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.

CAS: 110-44-1

Molecular Weight: 112.13


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