Sorbic Acid (C6H8O2)
is an unsaturated fatty acid and has inhibitory activity against a wide spectrum
of yeast, molds, and bacteria, including most food borne pathogens. Its
inhibitory activity depends upon the pH of the substrate; the upper limit
for activity is pH 6.5 in most applications. The degree of activity increases
as the pH decreases. It is also selective in its activity against different
organisms, having little effect on the desired bacteria in the dairy industry.
Because of these properties, it is widely used in preserving cheeses and other
dairy products. It is also certifiably Kosher.
Molecular Weight: 112.13