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As a preservative, E 202 Potassium Sorbate is used to inhibit the growth of mold, yeast, and fungi in products like cheese, baked goods, fruit juices, wines, and meats.
E 202 Potassium Sorbate is used to prevent microbial contamination in creams, lotions, shampoos, and other personal care products.
E 202 Potassium Sorbate is used as a preservative in oral and topical medications.
CAS Number: 24634-61-5
EC Number: 246-376-1
MDL number: MFCD00016546
E Number: E202
Molecular Formula: C6H7KO2
Molecular Weight: 150.22 g/mol
SYNONYMS:
Potassium (2E,4E)-hexa-2,4-dienoate, E202, Sorbistat-K, Sorbistat potassium, E 202, Potassium sorbate, sorbic acid potassium salt, potassium (E-E)-hexa-2,4-denate, Food Additive 202, Preservative E202, Food Preservative 202, K sorbate, t-2, 4-hexadienoic acid, potassium salt; 2-propenylacrylic acid potassium salt, E 202, INS No. 202, 2,4-hexadienoic acid potassium salt, Potassium (2E,4E)-hexa-2,4-dienoate, Potassium 2,4-hexadienoate, Sorbic acid potassium salt, Sorbistat-k, Sorbistat-potassium, Potassium sorbate, E202, Sorbic acid potassium salt, 2,4-Hexadienoic acid potassium salt, Potassium 2,4-hexadienoate, Sorbistat-K, Sorbistat potassium, Potassium (E,E)-sorbate, Potassium ion sorbate, 2,4-Hexadienoic Acid Potassium Salt, Potassium sorbate, Sorbic acid potassium salt, Potassium Sorbate Extruded, Potassium (2E,4E)-hexa-2,4-dienoate, Sorbistat-K, E202 (European food additive number), K Sorbate, Sorbato de Potasio Granular, Potassium (2E,4E)-hexa-2,4-dienoate, Potassium 2,4-Hexadienoate, Sorbic acid potassium salt, FEMA 2921, (E,E) POTASSIUM 2,4-HEXADIENOATE, 2,4-Hexadienoic acid potassium salt, Potassium sorbate, POTASSIUM SORBATE GRANULAR WHITE, POTASSIUM SORBATE FOODGRADE, potssium sorbate, POTASSIUM SORBATE, 1GM, NEAT, Potassium sorbate, Potassium (E,E)-2,4-hexadienoate, Potassium salt of trans, trans 2,4-hexadienoic acid
E 202 Potassium Sorbate is a highly effective antimicrobial agent and preservative used to inhibit the growth of mould, yeast, and certain bacteria in a wide range of food products.
E 202 Potassium Sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K.
E 202 Potassium Sorbate is a white salt that is very soluble in water (58.2% at 20 °C).
Wine: E 202 Potassium Sorbate is an ingredient for winemaking and some winemakers think that adding E 202 Potassium Sorbate can stop the wine fermentation process.
For industrial use, E 202 Potassium Sorbate is obtained by treating sorbic acid with hydroxide or potassium carbonate.
E 202 Potassium Sorbate is the potassium salt of sorbic acid E 200.
E 202 Potassium Sorbate is a white crystalline powder which does not change its colour after 90 minutes heating at 1050°C.
E 202 Potassium Sorbate has a melting temperature of 133-135°C and its solubility in water at 25°C is 1380 g/l.
The effectiveness of the active form of E 202 Potassium Sorbate is 74.6% at pKa=4.8.
The food additive, E 202 Potassium Sorbate, must contain a minimum of 99% active substance relative to dry matter, aldehydes maximum 0.1% expressed as formaldehyde, loss on dehydration maximum 1% (at 1050°C for 3 hours), and acidity 1% expressed as ascorbic acid.
E 202 Potassium Sorbate is a good preservative especially against moulds and yeasts, but not effective against bacteria.
E 202 Potassium Sorbate shows optimal activity at pH below 6.5 (acid and slightly acid products).
Sorbates are also used in combination with benzoates in products such as non-alcoholic flavoured drinks (soft drinks), weak alcoholic drinks, liquid tea concentrates (used in dispensers), some preserved fruit and vegetable products, low sugar jams and jellies, olives and olive-based products, fish products, crustaceans, shrimps, molluscs, emulsified and non-emulsified sauces, spices, spices, mustard, prepared salads, non-heat-treated dairy-based desserts, when preserving eggs in liquid form, in dietary foods for special medical purposes, liquid food supplements and chewing gum.
E 202 Potassium Sorbate is a preservative added to many different foods and drinks.
Well-known examples are fruit juices, dried fruit, sauces, cheese.
The function of E 202 Potassium Sorbate is to inhibit the growth of fungi, yeast and bacteria.
E 202 Potassium Sorbate is most effective against moulds, which is why it is also added to products that have a relatively long shelf life.
E 202 Potassium Sorbate is used in cosmetics, pharmaceutical and tobacco products as well.
