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E202 Potassium Sorbate is best to store the product in a dry, cool and dark place.
E202 Potassium Sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi.
E202 Potassium Sorbate was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree.
CAS Number: 24634-61-5
Molecular Formula: C6H7KO2
Molecular Weight: 150.22
EINECS Number: 246-376-1
Synonyms: 2,4-Hexadienoic Acid potassium salt, 24634-61-5, 590-00-1, E202, E202 Potassium Sorbate, Sorbistat potassium, Sorbistat-K, potassium ion sorbate
E202 Potassium Sorbate is present in many human food stuffs and drinks.
E202 Potassium Sorbate has also been tested as safe to use in aquatic environments.
Can be used by dissolving in to liquids/liquid egg to preserve boilie and paste mixes.
E202 Potassium Sorbate is a chemical additive.
E202 Potassium Sorbate’s widely used as a preservative in foods, drinks, and personal care products.
E202 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 this additive is to inhibit the growth of fungi, yeast and bacteria.
E202 Potassium Sorbate is used in cosmetics, pharmaceutical and tobacco products as well.
E202 Potassium Sorbate can be ordered online at Natural Spices in packages of 430 grams, 2 kilos or 25 kilos.
E202 Potassium Sorbate was originally discovered in the 1850’s, and was derived from the Mountain Ash Tree.
E202 Potassium Sorbate is primary use is as a food preservative.
E202 Potassium Sorbate is safety and uses as a preservative have been researched for the last fifty years.
The U.S. Food and Drug Administration (FDA) recognizes it as generally safe when used appropriately.
E202 Potassium Sorbate is petitioned for use in organic livestock production as mold inhibitor.
E202 Potassium Sorbate was first discovered in the Mountain Ash Tree (Sorbus aucuparia or Sorbus americana).
Today most E202 Potassium Sorbate is made synthetically.
E202 Potassium Sorbate is a naturally occurring unsaturated fatty acid and is completely safe with regard to health and has the lowest allergenic potential of all food preservatives.
E202 Potassium Sorbate was also petitioned for use in liquid livestock medications primarily aloe vera juice as a substitute for antibiotics and other various hormones.
The use of chemical food preservatives, except for salts, sugars, spices, vinegar, etc., was not very widespread until the last 200 years.
Progress in the development of food preservatives has not been steady.
E202 Potassium Sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K.
With a view to developing more effective, simpler, and less expensive means of food preservation, many chemicals having strong antimicrobial properties were initially utilized for food preservation but were subsequently abandoned when their undesirable physiological and biochemical properties were discovered.
For example, boric acid, salicyclic acid, creosote, and formaldehyde, which were utilized as preservatives in foods during the 19th century, are no longer used.
On the other hand, E202 Potassium Sorbate, benzoic acid, p-hydroxy benzoic acid esters, and sulfur dioxide have proved very useful in various food preservation applications and their use has been officially permitted in almost all countries of the world.
E202 Potassium Sorbate is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide.
The resulting E202 Potassium Sorbate may be crystallized from aqueous ethanol.
Most of the E202 Potassium Sorbate is generally prepared by a process comprising the steps of reacting crotonaldehyde with ketene in the presence of a catalyst (e.g., a fatty acid salt of zinc) to yield a polyester, and hydrolyzing the polyester with an acid or an alkali, or decomposing the polyester in a hot water.
E202 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.
E202 Potassium Sorbate occurs naturally in certain fruits, for example in the acid of the rowanberry.
Nowadays, however, E202 Potassium Sorbate is mostly produced synthetically, which is why this additive has been given an E number.
E202 Potassium Sorbate is the potassium salt of sorbic acid.
Sorbic acid is the active substance, however E202 Potassium Sorbate dissolves much better in water.
Chemically, E202 Potassium Sorbate is a straight chain, alpha beta-unsaturated, trans-trans 2,4 hexadienoic monocarboxylic acid (CH3-CH = CH-CH = CH-COOH).
E202 Potassium Sorbate has a molecular weight of 112 and a pKa value of 4.75.
At room temperature E202 Potassium Sorbate is a white crystalline solid with a melting point range of 132°-137°C.
E202 Potassium Sorbate is solubility in water at 25°C is 0.16% while that of its potassium salt is over 50%.
This higher solubility renders E202 Potassium Sorbate a preferred form of sorbic acid in foods.
In oils, however, E202 Potassium Sorbate is more soluble than the potassium salt.
