Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions

ABSTRACT The behavior of sorbic acid in model systems comprised of concentrated sugar solutions (water activity 0.94) at pH 3.5 and 4.5 was studied. Sorbic acid degraded appreciably as a function of time and temperature during storage and its destruction could be described by first‐order kinetics. The rate constants of sorbic acid destruction were found to be related to composition of the sugar model system. Non‐enzymatic browning reactions which occur in systems containing lysine greatly influenced the kinetics of sorbic acid destruction.