E 202 Potassium Sorbate can be ordered online at Natural Spices in packages of 430 grams, 2 kilos or 25 kilos.
After purchase, it is best to store E 202 Potassium Sorbate in a dry, cool and dark place.
E 202 Potassium Sorbate occurs naturally in certain fruits, for example in the acid of the rowanberry.
Nowadays, however, E 202 Potassium Sorbate is mostly produced synthetically, which is why this additive has been given an E number.
E 202 Potassium Sorbate is the potassium salt of sorbic acid.
Sorbic acid is the active substance, however E 202 Potassium Sorbate dissolves much better in water.
E 202 Potassium Sorbate is the potassium salt of sorbic acid.
E 202 Potassium Sorbate is highly soluble in water.
E 202 Potassium Sorbate is an inactive salt of sorbic acid — a naturally occurring short-chained, unsaturated fatty acid.
E 202 Potassium Sorbate is usually found in fruits such as the berries of the mountain ash tree.
There is now a ‘nature identical’ compound of E 202 Potassium Sorbate produced on a commercial scale.
This states E 202 Potassium Sorbate is a synthetic compound, chemically equivalent to the molecule found in nature.
E 202 Potassium Sorbate is readily soluble in water.
At a low pH E 202 Potassium Sorbate converts to its active form — sorbic acid.
The use of E 202 Potassium Sorbate in food products is regulated by food safety organizations such as the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
These organizations have established maximum allowable levels of E 202 Potassium Sorbate in food products to ensure that they are safe for consumption.
While E 202 Potassium Sorbate is generally considered safe, some people may be allergic to it or experience mild side effects such as nausea, vomiting, or diarrhea.
Is important to use E 202 Potassium Sorbate in the appropriate amount and follow the recommended guidelines to ensure the safety and quality of food products.
In summary, E 202 Potassium Sorbate is an effective and commonly used food preservative that can help extend the shelf life of a wide range of food products.
Its use is regulated by food safety organizations, and E 202 Potassium Sorbate is important to use in appropriate amounts to ensure the safety and quality of food products.
E 202 Potassium Sorbate is a food additive which is the potassium salt of sorbic acid.
E 202 Potassium Sorbate exists as a white to yellow crystalline powder.
E 202 Potassium Sorbate was discovered by Frenchmen around 1850.
E 202 Potassium Sorbate was obtained from berries of the European Mountain-ash tree (Sorbus aucuparia), after which the acid is named.
E 202 Potassium Sorbate grew first in South and East Asia but now grows in lots of parts of the world.
E 202 Potassium Sorbate — the food additive which belongs to the class of preservatives.
E 202 Potassium Sorbate represents the potassium salt of the sorbic acid on its chemical composition.
E 202 Potassium Sorbate was obtained for the first time from the mountain ash juice in 1859.
E 202 Potassium Sorbate’s antimicrobial action was discovered in 1939.
E 202 Potassium Sorbate began to be produced industrially and used as a preservative in the mid-1950s.
E 202 Potassium Sorbate’s chemical formula is C6H7KO2.
E 202 Potassium Sorbate is granules or powder of white color from the physical point of view.
E 202 Potassium Sorbate is the most soluble of sorbates.
E 202 Potassium Sorbate has a solubility of 138 grams in one liter of water at ambient temperature.
E 202 Potassium Sorbate is a natural preservative.
E 202 Potassium Sorbate is most often extracted from ossicles of some plants.
E 202 Potassium Sorbate can also be received by a synthetic way.
E 202 Potassium Sorbate, along with sorbic acid, is included in the list of the most popular preservatives because of its safety for the human body.
E 202 Potassium Sorbate’s maximum and admissible dose makes 0.1–0.2% of the ready-made product mass.
E 202 Potassium Sorbate’s main application as an additive E202 is in
E 202 Potassium Sorbate is included in the list of permitted additives in many countries of the world, including Russia and Ukraine.
E 202 Potassium Sorbate is the potassium salt of sorbic acid.
E 202 Potassium Sorbate is highly soluble in water.
E 202 Potassium Sorbate is an organic chemical compound, the potassium salt of sorbic acid and is very soluble in water.
E 202 Potassium Sorbate is a food preservative and is effective in a variety of applications including food and wine.
E 202 Potassium Sorbate solution 50% w/v (E202) is a brown solution free of particles.
E 202 Potassium Sorbate is also known under the E-number E202 which is the potassium salt of sorbic acid.
Also known as a “wine stabiliser”, E 202 Potassium Sorbate produces sorbic acid when added to wine.
This, in conjunction with metabisulphite, will inhibit the further growth of yeast.
E 202 Potassium Sorbate addition is dependant upon several criteria including: Wine pH; Concentration of SO2; Percentage alcohol by volume; concentration of sorbate and viable yeast cell count.
Assuming the proper levels of SO2 are maintained and the pH is within the desired ranges, sorbate additions can be determined by the estimated alcohol of the wine.
E 202 Potassium Sorbate (E202) is present in many human food stuffs and drinks.
