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.

 

High safety

Sorbic acid is one kind of nonsuturated fatty acid compounds. It can be absorbed by human body rapidly, then decomposed into CO2 and H2O, moreover no remaining in body.

 

Good stability

Sorbic acid is stable in sealed status, will not be decomposed until 270℃. It will be oxidized into colored ones and absorbing moisture in case exposed in air for a long time.

 

Wide 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.