E202 Potassium Sorbate was first isolated from oil of unripened rown berries (sorbapple or mountain ash berry) by A. W. Hoffmann in 1859.
The compound was named after the scientific name of mountain ash {Sorbus aucuparia}, which is the parent plant of rown berry.
The chemical structure of E202 Potassium Sorbate was elucidated during 1870-1890 and it was synthesized in 1900 by Doebner by condensation of crotonalhyde and malonic acid.
Antimicrobial properties of sorbic acid were discovered independently in 1939 and 1940 by Muller and Gooding in Germany and the USA, respectivel.
After this discovery, sorbic acid and its salts were tested and used in a variety of consumer products for inhibition of yeast and molds and certain bacteria.
But its use as a food preservative had to wait until 1950 when commercial production commenced.
Initially sorbates were known to be effective inhibitors of yeast and molds, and less so of bacteria.
In 1974 Tompkin et al. reported that addition of 0.1 % E202 Potassium Sorbate to uncured sausages delayed the growth of Salmonella spp. and Staphylococcus aureus as well as growth and toxin production by Clostridium botulinum.
Following these findings, extensive studies were undertaken on the potential use of E202 Potassium Sorbate or its salts as antibotulinal agents and preservatives in various types of meats and meat products.
E202 Potassium Sorbates were tested in combination with low levels of sodium nitrite for the preservation of cured meats and the reduction of potentially carcinogenic nitrosamine in products such as bacon.
Most recently E202 Potassium Sorbate has played a very important role in the development of intermediate-moisture foods.
The water activity of these foods is low enough to control the growth of bacteria but not growth of yeast and molds; therefore, sorbic acid is used as a very effective antimycotic agent in these products.
E202 Potassium Sorbate and its salts are also being used as one of the various "hurdles" employed to control microbial growth in intermediate moisture foods.
Unfortunately, grain and feed provides an ideal environment for molds to proliferate.
Raw materials or feeds in bulk storage are rich sources of energy, proteins and moisture and, thus, are highly conducive to mold growth.
E202 Potassium Sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid.
E202 Potassium Sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world.
E202 Potassium Sorbate is effective up to pH 6.5 but effectiveness increases as the pH decreases.
E202 Potassium Sorbate has about 74% of the antimicrobial activity of the sorbic acid, thus requiring higher concentrations to obtain the same results that pure sorbic acid provides.
E202 Potassium Sorbate is effective against yeasts, molds, and select bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.
E202 Potassium Sorbate is important to know that the addition of sodium benzoate and/or E202 Potassium Sorbate to a food product will raise the pH by approximately 0.1 to 0.5 pH units depending on the amount, pH, and type of product.
Additional adjustment of the pH might be needed to keep the pH at a safe level.
E202 Potassium Sorbate is an organic chemical compound - the potassium salt of sorbic acid.
The range of its application and properties are almost the same as E202 Potassium Sorbate, however, the potassium form (and its other salts) is more soluble in water. E202 Potassium Sorbate is an excellent preservative against fungi and yeasts.
E202 Potassium Sorbate is used in cosmetics and cigarettes, and is often used in combination with sodium benzoate.
E202 Potassium Sorbate is a preservative protecting against growth of mildew and fungus.
In foods E202 Potassium Sorbate is often combined with sodium benzoate as it does not possess antibacterial properties.
E202 Potassium Sorbate is believed to be the safest food additive, it is also used in cosmetics and drugs as a preservative.
As E202 Potassium Sorbate is metabolised in human’s body in the same way as fatty acids are metabolised, it is nontoxic.
E202 Potassium Sorbate’s non toxicity has been confirmed by scientific research.
E202 Potassium Sorbate the food additive which belongs to the class of preservatives.
E202 Potassium Sorbate represents the potassium salt of the sorbic acid on its chemical composition.
For the first time the E202 Potassium Sorbate was obtained from the mountain ash juice in 1859.
In 1939 its antimicrobial action was discovered.
And already in the middle of fifties the industrial production of E202 Potassium Sorbate and its use as preservative began.
The chemical formula of the additive E202 Potassium Sorbate: C6H7KO2.
From the physical point of view — E202 Potassium Sorbate is the granules or powder of white color.
E202 Potassium Sorbate preservative is the most soluble of sorbates.
Solubility of a E202 Potassium Sorbate makes 138 grams of substance in one liter of water under the ambient temperature.
The additive E202 Potassium Sorbate is natural preservative.
