Sorbic Acid
Preservatives
Acidity Regulators
110-44-1
E200
C₆H₈O₂
$2.92 ~ $4.38
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sorbic Acid?
Sorbic Acid is a naturally occurring organic compound widely used in the food and beverage industry as a preservative to effectively inhibit the growth of mold, yeast, and fungi, extending product shelf life.
How is Sorbic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Ketene Generation | Produce ketene gas via thermal decomposition (pyrolysis) of acetic acid at high temperatures (700-750°C) over a catalyst. | Control Point: Precise temperature control is critical for reaction efficiency and yield. Note: Ketene is a highly reactive and unstable intermediate, used immediately in the next step. |
| 2 | Condensation Reaction | React the ketene gas with crotonaldehyde in the presence of a catalyst (e.g., a zinc salt) to form a polyester intermediate. | Control Point: The molar ratio of reactants and the reaction temperature (typically 30-50°C) must be strictly maintained to ensure correct polymerization. Note: This is an exothermic reaction requiring an efficient cooling system. |
| 3 | Decomposition (Hydrolysis) | Decompose the polyester intermediate using heat and an acid catalyst (like HCl) or water to break it down and yield crude sorbic acid. | Control Point: Temperature, pH, and reaction time are key parameters to ensure complete decomposition of the polymer and maximize the sorbic acid yield. |
| 4 | Purification & Isolation | Cool the crude sorbic acid solution to induce crystallization. Separate the solid crystals from the liquid phase via centrifugation or filtration. | Control Point: The cooling rate and final temperature directly influence crystal size, purity, and yield. Efficient solid-liquid separation is essential. |
| 5 | Refining & Decolorization | Dissolve the crude crystals in a hot solvent (e.g., water). Treat the solution with activated carbon to remove color and organic impurities, then recrystallize by cooling. | Control Point: The amount of activated carbon and the dissolution/crystallization temperatures are critical for achieving the required final purity. Note: This step is vital for meeting food-grade or pharmaceutical specifications. |
| 6 | Drying | Dry the purified, wet sorbic acid crystals in a controlled dryer (e.g., vacuum or fluidized bed) to remove all residual solvent. | Control Point: The drying temperature must be carefully controlled to prevent thermal degradation or discoloration. Final moisture content must be below the specified limit (e.g., <0.5%). |
| 7 | Sieving & Packaging | Sieve the dried product to ensure a uniform particle size. Package the final sorbic acid into sealed, food-grade containers. | Control Point: Packaging operations must be conducted in a clean environment to prevent any contamination. Final product is tested against specifications before release. |
Technical Specifications
| CAS Number | 110-44-1 |
| Chemical Formula | C₆H₈O₂ |
| Solubility | slightly soluble in water (~1.6 g/L at 20 °C); soluble in ethanol, ether |
| Storage Conditions | cool, dry, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
cheese
baked goods
dried fruit
sauces
beverages
cosmetics
pharmaceuticals
packaging materials
rubber additives
Mechanism of action:
| Parameter | Sorbic Acid |
|---|---|
| Functional Category | Antimicrobial Agent; Preservative; Mold and Yeast Inhibitor |
| Key Ingredients | Sorbic Acid (trans,trans-2,4-Hexadienoic Acid) |
| Mechanism of Action | Inhibits key metabolic enzymes (e.g., catalase, peroxidase, and enzymes in the Krebs cycle) within microbial cells, disrupting their energy production. Its efficacy is pH-dependent, as the undissociated acid form penetrates the cell membrane to interfere with cellular transport and inhibit spore germination. |
| Application Effect in Product | Prevents spoilage by inhibiting the growth of a wide spectrum of molds, yeasts, and some bacteria. Extends shelf life and maintains the quality of acidic foods such as cheese, baked goods, beverages, jams, and cured meats without significantly impacting flavor. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sorbic Acid | Organic Acid Preservative | Inhibits mold and yeast growth; effective in acidic conditions (pH below 6.5); crystalline solid. | Effective over a broader pH range than benzoates; more flavor-neutral than benzoates or propionates at typical levels. | Poor water solubility, making it difficult to use in liquid products without a solubilizing agent or heating. | Cheese, baked goods, dried fruit, yogurt, high-fat emulsions like margarine. | For its high efficacy against mold and yeast in low-to-moderate moisture or high-fat foods where direct mixing is possible and flavor neutrality is critical. |
| Potassium Sorbate | Salt of Organic Acid Preservative | Highly water-soluble salt of sorbic acid; acts as a mold and yeast inhibitor. | Excellent water solubility allows for easy incorporation into aqueous systems like drinks and syrups. | Can impart a slight chemical aftertaste at higher concentrations; less effective as pH approaches neutral. | Wine, fruit juice, cider, syrups, pickles, rehydrated foods, personal care products. | |
| Sodium Benzoate | Salt of Organic Acid Preservative | Water-soluble; highly effective against yeast, mold, and some bacteria at low pH. | Very low cost; highly effective in strongly acidic foods where other preservatives may be less active. | Narrow effective pH range (most active below pH 4.5); can impart a sharp or peppery off-taste. | Carbonated beverages, fruit juices, jams, salad dressings, and other highly acidic foods. | |
| Calcium Propionate | Salt of Organic Acid Preservative | Primarily inhibits mold; most effective at pH below 5.5; does not inhibit leavening yeast. | Excellent mold inhibitor in yeast-leavened products because it doesn't affect the fermentation process. | Weak activity against yeast and bacteria; less effective than sorbates in broad-spectrum preservation. | Bread, rolls, tortillas, and other baked goods where mold is the primary concern. | |
| Natamycin | Polyene Macrolide Antifungal | Naturally derived; potent against nearly all molds and yeasts but not bacteria; used as a surface treatment. | Extremely effective at very low concentrations; works over a wide pH range; natural origin can be a marketing advantage. | Ineffective against bacteria; very low solubility limits its use primarily to surfaces; higher cost. | Surface treatment of cheese and cured sausages to prevent mold growth. | |
| Sulfur Dioxide (and sulfites) | Inorganic Preservative / Antioxidant | Acts as both an antimicrobial agent and an antioxidant, preventing browning. | Dual-action (antimicrobial and antioxidant) is unique among common preservatives. | Known allergen for a segment of the population; can have a pungent odor; effectiveness is highly pH-dependent. | Winemaking, dried fruits (apricots, raisins), grape juice, and some processed potato products. |
Technical Documents
Available Documentation
COA and spec sheet available
Safety Data Sheet (SDS)
MSDS/SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications