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Sorbic Acid: That’s What’s Behind It

Sorbic Acid: A preservative with many names

If you don’t see sorbic acid on the food ingredient list, that doesn’t mean it wasn’t used. The sorbic acid is also hidden behind the European approval number E-200 or the designation hexadecenoic acid.

  • You will find sorbic acid across the entire product range. From baked goods, jam, and dried fruit to cheese and meat, as well as pickled vegetables and wine. The list of uses for sorbic acid is long; in cosmetics, you will also discover the E-200.
  • Of course, there is a good reason why sorbic acid is so often on the list of ingredients. It’s a good preservative, but that’s not all.
  • Sorbic acid has an antimicrobial effect. It inhibits the spread of various bacteria and yeasts as well as molds that nobody wants to eat.

This is what makes sorbic acid so interesting

The acid, which is now chemically produced in a multi-stage process, has been used as a preservative for well over 100 years.

  • In addition to its preservative properties, sorbic acid has the inestimable advantage for the food industry that it is both tasteless and odorless.
  • In addition, sorbic acid hardly triggers allergic reactions, which makes the preservative attractive to the cosmetics industry.
  • As far as is currently known, our organism processes sorbic acid like fatty acid and breaks it down without leaving any residue. Nevertheless, a maximum daily dose of 3 milligrams per kilogram of body weight was set for the acid. Only the EU experts probably know who is supposed to check this in everyday life.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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