kasel

Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It was first isolated from the unripe berries of the rowan (Sorbus aucuparia), hence its name. Sorbic acid and its mineral salts, such as sodium sorbate, potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water. The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety.

Chemical formula: C₆H₈O₂
Rel. mol. weight: 112.13
CAS No.: 110-44-1
EINECS No.: 203-768-7
E-No.: E200

Melting point: 132-135 °C
Boiling Point: 228 °C (decompositions)
Density (20°C): 1,2 g/cm³
Solubility in water (20°C): 1,6 g/l
Bulk density: ~650 kg/m³