E 202 Potassium Sorbate has also been tested as safe to use in aquatic environments.
Recommended inclusion level of E 202 Potassium Sorbate is 0.1% of your liquid. (450ml liquid – 1g potassium sorbate).
You can also add citric acid which will increase the preserving properties.
When using E 202 Potassium Sorbate we advise testing small batches to see how long your unique mix will stay preserved.
It is also important to remember the main part of the process is to dry your baits well prior to storing, usually a minimum of 48hrs, E 202 Potassium Sorbate can be slightly longer in the colder months due to extra moisture being in the air, the longer your baits are dried the less the moisture content will be helping to prevent mould growth.
E 202 Potassium Sorbate, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202.
Generally, E 202 Potassium Sorbate is synthetic, vegan and gluten-free.
You may have seen E 202 Potassium Sorbate in the label of wines, cheeses, cider, mead, soft drinks, and baked goods.
E 202 Potassium Sorbate is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; E 202 Potassium Sorbate should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If E 202 Potassium Sorbate is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials of E 202 Potassium Sorbate should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
E 202 Potassium Sorbate is for use in food.
E 202 Potassium Sorbate, which is included in the list of food additives with the code E 202, is a preservative additive.
In the late 1930s, E 202 Potassium Sorbate was discovered that sorbic acid and its salts inhibit the growth of microorganisms.
After that, the use of E 202 Potassium Sorbate in the food industry has increased rapidly.
In nature, E 202 Potassium Sorbate is found in the fruit of the rowan tree (Sorbus aucuparia).
E 202 Potassium Sorbate is a salt of sorbic acid obtained by the reaction of sorbic acid with potassium hydroxide.
E 202 Potassium Sorbate has a polymer structure, white color and crystal structure, and is available in powder or granule form.
E 202 Potassium Sorbate does not have a distinctive taste and odor at normal use concentrations.
The solubility of E 202 Potassium Sorbate in water is high, but E 202 Potassium Sorbate is slightly soluble in alcohol.
The most suitable values for E 202 Potassium Sorbate are below pH=6.0.
The chemical formula of E 202 Potassium Sorbate is potassium hexa-2,4-dienoate or the potassium salt of trans, trans,-hexa-2,4-dienoic acid.
The crude formula of E 202 Potassium Sorbate is C6H7O2K and its molecular mass is M=150.22 g/mol.
E 202 Potassium Sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K.
E 202 Potassium Sorbate is a white salt that is very soluble in water (58.2% at 20 °C).
E 202 Potassium Sorbate is primarily used as a food preservative (E number 202).
E 202 Potassium Sorbate is effective in a variety of applications including food, wine, and personal-care products.
While sorbic acid occurs naturally in rowan and hippophae berries, virtually all of the world's supply of sorbic acid, from which E 202 Potassium Sorbate is derived, is manufactured synthetically.
E 202 Potassium Sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide.
The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.
Some manufacturers are using E 202 Potassium Sorbate as a replacement for parabens.
Also known as "wine stabilizer", E 202 Potassium Sorbate produces sorbic acid when added to wine.
E 202 Potassium Sorbate serves two purposes.
When active fermentation has ceased and the wine is racked for the final time after clearing, E 202 Potassium Sorbate renders any surviving yeast incapable of multiplying.
Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die, no new yeast will be present to cause future fermentation.
E 202 Potassium Sorbate is a chemical additive.
E 202 Potassium Sorbate is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide.
E 202 Potassium Sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi.
E 202 Potassium Sorbate was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree.
The safety and uses of E 202 Potassium Sorbate as a preservative have been researched for the last fifty years.
The U.S. Food and Drug Administration (FDA) recognizes E 202 Potassium Sorbate as generally safe when used appropriately.
You’ll find E 202 Potassium Sorbate on the list of ingredients for many common foods.
E 202 Potassium Sorbate is a popular preservative because it’s effective and doesn’t change the qualities of a product, such as taste, smell, or appearance.
E 202 Potassium Sorbate is water-soluble, and it works at room temperature.
USES and APPLICATIONS of E 202 POTASSIUM SORBATE:
Application(s) of E 202 Potassium Sorbate: liquid formulation, ophthalmics, pharmaceutical, semi-solid formulation, and solid formulation.
E 202 Potassium Sorbate is widely used in various industries due to its antimicrobial properties.
Food Industry: As a preservative, E 202 Potassium Sorbate is used to inhibit the growth of mold, yeast, and fungi in products like cheese, baked goods, fruit juices, wines, and meats.
Cosmetics: E 202 Potassium Sorbate is used to prevent microbial contamination in creams, lotions, shampoos, and other personal care products.
Pharmaceuticals: E 202 Potassium Sorbate is used as a preservative in oral and topical medications.
Packaging: E 202 Potassium Sorbate is incorporated into materials to extend the shelf life of food products.
E 202 Potassium Sorbate is mainly used to extend the shelf life of products by inhibiting the growth of yeasts and moulds.
