth in breads, cakes, and tortillas maintaining freshness through 14-21 days ambient storage, heat-stable through baking at 180-220°C, no flavor impact at 0.1%.

• Dairy products: Inhibits yeast/mold in cheese, yogurt, and processed cheese preventing surface growth and swelling, effective at pH 4.5-5.5, stable through ripening 3-6 months.

• Beverages: Controls fermentation and microbial spoilage in fruit juices, soft drinks, and wines preventing refermentation and off-flavors, CO2 stable, effective through pasteurization.

• Dried fruits: Prevents mold development and mycotoxin formation in raisins, prunes, and dried apricots during ambient storage, humidity tolerant up to 75% RH.

• Fish products: Extends shelf life of salted/dried fish inhibiting salt-tolerant molds, synergizes with benzoate at pH 5.0-6.0, stable through hot-smoking processes.

• Meat products: Controls yeast growth on processed meats and pet foods preventing slime formation, effective in high-water activity systems when combined with sorbates.

Other Industry Applications

In cosmetics, preserves water-based formulations preventing microbial contamination; in pharmaceuticals, stabilizes oral suspensions; in personal care, prevents mold in shampoos; in industrial uses, protects paints and coatings from fungal degradation.