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Send EmailSorbic Acid, Sorbistat, E200, 110-44-1
SORBIC ACID – SORBİK ASİT
CAS Number: 110-44-1
EC Number (EINECS): 203-768-7
Molecular Formula: C₆H₈O₂
Molecular Weight: 112.13 g/mol
E Number: E200
SECTION 1: CHEMICAL IDENTITY AND DEFINITION
| Parameter | Information |
|---|---|
| Chemical Name (IUPAC) | (2E,4E)-Hexa-2,4-dienoic acid |
| Other Names | Sorbic Acid, Sorbistat, 2,4-Hexadienoic Acid, 2-Propenylacrylic Acid, Trans-trans-2,4-hexadienoic acid |
| Chemical Formula | C₆H₈O₂ |
| Molecular Weight | 112.13 g/mol |
| CAS Number | 110-44-1 |
| EC Number (EINECS) | 203-768-7 |
| E Number | E200 (Preservative) |
| Chemical Class | Organic acid (unsaturated fatty acid) |
| Appearance | White to slightly yellow, crystalline powder or granules |
| Odor | Slightly acidic, pungent |
| Taste | Tasteless (neutral) |
| Physical State (20°C) | Solid (crystalline powder or granules) |
| Natural Source | Naturally occurring compound; commercial form is synthetic |
SECTION 2: PHYSICAL PROPERTIES
| Property | Value |
|---|---|
| Appearance | White to slightly yellow, crystalline powder or granules |
| Odor | Slightly acidic, pungent |
| Taste | Tasteless (neutral) |
| Molecular Weight | 112.13 g/mol |
| Melting Point | 132 – 135 °C |
| Boiling Point | 228 °C |
| Density (20°C) | 1.2 g/cm³ |
| Solubility in Water (20°C) | Slightly soluble (~1.6 g/L) |
| Solubility in Water (100°C) | Higher (increases with temperature) |
| Solubility in Ethanol | Soluble (increases with alcohol content) |
| Solubility in Ether | Very soluble |
| Solubility in Oils | Soluble |
| Solubility in Sugar Solutions | Decreases with increasing sugar content |
| pH | Slightly acidic |
| pKa | 4.76 |
| Flash Point | 127 °C |
| Stability | Stable under normal storage conditions |
SECTION 3: CHEMICAL PROPERTIES
| Property | Information |
|---|---|
| Chemical Formula | C₆H₈O₂ |
| Molecular Weight | 112.13 g/mol |
| Chemical Class | Organic acid (unsaturated fatty acid) |
| Functional Groups | Carboxyl (-COOH), conjugated double bonds |
| SMILES | CC=CC=CC(=O)O |
| InChI Key | WSWCOQWTEOXDQX-UHFFFAOYSA-N |
| Reactivity | Carboxyl group is highly reactive; can form salts (Calcium, Sodium, Potassium) |
| Antimicrobial Activity | Effective against molds, yeasts, and some bacteria |
| Stability | Stable under normal storage conditions |
| Incompatible Materials | Strong oxidizing agents, strong bases |
Chemical Structure:
CH₃-CH=CH-CH=CH-COOH
(2,4-Hexadienoic acid / Sorbic Acid)
SECTION 4: ANTIMICROBIAL MECHANISM
| Parameter | Description |
|---|---|
| Primary Function | Antimicrobial preservative |
| Target Microorganisms | Molds, yeasts, and some bacteria |
| Mechanism | Inhibits enzyme systems of microorganisms; disrupts cell membrane integrity |
| Active Form | Undissociated sorbic acid (effective at low pH) |
| pH Sensitivity | Effectiveness increases as pH decreases; decreases above pH 6.5 |
| Yeast Interaction | Reduces yeast efficiency in presence of yeast |
| Heat Treatment | Added after prolonged boiling/cooking in heat-treated products |
SECTION 5: FOOD INDUSTRY APPLICATIONS (E200)
| Application | Function |
|---|---|
| Bread and Phyllo Dough | Extends shelf life; modified with calcium propionate to prevent mold growth |
| Cheese and Dairy Products | Prevents mold growth |
| Fruit Juices | Preservative; prevents microbial spoilage |
| Syrups and Beverages | Stabilizing agent; microbial inhibition |