This preserves the freshness and quality of products.
E 202 Potassium Sorbate is used as a food additive (E 202) in foods such as cheese, wine, yoghurt, sauces, fruit spreads.
E 202 Potassium Sorbate is also a well-known wine stabiliser, mainly used in sweet wines.
E 202 Potassium Sorbate is also used to preserve cosmetic products and medicines.
Soft Drink: Food grade E 202 Potassium Sorbate is commonly added to diet soft drinks as a preservative.
Sodium benzoate and E 202 Potassium Sorbate are often synergized (combined used) in acidic food to protect against a wider variety of microorganisms.
E 202 Potassium Sorbate inhibits the growth of mold, yeast and other microorganisms and thus increasing the preservation time of food products.
The common preservation dosage ranges from 250 ppm to 1000 ppm levels, depending on PH, microbial types and other conditions.
E 202 Potassium Sorbate can be used by direct adding, spraying, in packing material or in other methods.
E 202 Potassium Sorbate is primarily used as a food preservative (E number 202).
E 202 Potassium Sorbate is used for Yogurt, Cheese, Wine, Dips, Pickles, Dried meats, Soft drinks, Baked goods, Ice cream
E 202 Potassium Sorbate is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds.
E 202 Potassium Sorbate is used in cheese, baked goods, syrups and jams.
E 202 Potassium Sorbate is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste.
The use of E 202 Potassium Sorbate increases the shelf life of foods, so many dietary supplements also include it.
E 202 Potassium Sorbate is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles.
E 202 Potassium Sorbate is a white, crystalline powder that is soluble in water, providing a reliable method for extending the shelf life and maintaining the safety of various consumables.
E 202 Potassium Sorbate is commonly utilized in food and beverage production, as well as in cosmetic and pharmaceutical formulations.
E 202 Potassium Sorbate is used as an antimicrobial and preservative in personal care items, such as: eyeshadow and other cosmetics, shampoos and moisturizers, and contact lens solution.
E 202 Potassium Sorbate is also approved for safe use as a preservative in moist cat and dog foods and in other animal feed.
E 202 Potassium Sorbate is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
E 202 Potassium Sorbate is effective up to pH=6.5, but the effect of E 202 Potassium Sorbate increases as the pH value decreases.
E 202 Potassium Sorbate, which is used in many food products and beverages, is active against mold, yeast and many aerobic bacteria.
While prolonging the life of foodstuffs, E 202 Potassium Sorbate does not limit the growth of beneficial bacteria, and is also effective in preserving the unique aroma of the food.
E 202 Potassium Sorbate is used in many foodstuffs such as bread, margarine, tomato paste, mayonnaise, jam, fish, confectionery, cheese, yogurt, fruit products, bakery products.
E 202 Potassium Sorbate is widely used in fruit juices as it has a neutral flavor.
Since E 202 Potassium Sorbate is resistant to high temperature, it can be used easily in heat-treated foods.
E 202 Potassium Sorbate is applied to food products by sprinkling as a powder, adding directly, dipping, spraying or placing in the package.
E 202 Potassium Sorbate is used in food and beverage industries, as well as in personal care products and pharmaceutics.
The use of E 202 Potassium Sorbate in personal care products prolongs the shelf life of products by preventing microbial growth.
Since the antimicrobial effect of E 202 Potassium Sorbate is less than sorbic acid, E 202 Potassium Sorbate should be used in larger amounts than sorbic acid.
E 202 Potassium Sorbate is more effective than sodium benzoate.
Since E 202 Potassium Sorbate does not affect the taste and smell of foods, E 202 Potassium Sorbate is a more suitable preservative than sodium benzoate in some uses.
E 202 Potassium Sorbate is used as a preservative in chocolate and confectionery, and also in conservation of vegetables and juice due to its neutral taste.
E 202 Potassium Sorbate can be used as a preservative in spicy and acidic sauces of Eastern cuisine as it is a rather effective antimicrobial remedy at high values of acidity.
E 202 Potassium Sorbate prevents formation of yeast and fungi in the data products.
E 202 Potassium Sorbate was approved as the food additive E202 after numerous researches which showed that this additive could be considered harmless in doses not exceeding the maximum permissible norm.
E 202 Potassium Sorbate has the smallest allergenicity.
E 202 Potassium Sorbate has neither carcinogenic nor mutagenic influence on the organism and isn’t teratogenic.
E 202 Potassium Sorbate’s maximum permissible norm in a finished product is established separately for each type of products and averages from 0.02 to 0.2%.
E 202 Potassium Sorbate’s exact dosage for a concrete type of product can be learned in normative documents.
E 202 Potassium Sorbate is most often found in the following types of products: margarine, mayonnaise, sausage products, smoked products, jams, juice, soft drinks, wine, sugar and flour confectionery.
The production of cheeses and sausage products, owing to its feature to stop mycelial fungus growth.
E 202 Potassium Sorbate can also be added in dough in production of rye bread to prevent the occurrence of Cretaceous mold on the product.
