| HS Code | |
| Product Name | Sorbic Acid SA |
| Product Code | SA |
| Chemical Name | trans,trans-2,4-Hexadienoic acid |
| Synonyms | 2,4-Hexadienoic acid; Sorbistat |
| Cas Number | 110-44-1 |
| E Number | E200 |
| Molecular Formula | C6H8O2 |
| Molecular Weight | 112.13 g/mol |
| Appearance | White to off-white crystalline powder |
| Odor | Characteristic slight acidic odor |
| Melting Point | 132-135 °C |
| Boiling Point | 228 °C (decomposes) |
| Density | 1.204 g/cm³ at 20 °C |
| Solubility In Water | Slightly soluble (1.6 g/L at 20 °C) |
| Solubility In Ethanol | Soluble |
| Ph | 3.3 (1% solution) |
| Pka | 4.76 |
| Assay | ≥99.0% |
| Grade | Food Grade |
| Packaging | 25 kg net paper bag or fiber drum with PE liner |
| Storage | Store in cool, dry, well-ventilated area away from sunlight and moisture |
| Shelf Life | 2 years in unopened original packaging |
| Application | Food preservative and antimicrobial agent |
| Hs Code | 29161900 |
| Heavy Metals | ≤10 ppm |
| Arsenic | ≤3 ppm |
| Lead | ≤2 ppm |
| Loss On Drying | ≤0.5% |
| Residue On Ignition | ≤0.1% |
As an accredited Sorbic Acid SA factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sorbic Acid SA is supplied in 25 kg net polyethylene-lined fiber drums, palletized and securely sealed for industrial use. |
| Container Loading (20′ FCL) | Sorbic Acid SA is palletized and loaded into a 20′ FCL container, kept dry, secured, and sealed for shipment. |
| Shipping | Sorbic Acid SA (CAS 110-44-1), a white crystalline preservative powder, is non-hazardous and not classified as dangerous goods for transport. Ship in sealed 25 kg polyethylene-lined fiber drums or bags. Store cool, dry, well-ventilated, away from moisture, sunlight, and oxidizing agents. Handle with standard industrial hygiene. |
| Storage | Store sorbic acid in a cool, dry, well-ventilated area away from direct sunlight, heat, ignition sources, and moisture. Keep containers tightly closed, clearly labeled, and upright. Separate from strong oxidizers, bases, and incompatible materials. Use secondary containment where appropriate. Avoid dust generation and ensure good housekeeping. Follow local regulations and the manufacturer’s safety data sheet. |
| Shelf Life | Sorbic Acid SA shelf life is approximately two years when stored cool, dry, and protected from light in sealed containers. |
The primary spoilage pressure in ambient-packed flour tortillas and sliced pan bread is post-baking mould colonization by Penicillium, Aspergillus, and Cladosporium species, which germinate on exposed crumb surfaces during cooling, slicing, and pack-off. Sorbic acid is added at 0.05–0.30 wt% on flour mass in tortilla doughs, with production trials commonly anchoring between 0.10% and 0.18% for yeast-raised tortilla lines due to dose-dependent depression of Saccharomyces cerevisiae fermentation; at levels above 0.20% by flour mass, proof duration elongates and oven spring declines, a batch-to-batch failure mode observed in dual-speed spiral mixers where slow-speed hydration is followed by high-speed gluten development. Compliance for United States shipments falls under FDA 21 CFR 182.3089, while European Union use is governed through Regulation (EC) No 1333/2008 Annex II under E200, and incoming raw material should reference the current Food Chemicals Codex monograph for sorbic acid with assay expressed on dried basis. Downstream manufacture introduces crystalline sorbic acid as a dry particulate into the flour or dry-blend stream before hydration in a spiral mixer or horizontal batch mixer, followed by resting, dividing, hot-press baking for tortillas at 180–200°C with 25–40 s dwell time, or tunnel baking for pan bread to a core temperature of 96–98°C, then ambient cooling, slicing, and sealing in polyethylene or polypropylene bags under modified atmosphere where residual oxygen is held below 1%. Terminal finished product types include wheat flour tortillas, corn–wheat tortillas, burrito wraps, soft sandwich loaves, hamburger buns, soft pretzels, and pizza bases; the preservative contribution is constrained when final surface water activity exceeds 0.85 and when packaging seals permit post-thermal recontamination.
