What Is Sorbic Acid?

A.W. von Hofmann discovered sorbic acid in 1859 by the distillation of rowanberry oil. This results in parasorbic acid, the lactone of sorbic acid, which he hydrolyzed to produce sorbic acid.

The late 1930s and early 1940s saw the discovery of its antibacterial properties, and the late 1940s and early 1950s saw its commercial availability.

Sorbic acid and its salts have been used as Clostridium botulinum inhibitors in meat products since the 1980s, replacing the usage of nitrites, which can result in carcinogenic nitrosamines.

After reviewing their safety, the FDA declared that sorbic acid and potassium sorbate were generally recognized as safe food preservatives that could be added directly to food.

• Sorbic acid and potassium sorbate are used to effectively manage mold and yeast in the production of:
  • cheese,
  • baked goods,
  • fruit juices,
  • fresh fruits and vegetables,
  • wines,
  • soft drinks,
  • pickles,
  • sauerkraut, and
  • some fish and meat items.
• The Cosmetic Ingredient Review (CIR) Expert Panel has reviewed the safety of sorbic acid and potassium sorbate. After analyzing the available scientific evidence, the CIR Expert Panel concluded that sorbic acid and potassium sorbate were safe to use in cosmetic and personal care products.

Three uses of sorbic acid include:

1. Food industry: Antimicrobial compounds such as sorbic acid and its salts, particularly potassium sorbate and calcium sorbate, are frequently used as preservatives in food to stop the growth of mold, yeast, and fungi.
   • Sorbic acid has the benefit of not fading over time and is very powerful against fungus. In the presence of ethanol and sulfur, a fungistatic dosage is typically 200 mg/L.
   • Generally speaking, salts are chosen over acids because they are more soluble in water, yet acid is the form that is actually active.
   • A pH level under 6.5 is ideal for antibacterial action. Usually, doses of 0.025 to 0.10 percent are used for sorbates. However, adding sorbate salts can slightly alter the pH of the food, so the pH may need to be changed to ensure safety.
   • Mineral deposits can be eliminated using sorbic acid. Although sorbic acid has subtle sensory qualities on its own, some people find it particularly repulsive.
   • It is present in a variety of foods, including:
     • Margarine
     • Sauces
     • Soups
     • Dried meats
     • Sausages
     • Nuggets
     • Bread
     • Muffins
     • Donuts
     • Pies
     • Cookies
     • Protein bars
     • Tacos
     • Pizzas
     • Smoked fish
2. Wine industry: Off-dry wines are frequently treated with sorbic acid to stop fermentation in the bottle. It is typically used to inhibit Saccharomyces, and it does this reasonably well.
   • This has the disadvantage that lactic acid bacteria, notably Oenococcus, can esterify it into alcohol (sorbyl alcohol), and this alcohol subsequently frequently rearranges and becomes 2-ethoxyhexa-3,5-diene, which has a disagreeable smell.
   • Its sensory threshold has been estimated to be in the range of 100 ng/L, which is a negligibly low level.
   • It has not been established that other genes in lactic acid bacteria can metabolize sorbic acid.
   • To reduce the possibility of this off-odor in sweet reserves and when blended back the solids in wines should be removed, they should be filtered, adequately sulfited, and maintained at a low temperature.
3. Cosmetics: By killing germs, halting or delaying their growth and reproduction, sorbic acid and potassium sorbate guard against spoiling in cosmetics and personal care products.