Most often the E202 Potassium Sorbate is extracted from ossicles of some plants.
Also E202 Potassium Sorbate preservative can be received by a synthetic way.
The Sorbic acid and its salt E202 Potassium Sorbate in particular, are included in the list of the most popular preservatives, because of its safety for a human body.
The maximum and admissible dose of substance makes 0,1–0,2% of ready-made product mass.
The main application of E202 Potassium Sorbate as an additive E202 finds itself in production of cheeses and sausage products, owing to its feature to stop mycelial fungus growth.
Also E202 Potassium Sorbate preservative can be added in dough in production of rye bread for prevention the occurrence of the Cretaceous mold on the product.
Because its neutral taste, sorbate of a potassium is applied as preservative in chocolate and confectionery, and also in conservation of vegetables and juice.
Besides, the food additive E202 Potassium Sorbate can be used as preservative in spicy and acidic sauces of east kitchen as is rather effective antimicrobial remedy at high values of acidity.
E202 Potassium Sorbate of potassium prevents formation the yeast and fungi in the data products.
When approving the sorbate of potassium as the food additive E202 Potassium Sorbate the numerous researches were made which had shown that this additive could be considered harmless in doses not exceeding the maximum permissible norm.
Sorbate of E202 Potassium Sorbate can irritate the skin and the mucous membrane only at especially sensitive people.
The allergenicity of substance is the smallest.
The additive E202 Potassium Sorbate makes neither cancerogenic, nor mutagen influence on organism and isn't teratogeny.
The maximum permissible norm of E202 preservative in a finished product is established separately for each type of products and averages from 0,02 to 0,2%.
The exact dosage for concrete type of products can be learned in normative documents.
Most often the food additive E202 Potassium Sorbate can be found in the following types of products: margarine, mayonnaise, sausage products, smoked products, jams, juice, soft drinks, wine, sugar and flour confectionery.
The additive E202 Potassium Sorbate is included in the list of the permitted additives in many countries of the world, including Russia and Ukraine.
E202 Potassium Sorbate is a food additive which is the potassium salt of sorbic acid.
E202 Potassium Sorbate is mainly used as a food preservative since its acidic nature is effective in inhibiting moulds and yeast growth in food.
E202 Potassium Sorbate exists as a white to yellow crystalline powder.
E202 Potassium Sorbate was discovered by Frenchmen around 1850.
They obtained E202 Potassium Sorbate from berries of the European Mountain-ash tree (Sorbus aucuparia ), after which the acid is named.
E202 Potassium Sorbate grew first in South and East Asia but now grows in lots of parts of the world.
E202 Potassium Sorbate is a polyunsaturated carboxylic acid which means it has multiple double carbon-carbon bond attached to a carboxyl group.
E202 Potassium Sorbate is also a fatty acid, a group of carboxylic acids with atoms joined in straight chains.
In the basic reaction that creates E202 Potassium Sorbate, hydrogen ions in the carboxyl group are replaced by potassium ions from the potassium hydroxide molecules.
E202 Potassium Sorbate is used as a preservative, there is some question regarding whether or not E202 Potassium Sorbate is vegan.
E202 Potassium Sorbate is the potassium salt of sorbic acid and is commonly used to preserve foods including yogurt, wine, and baked goods.
E202 Potassium Sorbate is a food grade preservative that is generally recognized as safe (GRAS).
E202 Potassium Sorbate is commonly referred to as preservative 202.
As a naturally occurring preservative, E202 Potassium Sorbate is considered vegan.
E202 Potassium Sorbate is not suitable for bread making or baked products which use yeast.
In wine E202 Potassium Sorbate produces Sorbic Acid which stops any surviving yeast from multiplying once the final racking of the wine is completed.
E202 Potassium Sorbate can also be used to clarify and prevent refermentation in apple cider and sweetened and sparkling wine.
E202 Potassium Sorbate is generally used to inhibit the growing of microbe in food products and can be also be used as a flavor additive.
E202 Potassium Sorbate E202 is used in products such as wine, vinegar, salted vegetables, pastries, biscuits, bread, and processed meats.
E202 Potassium Sorbate is the potassium salt of sorbic acid, which occurs naturally in certain berries.
E202 Potassium Sorbate is water-soluble, which makes it easy to incorporate into liquid-based food and beverage products.
E202 Potassium Sorbate acts as a preservative by inhibiting the growth of molds, yeasts, and some bacteria.
