Usage areas of Sorbic acid

Sorbic acid is a versatile and safe food preservative that is highly effective against bacteria, molds and yeasts. It is included in the list of food additives with the code E200. It is widely used as a food preservative due to its antimicrobial properties. The permitted amount of sorbic acid in foods varies between 0.5% and 0.025%. It is used very effectively against a large number of micro-organisms.

Sorbic acid is called by this name because it was first obtained from the unripe fruit of the bird rowan (Sorbus aucuparia) tree. Antibacterial and antimycotic effects of acid were determined in 1945. With this development, it has started to be used as a preservative in food products. Sodium sorbate, calcium sorbate, potassium sorbate are sorbic acid salts that inhibit mold and yeast growth. Since these have different resolution properties, their application areas are extremely wide.

Sorbic acid is white in color, has a unique and non-pungent odour. It is a free-flowing, unsaturated fatty acid in powder or granular form. While it is slightly soluble in water, it dissolves better in oil. In alcohol, it is completely soluble. The optimum pH value in sorbic acid is below 6.5. It is widely used in food products. It is used to increase the shelf life of products such as cheese, yogurt, rye bread, pizza, cake, meat products, carbonated drinks, fruit juices, dried fruits, instant soups, cabbage and pickled cucumbers and to prevent microbiological development. Its effect on mold and yeast formation is higher than its effect on bacteria.

Usage areas

• The use of C6H8O2 can be during the production of foods, or it can be used by spraying on foods after production.
• It is added to foods in dissolved or dry form depending on the use. However, it is appropriate to add it to foods that will be heat treated for a long time, after heat treatment.
• It can also be used in personal care products, pharmaceuticals, cosmetics and some industrial products.
• Determination of the ratio of sorbic acid to be added to foods is made depending on the humidity, temperature, pH value of the environment and the way of packaging. If these ratios are correct, the taste and smell of the food will not change. Although there are no side effects, sometimes allergic reactions can occur.