Sorbic Acid

Sorbic acid is a colourless needle-like crystalline powder, easily soluble in water and stable under sealed conditions. Sorbic acid has a strong preservative effect and can effectively inhibit the activities of mould, yeast and aerobic bacteria. Sorbic acid is an internationally recognized safe preservative, the most widely used preservative in the world, with a high safety level, high antibacterial performance, and inhibits the growth and reproduction of mould. Sorbic acid is commonly used in cheese, yogurt and other cheese products, bread and snack products, fruit juice, sauces and other food preservatives.


What is sorbic acid used for?

Sorbic acid is generally used to inhibit the growth of microorganisms in food. Potassium sorbate is a common substance in life, mainly used to preserve some goods or things. If the food is rotten or spoiled, you can choose to add potassium sorbate to the food, which can prevent the phenomenon of food degeneration. Potassium sorbate is also used in many cosmetic products and can be found in cosmetics, which can have a preservative effect.

Why is sorbic acid added to bread?

Sorbic acid is a preservative and an improver for bread. It acts as a reducing agent when it is added to the dough. It will make the protein of the dough change from a large molecule to a small molecule so that the dough's tenderness, elasticity and toughness will decrease, and the dough will become sticky.

Is sorbic acid FDA approved?

Sorbic acid is an internationally recognized safe (GRAS) preservative with a high level of safety. The FAO, WHO, and FDA have all affirmed its safety.

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