Sorbic Acid in Food and Cosmetic

Sorbic acid is discovered to possess antimicrobial properties and is widely used in food products like wine and cheese to prevent mold and fungal growth. Since it is tasteless and odourless, it is suitable to be added into food without altering the taste of the food. Sorbic acid can be added directly through dipping, spraying, dusting or even incorporating in the food packaging. By incorporating sorbic acid into the packaging, surface contamination is reduced significantly.

Sorbic acid can be encapsulated in a layer of lipids so that it is only released at high heat, when the layer of lipid is melted away. As sorbic acid is acidic, it may inhibit the functions of some active ingredients in food like yeast. Hence, by encapsulating sorbic acid in a layer of lipid, other active ingredients can still be used in conjunction with sorbic acid.

Since sorbic acid is widely known for its antimicrobial properties, it is also added into cosmetic products to prolong its shelf life by inhibiting growth of microorganisms. Unlike many other preservatives like nitrates, sorbic acid is not carcinogenic and is safe for human consumption. Sorbic acid works most effectively at pH 6.5. Thus, it has good skin compatibility as human skin has a pH of about 5.5. Although sorbic acid can be a skin irritant in high concentration, it is usually added into products in low concentration of 0.05% to 0.30% by weight and does not pose much health threat to consumers.