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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sorbic acid as a preservative to prevent the growth of mold, yeast, …
What it is
Sorbic acid is a naturally occurring organic compound, a fatty acid first found in rowan (Sorbus aucuparia) berries. It is now primarily produced synthetically for commercial use.
Why it's used
Manufacturers add sorbic acid as a preservative to prevent the growth of mold, yeast, and some bacteria. It is commonly found in foods like cheese, baked goods, processed meats, wine, and dips.
Health notes
In the US, sorbic acid is Generally Recognized As Safe (GRAS) by the FDA for use in food. At typical intake levels, it is generally well-tolerated. JECFA has evaluated sorbic acid and set an acceptable daily intake, and EFSA has also assessed its safety. There are no notable controversies regarding its safety as a food additive.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.