Why Is Sorbic Acid Added to Foods?

Sorbic acid is added to foods as a preservative, fighting against bacterial, fungal and yeast growth that contaminates food, rendering it unsafe for consumption. Sorbic acid and its derivative compounds are used in an array of foods and beverages.

Sorbic acid preserves food and wine from fungal growth.

Identification

Sorbic acid is an unsaturated fatty acid, appearing as a white powder. Its mineral salt derivatives sodium sorbate, calcium sorbate and potassium sorbate are used in food preservation due to their water solubility.

Benefits

Sorbic acid defends against food decay, preventing poisonous and carcinogenic mycotoxins such as aflotoxin, caused by aspergillus mold, from infiltrating and rotting food. Human consumption of mycotoxins can lead to toxicity.

Function

Cheeses and cured meats are sprayed or dipped in sorbic acid solutions. Sorbic acid stretches out the shelf life of meats, seafood and store-prepared foods.

Effects

Sorbic acid in the form of potassium sorbate is commonly added to porous foods that absorb moisture such as cheese, fruits, vegetables, breads and baked goods, protecting against mold growth.

Fun Fact

Sorbic acid is used to preserve wine during the bottling stage to prevent yeast buildup leading to unwanted secondary fermentation that may change flavors and suppress alcohol levels, particularly in sweet wines.

References

• Sorbic Acid Description
• Potassium Sorbate
• Potassium Sorbate in Wine