In still fruit-based drinks and ready-to-drink tea with pH 2.8–4.2, sorbic acid is specified as the acid form but exerts antimicrobial action through the undissociated species after batch acidification with citric, malic, or phosphoric acid. The typical addition ratio for clear acidified beverages is 0.02–0.10 wt% (200–1000 mg/kg) of finished product, although pH values above 4.5 reduce the undissociated fraction below 64.5% and therefore depress mould and yeast inhibition below process-reliable limits without an upper-dose adjustment. Direct addition of crystalline sorbic acid to a cold batch tank is operationally problematic at production scale because water solubility at 20°C is approximately 1.6 g/L; dissolver overload creates fines that blind plate-and-frame filter sheets and generate visible turbidity in clear PET bottle filling lines. The preferred production sequence is predissolution in food-grade ethanol or propylene glycol at 50–60°C, transfer into the main mixing tank after sugar syrup and acidulant addition, pH confirmation with a calibrated pH meter, followed by flash pasteurization at 85–90°C for 15–30 s, hot fill, and forced-air cooling in labelled PET, HDPE, or glass containers. Compliance references include Codex Stan 192-1995 under INS 200, Regulation (EC) No 1333/2008 Annex II for E200 in non-alcoholic flavoured drinks, and FDA 21 CFR 182.3089 for United States formulas. The pH dependence of the undissociated fraction is material to formula lock-in and is summarised below. Terminal product types include still fruit juice drinks, fruit nectars, RTD tea with lemon acidification, sports drinks with buffered electrolyte systems, and liquid drink concentrates where dilution factors can raise apparent in-pack sorbic acid concentration above the direct-use range.
| pH | Undissociated sorbic acid share (%) | Formulation implication |
|---|---|---|
| 3.0 | 98.3 | High yeast and mould inhibition; lower addition may be acceptable. |
| 4.0 | 85.2 | Standard still beverage target. |
| 4.5 | 64.5 | Upper practical limit for robust preservation. |
| 5.0 | 36.5 | Requires upper-dose or pH reduction review. |
| 5.5 | 15.4 | Weak mould control; pH adjustment recommended. |
| 6.0 | 5.4 | Practically inactive for preservation. |
Processed cheese spreads and slices are preserved under pH 5.0–6.0, where the undissociated fraction of sorbic acid falls to 36.5% at pH 5.0 and 5.4% at pH 6.0; this physicochemical boundary, rather than nominal addition percentage, is the controlling variable for surface mould suppression on high-moisture cheese surfaces. The addition ratio for sorbic acid in processed cheese is typically 0.05–0.30 wt% of finished product, with the lower half used in slice-on-slice lines that incorporate surface-applied preservation and the upper half reserved for spreads with moisture above 50% and water activity above 0.92. In United States formulations, sorbic acid is permitted through FDA 21 CFR 182.3089; in the European Union, E200 is referenced under Regulation (EC) No 1333/2008 Annex II in processed cheese categories, and finished product specifications should be checked against Codex Stan 192-1995 food category provisions for cheese analogues. Production-scale manufacture introduces sorbic acid into the blending kettle after emulsifying salts such as sodium citrate or disodium phosphate have hydrated and before direct steam injection raises the cook mass to 85–95°C for 5–10 min; the molten cheese is then transferred through a scraped-surface heat exchanger or inline colloid mill, filled into laminated foil or polypropylene trays at 70–75°C, and moved through a refrigerated cooling tunnel to below 4°C within 90 min to limit post-thermization mould germination. Terminal finished product types include block processed cheese, individually wrapped slices, spreadable cheese cups, high-shear cheese sauces for aseptic pouches, and dairy-analogue mozzarella substitutes; operational boundaries include the incompatibility of sorbic acid with strongly alkaline emulsifying systems above pH 6.2, where the preservative effect collapses despite adequate dosage.
