sorbic acid


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sorbic acid

 [sor´bik]
an agent that inhibits growth of yeasts and molds and is used as an antimicrobial preservative.

sor·bic ac·id

(sōr'bik as'id),
A preservative obtained from berries of the rowan/mountain ash, Sorbus aucuparia (family Rosaceae), or prepared synthetically; it inhibits growth of yeast and mold and is nearly nontoxic to humans.

sorbic acid

/sor·bic ac·id/ (sor´bik) a fungistat used as an antimicrobial inhibitor in pharmaceuticals.

sorbic acid

(sôr′bĭk)
n.
A white crystalline solid, C6H8O2, first obtained from berries of the rowan and now prepared synthetically, used as a food preservative and fungicide.

sorbic acid

[sôr′bik]
a compound occurring naturally in berries of the mountain ash. Commercial sorbic acid derived from acetaldehyde is used in fungicides, food preservatives, lubricants, and plasticizers.

sorbic acid,

n a compound occurring naturally in berries of the mountain ash. Commercial sorbic acid is used in fungicides, food preservatives, lubricants, and plasticizers.

sorbic acid

a fungistatic preservative used as a food preservative.
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References in periodicals archive ?
The plot indicates that the sorbic acid concentration has a significant effect on the grafting yield (GY).
Razavi-Rohani SM and MW Griffiths Antifungal effects of sorbic acid and propionic acid at differnt pH and NaCl conditions.
In our previous work, we found that sorbic acid and methylparaben as dietary antifungal agents at 1000 ppm had detrimental effects on C.
Sorbic acid (2,4-hexadienoic acid) is considered a GRAS additive used in beverages, processed fruits and vegetables commonly used as model additive in release studies [5,6].
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Sorbic Acid & Potassium Sorbate in China - Production, Market and Technology
Some earlier comfort drops, still sometimes available today, were preserved with sorbic acid rather than BAK, while some other early products were preserved with chlorhexidine.
Choose SAFER PRESERVATIVES: Grapefruit seed extract; phenoxyethanol, potassium sorbate, sorbic acid, vitamin E (tocopherol), vitamin A (retinyl), and vitamin C (ascorbic acid) cause the least irritation and fewest allergic reactions, Epstein says.
The light beam can detect 18 or more components of wine simultaneously, including ethanol, total acid, volatile acid, malic acid, pH, lactic acid, glucose/fructose, reducing sugar, tartaric acid, density, total polyphenol index, glyconic acid, glycerol, methanol, sorbic acid, ethyl acetate, citric acid and C[O.
Sorbic acid is used in margarine, mayonnaise, drinks and bakery products.
In the medical literature, propylene glycol, sorbic acid, and benzoic acid have all been reported as triggering a sting reaction in vulnerable patients.