Preservatives
Sorbic Acid (E200)
Sorbic acid is a naturally occurring antimicrobial preservative used to inhibit the growth of molds and yeasts in food and beverage manufacturing. As the free-acid form of the sorbates family, it is most effective in acidic food systems and is widely used where a low-toxicity, well-established preservative is required.
Technical Specifications
Specifications are indicative and may vary according to production, grade and batch. Final specifications and CoA will be confirmed and provided prior to each order.
| Parameter | Specification |
|---|---|
| Chemical Name | Sorbic Acid |
| E-Number / INS | E200 |
| CAS Number | 110-44-1 |
| Chemical Formula | C₆H₈O₂ |
| Molecular Weight | 112.13 g/mol |
| Grade | Food Grade / FCC |
| Assay | 99.0% – 101.0% |
| Appearance | White to off-white crystalline powder or granules |
| Melting Range | 132°C – 135°C |
| Moisture | ≤ 0.5% |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Solubility | Slightly soluble in water; soluble in ethanol |
| Shelf Life | 24 months |
| Storage | Cool, dry place, protected from moisture and sunlight |
| Packaging | 25 kg bags, other formats available upon request |
Applications
Bakery & Pastries: Inhibits mold growth in bread, cakes, and fillings, helping maintain freshness through distribution and shelf life.
Cheese & Dairy: Applied to cheese surfaces and dairy formulations to control mold without affecting flavor or texture.
Wine & Fermented Beverages: Suppresses secondary fermentation and controls unwanted yeast activity in wine and cider production.
Sauces & Dressings: Protects acidic sauces, dressings, and condiments from mold and yeast spoilage during storage.
Fruit Products & Preserves: Preserves jams, fruit fillings, and preparations, particularly effective in the low-pH conditions typical of these products.
Meat & Fish Products: Used on casings and surfaces of processed meat and fish products where permitted, to extend shelf stability.
Frequently Asked Questions (FAQs)
It is a food-grade preservative used to inhibit mold and yeast growth in bakery products, cheese, wine, sauces, and fruit preparations, particularly effective in acidic food systems.
Sorbic acid is used in various food applications where permitted, including selected cheese and dairy products, bakery products, fruit preparations, sauces, beverages and other processed foods. The permitted use and maximum level depend on the specific food category and destination market.
There is no single universal dosage for Sorbic Acid E200. The appropriate level depends on the food formulation, pH, water activity, processing conditions, target shelf life and applicable food regulations. Manufacturers should determine the required level through formulation testing and always remain within the legal limits applicable to the specific product and market.
Sorbic acid is generally more effective in acidic food systems because its antimicrobial activity is associated with the undissociated form of sorbic acid. As formulation pH increases, its effectiveness can change. For this reason, pH should be considered when developing a formulation containing E200.
Sorbic acid is primarily used to control molds and yeasts. Its effectiveness against bacteria is more limited and depends on the microorganism and formulation conditions. It should therefore not automatically be considered a broad-spectrum antibacterial preservative.
Sorbic acid is used in certain cheese and dairy applications where permitted by applicable regulations. The specific food category, maximum permitted level and method of application should be checked against the regulations of the target market.
For order
Sorbic Acid (E200)
Product Categories
Acidity Regulators | Antioxidants | Emulsifiers | Phosphates | Preservatives | Thickeners & Stabilizers | Vitamins | Minerals | Flavours & Aroma