E202 Potassium Sorbate is particularly effective in acidic conditions.
E202 Potassium Sorbate is commonly used in a variety of food and beverage products, including but not limited to baked goods, dairy products, jams, jellies, fruit-based products, beverages, and salad dressings.
E202 Potassium Sorbate is primary function is to prevent the development of molds and yeasts in food products.
This is particularly useful in items with high water content.
E202 Potassium Sorbate is sometimes used in combination with other preservatives or antioxidants to enhance its effectiveness.
E202 Potassium Sorbate is generally recognized as safe (GRAS) by regulatory authorities, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
While effective against molds and yeasts, E202 Potassium Sorbate may not be as effective against certain bacteria.
Therefore, E202 Potassium Sorbate is often used in conjunction with other preservatives in products where bacterial spoilage is a concern.
E202 Potassium Sorbate is commonly used in the preservation of dairy products, including cheese, yogurt, and sour cream.
E202 Potassium Sorbate is frequently used in the production of beverages, such as fruit juices and soft drinks.
E202 Potassium Sorbate is also utilized in certain cosmetic and pharmaceutical products to prevent the growth of microorganisms.
E202 Potassium Sorbate is commonly found in margarine, wines, cheeses, yogurts, soft drinks, and baked goods.
E202 Potassium Sorbate is effective in preventing the spoilage and extending the shelf life of many perishable items.
E202 Potassium Sorbate is primarily used as a food preservative (E number 202).
E202 Potassium Sorbate is effective in a variety of applications including food, wine, and personal-care products.
E202 Potassium Sorbate, is the potassium salt of sorbic acid, a naturally occurring organic acid.
While sorbic acid occurs naturally in rowan and hippophae berries, virtually all of the world's supply of sorbic acid, from which E202 Potassium Sorbate is derived, is manufactured synthetically.
E202 Potassium Sorbate is the potassium salt of sorbic acid E200 which is pure white in color and has the chemical formula CH3CH=CH-CH=CH-CO2K.
E202 Potassium Sorbate is a good food preservatives, fully degradable, similar to fatty acids found naturally in foods.
E202 Potassium Sorbate is a white salt that is very soluble in water (58.2% at 20 °C).
E202 Potassium Sorbate is synthetically created.
E202 Potassium Sorbate is used to slow the growth of molds and yeasts in foods.
E202 Potassium Sorbate is widely used as a food preservative to inhibit the growth of molds, yeasts, and certain bacteria in various food and beverage products.
E202 Potassium Sorbate has been used has a food preservative for many years.
There have been extensive long-term tests that have confirmed its safety and it is on the Center for Science in the Public Interest list of safe additives.
E202 Potassium Sorbate is produced by neutralizing potassium hydroxide with sorbic acid, an unsaturated carboxylic acid that occurs naturally in some berries.
The colourless salt is very soluble in water (58.2% at 20°C).
E202 Potassium Sorbate is a white crystalline powder.
E202 Potassium Sorbate is a potassium salt of sorbic acid.
E202 Potassium Sorbate is effective in a variety of applications including food, wine, and personal care products.
Commercial sources are now produced by the condensation of crotonaldehyde and ketene (Ashford, 1994).
E202 Potassium Sorbate have been reported to be less toxic than benzoate and have been classified as “Generally Recognized as Safe” (GRAS) additives by the U.S. Food and Drug Administration (FDA).
E202 Potassium Sorbate is metabolised to mainly to carbon dioxide.
While the minor amounts are converted to trans,trans-muconic acid (ttMA), which is excreted unchanged into the urine.
Urinary ttMA is a biomarker for the occupational and environmental exposure to benzene.
Ability of trans,trans-2,4-Hexadienoic acid potassium salt (Sorbic acid potassium salt, E202 Potassium Sorbate) to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells has been examined.
E202 Potassium Sorbate is reported to be less genotoxic than the sodium salt analog.
E202 Potassium Sorbate is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide.
E202 Potassium Sorbate is most effective against moulds, which is why it is also added to products that have a relatively long shelf life.
E202 Potassium Sorbate is the potassium salt of sorbic acid, chemical formula C6H7KO2.
