Sorbic acid (trans-trans -2,4-hexadienoic acid) is a chemical compound, a preservative and an antimicrobial that inhibits the growth of bacteria, yeasts and molds.

It is an unsaturated fatty acid that was first isolated from mature nojn berries of Sorbus aucuparia.

What it is used for and where

Food

It is an ingredient on the European food additives list as E200, preservative.

As a food additive it has a neutral taste and is a substance generally recognized as safe and allowed in many countries at a concentration of 1,000 to 2,000 ppm (1).

Cosmetics

It is a restricted (V/4) ingredient as a Relevant Item in the Annexes of the European Cosmetics Regulation 1223/2009.

Fragrance. It plays a decisive and important role in the formulation of cosmetic products as it provides the possibility of enhancing, masking or adding fragrance to the final product, increasing its marketability.  The consumer always expects to find a pleasant or distinctive scent in a cosmetic product.

Preservative. Any product containing organic, inorganic compounds, water, needs to be preserved from microbial contamination. Preservatives act against the development of harmful microorganisms and against oxidation of the product.

Other uses:

• tobacco
• pesticides
• resins
• spices
• rubber

Sorbic acid studies

Molecular Formula: C₆H₈O₂

Linear Formula: CH₃CH=CHCH=CHCOOH

Molecular Weight: 112.128 g/mol

CAS: 110-44-1  22500-92-1  91751-55-2

EC Number: 203-768-7  618-788-5

UNII: X045WJ989B

FEMA Number: 3921

PubChem Substance ID: 24899486

MDL number: MFCD00002703

Beilstein Registry Number: 1098547

• α-trans-γ-trans-Sorbic acid
• (E,E)-1,3-Pentadiene-1-carboxylic acid
• 2,4-Hexadienoic acid
• 2E,4E-Hexadienoic acid
• trans,trans-2,4-Hexadienoic acid
• Panosorb
• 2-Propenylacrylic acid
• Acetic acid, (2-butenylidene)-
• Crotylidene acetic acid
• alpha-trans-gamma-trans-Sorbic acid
• Hexa-2,4-dienoic acid

Sorbic acid is a preservative commonly used in the alimentary field with antifungal and antibacterial effect.

Unlike other preservatives, it does not change the characteristics of the food and it is therefore possible to use it to preserve the meat.

Easy to use, it can be sprayed with a sprayer, or added directly to flour.

It is considered safe by FAO and the WHO.

The effect of sorbic acid against Clostridium botulinum has been confirmed by these studies (1).

References__________________________________

(1) Inhibition of type A and type B (proteolytic) Clostridium botulinum by sorbic acid.
B M Lund, S M George, J G Franklin
Appl Environ Microbiol. 1987 May; 53(5): 935–941

Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse.
J N Sofos, F F Busta, C E Allen
Appl Environ Microbiol. 1979 Jun; 37(6): 1103–1109.