Sorbic acid and its salts: These are effective against moulds, yeasts and many bacteria. It is more effective as a preservative than propionates and benzoates at higher pH values and, therefore, it is widely used for bakery and confectionery products like cakes, fillings for chocolates and various types of cheese, cheese spreads and fat spread, cheese and ready-to-eat preserved chapattis. These are also used in the preservation of fermented vegetable products and vegetables pickled in vinegar. Its presence inhibits lactic acid fermentation slightly but suppresses the growth of film-forming yeasts and moulds.