Sorbic acid

Trans,trans-2,4-hexadienoic acid.

Preservative in cheese, wine, baked goods, and dried fruits to inhibit molds and yeasts.

Metabolized like fatty acids. Generally well tolerated at permitted levels.

Rare contact dermatitis or sensitivity. In combination with benzoates, attention to total preservative load in sensitive individuals.

Permitted preservative in EU Annex II.

Sorbic acid is generally recognized as safe (GRAS) for use in food when used in accordance with good manufacturing practice. It is widely used as a mold and yeast inhibitor in cheese, baked goods, and wine. U.S. status is GRAS rather than a specific food additive petition listing.

Category-specific maximum levels (often 200–1000 mg/kg) in EU Annex II Part E.

0–25 mg/kg body weight per day (JECFA, as sorbic acid).