Sorbic acid | 110-44-1

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CAS No.:110-44-1

Other Names:Sorbic acid

MF:C6H8O2

EINECS No.:203-768-7

Place of Origin:China (Mainland)

Type:Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners

Model Number:RG110-44-1

Product Name:Sorbic acid

Appearance:white

Molecular Weight:112.13

Melting Point:132-135 °C(lit.)

Boiling Point:228°C

Density:1,205 g/cm3

Flashing Point:127 °C


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Item Specification
Appearance Colorless crystals or white crystalline powder
Assay 99,0-101,0%
Water ≤ 0.5 %
Melting range 132-135℃
Residue on ignition ≤ 0.2 %
Aldehyde(as formaldehyde) ≤ 0.1 %
Lead (Pb) ≤ 5 mg/kg
Mercury (Hg) ≤ 1 mg/kg
Heavy Metal (as Pb) ≤10 ppm max
Arsenic ≤ 3 mg/kg
Sulfated Ash ≤0.2% max

Introduction:
Sorbic acid and its mineral salts, such as sodium sorbate, potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water. The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety.

Function:
Sorbic acid can effectively restrain the mold, yeast and oxygen activity of bacteria, staphylococcus aureus,salmonella and other harmful microorganism growth and reproduction, but for anaerobic bacillus bacteriaand lactobacillus acidophilus beneficial microbes such as null and void, almost against the effect of development was stronger than the sterilization effect, so as to effectively prolong food to save time, and keep the original flavor of food.

Package:25kgs/bag  25kgs/drum


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