ABSTRACT
SA is an organic, straight-chain, trans-trans unsaturated monocarboxylic fatty acid that is metabolized in the same way as other food fatty acids such as corn oil’s linoleic and margarine’s oleic acid (1). The carboxyl group of SA is highly reactive and can form various salts and esters. The conjugated double bonds are also reactive and can be influential in its antimicrobial activity and the quality and safety of food products (2). Physicochemical properties as well as other relevant data relating to sorbates are shown in Table 96.1.