Melting point: 270 °C
Density: 1,361 g/cm3
vapor pressure: <1 Pa (20 °C)
FEMA: 2921 | E202 Potassium Sorbate
storage temp.: 2-8°C
solubility: H2O: 1 M at 20 °C, clear, colorless to faintly yellow
form: Powder
pka: 4.69[at 20 ℃]
color: White to light cream
Odor: Odorless
PH Range: 8 - 11 at 580 g/l at 20 °C
PH: 7.8 (H2O, 20.1℃)
Water Solubility: 58.2 g/100 mL (20 ºC)
Merck: 14,7671
BRN: 5357554
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey: CHHHXKFHOYLYRE-STWYSWDKSA-M
LogP: -1.72 at 20℃
E202 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.
E202 Potassium Sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods.
E202 Potassium Sorbate can also be found in the ingredients list of many dried fruit products.
In addition, herbal dietary supplement products generally contain E202 Potassium Sorbate, which acts to prevent mold and microbes and to increase shelf life, and is used in quantities at which there are no known adverse health effects, over short periods of time.
Labeling of this preservative on ingredient statements reads as "E202 Potassium Sorbate" and or "E202".
Also, E202 Potassium Sorbate is used in many personal care products to inhibit the development of microorganisms for shelf stability.
Some manufacturers are using this preservative as a replacement for parabens.
Also known as "wine stabilizer", E202 Potassium Sorbate produces sorbic acid when added to wine.
E202 Potassium Sorbate serves two purposes.
When active fermentation has ceased and the wine is racked for the final time after clearing, E202 Potassium Sorbate will render 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.
E202 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.
Until recently, the extensive use of sorbate salts for large-scale food and drink preservation was regarded as completely safe.
Claims to this effect are often still issued by the organizations that represent the soft drink industry.
Such statements reflect the long history of apparently safe use of these preservatives and a safety testing that has largely focused on the maximum levels of these compounds that could be tolerated without adverse effects in the diet of laboratory animals.
The maximum levels of benzoate and sorbate permitted in food and drinks are based on these studies.
Ever since these original safety tests, there have been dramatic advances in the technologies available to investigate damage to cells and tissues, providing opportunities for much deeper investigation of the effects of these additives and the consequences of their long-term, large-scale dietary consumption.
There are more and more concerns regarding the safety use of sorbate.
Sorbic acid and E202 Potassium Sorbates have a very low mammalian toxicity.
There is a general consensus that they are intrinsically devoid of carcinogenic activity, but have the potential to undergo a conversion to potential mutagens.
In tests on Syrian hamster embryo fibroblasts, Chinese hamster ovary cells, or bone marrow cells, no genotoxic or cell-transforming activity was detected with freshly prepared sodium sorbate solution.
However, products of E202 Potassium Sorbate with genotoxic and cell-transforming properties were formed under conditions of heating and storage.
E202 Potassium Sorbate can undergo oxidation to 4,5-oxohexanoate and oxidized E202 Potassium Sorbate can react with ascorbic acid in the presence of ferrous iron.
Much attention has been focused on the reactions between sorbate and nitrite at pH2-4.2, conditions that mimic the gastric environment.
Among the products of such reactions are the mutagenic agents 1,4dinitro-2-methylpyrrole and ethylnitrolic acid.
There is one report of hepatoma arising from the feeding of mice on a diet of very high (15% w/v) E202 Potassium Sorbate, this being correlated with a depletion of the levels of reduced glutathione (GSH) in the mouse liver.
Causation of this hepatoma was attributed to the oxidative stress caused by the depleted GSH pool, together with the gradual production of various mutagens in the intestine, mutagens that following their absorption were transferred to the liver where they were, in turn, metabolically activated to carcinogenic compounds.
There are also concerns regarding the effect of E202 Potassium Sorbate on the mitochondrial function.
Classikool E202 Potassium Sorbate is the best grade you can get.
E202 Potassium Sorbate comes in granular form and is so easy to use.
E202 Potassium Sorbate is used to inhibit moulds and yeast.
E202 Potassium Sorbate is a key ingredient in wine making.
E202 Potassium Sorbate looks like a white salt and is highly soluble in water and ethanol.
This solubility factor is important because E202 Potassium Sorbate must dissolve in water to release its active from – sorbic acid.
E202 Potassium Sorbate is absorbed into fungal cells where it can either kill the cell or inhibit its growth; these are known as fungicidal and fungistatic activity, respectively.
E202 Potassium Sorbate also works to prevent bacterial growth.
E202 Potassium Sorbate works best in acidic solutions around pH 4.
However, adding sorbic acid directly to drinks or foods with a high-water content is not as effective as using E202 Potassium Sorbate because sorbic acid is less soluble.
