sorbaten

Sorbaten, more commonly referred to as sorbates, are the salts of sorbic acid used as preservatives in foods, beverages, cosmetics, and some pharmaceuticals. The most common sorbate salts are potassium sorbate (E202), sodium sorbate (E201), and calcium sorbate (E203), with potassium sorbate being the most widely used in industry.

Mechanism and activity: Sorbates inhibit fungal growth and some yeasts, and they can also affect certain bacteria. Their effectiveness is pH dependent: at acidic pH, a larger portion of sorbic acid remains undissociated and can diffuse into microbial cells, where it disrupts cellular metabolism and membrane function. Their activity declines as pH rises above about 6, so they are most common in acidic products such as fruit juices, cheeses, wines, and sauces. They are often used alone or in combination with other preservatives to broaden antimicrobial coverage.

Uses and applications: Sorbates are widely employed to extend shelf life and maintain product quality in foods like dairy products, fruit juices, wines, jams, baked goods, and dried fruits, as well as in some beverages and cosmetics. They are valued for stability under heat and light and for being effective at low concentrations in acidic environments.

Regulation and safety: Sorbates are approved for use in many regulatory jurisdictions and are generally recognized as safe when used in accordance with good manufacturing practices. Typical usage levels range from about 0.05% to 0.3% by weight, depending on product type and regulatory limits. They are considered to have low toxicity, though rare sensitivities or allergies can occur in some individuals.

Stability and limitations: Sorbates are stable in acidic, refrigerated, and processed foods but are less effective in alkaline conditions and at higher pH. They may be used in combination with other preservatives to enhance antimicrobial performance.