Sorbic acid and its potassium salts are collectively called sorbates. Since the 1940s they have been found to be effective antimicrobial agents and hence are used as preservatives in a wide range of food and drink. The range includes such foods as cheese products, pickles, certain fish products, carbonated beverages, margarine and certain fruit and vegetable products, including wines.

This web sites aims to gives a detailed analysis of the sorbates, their structure and their chemistry. It will go more in depth on their various uses and will be compared to various other preservatives.   


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