E 202 Potassium Sorbate is mainly used as a food preservative since its acidic nature is effective in inhibiting moulds and yeast growth in food.
E 202 Potassium Sorbate is known as one of the most widely used preservatives in food and personal care industries.
E 202 Potassium Sorbate, also known as fermentation inhibitor, is a preservative made to prevent the formation of yeast and mold.
E 202 Potassium Sorbate can be added to wine, for example, once you've got the flavor profile you want and stop further fermentation - or to keep food from going moldy.
Do not use E 202 Potassium Sorbate when baking bread or otherwise needing the yeast.
E 202 Potassium Sorbate is a food preservative that is commonly used in the food industry to prevent the growth of mold, yeast, and bacteria in a variety of food products.
E 202 Potassium Sorbate is a salt that is produced by the neutralization of sorbic acid, a naturally occurring organic acid that is found in many plants.
E 202 Potassium Sorbate is effective in controlling the growth of microorganisms in acidic foods such as cheese, yogurt, and pickles, as well as in baked goods, dried fruit, and beverages.
E 202 Potassium Sorbate is also commonly used in the production of wine to prevent spoilage.
E 202 Potassium Sorbate (PSG) is an acidic preservative that is commonly used to inhibit molds and yeasts in many foods.
E 202 Potassium Sorbate natural source can be applied to a wide range of foods such as cheese, wine, dried meats, yogurt, soft drinks, and bakery.
E 202 Potassium Sorbate is mainly used to extend the shelf life of products by inhibiting the growth of yeasts and moulds.
E 202 Potassium Sorbate preserves the freshness and quality of products.
E 202 Potassium Sorbate is used as a food additive (E 202) in foods such as cheese, wine, yoghurt, sauces, fruit spreads.
E 202 Potassium Sorbate is also a well-known wine stabiliser, mainly used in sweet wines.
E 202 Potassium Sorbate is also used to preserve cosmetic products and medicines.
E 202 Potassium Sorbate is mainly used as a preservative (E 202) against molds and yeast in food, wine, personal care products and pharmaceutics and does not affect the taste or smell of the end product.
Applications of E 202 Potassium Sorbate: cosmetics, pharmaceuticals, cigarettes, as a preservative in food and beverages.
E 202 Potassium Sorbate is used to inhibit moulds and yeast growth to increase shelf life.
E 202 Potassium Sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, dried fruits, soft drinks and fruit drinks, and baked goods.
E 202 Potassium Sorbate can also be found in the ingredients list of many dried fruit products.
In addition, herbal dietary supplement products generally contain E 202 Potassium Sorbate, which acts to prevent mold and microbes and to increase shelf life.
E 202 Potassium Sorbate is used in quantities at which no adverse health effects are known, over short periods of time.
Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202".
E 202 Potassium Sorbate is used in many personal-care products to inhibit the development of microorganisms for shelf stability.
When a wine is sweetened before bottling, E 202 Potassium Sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.
E 202 Potassium Sorbate is primarily used with sweet wines, sparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.
E 202 Potassium Sorbate also has an inhibitory effect on bacteria, especially Clostridium botulinum.
Tube feeding of E 202 Potassium Sorbate reduces the amount of pathogenic bacteria in the stomach.
Some molds (notably some Trichoderma and Penicillium strains) and yeasts are able to detoxify sorbates by decarboxylation, producing piperylene (1,3-pentadiene).
The pentadiene manifests as a typical odor of kerosene or petroleum.
E 202 Potassium Sorbate can be used by dissolving in to your liquids/liquid egg to preserve your boilie and paste mixes.
E 202 Potassium Sorbate is ideal to use in boilies as it survives the boiling process – it has a melting point of 134°C and a boiling point of 228°C…well above the temperature of boiling baits.
E 202 Potassium Sorbate is used to protect food from spoilage and therefore prolong the food shelf life by slowing the growth of molds and yeasts.
E 202 Potassium Sorbate is widely used as a preservative in foods, drinks, and personal care products.
-E 202 Potassium Sorbate is used for Food Preservative:
E 202 Potassium Sorbate is used particularly in foods that are stored at room temperature or that are precooked, such as canned fruits and vegetables, canned fish, dried meat, and desserts.
E 202 Potassium Sorbate is also commonly used in food that is prone to mold growth, such as dairy products like cheese, yogurt, and ice cream.
Many foods that are not fresh rely on E 202 Potassium Sorbate and other preservatives to keep them from spoiling.
In general, E 202 Potassium Sorbate in food is very common.
-E 202 Potassium Sorbate is used for Winemaking:
E 202 Potassium Sorbate is also commonly used in winemaking, to prevent wine from losing its flavor.
Without a preservative, the fermentation process in wine would continue and cause the flavor to change.
Soft drinks, juices, and sodas also often use E 202 Potassium Sorbate as a preservative.
-E 202 Potassium Sorbate is used for Beauty Products:
While the chemical is common in food, there are many other E 202 Potassium Sorbate uses.