Hence, are more likely to find E202 Potassium Sorbate in cheese and dried fruit than in wines.
E202 Potassium Sorbate is ubiquitous in wine, fruit juice and puree production and works best in acidic solutions around pH 4.
E202 Potassium Sorbate is the potassium salt of sorbic acid.
E202 Potassium Sorbate is a white salt that is very soluble in water.
E202 Potassium Sorbate is primarily used as a food preservative.
E202 Potassium Sorbate is one of the safest and most commonly used preservatives today and will help to prevent yeast, mould and bacteria from developing in food.
E202 Potassium Sorbate is the potassium salt of sorbic acid; it is mass produced as a chemical additive in foods and drinks, in which it acts as a preservative.
E202 Potassium Sorbate is especially good at preventing mould (fungal) growth.
E202 Potassium Sorbate, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202.
Generally, E202 Potassium Sorbate is synthetic, vegan and gluten-free.
This ingredient is used to protect food from spoilage and therefore prolong the food shelf life by slowing the growth of molds and yeasts.
E202 Potassium Sorbate is an inhibitor of both yeasts and moulds, also active for several bacteria (2) but less effective.
E202 Potassium Sorbate is the sorbic acid (active form) that has the inhibitory activity which is generated after the ionization of E202 Potassium Sorbate in water.
E202 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, E202 Potassium Sorbate will also ineffective if pH above 7.0.
E202 Potassium Sorbate extends the shelf life of various foodstuffs.
E202 Potassium Sorbate is a very specific preservative.
E202 Potassium Sorbate is most effective at a low pH.
The pH value says something about the concentration of hydrogen in food, i.e. how acidic or alkaline they are.
Products with a pH value below 7 are considered to be acid.
The additive works best at a pH between 4.5 and 6.5.
For products with an even lower pH, the use of this additive alone is not sufficient.
When dissolved in water, E202 Potassium Sorbate ionizes to form sorbic acid which is effective against yeasts, molds, and select bacteria, and is widely used at 250 ppm to 1000 ppm levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.
Therefore, E202 Potassium Sorbate is generally used as a powerful food preservative.
E202 Potassium Sorbate solution 50% w/v (E202) is brown solution free of particles.
E202 Potassium Sorbate is also known under the E-number E202 which is the potassium salt of sorbic acid.
Also known as a “wine stabiliser”, E202 Potassium Sorbate produces sorbic acid when added to wine.
This, in conjunction with metabisulphite, will inhibit the further growth of yeast.
For industrial use E202 Potassium Sorbate is obtained by treating sorbic acid with hydroxide or potassium carbonate.
E202 Potassium Sorbate is the potassium salt of sorbic acid E 200.
E202 Potassium Sorbate is a white crystalline powder which does not change its colour after 90 minutes heating at 1050C.
E202 Potassium Sorbate has a melting temperature of 133-1350C and its solubility in water at 250C is 1380 g/l.
The food additive 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 1050C for 3 hours), and acidity 1% expressed as ascorbic acid.
E202 Potassium Sorbate is a good preservative especially against moulds and yeasts, but not effective against bacteria.
E202 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.
E202 Potassium Sorbate of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named.
E202 Potassium Sorbate is commercially produced by several different chemical pathways.
While one recent study reported that E202 Potassium Sorbate can contribute to the activation of inflammatory pathways, other studies indicate that sorbate is primarily anti-inflammatory in vivo and acts to downregulate many immune signaling pathways responsible for inflammation, glial cell activation, switching of T-helper cells, modulation of regulatory T cells, cell-to-cell contact, and migration.
E202 Potassium Sorbate, anti-inflammatory effects of sorbate would appear to resemble those of sodium salicylate, the active metabolite of the well-known nonsteroidal anti-inflammatory drug aspirin (acetylsalicylic acid).
In mouse microglia, E202 Potassium Sorbate inhibits NF-kappaB activation, modulates the mevalonate pathway, and suppresses the activation of p21ras.
Recently, E202 Potassium Sorbate administration was shown to induce the expression of TGF-beta in splenocytes and also to upregulate regulatory T cells during experimental autoimmune encephalomyelitis, a mouse model of multiple sclerosis (MS).
Interleukin 4 (IL-4) is known to improve the clinical manifestations in this animal model of MS, and the administration of sorbate to human subjects has been shown to induce IL-4 production in their peripheral blood mononuclear cells.
