Sorbic Acid
The short version
A naturally occurring compound used to inhibit mold, yeast, and fungi in foods and cosmetics.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated in 1859 from the unripe berries of the rowan tree (Sorbus aucuparia), which gave the compound its name. Today it is produced industrially through the condensation of crotonaldehyde with ketene, yielding a colorless crystalline solid.
How it's used
Widely used in cheeses, baked goods, wine, dried fruits, and salad dressings to prevent spoilage. Typical use levels are 0.05% to 0.2% by weight. Often added as the more soluble salt potassium sorbate (E202).
Safety profile
Considered one of the safer preservatives. The acceptable daily intake set by the JECFA is 25 mg/kg body weight. It is metabolized like other fatty acids and excreted as CO2 and water. Rare contact dermatitis has been reported in sensitive individuals.
Physical & chemical properties
White crystalline powder, slightly soluble in water, more soluble in ethanol. Effective against molds and yeasts at pH below 6.5. Loses activity in alkaline conditions.
Regulation worldwide
Approved in the EU, US, UK, Canada, Japan, and most other jurisdictions. Listed in the Codex Alimentarius general standard for food additives.
Educational information only. Not medical or dietary advice.