| Jams and Jellies | Preservative; extends shelf life |
| Sauces | Preservative; preserves flavor and color |
| Meat Products | Protects meat through antimicrobial properties |
| Wines | Prevents yeast growth after fermentation |
| Ready-to-Eat Salads | Preservative; maintains freshness |
| Bakery Products | Should not be used with yeast (reduces yeast efficiency) |
| Animal Feed | Prevents mold growth; maintains feed quality |
SECTION 6: COSMETIC AND PERSONAL CARE APPLICATIONS
| Application | Function |
|---|---|
| Wet Wipes | Broad antimicrobial spectrum with phospholipids; soothing effect on skin |
| Cosmetic Products | Inhibits microbes; prevents product spoilage |
| Skin Care Products | Preservative; antimicrobial |
SECTION 7: PHARMACEUTICAL APPLICATIONS
| Application | Function |
|---|---|
| Intravenous Solutions | Added as microbial inhibition agent |
| Nutritional Solutions | Microbial inhibition |
| Liquid Drug Formulations | Preservative |
SECTION 8: INDUSTRIAL APPLICATIONS
| Application | Function |
|---|---|
| Corrosion Inhibitor | Prevents rust, corrosion, and scale formation on metal surfaces |
| Metal Surface Protection | Prevents corrosion of specific metals |
SECTION 9: COMPARISON WITH OTHER PRESERVATIVES
| Property | Sorbic Acid (E200) | Benzoic Acid (E210) | Propionic Acid (E280) |
|---|---|---|---|
| Antimicrobial Spectrum | Molds, yeasts, bacteria | Molds, yeasts, bacteria | Molds |
| pH Effectiveness | Up to pH 6.5 | Up to pH 4.5 | Up to pH 5.5 |
| Taste Effect | None (neutral) | Slightly bitter | Slightly sour |
| Water Solubility | Slightly soluble | Slightly soluble | Soluble |
| Yeast Efficiency | Reduces | Does not affect | Does not affect |
| Primary Use | Broad-spectrum preservative | Acidic foods | Bread, phyllo dough |
SECTION 10: QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification (FCC / USP / Ph. Eur.) |
|---|---|
| Appearance | White to slightly yellow, crystalline powder or granules |
| Identification | Positive (Sorbic Acid tests) |
| Assay (on dried basis) | 99.0 – 101.0% |
| Melting Point | 132 – 135 °C |
| Loss on Drying | ≤ 0.5% |
| Residue on Ignition | ≤ 0.1% |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Lead (Pb) | ≤ 2 ppm |
| Arsenic (As) | ≤ 3 ppm |
| Mercury (Hg) | ≤ 1 ppm |
| Aldehydes (as Formaldehyde) | ≤ 0.1% |
| Sulfates (SO₄) | ≤ 0.01% |
| Chlorides (Cl) | ≤ 0.01% |
SECTION 11: MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Specification |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 1,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
SECTION 12: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area |
| Container Requirements | Tightly closed, original packaging |
| Protect From | Moisture, heat, strong oxidizing agents, strong bases |
| Shelf Life | 24-48 months (unopened original packaging) |
SECTION 13: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| PE-lined kraft paper bag | 25 kg | Kraft paper + PE |
| Plastic pail | 20-25 kg | HDPE |
| Aluminum foil bag | 1-5 kg | Laminated aluminum |
| Fiber drum | 25-50 kg | HDPE + PE |
| Big-Bag | 500-1000 kg | Polypropylene |
SECTION 14: SAFETY AND HEALTH INFORMATION
GHS Classification (Bulk Powder)
| Hazard Class | Category |
|---|---|
| Skin Irritation | Category 2 (H315) |
| Eye Irritation | Category 2A (H319) |
| Signal Word | Warning |
Hazard Statements (H-Codes)
| Code | Statement |
|---|---|
| H315 | Causes skin irritation |