E202 Potassium Sorbate might therefore deserve consideration as a useful candidate for conjunctive therapy in treating MS, the most common human demyelinating disease of the central nervous system.
Also known as "wine stabilizer", E202 Potassium Sorbate produces sorbic acid when added to wine.
E202 Potassium Sorbate serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, E202 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.
When a wine is sweetened before bottling, E202 Potassium Sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite.
Uses Of E202 Potassium Sorbate:
E202 Potassium Sorbate is used in the production of various beverages, including fruit juices, soft drinks, and fruit-flavored drinks, to preserve quality and prevent spoilage.
Included in salad dressings and condiments to maintain their freshness and inhibit the growth of microorganisms.
E202 Potassium Sorbate applied to dried fruits to prevent the development of molds and maintain their quality during storage.
E202 Potassium Sorbate is used in sauces, condiments, and pickled products to prevent microbial growth and enhance shelf stability.
E202 Potassium Sorbate added to certain processed meats and meat products to prevent spoilage and extend shelf life.
Included in desserts, puddings, and gelatin-based products to prevent the growth of microorganisms and increase product longevity.
E202 Potassium Sorbate is used in canned and jarred foods, such as vegetables and fruits, to prevent spoilage and maintain product quality.
Employed in certain cosmetic and personal care products, such as creams and lotions, to prevent the growth of bacteria and molds.
E202 Potassium Sorbate is used in some pharmaceutical formulations as a preservative to prevent microbial contamination.
Applied in the winemaking and brewing industries to control fermentation and inhibit the growth of unwanted microorganisms.
E202 Potassium Sorbate is a skin, eye and respiratory irritant.
Although some research implies it has a long term safety record, in vitro studies have shown that it is both genotoxic and mutagenic to human blood cells.
E202 Potassium Sorbate is found to be toxic to human DNA in peripheral blood lymphocytes (type of white blood cells), and hence found that it negatively affects immunity.
E202 Potassium Sorbate is often used with ascorbic acid and iron salts as they increase its effectiveness but this tends to form mutagenic compounds that damage DNA molecules.
E202 Potassium Sorbate exhibits low toxicity with LD50 (rat, oral) of 4.92 g / kg, similar to that of table salt.
Typical usage rates of E202 Potassium Sorbate are 0.025 % to 0.1 % (see sorbic acid), which in a 100 g serving yields intake of 25 mg to 100 mg.
Acceptable daily intakes for human is 12.5 mg / kg, or 875 mg daily for an average adult (70 kg), according to FAO/World Health Organization Expert Committee on Food Additives.
In pure form, E202 Potassium Sorbate is a skin, eye, and respiratory irritant.
Concentrations up to 0.5% are not significant skin irritants.
E202 Potassium Sorbate and its potassium salt is commonly employed as food preservative in wide range of foodstuffs, such as cheese, pickles, sauces and wines.
E202 Potassium Sorbate is a food grade preservative generally regarded as safe (GRAS) worldwide.
E202 Potassium Sorbate is the inactive salt of sorbic acid.
E202 Potassium Sorbate readily dissolves in water where it converts to sorbic acid, its active form, at a low pH.
E202 Potassium Sorbate is very pH dependent.
While it shows some activity up to pH 6 (about 6%), E202 Potassium Sorbate is most active at pH 4.4 (70%).
E202 Potassium Sorbate, it is considered to be active against mold, fair against yeast and poor against most bacteria.
E202 Potassium Sorbate is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Mixed Tocopherols T50 is recommended).
E202 Potassium Sorbate is also sensitive to UV light and may turn yellow in solution.
Gluconolactone is reported to stabilize E202 Potassium Sorbate against discoloration and darkening in aqueous solutions and may be useful in stabilizing sorbic acid in the water phase of a product.
E202 Potassium Sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, dehydrated fruits, soft drinks and fruit drinks, and baked goods.
E202 Potassium Sorbate is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants such as McDonald's.
E202 Potassium Sorbate can also be found in the ingredients list of many dried fruit products.
In addition, herbal dietary supplement products generally contain E202 Potassium Sorbate, which acts to prevent mold and microbes and to increase shelf life.
E202 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 "E202 Potassium Sorbate" or "E202".
Also, E202 Potassium Sorbate is used in many personal-care products to inhibit the development of microorganisms for shelf stability.
Some manufacturers are using this preservative as a replacement for parabens.
Tube feeding of E202 Potassium Sorbate reduces the gastric burden of pathogenic bacteria.
