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INTRODUCTION
Potassium sorbate, identified by the food additive code E202, is the potassium salt of sorbic acid with the chemical formula C₆H₇KO₂.
Food Additive E202 generally appears as a white to off-white crystalline powder, fine granules, or pellets and is almost odorless.
Potassium Salt of Sorbic Acid is one of the widely used antimicrobial preservatives in modern industry.
Its primary purpose is to limit the growth of molds and yeasts in food and other formulations, thereby helping extend product shelf life.
At appropriate concentrations, it generally has a limited effect on the taste, aroma, color, and physical characteristics of a product.
Its greater water solubility compared with sorbic acid, preservative activity in acidic and mildly acidic environments, and adaptability to different formulations make it useful in food, beverages, pharmaceuticals, cosmetics, animal feed, and technical applications.
KEY PROPERTIES AND IDENTIFIERS
E Number: E202
CAS Registry Number: 590-00-1
Alternative CAS Number: 24634-61-5
Chemical Name: Potassium (2E,4E)-hexa-2,4-dienoate
Common Synonyms: Potassium sorbate, potassium salt of sorbic acid, potassium 2,4-hexadienoate, Sorbistat-K
EC / EINECS Number: 246-376-1
PubChem CID: 23665582
RTECS Number: WG2100000
UNII Code: 1VPU25JZZ6
Molecular Formula: C₆H₇KO₂
Molecular Weight: 150.22 g/mol
Physical Appearance: White to off-white crystalline powder, free-flowing granules, or pellets
Odor: Odorless or with a very faint characteristic organic odor
Taste: Generally neutral at normal use levels; may be slightly salty or bitter at high concentrations
Density: Approximately 1.363 g/cm³ at 20 °C
Melting Point: May decompose at high temperatures, approximately above 270 °C; the exact value depends on measurement conditions
Boiling Point: Not applicable; may decompose before boiling
Flash Point: Conventional flash-point data are limited because the substance may decompose when heated
Autoignition Temperature: Reported as approximately 178 °C in some sources; should be verified against the product specification
Vapor Pressure: Negligible at ambient room temperature
Water Solubility: Highly soluble in water; solubility depends on temperature
Solubility in Organic Solvents: May show limited or measurable solubility in ethanol and propylene glycol; solubility depends on the solvent and conditions
Optimum Antimicrobial pH Range: Particularly effective in acidic to mildly acidic environments, generally around pH 3.0–6.5; activity may decrease as pH increases
Mechanism of Action: Under acidic conditions, the undissociated form of sorbic acid is present. This form can cross microbial cell membranes and affect intracellular pH balance and enzyme activity, thereby inhibiting nutrient transport and cellular metabolism.
SYNONYMS AND CHEMICAL NAMES
Potassium Sorbate
Potassium Sorbic Acid Salt
Potassium Salt of Sorbic Acid
Potassium (2E,4E)-hexa-2,4-dienoate
Food Additive E202
INS 202
CAS No.: 24634-61-5
EC No.: 246-376-1
C₆H₇KO₂
PRODUCTION AND INDUSTRIAL SYNTHESIS
Synthesis Process: Commercial potassium sorbate is generally produced by neutralizing sorbic acid with potassium hydroxide (KOH) or potassium carbonate (K₂CO₃).
Sorbic acid can be manufactured on an industrial scale using suitable chemical synthesis methods.
The methods and intermediates used may vary by manufacturer.
Purification and Quality Control: After neutralization, the solution may undergo decolorization, filtration, crystallization, and drying, depending on the required product specifications.
Particle size may be adjusted, or granulation and pelletization may be applied to obtain the desired product form.
Purity Standards and Impurities: Food-grade potassium sorbate must comply with applicable regulations and product specifications.
Quality control may include testing for assay, moisture, residual sorbic acid, aldehydes, chlorides, sulfates, and heavy metals.
Exact purity values and impurity limits should be verified against current regulations and the manufacturer's certificate of analysis.
DETAILED APPLICATIONS AND USES
1. FOOD AND BEVERAGE PROCESSING
Dairy and Cultured Products:Potassium Sorbate may be used in permitted product categories, including certain cheeses, cheese spreads, sour cream, and other dairy products, to limit surface mold and yeast growth.
