Sorbic acid is a natural preservative first isolated in 1859 from the berries of an ash tree. An investigation based on its antimicrobial activity found that sorbic acid can effectively inhibit molds, yeasts, and fungi. The free acid form is more effective as an antimicrobial. Antimicrobial activity of sorbic acid increases as the pH of the media decreases. Enhanced activity at low pH results from the acid being fully protonated (unionized) and thus readily taken up by the microorganism. Combination of sorbic acid and lactic acid have also been shown to inhibit the growth of the pathogen Salmonella. 

Sodium acid is widely used to baked foods, diary produtcs, and beverages such as pastries, yogurt, cheese, fruit juices, salami, sausages, etc. as one  preservative. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.