Sorbaattiyhdisteet

Sorbaattiyhdisteet, known in English as sorbates, are salts and esters of sorbic acid that function primarily as preservatives in foods, beverages, and cosmetics. The most common examples are potassium sorbate and calcium sorbate, with sodium sorbate used less frequently. They exist in solution as the unionized acid or as salts, depending on pH, and are valued for inhibiting molds, yeasts, and some bacteria in acidic environments.

Chemically, sorbic acid is a conjugated diene unsaturated carboxylic acid (C6H8O2) that, when neutralized or esterified, forms salts such as potassium sorbate or calcium sorbate. These sorbates are relatively heat-stable and most active at low pH, where they inhibit growth by disrupting cellular metabolism and membrane function; antibacterial activity at neutral pH is limited.

They are widely used as preservatives in foods including dairy products, cheeses, wines and fruit juices, jams, jellies, baked goods, sauces and pickled products, as well as in cosmetics. Regulatory agencies approve sorbates under specified concentration limits, commonly listing them in additive catalogs.

Safety: Sorbate compounds are generally considered safe for the general population at approved levels. Rare individuals may experience dermatitis or other sensitivities. As with all preservatives, they should be used in accordance with regulatory guidance and product labeling.