Sorbic Acid in Foods

Sorbic acid is a natural compound that is also made synthetically. First isolated from berries in the 1800s, it became commercially available for use as a food preservative in the 1940s and 1950s.. Due to its antimicrobial properties, it's added to a variety of foods to preserve freshness.
Because sorbic acid controls the growth of yeast and molds, manufacturers add it to the types of foods prone to these particular microbes to keep them from rotting on store shelves. A few examples of foods that may contain sorbic acid are dairy foods like cheese and yogurt, dried fruit, fish, meat, pickles, olives, soups, prepared salads, jelly, syrups, wine, beer, soft drinks and baked goods such as breads, bagels and pastries.
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