Sorbic Acid

Introduction:
Sorbic Acid can restrain effectively the activity of mould, yeast and aerophile bacteria. Restrain growth and reproduction of the pernicious micro oraganism as pseudomonas, staphylococcus salmonella action to restrain growth is more powerful than killing. Meanwhile, it can not restrain useful microoraganim growth as Anaerobic spore-bearing bacilli, acidophil therefore to lengthen food store period and remain food original flavor. The preservative efficiency of sorbic acid is 5-10 times sodium benzoate.

Application:
At the moment, sorbic acid has been used extensively in food, drink, vegetables in soy, tobacco, drugs, cosmetics, agricultural products, forage and other domain. Its application should be wide and wide in the world.
As acidic preservative, sorbic acid is also used well in neutral food (ph6.0-6.5). The preservative efficiency of sodium benzoate will decrease clearly and have a bed taste while PH>4.

Name: SORBIC ACID
Formala: C₆H₈O₂
Structure: CH₃-CH=CH-CH=CH=COOH
Molecular Weight: 112.13
CAS No.: 110-44-1

Properties
Appearance: White crystalline powder.
Content: 99-101%
Moisture: 0.5% max
Heavy metal: 10 ppm max
Melting point: 132-135 ^οC
Residue on Ignition: 0.2% max
As: 2 ppm max