sorbitaatti

Sorbitaatti, known in English as sorbate, is a class of chemical preservative salts formed from sorbic acid. The most common form is potassium sorbate (E202), but other salts such as sodium sorbate and calcium sorbate are also used. Sorbates are employed to inhibit mold, yeast, and some bacteria in a wide range of foods, beverages and cosmetic products.

Sorbates are favored for their effectiveness in acidic environments and are typically used in products with pH below about 6.5. They are commonly found in dairy products, fruit juices, wines, baked goods, snacks, jams, and various processed foods, as well as in cosmetics and personal care items. Their antimicrobial action helps extend shelf life without imparting strong flavors or colors.

Mechanism and properties: Sorbic acid and its salts are weak acids. In undissociated form, sorbic acid can diffuse into microbial cells where it disrupts metabolism and energy production, inhibiting growth. The activity of sorbates is pH-dependent and they are less effective at higher pH. They are often used in combination with other preservatives to broaden antimicrobial coverage.

Safety and regulation: Sorbates are widely regarded as safe for consumption at approved use levels and are approved in many jurisdictions (for example, potassium sorbate as a food additive, E202). They are generally considered non-toxic at typical exposures, though rare allergic reactions or irritation can occur in sensitive individuals, and high concentrations may irritate skin or eyes. In some formulations, especially those containing ascorbic acid, there is a potential for chemical reactions under certain conditions, which regulators monitor to ensure product safety.