In oil-in-water emulsions and wet-wipe fluids formulated without parabens or phenoxyethanol, sorbic acid is incorporated at 0.10–0.60 wt% as acid in the ready-for-use product, an interval bounded by Regulation (EC) No 1223/2009 Annex V for sorbic acid and its salts at a maximum of 0.6% acid in cosmetic vehicles. The compound is not introduced as a raw powder into the water phase; cold processing or addition above 60°C in the presence of unsaturated lipids and trace metal ions accelerates oxidative discoloration and can produce off-odor in finished jars, so the standard production sequence is predissolution in propylene glycol or 1,3-propanediol at 40–50°C, transfer into the water phase after pH adjustment with citric acid to 4.5–5.2, and homogenization in a vacuum emulsifier at rotor-stator speeds sufficient to maintain a stable droplet size distribution without entrapping air. Preservative efficacy on production batches should be confirmed under ISO 11930:2019 criteria, with challenged organisms including Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, and Aspergillus brasiliensis; a common failure signature in leave-on emulsions is adequate bacterial kill but weak mould inhibition at pH 5.5 and above, where undissociated sorbic acid falls below 15.4%. Terminal finished product types include facial creams, body lotions, hand creams, sulfate-free rinse-off emulsions, micellar toners, and multi-layer wet wipes; for wet-wipe nonwoven stacks, the addition ratio is normally kept at the lower end of the interval because excess free sorbic acid can migrate into polypropylene packaging and contribute to acid-induced discoloration during accelerated storage at 40–50°C.
Compound feed pellets and extruded pet food are subject to post-manufacturing mould recontamination during cooling, bulk storage, and transport, especially when fat coating, residual fines, and condensation create localized water activity above 0.80 on pellet surfaces. Sorbic acid is dry-mixed into the mash at 0.05–0.30 wt% of complete feed for preservation of cereal-based rations, with the upper half applied to high-moisture co-products and the lower half used in finished dry pet food where prolonged storage shelf-life is specified. Regulatory standing for European Union feed use is provided under Regulation (EC) No 1831/2003 as a technological additive in the preservatives functional group; export to the United States should reference current AAFCO Official Publication ingredient definitions and relevant state feed laws, while third-party audits may require compliance with FAMI-QS or ISO 22000 chain-of-custody for additive purity. The production sequence ordinarily introduces sorbic acid through a micro-ingredient dosing system into a horizontal paddle mixer or ribbon blender for 3–5 min dry mix, after which the mash enters a steam conditioner at 70–85°C and is compressed through a pellet die; because sorbic acid can be partially volatilized with steam and lost during aggressive conditioning, some lines apply an air-atomized post-pelleting surface spray onto cooled pellets to achieve a more consistent surface concentration. Terminal finished product types include pig and poultry compound feed pellets, extruded dog and cat kibble, rabbit and sow complete feeds, and high-fibre horse pellets; the main operational boundary is that sorbic acid does not compensate for poor pellet cooling or inadequate moisture control, and mould growth can still occur beneath fat-coated surfaces if water activity remains above 0.85 for extended periods.
