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Sorbic Acid. A conjugated polyunsaturated fatty acid (q.v.), CH3CH=CH-CH=CHCO2H, in the form of a white, crystalline compound that is only slightly soluble in water. It is an effective fungistat (q.v.) but, as it also inhibits yeast activity, its application is limited to cakes (q.v.), pies (q.v.) and their fillings (q.v.), icings (q.v.), etc. When added to yeasted doughs (q.v.) at levels of 20 to 40 ppm based on flour, it does not affect yeast (q.v.), but acts as a reducing agent (q.v.) that shortens dough mixing time and imparts a soft and pliable character to the dough.