Sorbic acid is a polyunsaturated fatty acid with 6 carbon atoms and 2 trans bonds at position 2 and 4. It appears as a white solid with a faint odour at room temperature. However, it is important to note that it is an irritant compound.
This organic acid has been used as an antimicrobial and antifungal in food, cosmetics and drugs since 1945. Its inhibiting action on mould development makes it valuable in reducing the risk of mycotoxins. However, it is interesting to note that at non-inhibitory concentrations (10 mg/ml), it not only does not reduce aflatoxin production, but can stimulate mycotoxin formation under certain conditions.
The inhibitory efficacy of sorbic acid is highest in its indissociated form. With a pKa of 4.76, its use and that of its salts at pH above 6.5-7 may be inefficient or even ineffective. Its minimum inhibitory concentration (MIC) is measured in ppm. and is pH-dependent.
Il The JECFA, the Joint FAO/WHO Expert Committee on Food Additives, has classified sorbic acid and its salts as safe food additives, establishing an accepted daily intake for humans of 0-25 mg/kg body weight.
