Sorbic acid is the most common food preservative against molds, bacteria, fungi, and yeasts. It is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.

What is sorbic acid used in?

Sorbic acid is a naturally occurring compound that's become the most commonly used food preservative in the world, and it makes the global food chain possible. It's highly effective at inhibiting the growth of mold, which can spoil food and spread fatal diseases.

At which of the following pH conditions is sorbic acid most effective as a preservative?

Sorbic acid works best below pH 6.0 and is generally ineffective above pH 6.5. Between pH 4.0 and 6.0 sorbates are generally more effective than benzoates.