Sorbic acid-Chemical name, 2,4-hexadienoic acid, chemical formula C6H8O2. is a natural organic compound used as a food preservative. Sorbic acid come from the unripe berries of Sorbus aucuparia (the genus and species name), a Rowan (a plant of the Rosacea family). Sorbic acid and its mineral salts (eg., potassium sorbate, calcium sorbate, sodium sorbate) have antimicrobial properties, which means that they inhibit the growth of various microbes. Thus, they are suitable for use in foodstuffs as preservatives. For example, when sorbic acid is added to breads, fungi are inhibited to a degree from thriving. Hence, the bread product will gain a much longer shelf life. The salt form of the compound is more useful than the acid form because it is more soluble in water. However, the acid form is more effective as an antimicrobial (inhibiting microbes), because at low pH, the acidity is harmful to micro-organisms. Generally, the amount if sorbates added to foods is in the order of a fraction of a percent. Remember not to confuse sorbic acid with other unrelated substances such as ascorbic acid (Vitamin C), polysorbate, etc.