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Sorboyl Palmitate. A compound that combines sorbic acid (q.v.) with palmitic acid (q.v.), it is an effective mold inhibitor (q.v.) in bread (q.v.) and does not interfere with yeast fermentation (q.v.) when used at the recommended level of 0.4% based on flour. It breaks up into sorbic acid and palmitic acid during baking, with the sorbic acid being the active fungistat (q.v.).