| H319 | Causes serious eye irritation |
Precautionary Statements (P-Codes)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective gloves/eye protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing |
SECTION 15: TOXICOLOGICAL INFORMATION
| Parameter | Value |
|---|---|
| Oral LD50 (Rat) | ~7,360 mg/kg |
| ADI (Acceptable Daily Intake) | 0-25 mg/kg body weight/day (JECFA) |
| Carcinogenicity | Not classified |
| Mutagenicity | Negative in standard tests |
| FDA GRAS | 21 CFR 182.3089 |
SECTION 16: FIRST AID MEASURES
| Exposure Route | Action |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Seek medical attention. |
SECTION 17: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as E200 |
| USA (FDA) | GRAS (21 CFR 182.3089) |
| Turkey | Approved (Turkish Food Codex) |
| JECFA (FAO/WHO) | Approved; ADI: 0-25 mg/kg bw/day |
| Codex Alimentarius | Approved (INS 200) |
| FCC | Monograph available |
| Ph. Eur. | Monograph available |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
SECTION 19: FIRE-FIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic solid |
| Flash Point | 127 °C |
| Suitable Extinguishing Media | Water spray (mist), CO₂, dry chemical powder, alcohol-resistant foam |
| Specific Hazards | When heated, emits irritating fumes, CO, CO₂ |
| Decomposition Products | CO, CO₂ |
| Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
SECTION 20: ACCIDENTAL SPILLAGE AND CLEANUP
| Parameter | Information |
|---|---|
| Personal Protection | Nitrile gloves, protective goggles, dust mask (N95) |
| Cleaning Methods | Collect mechanically (sweep or spatula) |
| Environmental Precautions | Prevent entry into drains, soil, and surface waters |
| Waste Disposal | According to local regulations; incineration or landfilling at licensed facilities |
SECTION 21: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Sorbik Asit, Sorbistat |
| English Names | Sorbic Acid, Sorbistat, 2,4-Hexadienoic acid |
| Chemical Names | 2,4-Hexadienoic acid, 2-Propenylacrylic acid |
| E Number | E200 |
| CAS Number | 110-44-1 |
| EC Number | 203-768-7 |
| INCI | Sorbic Acid |
SECTION 22: SUMMARY AND CRITICAL NOTES
Product Summary
| Parameter | Value |
|---|---|
| Product | Sorbic Acid |
| CAS Number | 110-44-1 |
| E Number | E200 |
| Appearance | White to slightly yellow, crystalline powder |
| Molecular Weight | 112.13 g/mol |
| Primary Function | Preservative (antimicrobial) |
| ADI | 0-25 mg/kg body weight/day |
Critical Notes
-
Most Widely Used Preservative: Sorbic acid is the most widely used food preservative worldwide.
-
Broad Antimicrobial Spectrum: Effective against molds, yeasts, and some bacteria.
-
Taste Neutrality: Unlike other preservatives (benzoic acid, propionic acid), it does not affect the taste of the final product.
-
pH Sensitivity: Most effective below pH 6.5; effectiveness decreases as pH rises.
-
Yeast Efficiency: Reduces yeast efficiency; should not be used with yeast in bakery products.
-
Heat Treatment: Should be added after prolonged boiling/cooking processes.
-
Natural and Synthetic: Naturally occurring compound, but commercial form is synthetically produced.
-
Salt Formation: The carboxyl group is reactive; forms salts with calcium, sodium, and potassium.
-
Wide Applications: Used in food, cosmetics, pharmaceuticals, animal feed, and industrial applications.
-
Regulatory Status: Approved in EU (E200), FDA (GRAS), JECFA, and Turkish Food Codex.
IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
