Food-Info.net> Questions and Answers > Food ingredients > Preservatives

Can sorbic acid and/sorbates be used in heated foods?

Sorbic acid and its more soluble potassium salt, potassium sorbate are among the safest and most efficient, versatile food preservatives used today, since they are highly effective inhibitors of most common microorganisms that can cause food spoilage.  Sorbic acid appears as white, free-flowing crystalline granules with a mild and characteristic odour.  It is slightly soluble in water (0.25g/100 ml at 30°C), and completely soluble in alcohol. Sorbates are the salts of sorbic acid; potassium sorbate and calcium sorbate are commonly used. Potassium sorbate appears as white, free-flowing, extruded pellets or spherical beads with a mild and characteristic odour.  It is very soluble in water, and slightly soluble in alcohol. Sorbic acid is only moderately soluble in hot water.

These preservatives are currently used in a wide variety of applications in the food and drink industry, including bread and other bakery goods, dairy products, jellies, syrups, wines, and other beverages. Due to the high stability of sorbic acid and sorbates at high temperatures (melting point of 134°C, boiling point of 228°C) they can both be used in heated foods without any problem.