l Sorbic Acid, Colorless needle crystal or white crystalline powder; stable to light and heat, but easy to oxidize and change color; melting point 134.5 °C, boiling point 228 °C (decomposition); pH value of saturated aqueous solution is 3.6; slightly soluble in water, easily soluble In methanol, ethanol, glacial acetic acid, acetone, soluble in acetone, benzene, carbon tetrachloride, sour taste, non-toxic. The chemical properties are lively, and it is easy to carry out addition reactions to generate saturated compounds. It has bacteriostatic effect on mold, yeast and aerobic bacteria, and is almost ineffective against anaerobic Clostridium spp and Lactobacillus acidophilus.
l Sorbic Acid and its potassium salt are suitable for use in the range of pH=4.5～6. Its mechanism of action is that it can combine with the sulfhydryl group in the microbial enzyme, destroy the function of the enzyme and cause the reproduction to be blocked. Because this product is an unsaturated fatty acid, it can participate in normal metabolism in the body, and finally oxidized to carbon dioxide and water, so it is harmless to the human body. The acceptable daily intake (ADI) of human body is 0～25mg/kg (calculated as sorbic acid), which can be used as soy sauce, vinegar, jam, fruit juice, sherbet, wine, pickles, preserves, cakes, sausages, cheese and canned food Preservatives for foods such as food (the dosage is 0.2 to 2.0 g/kg).
l Sorbic Acid and its sodium salt can inhibit the growth of molds and have been used as food preservatives for a long time, especially at low pH values, as an undissociated acid to play a preservative role. Sorbic acid has the characteristics that other preservatives do not have, that is, it has strong preservative selectivity. It can inhibit the growth of harmful bacteria to humans, but is harmless to bacteria that are beneficial to humans. For example, it can inhibit the growth of cheese mold but not. Does not affect the growth of bacteria that help cheese ripen. Therefore, sorbic acid is widely used in the food industry as a preservative for cheese, cakes and other pastries. Tests have determined that the maximum allowable amount of sorbic acid in food is 0.1%. Mainly used for mildew prevention of cheese, pickled vegetables, dried fruits, fruit juices, fruit syrups, beverages, preserves, bread, candies, etc. It is also used for the preservation of fish and meat products. It is also used in cosmetics, medicine, feed and so on. It is produced by the method of condensation and decomposition of crotonaldehyde and ketene in industry.