In pharmaceutical oral liquids, sorbic acid is specified only for acidic aqueous vehicles where the pH can be maintained below 5.0; at pH 5.5 the undissociated fraction falls to 15.4%, and antimicrobial effectiveness is no longer robust against heavy bacterial challenge. The addition ratio in oral syrups and suspensions ranges from 0.05–0.20% w/v, with the lower value reserved for buffered vehicles at pH 4.0–4.5 and the upper value used only after preservative efficacy fail-risk assessments under USP <51> challenge testing. The raw material should conform to the current USP-NF Sorbic Acid monograph and to the relevant European Pharmacopoeia monograph for assays and heavy metals; Good Manufacturing Practice records should demonstrate that weighing, dissolution, and filtration do not introduce iron or copper residues that accelerate oxidative breakdown. Production-scale compounding generally starts with dispersion of sorbic acid in hot purified water at 60–70°C because the aqueous solubility at 20°C of approximately 1.6 g/L is insufficient for a concentrated stock solution; the dissolved preservative is then added to a sugar or sorbitol syrup base, pH-adjusted with citric acid or sodium citrate, and filtered through 0.45 µm membrane before filling into amber glass or PET bottles. Terminal finished product types include paediatric oral syrups, aqueous suspensions, oral drops, and topical gels; this profile is limited to oral and topical aqueous vehicles, and parenteral preservation requires separate validation.
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Supplied as a granular acid-form preservative, Sorbic Acid SA is the model designation distinguishing the free sorbic acid grade from potassium sorbate and sodium sorbate salts in the same product family. The active molecule is trans,trans-2,4-hexadienoic acid, CAS 110-44-1, EINECS 203-768-7, molecular formula C6H8O2, and molecular weight 112.13 g/mol. The material is supplied as a white to off-white crystalline granular solid with a melting range of 132–135°C, a pKa of 4.76 at 25°C, and an octanol/water partition coefficient log P of approximately 1.33. The SA grade is not an encapsulated system, a buffered salt, or a liquid preservative preparation; it is the undissociated acid, and its processing behaviour differs from salt-based grades in solubility, dust formation, and pH response.
Batch release for Sorbic Acid SA follows the public purity criteria applicable to sorbic acid as a food additive. The core specification parameters are summarised below; batch-specific values remain controlled by the certificate of analysis.
| Parameter | Specification | Reference method |
|---|---|---|
| Assay on dried basis | 99.0–101.0% | FCC monograph; EU 231/2012 |
| Melting range | 132–135°C | FCC method; USP 741 |
| Water | ≤ 0.5% | ISO 760 Karl Fischer |
| Sulphated ash | ≤ 0.2% | Ph. Eur. 2.4.16 |
| Lead | ≤ 2 mg/kg | EU 231/2012 limit method |
| Arsenic | ≤ 3 mg/kg | EU 231/2012 limit method |
| Mercury | ≤ 1 mg/kg | EU 231/2012 limit method |
In aqueous preservation systems, antimicrobial activity is governed by the concentration of undissociated sorbic acid, which crosses microbial cell membranes and acidifies cytoplasmic contents. The undissociated fraction is calculated as 1/(1+10^(pH−pKa)). At pH 3.0, approximately 0.98 of the acid remains undissociated; at pH 4.0, the fraction is approximately 0.85; at pH 5.0, it falls to approximately 0.37; and at pH 6.0, only approximately 0.05 remains undissociated. This steep pH response is the primary formulation constraint for Sorbic Acid SA.
Calculation of the undissociated fraction is required before setting a preservation dosage in low-pH sauces, dressings, beverages, and cheese brines. A formulation cannot assume that total sorbic acid added equals active sorbic acid. At pH 6.5, the undissociated fraction is approximately 0.018; therefore, preservation above this pH requires either replacement with a salt-based system, pH adjustment, or combination preservation. Equipment controls are equally relevant: buffer dosing pumps and in-line pH probes should be validated because drift above pH 6.2 can deplete the active species rapidly.
When Sorbic Acid SA is partitioned between oil and water phases in an emulsion, the log P of 1.33 produces preferential migration into the lipid phase. This reduces the effective aqueous-phase concentration where yeasts and molds proliferate. In oil-in-water dressings, the total sorbic acid dose may need to be increased by a factor of 1.5–2.0 relative to an aqueous reference, depending on oil volume fraction and emulsifier type. Published data for specific emulsifier systems is limited; challenge testing according to ISO 11930 or equivalent preservative efficacy testing is required to confirm the minimum inhibitory concentration in the finished matrix.
