Calcium sorbate
Calcium sorbate is a calcium salt of sorbic acid with the chemical formula Ca(C6H7O2)2. It is commonly used as a food preservative due to its ability to inhibit the growth of mold, yeast, and fungi. Calcium sorbate is often found in a variety of food products, including baked goods, dairy products, and beverages.
Properties[edit | edit source]
Calcium sorbate is a white, odorless powder that is soluble in water. It is known for its antimicrobial properties, which make it effective in extending the shelf life of food products. The compound works by disrupting the cell membranes of microorganisms, thereby preventing their growth and reproduction.
Uses[edit | edit source]
Calcium sorbate is widely used in the food industry as a preservative. It is particularly effective in acidic foods and beverages. Some common applications include:
- Baked goods: Used to prevent mold growth in products such as bread and cakes.
- Dairy products: Added to cheese and yogurt to extend shelf life.
- Beverages: Used in fruit juices and soft drinks to inhibit yeast and mold growth.
Safety[edit | edit source]
Calcium sorbate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. However, excessive consumption may lead to potential health risks, and it is important to adhere to recommended usage levels.
Related Compounds[edit | edit source]
Calcium sorbate is related to other sorbate compounds, such as:
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
