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Two discoverers -
one effect
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In 1859 A. W. Hoffmann
produces sorbic
acid for the first time - from rowanberries. Independently of each
other, in 1939 E. Müller (Germany) and C.M. Gooding (USA)
discovered the antimicrobial effect of sorbic acid, which since the
Fifties has also been produced on an industrial scale. Today, sorbic
acid is one of the most popular preservatives for foods and cosmetics
in the world, as it is physiologically harmless and organoleptically
indifferent.
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