On direct-to-dough bakery lines, Sorbic Acid SA is generally not added to yeast-leavened dough at concentrations above 0.05 wt% on flour basis because the acid inhibits Saccharomyces cerevisiae proofing and reduces gas retention. Post-bake surface application is preferred. Typical post-bake preservation systems use a 0.2–0.5% sorbic acid solution in ethanol or water at pH 4.0–4.5, atomized through low-pressure stainless-steel nozzles to deliver 0.2–0.4 g of sorbic acid per 100 g of surface crust. The equipment must be calibrated so that surface deposition does not exceed the applicable food category limit in the destination market.
Applying Sorbic Acid SA to cheese surfaces involves a recirculating immersion bath or spray tunnel maintained at pH 3.5–4.5 with citric or lactic acid. The granular acid is suspended rather than fully dissolved, and continuous agitation prevents settling in the bath sump. Suspension addition through a rotary valve or flexible screw conveyor reduces dust during sack discharge. Regulatory status is jurisdiction-specific: sorbic acid is listed as E 200 in Annex II of Regulation (EC) No 1333/2008, and its use in surface-treated cheese is controlled by the conditions in that annex. In the United States, FDA 21 CFR 182.3089 establishes sorbic acid as GRAS for general food use, but specific meat, poultry, and standardized-cheese applications may require separate verification.
Formulators of still beverages and acidified dressings use Sorbic Acid SA where the finished pH is held below 4.5 and the product is protected from oxidative degradation. The acid is often dissolved in a food-grade solvent such as ethanol or propylene glycol before addition to the liquid batch. Batch records should record the final pH, the undissociated fraction, and the total sorbic acid concentration by a validated analytical method such as HPLC with UV detection at 254 nm. Published data for specific beverage matrix recovery is available from preservative method validation studies; matrix-specific recovery corrections are necessary because pectin, juice solids, and caramel colour can reduce measurable free sorbic acid.
Granular morphology governs the handling profile of Sorbic Acid SA. The free-flowing granular grade is selected for lines where fine powder grades create dust exposure, line fouling, or poor flow from day bins. Loose bulk density for commercial granular sorbic acid is typically in the range of 0.55–0.70 g/cm³, with tapped bulk density of 0.70–0.85 g/cm³ when measured by the method in USP 616. These values are typical rather than release specifications; the batch certificate remains the controlling document. Published data for the SA-specific particle-size distribution is limited, but granular grades are generally retained on sieves above 150 μm and show reduced airborne dust compared with milled powder.
Silo discharge behaviour should be evaluated by shear-cell testing such as ASTM D6773 if the material is stored in a mass-flow hopper. A hopper designed for cohesive powders may under-discharge free-flowing granules, while funnel flow can create stagnant zones that promote moisture uptake and caking. During sack-tip addition, local exhaust ventilation and appropriate respiratory protection are required because organic acid dust can be irritating. The granular form reduces but does not eliminate dust formation when sacks are dropped into a receiving hopper.
Moisture uptake above 60% relative humidity causes surface adhesion and compaction, reducing flow through vibratory feeders and rotary valves. When Sorbic Acid SA is stored in unlined paper sacks in humid plant environments, water content can exceed 0.5% within 30 days. Bags should be resealed after partial use, and bulk containers should be purged with dry air if storage extends beyond 48 hours at high relative humidity. Pre-drying is not routinely required for the granular acid if moisture uptake has not produced caking.
In high-moisture brines, Sorbic Acid SA is often replaced by potassium sorbate because the salt displays a water solubility of approximately 58.2 g/100 mL at 20°C, whereas the acid solubilises at approximately 0.16 g/100 mL at 20°C. Each gram of potassium sorbate delivers approximately 0.746 g of sorbic acid, based on molecular weights of 150.22 g/mol for the salt and 112.13 g/mol for the free acid. The potassium contribution is approximately 26.0 wt%, which can be relevant in low-potassium clinical nutrition products or infant formula.
