Sorbic acid is a preservative, mainly against fungi and yeasts. It is commercially produced by several different chemical pathways.
Sorbic acid naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named.
A 2005 study claimed that sorbates are some of the least harmful preservatives in use, however there exist some claims linking it to dizziness, headaches and stomach cramps.
Sorbic acid and sorbates are used mainly as food preservatives. The antimicrobial activity comprises a wide range of microorganisms, particularly yeasts and moulds, including organisms responsible for mycotoxin formation.
Baked goods, non-alcoholic beverages, cheese, dairy products, delicatessen products, meat products.
Allowed to use in Europe and the US.