Sorbic Acid

What is Sorbic Acid?

When it comes to the use of food, drugs and cosmetic products, Sorbic Acid is the most commonly used product. It is a natural, organic preservative that possesses antifungal and some antibacterial properties.

Sorbic acid is commonly used to preserve products such as wines, cheeses, baked goods, fresh fruits and vegetables, and refrigerated meat. Sorbic acid is also added to pharmaceuticals and cosmetic products.

Sorbic acid may be used in wines to prevent secondary fermentation of sugar and recontamination by yeast. The most common methods of application for dairy products includes dipping or spraying with potassium sorbate solutions for natural cheeses, and direct addition to processed cheeses.

 Sorbates are commonly used to extend the life of fish and shellfish. They inhibit the development of yeast and mold in the fish product. Sorbates are applied as a fungistat for prunes, pickles, relishes, maraschino cherries, olives, and figs and are used to extend the shelf life of prepared salads. Sorbates also preserve meat and poultry.

Side Effects and Warnings of Sorbic Acid

When one is using Sorbic Acid, care needs to taken. Sorbic acid may be an irritant. An allergic reaction to sorbic acid may occur if it is inhaled, ingested or in contact with the skin. Inhalation or ingestion of pure sorbic acid should be considered a medical emergency.

Individuals who are frequently exposed to sorbic acid may become hypersensitive.

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