Many beauty products are also prone to mold growth and use E 202 Potassium Sorbate to extend the life of skin and haircare products.
E 202 Potassium Sorbate is very likely that your shampoo, hair spray, or skin cream contains it.
-Coca Cola uses of E 202 Potassium Sorbate:
Like sodium and potassium benzoate, E 202 Potassium Sorbate is the common preservative Coca Cola put in some non-carbonated and juice-containing drinks to protect taste.
We can find E 202 Potassium Sorbate in the ingredient lists of Sprite lymonade and Fanta Orange.
-Pepsico uses of E 202 Potassium Sorbate:
E 202 Potassium Sorbate is used to preserve freshness and flavors in some Pepsico drinks.
You’ll find E 202 Potassium Sorbate in its Fountain Drinks, such as Mtn Dew Kickstar – Black Cherry or Orange Citrus.
-Wine uses of E 202 Potassium Sorbate:
E 202 Potassium Sorbate is an ingredient for winemaking and some winemakers think that adding it can stop the wine fermentation process.
E 202 Potassium Sorbate functions as a wine stabilizer which isn’t added until the fermentation process is complete.
E 202 Potassium Sorbate's purpose is not to prevent the fermenting but to keep wines from starting to ferment again by inhibiting yeast reproducing.
That is to say, existing yeast will die and new cells of yeast cannot be generated.
The yeast will multiply several generations during a fermentation process, E 202 Potassium Sorbate ensures the current generation of yeast is the last generation by adding it.
In this way, E 202 Potassium Sorbate stabilizes wine and is always combined with potassium metabisulfite in sweet wines before bottling.
-Approved uses of E 202 Potassium Sorbate:
The following food list may contain with E 202 Potassium Sorbate at the maximum use levels ranging from 20 to 6,000 mg/kg:
*Cheese of unripened ripened, whey or processed
*Spreads, beverage whiteners
*Jam, jellies and marmalades
*Potato dough and pre-fried potato slices
*Chewing gum
*Toppings
*Pre-cooked or processed cereals
*Bread, fine bakery wares
*Meat products
*Seasonings and condiments
*Fruit juices, beer Cider and perry
*Aromatised wines
APPLICATION INSTRUCTIONS OF E 202 POTASSIUM SORBATE:
*Dosage:
Use E 202 Potassium Sorbate according to regulatory guidelines and specific formulation requirements.
Typical usage levels of E 202 Potassium Sorbate range from 0.05% to 0.1% of the total product weight.
*Mixing:
E 202 Potassium Sorbate is dissolved in water or incorporated directly into your product formulation.
*Storage:
Store E 202 Potassium Sorbate in a cool, dry place away from direct sunlight.
Keep packaging tightly sealed to maintain product integrity and prevent moisture absorption.
BENEFITS AND CHARACTERISTICS OF E 202 POTASSIUM SORBATE:
*Effective Antimicrobial:
E 202 Potassium Sorbate inhibits a broad spectrum of microorganisms, enhancing product safety and shelf life.
*Stability:
E 202 Potassium Sorbate maintains efficacy over a wide pH range, especially effective below pH 6.5.
*Low Toxicity:
Generally recognized as safe (GRAS) when used within recommended limits.
*Non-Volatile:
E 202 Potassium Sorbate does not impart off-flavors or odors to products.
ADDITIONAL INFORMATION OF E 202 POTASSIUM SORBATE:
*Natural Occurrence:
E 202 Potassium Sorbate is originally isolated from the unripe berries of the rowan tree (Sorbus aucuparia), hence the name "sorbic acid."
*Production:
E 202 Potassium Sorbate is commercially synthesized via condensation of crotonaldehyde and ketene, followed by neutralization with potassium hydroxide.
*Regulatory Status:
E 202 Potassium Sorbate is approved for use as a food additive in many countries, including the EU (E202) and the USA.
APPLICATIONS AND RECOMMENDATIONS OF E 202 POTASSIUM SORBATE:
E 202 Potassium Sorbate tends to sublime at temperatures above 60°C (140°F).
Incorporate into the water phase of formulations and completely dissolve at a temperature below 60°C (140°F).
This will ensure proper distribution within the product.
For emulsions, it is recommended to dissolve the required amount of E 202 Potassium Sorbate in a portion of the water phase.
Add pre-dissolved E 202 Potassium Sorbate into the emulsion below 60°C (140°F).
E 202 Potassium Sorbate is typically used at a rate of 0.15-0.3% (if used alone) or 0.1-0.2% (if used in combination with other preservatives).
This rate will depend on the application.
E 202 Potassium Sorbate is used primarily in a wide variety of formulations including creams, lotions, shampoos, makeup, and sunscreen products.
