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Sorbic acid

Sorbic Acid

Sorbic Acid

Sorbic acid is a natural product that inhibits various bacteria, including sporeformers,

Unsaturated acyclic monobasic carboxylic acid

<p>Applications Sorbic Acid is a naturally occurring organic compound first isolated from unripe berries. Sorbic acid has been used as a food preservative and as an inhibitor of Clostridium Botulinum bacteria in meat products in order to reduce the amount of nitrites which produce carcinogenic nitroamines.<br>References Van, M.C., et al.: Int. J. Food. Microbiol., 160, 124 (2012); Li, J., et al.: J. Am. Soc. Mass. Spec., 23, 1625 (2012);<br></p>

Sorbic acid is an organic acid that is used as a food preservative and antimicrobial agent. It is effective against yeasts and molds, which are the main causes of food spoilage. Sorbic acid has been shown to be non-genotoxic in biological studies, but it has been found to be genotoxic at high concentrations. Sorbic acid has also been found to have cardioprotective properties. The optimum concentration for sorbic acid is 0.1% and it does not require refrigeration. Sorbic acid can be made by reacting p-hydroxybenzoic acid with potassium hydroxide or sodium hydroxide in aqueous solution. This process can be analyzed by gas chromatography, which separates compounds based on their boiling points, or by liquid chromatography, which separates compounds based on their solubility in an organic solvent like benzyl alcohol or methanol.

SORBIC ACID CRS