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Sorbic acid is an unsaturated fatty acid, it has inhibitory activity against a wide spectrum of yeasts, molds, and bacteria. including most food-borne pathogens. It's inhibitory activity depends upon the PH of the substrate: the upper limit for activity is ca PH 6.5 in moist applications and the degree of activity increases as the PH decreases. It has more promising effectiveness of inhibitory activity than benzoic acid. Sorbic acid, as a food additive. is available to joint the metabolism in a normal way within the human body. then degrades into carbon dioxide and water. which can be considered as food components as well. As for the comparison between sorbic acid and other preservative, sorbic acid or its salt are safer and will not change the original food color, flavor. and nutrition.
Not only is sorbic acid being greatly used in all kinds of foods for its anti-decomposition and anti-fungus function, but also in grains, medicines, cosmetics, toothpaste, tobacco, animal feeds, latex, paper-manufacturing, and pesticide.