WHICH FOODS CONTAIN THE E 202 POTASSIUM SORBATE:
Potassium sorbate or E202 can be found in the following foods:
– non-alcoholic flavoured drinks (soft drinks);
– weak alcoholic drinks, potassium sorbate is used to preserve the taste of wine. It stops the fermentation process;
– low-sugar jams and jellies;
– some preserved fruit and vegetable products;
BENEFITS OF E 202 POTASSIUM SORBATE:
E 202 Potassium Sorbate is an effective preservative — active against moulds, fair against yeast, and less effective against bacteria.
E 202 Potassium Sorbate is not considered as a broad spectrum preservative for cosmetic use.
E 202 Potassium Sorbate should be combined with other preservatives to ensure formulas are protected.
E 202 Potassium Sorbate is often paired with Sodium Benzoate to deliver a synergistic preservative effect against yeast and mould.
If E 202 Potassium Sorbate is used as a preservative, the final pH of the formulation must be lower.
Studies have found that the effectiveness of E 202 Potassium Sorbate increases as the pH decreases.
Most active at pH 4.4 (70%) and at pH 5.0, E 202 Potassium Sorbate activity is at 37%.
Some activity is even up to pH 6 (around 6%).
Indicating additional adjustment of E 202 Potassium Sorbate's pH may be required to keep the pH at the desired efficacy.
To ensure a safe level you may need citric acid to lower the pH of the final product.
KEY FEATURES OF E 202 POTASSIUM SORBATE:
*Effective Preservation:
E 202 Potassium Sorbate inhibits the growth of spoilage microorganisms, including moulds, yeasts, and bacteria, enhancing the shelf life of products.
*Water Soluble:
Easily dissolves in water, facilitating E 202 Potassium Sorbate's incorporation into various formulations.
*Wide Usage:
E 202 Potassium Sorbate is suitable for use in food, beverages, cosmetics, and pharmaceuticals to prevent microbial contamination.
*Regulatory Compliance:
E 202 Potassium Sorbate is approved for use in many regions, adhering to relevant food safety and health regulations.
USE OF E 202 POTASSIUM SORBATE:
Estimate 0.25 grams of E 202 Potassium Sorbate per kilogram.
For fruit drinks or wine, the dosage is based on the amount of alcohol in the drink.
If E 202 Potassium Sorbate is around 12% count on 0.07 grams per liter.
With lower alcohol content, more is required.
HOW IS E 202 POTASSIUM SORBATE MADE?
E 202 Potassium Sorbate can be commercially synthesized by neutralizing sorbic acid (E200, also a food preservative, can be naturally found in berries, but the commercial one is made from chemical synthesis) with potassium hydroxide.
Here is the brief four steps manufacturing process:
*Condensation reaction: obtain polymeric ester of 3-hydroxy-4-hexenoic acid by the condensation between ketene and crotonaldehyde.
The following is the reaction equation: H2C=C=O + CH3–CH=CH–CHO = CH3CH=CH−CH=CH−COOH
*Decomposition: decompose the polyester to produce sorbic acid.
*Purification: through activated carbon, distillation, recrystallization or other processes.
*Neutralization with potassium hydroxide.
RATES OF USE OF E 202 POTASSIUM SORBATE:
*% Alcohol Sorbate Addition
*10 % 0.20 g/l
*11% 0.17 g/l
*12% 0.135 g/l
*13% 0.10 g/l
*14% 0.07 g/l
E 202 POTASSIUM SORBATE BENEFITS AT A GLANCE:
*Pure potassium sorbate
*Food grade
*High quality preservative
BUT IS IT TRUE?
E 202 Potassium Sorbate functions as a wine stabilizer which isn’t added until the fermentation process is complete.
E 202 Potassium Sorbate's purpose is not to prevent the fermenting but to keep wines from starting to ferment again by inhibiting yeast reproducing.
That is to say, existing yeast will die and new cells of yeast cannot be generated.
The yeast will multiply several generations during a fermentation process, E 202 Potassium Sorbate ensures the current generation of yeast is the last generation by addingit.
In this way, E 202 Potassium Sorbate stabilizes wine and is always combined with potassium metabisulfite in sweet wines before bottling.
YOU CAN FIND E 202 POTASSIUM SORBATE:
You may find E 202 Potassium Sorbate added to many food products, such as:
*apple cider
*baked goods
*canned fruits and vegetables
*cheeses
*dried meats
*dried fruit
*ice cream
*pickles
*soft drinks and juices
*wine
*yogurt
HOW DOES E 202 POTASSIUM SORBATE WORK AS A PRESERVATIVE?
E 202 Potassium Sorbate is an inhibitor of both yeasts and moulds, also active for several bacteria but less effective.
It is the sorbic acid (active form) that has the inhibitory activity which is generated after the ionization of E 202 Potassium Sorbate in water.
E 202 Potassium Sorbate inhibits microbial growth by changing the cell membrane morphology, integrity and function and then disrupting the transport functions and metabolic activity.
This mechanism of preservation is similar to sodium benzoate, but different with that of nisin and natamycin.
PROPERTIES OF E 202 POTASSIUM SORBATE:
*Appearance
*A crystal white powder, granular or spherical/pellets with neutral taste and odor.
