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Sorbic acid

Product name: sorbic acid

Product quality: national standards

"GB 1886.186-2016 food safety national standard food additives sorbic acid"


sorbic acid

Product Name:

sorbic acid

CAS No.:




Molecular formula::


Structural formula:

Molecular weight:



White crystalline powder, odorless or characteristic odor, t oxidation coloring if placed in air for long time. Melting point: 132 ° C to 135 ° C. Solubility (20 ° C, g / 100 mL): Glacial acetic acid 11.5, Ethanol 10, Propylene glycol 5.5, Peanut oil 0.9, Glycerin 0.3. Insoluble in water.

Main uses:

Preservatives, antioxidants, stabilizers. Sorbic acid is a new, safe, non-toxic and efficient food additive, is unsaturated fatty acids, into the body after the normal fat metabolism, and finally oxidized into water and Carbon dioxide, will not accumulate in the human body, with high safety Sex, its toxicity is only 1/2 of salt, sodium benzoate is 1/40, is internationally recognized as the best food additives. Sorbic acid has been approved worldwide for use and has been successfully used in many aspects of the food industry. Sorbic acid on the mold, yeast and aerobic bacteria have a significant inhibitory effect, the inhibition of the development of the role of more than the bactericidal effect, and microbial enzyme system in the mercapto combination, thus undermining the enzyme activity, to achieve the purpose of antibacterial, anti-corrosion. But also to prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus, Salmonella and the like. Under acidic conditions (pH below 5 to 6), the antibacterial effect is better, the composition of the food has no effect on the anti-corrosion effect, so as to effectively extend the food preservation time, and maintain the original food flavor. But it is almost ineffective for anaerobic Bacillus and Lactobacillus acidophilus and other beneficial microorganisms.