Sodium Sorbate is a preservative that is the salt of sorbic acid. It is partially soluble in water and is used effectively against yeasts and molds up to ph 6.5. It is not usually used as a replacement for sorbic acid or potassium sorbate. It is used in cheese and baked goods.
Sorbic acid or sodium sorbate is effective for the inhibition of yeast fermentation in unpasteurized applejuice. It is also effective against many common molds, but generally not against bacterial fermentation.
Sodium sorbate, a relatively tasteless material, is preferred instead of benzoate of soda and is just as effective. Benzoate of soda imparts a burning taste that many people find objectionable.
Moderately toxic by intraperitoneal route. Mildly toxic by ingestion. Mutation data reported. Migrates to food from packaging material. When heated to decomposition it emits toxic fumes of Na2O.
