Sorbic Acid · Preservative for Bakery, Dairy, Oils, Sauces & Prepared Foods

Key characteristics

• Chemical name: Sorbic acid ((E,E)-hexa-2,4-dienoic acid).
• Chemical formula: C₆H₈O₂.
• Form: typically a white to off-white crystalline powder, granules or flakes with a mild characteristic odour.
• Solubility: sparingly soluble in cold water, more soluble in hot water and in alcohols and fats/oils; in many liquid applications it is used via sorbate salts such as potassium sorbate.
• Microbial spectrum: particularly effective against yeasts and moulds, with limited action against bacteria at typical food-use levels.
• pH dependence: best performance in acidic and mildly acidic foods (commonly up to around pH 6–6.5); activity decreases at higher pH.
• Function: used as a preservative to help extend shelf life, protect against surface growth and reduce spoilage in cheese, bakery, fats & oils, sauces and fruit preps.
• Compatibility: works well with benzoates, propionates, organic acids, mild heat treatment, cold-chain management and hygienic processing as part of a multi-hurdle preservation system.

Atlas supports technical and regulatory teams in choosing between sorbic acid and sorbate salts, optimising dosage, pH and process according to application and local regulations.

Indicative specification points

Final specifications are agreed per project and destination market. Typical food-grade sorbic acid parameters include:

• Assay: generally 99.0–101.0% sorbic acid (on dried basis).
• Appearance: white to off-white, free-flowing crystals, granules or flakes, free from visible foreign matter.
• Identification tests: confirm sorbic acid structure according to recognised food-additive monographs.
• Melting range: within specified limits, supporting identity and purity control.
• Loss on drying: controlled to ensure consistent active content and flow.
• Acidity / alkalinity: within defined limits for a specified solution.
• Heavy metals and specific contaminants: restricted to meet international food safety requirements.
• Colour and clarity of solution: within agreed limits to protect colour-sensitive applications.
• Particle size distribution and bulk density: adjusted for target handling, dust control and dispersion.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers according to customer requirements.

Cheese, processed cheese & dairy

• Natural cheeses – sorbic acid helps reduce surface yeast and mould growth in semi-hard and hard cheeses when applied in coatings, brines or surface treatments where permitted.
• Processed cheese & cheese spreads – widely used in processed cheese slices, blocks, spreads and cheese sauces to support ambient or chilled shelf life.
• Cheese analogues & filled products – incorporation in cheese analogues, pizza cheese and cheese-filled bakery products as part of a mould-control system.

Bakery, fillings & confectionery

• Fruit fillings, jams & toppings – sorbic acid helps control yeasts and moulds in high-sugar, acidic fillings for cakes, pastries and dairy products.
• Cake and pastry fillings & icings – used in cream fillings, icings and glazes in combination with water activity and packaging control.
• Soft cakes, bars and dessert bases – inclusion in moist baked goods and dessert components where surface mould growth is a key concern.

Fats, oils & margarines

• Margarine & spreads – sorbic acid is used in water-in-oil emulsions to reduce yeast and mould risk in combination with acidity and cold storage.
• Flavoured oils & fat-based toppings – support for microbiological stability of seasoned oils, garlic/herb toppings and similar products when permitted and appropriately formulated.

Sauces, dressings, pickles & other prepared foods

• Tomato-based sauces, ketchups & chilli sauces – sorbic acid (alone or with sorbate salts) supports yeast and mould control alongside acidity and heat treatment.
• Salad dressings & mayonnaise-type products – application in acidified dressings, dips and emulsified sauces within regulatory frameworks.
• Pickled vegetables & relishes – used in acidified vegetable-based products as part of the preservative strategy.
• Other prepared foods – selected use in acidified or mildly acidic ready-to-eat foods, pastes and spreads where yeasts and moulds drive spoilage.

Formulation & process guidance

• Key efficacy factors:
  • Product pH – lower pH increases the proportion of undissociated sorbic acid and improves activity,
  • Water activity & composition (sugar, salt, fat, proteins),
  • Target microflora (yeasts, moulds),
  • Process & packaging (heat treatment, cold chain, oxygen exposure, headspace).
• Use formats:
  • Direct addition of powder or granules into the product matrix or dry blend,
  • Use in oil-based systems, surface coatings or glazes where sorbic acid’s solubility in fats is beneficial,
  • Conversion to sorbate salts in situ or use in combination with potassium sorbate or sodium sorbate where higher water solubility is required.
• Combination systems:
  • Often paired with benzoates, propionates, organic acids and mild heat processing,
  • Overall levels must respect individual and combined legal limits for sorbates and benzoates in each food category and jurisdiction.
• Regulatory responsibilities:
  • Confirm permitted uses, maximum inclusion levels and combined limits for sorbic acid/sorbates,
  • Ensure correct additive labelling (functional class, name, E-number),
  • Monitor evolving national and regional regulations, especially for staple foods and products for children.

Quality & documentation

• Supplied as food-grade sorbic acid with agreed specifications for assay, physical properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet detailing key analytical parameters and methods.
• Additional documentation can include GMO status, allergen declarations, contaminant and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, origin and Halal/Kosher certificates depending on the selected producer and grade.
• Production sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, labelling and claims for sorbic acid / sorbate-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 25 kg bags or fibre drums/cartons with inner liners to protect against moisture, contamination and caking; alternative packaging options can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other preservatives, acids, antioxidants and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from strong oxidising agents and odour-sensitive materials to maintain quality.
• Typical shelf life is defined in the product specification and on the COA; customers should validate preservative performance and sensory impact in their own formulations and processes.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation managed from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (cheese/processed cheese, bakery fillings, margarines, sauces, dressings, fruit preps, etc.), product pH, target shelf life, preservative system (sorbic acid alone or combined with sorbates/other hurdles), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable sorbic acid grades and integrated preservation concepts.