Sorbic Acid & Carbon Dioxide

Sorbic acid is a naturally occurring compound found in some fruits, like rowanberries. It is typically produced industrially through a chemical process involving the reaction of ketene with crotonaldehyde. Carbon dioxide is a gas that occurs naturally in the atmosphere and is produced by living organisms during respiration.

Sorbic acid is used as a preservative to inhibit the growth of mold, yeast, and some bacteria in foods like cheese, baked goods, and dried fruits. Carbon dioxide is used to preserve foods by displacing oxygen, which slows down spoilage. It is also used as a leavening agent in baked goods and to add fizziness to beverages.

Sorbic acid and its salts (like potassium sorbate) are generally recognized as safe (GRAS) by the FDA for use as preservatives. JECFA and EFSA have evaluated sorbic acid and found it safe for consumption at typical levels. Carbon dioxide is a natural component of the body and is widely used in food and beverages without known health concerns at typical intake levels.