Sorbic acid is a preservative of natural origin (naturally found in the fruits of Sorbus aucuparia and in other Rosaceae), which can be produced synthetically (such as that commonly used in industries).
It has a very low toxicity: this is because it is used in reduced doses (0.2 mg / kg), and because its LD50 is over 5g / kg. Therefore, being used in such limited doses, and having such a high lethal dose per kg, it is a preservative that can be considered safe. Few people, in fact, show allergic reactions to sorbic acid.
Sorbic acid performs its maximum function against fungi and yeasts, while it is not effective against bacteria. It performs its optimal activity at pH below 6.5 (therefore in acidic or slightly acidic foods).
Although sorbic acid has a very high lethal dose, it is necessary to make a small reflection: being a widely used preservative it is possible (even if it happens rarely), that during the day so many foods containing E200 are consumed to get to consume doses close to toxic; for this reason it is recommended to carefully check the various labels to prevent this from happening. If the toxic dose were to be reached, it is thought that this preservative could present health risks, because it can alter the enzyme systems of the human body.
Being insoluble in water, the salts of sorbic acid are used very often:
- SODIUM SORBATE
- POTASSIUM SORBATE
- CALCIUM SORBATE