*E 202 Potassium Sorbate is easy to absorb water and expired if exposed to humid air.
*Solubility
E 202 Potassium Sorbate is freely soluble in water and soluble in ethanol.
As the solubility of sorbic acid is very low in water (0.16g/100ml at 20 °C), as this result, it is usually made into its soluble potassium salt – E 202 Potassium Sorbate (solubility 67.6g/100ml at 20 °C to as a preservative in food.
*PH
E 202 Potassium Sorbate's antimicrobial effectiveness is in a wide pH range from 3.0 to 6.5), and better under acidic conditions with pH value less than 5-6.
The activity increases as the pH decreases.
E 202 Potassium Sorbate is still effective at higher pH ranges, for example, PH 6.5, while sodium benzoate and potassium benzoate almost lost its antimicrobial activity which are effective to only below PH 4.5.
However, E 202 Potassium Sorbate will also ineffective if pH above 7.0.
PHYSICAL and CHEMICAL PROPERTIES of E 202 POTASSIUM SORBATE:
Chemical formula: C6H7KO2
Molar mass: 150.218 g·mol−1
Appearance: White crystals
Odor: Yes
Density: 1.363 g/cm3
Melting point: 270 °C (518 °F; 543 K) decomposes
Solubility in water: 58.5 g/100 mL (100 °C)
Solubility in other solvents: Soluble in ethanol, propylene glycol
Slightly soluble in: acetone
Very slightly soluble in: chloroform, corn oil, ether
Insoluble in: benzene
Empirical Formula (Hill Notation): C6H7KO2
CAS Number: 24634-61-5
Molecular Weight: 150.22
MDL number: MFCD00016546
UNSPSC Code: 12352107
E Number: E202
EC Index Number: 246-376-1
Vapor pressure: <1 Pa (20 °C)
Product line: EMPROVE® ESSENTIAL
Form: powder, solid
Autoignition temperature: >150 °C
pH: 8-11 (20 °C, 1400 g/L in H2O)
Melting point (mp): >205 °C (decomposition)
Solubility: 1.95-543 g/L
Density: 1.36 g/cm3 at 23.5 °C
Storage temperature: 15-25°C
SMILES string: [K+].[O-]C(=O)C=CC=CC
InChI: 1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
InChI Key: CHHHXKFHOYLYRE-STWYSWDKSA-M
Physical state: solid
Color: white
Odor: odorless
Melting point/freezing point: Decomposes before melting
Initial boiling point and boiling range: decomposition below boiling point
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: 178 °C
Relative self-ignition temperature for solids: 178 °C
Decomposition temperature: >= 205 °C
pH: 7.75 - 7.77 at 20.1 °C
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: 1.95 g/l at 20 °C - completely soluble
Partition coefficient: n-octanol/water: log Pow: 1.32 at 20 °C
Bioaccumulation: is not expected
Vapor pressure: < 0.01 hPa at 20 °C
Density: No data available
Relative density: 1.36 at 23.5 °C
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Bulk density: ca. 370 kg/m3
Surface tension: 72.6 mN/m at 20 °C
Dissociation constant: 4.69 at 20 °C
Appearance: White crystalline powder
Compound Canonicalized: Yes
Odor: Odorless
Density: 1.363 g/cm³
Melting Point: 270 °C (decomposes)
Solubility in Water: Very soluble (58.2% at 20 °C)
Solubility in Other Solvents:
Soluble in ethanol and propylene glycol;
slightly soluble in acetone;
very slightly soluble in chloroform, corn oil, and ether;
insoluble in benzene
pH Range for Effectiveness: Most effective below pH 6.5
CAS Number: 24634-61-5
Molecular Weight: 150.22 g/mol
MDL Number: MFCD00016546
E Number: E202
EC Index Number: 246-376-1
Physical Properties:
Physical State: Solid
Color: White
Odor: Odorless
Melting Point/Freezing Point: Decomposes before melting; approximately 270°C
Initial Boiling Point and Boiling Range: Decomposes below boiling point
Flash Point: Not applicable
Autoignition Temperature: 178°C
Decomposition Temperature: ≥ 205°C
Density: Relative density of 1.36 at 23.5°C
Water Solubility: 1.95 g/L at 20°C (completely soluble)
Partition Coefficient (n-octanol/water): Log Pow of 1.32 at 20°C
Safety Information:
Flammability: No data available
Explosive Properties: No data available
Oxidizing Properties: None
Other Information:
Grade: NF (National Formulary)
Bulk Density: Approximately 370 kg/m³
Surface Tension: 72.6 mN/m at 20°C
Dissociation Constant: 4.69 at 20°C
FIRST AID MEASURES of E 202 POTASSIUM SORBATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E 202 POTASSIUM SORBATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E 202 POTASSIUM SORBATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E 202 POTASSIUM SORBATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of E 202 POTASSIUM SORBATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E 202 POTASSIUM SORBATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