E202 Potassium Sorbate is a preservative used in different types of packaged foods to prevent them from being spoiled by microorganisms, namely fungi (such as mold) and certain bacteria.
E202 Potassium Sorbate's also classified as a food additive.
E202 Potassium Sorbate is used to help make food safe by curbing microbial growth, says Isabel Maples, MEd, RDN, a spokesperson for the Academy of Nutrition and Dietetics.
E202 Potassium Sorbate's there to help extend shelf life.
E202 Potassium Sorbate is used in almost every food industry and is found in thousands of food labels across the globe.
E202 Potassium Sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, cider, soft drinks, fruit drinks and baked goods.
E202 Potassium Sorbate is primarily used as a food preservative with the E number- E202.
Also known as “wine stabilizer”, E202 Potassium Sorbate produces sorbic acid when added to wine.
E202 Potassium Sorbate serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, E202 Potassium Sorbate will render any surviving yeast incapable of multiplying.
E202 Potassium Sorbate is a naturally occurring polyunsaturated fat that has antimicrobial properties.
That means that it helps to prevent the growth of molds, yeasts, and fungus.
E202 Potassium Sorbate is found in many food products, especially those which are meant to be stored and eaten at room temperature.
This helps to ward off particles such as mold or fungus that can cause foods to spoil or make people sick.
Baked goods, processed fruits and vegetables or dairy products frequently contain this product.
When brewing wine, yeast is used to convert sugar to alcohol.
This process is called fermentation.
When the wine reaches the desired flavour and body, want to stop the yeast from growing.
E202 Potassium Sorbate is added to inhibit yeast growth.
Sodium benzoate and E202 Potassium Sorbate are often synergized (combined used) in acidic food to protect against a wider variety of microorganisms.
E202 Potassium Sorbate inhibits the growth of mold, yeast and other microorganisms and thus increasing the preservation time of food products.
Different forms of E202 Potassium Sorbate have different uses.
The granular and powdered forms are essentially the same and used in cheese, wine, meat and dried fruits.
While the crystalline form is used in processed fruits and vegetables, baked goods, and dairy.
E202 Potassium Sorbate is use when making cheese to inhibit mould, microbes and yeast growth.
E202 Potassium Sorbate is use to increase shelf life of soft and fruit drinks.
E202 Potassium Sorbate is use as a preservative in food applications.
E202 Potassium Sorbate is use to stop the multiplication of yeast, to clarify and stop refermentation in wine.
E202 Potassium Sorbate is an antimicrobial preservative, with antibacterial and antifungal properties used in pharmaceuticals, foods, enteral preparations, and cosmetics.
Generally, E202 Potassium Sorbate is used at concentrations of 0.1–0.2% in oral and topical formulations, especially those containing nonionic surfactants.
E202 Potassium Sorbate has been used to enhance the ocular bioavailability of timolol.
E202 Potassium Sorbate is used in approximately twice as many pharmaceutical formulations as is sorbic acid owing to its greater solubility and stability in water.
Like sorbic acid, E202 Potassium Sorbate has minimal antibacterial properties in formulations above pH 6.
E202 Potassium Sorbate is widely used as a preservative to increase the shelf life of foods, drinks, and personal care products.
E202 Potassium Sorbate is used in products such as cheese, wine, yoghurt, dried meats, soft drinks and other baked goods.
E202 Potassium Sorbate is used in baked goods such as bread, cakes, and pastries to prevent the growth of molds and extend freshness.
E202 Potassium Sorbate added to dairy products, including cheese, yogurt, and sour cream, to inhibit the growth of spoilage microorganisms.
E202 Potassium Sorbate is commonly used in jams, jellies, fruit preserves, and fruit fillings to prevent the growth of molds and yeasts.
Safety Profile Of E202 Potassium Sorbate:
There have been no reports of adverse systemic reactions following oral consumption of E202 Potassium Sorbate.
The WHO has set an estimated total acceptable daily intake for sorbic acid, calcium sorbate, E202 Potassium Sorbate, and sodium sorbate expressed as sorbic acid at up to 25 mg/kg body-weight.
E202 Potassium Sorbate is used as an antimicrobial preservative in oral and topical pharmaceutical formulations and is generally regarded as a relatively nontoxic material.
However, some adverse reactions to E202 Potassium Sorbate have been reported, including irritant skin reactions which may be of the allergic, hypersensitive type.
