Everything about Sorbic Acid totally explained
» Sometimes confused with ascorbic acid, Vitamin C.
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Sorbic acid, or 2,4-hexadienoic acid, is a natural
organic compound used as a food
preservative. It has the chemical formula C
6H
8O
2. It was first isolated from the unripe berries of the
Rowan (
Sorbus aucuparia), hence its name.
Sorbic acid and its mineral 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're 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%. 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 shouldn't be confused with other chemically unrelated, but similarly named food additives
sorbitol,
polysorbate, and
ascorbic acid (
Vitamin C).
The
E numbers are:
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.
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