SORBIC ACID

What is sorbic acid or sorbate?

Sorbic acid (E-200), or in its various sorbate salts (E-202 and E-203), is the most widely used chemical preservative in industry as an antifungal, since the use of other similar preservatives has been limited or banned in the past.

What is sorbic acid used for in food?

Sorbic acid is an antifungal additive, but despite its widespread presence it is mostly effective at pHs below 4.8, so for many foods it is not sufficient protection and/or is combined with other preservatives. This further compromises achieving a clean label. In addition, the accumulation of this acid and others can compromise the organoleptics of the food.

In which foods is sorbic acid used?

Sorbic acid is used in foods that, due to their physical and chemical characteristics, tend to have a higher risk of mould and yeast growth. For example, it is used in many dairy and vegan dairy products, in Mexican tortillas, sauces and fillings or in meat analogues. It is also used in the coating of sausage casings.

What are the alternatives to sorbic acid or sorbate?

It is really difficult to find a compound with effective antifungal capabilities, especially in nature. However, within Amerex natural preservatives we have specialist products for this application that can even replace sorbate by direct action.

Click below to see a study with our ingredients.