| Property | Sorbic Acid SA | Potassium Sorbate | Sodium Benzoate |
|---|---|---|---|
| CAS number | 110-44-1 | 24634-61-5 | 532-32-1 |
| Molecular weight | 112.13 g/mol | 150.22 g/mol | 144.10 g/mol |
| pKa of corresponding acid | 4.76 | 4.76 | 4.19 |
| Water solubility at 20°C | 0.16 g/100 mL | 58.2 g/100 mL | 63.0 g/100 mL |
| Useful pH range | 2.5–6.5 | 2.5–6.5 | 2.5–4.5 |
| Representative food-use form | granular free acid | prills or powder | granules or powder |
The free acid also differs from benzoate salts in pH tolerance. Sodium benzoate has a conjugate acid pKa of 4.19 and is generally considered less active above pH 4.5, whereas sorbic acid retains a measurable undissociated fraction up to pH 6.5. Propionates are preferred for rope-forming Bacillus spp. control in bread but are less potent against many osmophilic yeasts; sorbic acid is preferred in low-pH sauces, dressings, and surface applications where yeast and mold inhibition is the primary objective.
When the finished aqueous phase pH exceeds 6.5, Sorbic Acid SA is largely dissociated, and preservation efficacy against bacteria weakens. In emulsified sauces with pH 6.8–7.0, the free acid may also lower pH during addition and cause local protein precipitation if pre-dilution is inadequate. The acid should be dissolved or suspended in a compatible carrier before introduction into the aqueous phase, and pH buffering must be designed to maintain the target final pH. In such neutral systems, the granular acid is not the most efficient primary preservative; its role is usually adjunctive, and challenge testing according to ISO 11930 or a food-specific challenge protocol is required.
In personal care emulsions, sorbic acid is listed in Annex V of Regulation (EC) No 1223/2009 at a maximum ready-for-use concentration of 0.6% as acid. Because skin-contact products are frequently adjusted to pH 4.5–5.5, the undissociated fraction remains adequate for preservation, but the acid can interact with nonionic ethoxylated surfactants and partition into micelles. This reduces the free preservative available in the water phase. Preservative efficacy testing rather than nominal dose alone must be used to establish adequacy. Sorbic Acid SA should not be combined with strong oxidizers, hypochlorite-based sanitizer residues, or peroxide systems in the same process vessel; oxidative degradation of the diene structure reduces preservative activity and may generate off-odour by-products.
Regulatory documentation for Sorbic Acid SA is maintained against FDA 21 CFR 182.3089, Commission Regulation (EU) No 1333/2008 Annex II as additive E 200, and Commission Regulation (EU) No 231/2012 purity criteria. The substance is REACH registered under CAS 110-44-1. For cosmetic use, Annex V of Regulation (EC) No 1223/2009 restricts sorbic acid to 0.6% as acid in the ready-for-use preparation. In food, use levels are category-specific and jurisdiction-specific; a formulation that is compliant in one region must be rechecked against the destination market before production transfer. Particular attention is required for meat and poultry products in the United States, where FSIS authorisations may be narrower than the food-additive listing.
Low-moisture extrusion of starch-based products introduces a thermal boundary for Sorbic Acid SA. In a twin-screw extruder with barrel L/D ratio 24:1–40:1, barrel temperatures above 140°C exceed the melting range of 132–135°C, producing melt adhesion at the barrel wall and possible recrystallization in downstream pneumatic conveying lines. The granular acid is therefore side-fed at the solids-conveying zone or applied post-extrusion as a spray solution. Retention in a post-extrusion surface spray provides yeast and mold protection on the product surface without exposing sorbic acid to melt temperatures. Published data for this specific configuration is limited, and process validation is required before scale-up.
Dry storage stability is maintained in sealed polyethylene-lined fibre drums below 25°C and 60% relative humidity. Pallets are kept away from strong oxidizers, open water sources, and direct steam venting. Partial bags are resealed because moisture uptake above 0.5% causes particle compaction and reduces flow through vibratory feeders or volumetric screw feeders used for bakery and dry-blend applications.
