Sorbic Acid

Application of sorbate in food is mainly as a preservative, by destroying the microbial enzyme system to inhibit the growth and reproduction of mold and bacteria, thereby extending the shelf life of food, sorbate is mainly used in the following areas.

● Dairy products: Sorbate and its potassium salts are commonly used in dairy products such as yogurt, cheese and cream to prevent deterioration of these products due to yeast and mold. Its use can significantly extend the shelf life of products while maintaining the freshness and flavor of dairy products.

● Meat products: In processed meat products such as sausages, ham, cured meats, adding the right amount of food grade sorbate can help inhibit bacterial reproduction and reduce the risk of food poisoning. In addition, it can help maintain the color and texture of the product.

● Beverages: Food grade sorbic acid is also often added to liquid foods such as fruit juices, cider, and carbonated beverages to prevent microbial growth, especially those that contain natural sugars. This not only ensures the safety of the drink, but also prevents the formation of sediment and enhances the visual appeal of the product.

● Baked goods: bread, cakes, biscuits and other baked goods are vulnerable to mold attack, by adding food grade sorbic acid, can effectively delay the mold process of such products, increase its time window.

● Sauces and condiments: The addition of food-grade sorbic acid to condiments such as ketchup, salad dressing, soy sauce and vinegar can avoid fermentation or spoilage caused by poor storage conditions and ensure the stable quality of condiments.