Aluminum Caprate
Aluminum Palmitate
P-Aminobenzoic acid
Bebzakdegtde
Benzyl Acetoacetate
Benzyl Benzoate
Benzyl Butyrate
Benzyl Cinnamate
Benzyl Formate
Calcium Ascorbate
Calcium Bromate
Calcium Caprate
Calcium Caprylate
Calcium Carbonate
Calcium Citrate
Calcium Diglutamate
Calcium Gluconate
Calcium Lactate
Calcium Myristate
Calcium Palmitate
Calcium Pantothenate
D-Camphor
Carboxymethyl cellulose
Cellulose Acetate
Chlorophyll
Citronellal
DL-Citronellol
Citronellyl Acetates
Citronellyl Butyrate
Diethyl Malate
Diethyl Tartrate
Disodium Citriate
Erythorbic Acid
Ethyl Acetate
Neryl Acetate
Neryl Butyrate
Neryl Formate
Ethyl Vanillin
Ethtyl Vanillin Isobutyrate
Ethyl Vanillin Beta-D-Glucopyranoside
Ethyl Vanillin Propyleneglycol Acetal
Ferric Citrate
Ferrous Ascorbate
Ferrous Citrate
Ferrous Fumarate
Ferrous Lactate
Ferrous Gluconate
Geranyl Formate
Lactalbumin
Lanolin
Lauric Acid
Lauryl Acetate
Lauryl Alcohol
Linalyl Acetate
Linalyl Anthranilate
Linalyl Formate
Magnesium Caprate
Magnesium Caprylate
Magnesium Fumarate
Manganese Citrate
Musk, Ketone
Myristic Acid
Sodium Ascorbate
Sodium Benzoate
Sodium Bicarbonate
Sodium Formate
Sodium Fumarate
Sodium Humate
Sodium Lactate
Sodium Tartrate
Tocopherols
Sorbitol
Salicylic Acid
Potassium Sorbate
Potassium Chloride
Potassium Caseinate
Potassium Carbonate
Potassium Caprylate
Potassium Caprate
Beta-Carotene
Potassium Bromate
Potassium Borate
Potassium Bisulfite

 

Sorbic Acid

(CAS: 110-44-1)

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.

Other Name: 1,3-Pentadiene-1-carboxylic acid / Hexa-2,4-dienoic acid / (E,E)-2,4-Hexadienoic acid / 2-Propenylacrylic acid

Chemical formula C 6 H 8 O 2

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.

Sorbic acid should not be confused with other chemically unrelated, but similarly named food additives sorbitol , polysorbate , and ascorbic acid ( Vitamin C ).

PHYSICAL PROPERTIES:

Sublimation point: 60ˇăC
Boiling point (decomposes): 228ˇăC
Melting point: 134.5ˇăC
Density: 1.2 g/cm3
Solubility in water, g/100 ml at 30ˇăC: 0.25 (poor)
Vapour pressure, Pa at 20ˇăC: 1.3
Relative vapour density (air = 1): 3.87
Flash point: 127ˇăC
Octanol/water partition coefficient as log Pow: 1.33