Bakery and Confectionery: Potassium Sorbate may help control mold in bread, cakes, pastries, fruit fillings, creams, and sauces. The amount and method of application depend on the formulation.
Beverage Manufacturing and Winemaking: Potassium Sorbate may be used to control yeast growth in fruit juices, flavored beverages, and certain fermented drinks.
In winemaking, sorbate may be used under appropriate conditions and alongside suitable microbiological control measures to reduce the risk of renewed fermentation of residual sugars.
It does not provide sterilization on its own.
Processed Fruits, Vegetables, and Condiments: In suitable products, Potassium Sorbate may be used to extend shelf life in dried fruits, jams, jellies, pickles, olives, sauces, salad dressings, and certain condiments.
Processed Meat and Poultry Products: Its use should be considered only where permitted for the relevant product category and within the applicable limits.
2. PHARMACEUTICAL AND MEDICAL FORMULATIONS
Liquid Oral Dosage Forms: Potassium Sorbate may be used as a preservative in suitable pharmaceutical formulations, including syrups, suspensions, and other liquid preparations, to limit microbial spoilage.
Topical Formulations: Potassium Sorbate may be used in certain creams, gels, and other topical products to support microbiological stability.
Ophthalmic and Nasal Solutions: Use in these products must be specifically evaluated against sterility requirements, tolerability, and relevant pharmaceutical standards.
Potassium Sorbate should not be assumed to be suitable for every ophthalmic or nasal formulation.
3. COSMETICS AND PERSONAL CARE PRODUCTS
Skin Care and Topical Products: In formulations permitted by applicable regulations, it may be used as part of a preservative system in creams, moisturizers, facial cleansers, body lotions, and sun-care products.
Hair Care and Hygiene: In suitable formulations, it may help control microbial spoilage in shampoos, conditioners, body washes, liquid hand soaps, and hygienic wipes.
Color Cosmetics: It may contribute to the preservation of suitable formulations such as foundations, mascaras, eyeliners, and cream blushes.
The use concentration depends on the product pH, compatibility with other preservatives, and the safety assessment.
4. ANIMAL FEED AND PET FOOD INDUSTRY
Pet Food Preservation: In suitable formulations, it may be used in pet treats, feed coatings, and certain nutritional supplements to limit microbial spoilage.
Livestock Feed Formulations: Where permitted by applicable regulations, it may help control yeast and mold growth in feed.
Conditions of use in feed must be determined according to the target animal species, feed category, and current regulations.
5. INDUSTRIAL, TECHNICAL, AND PACKAGING APPLICATIONS
Coatings and Industrial Fluids: Potassium sorbate may be considered in suitable water-based systems designed to control microbial growth.
Potassium Sorbate should not be assumed to be a standard preservative for every paint, adhesive, or industrial fluid.
Food Packaging Materials: Its use in active antimicrobial packaging systems must comply with food-contact regulations and applicable migration limits.
Surface Applications: Use as a surface treatment on food or packaging depends on the permitted applications for the relevant product category.
SAFETY, TOXICOLOGY, AND REGULATORY FRAMEWORK
Regulatory Status: Potassium sorbate is identified as E202 in the European Union and may be used in specified food categories under the conditions established by applicable regulations.
In the United States, Potassium Sorbate is associated with GRAS status under 21 CFR §182.3640; the applicable use conditions and current regulations should be checked.
JECFA Assessment: The Joint FAO/WHO Expert Committee on Food Additives has evaluated sorbic acid and potassium sorbate.
The group acceptable daily intake (ADI), expressed as sorbic acid, is 0–11 mg/kg body weight per day.
Metabolic Pathway: After ingestion, Potassium Sorbate dissociates into potassium and sorbate ions. Sorbate can be broken down through metabolic pathways; metabolism and excretion depend on the amount consumed and physiological conditions.
Toxicological Profile: Potassium sorbate has been evaluated as a food preservative under specified conditions of use.
Safety assessments should consider exposure levels, use amounts, and the relevant product category.
Dermal and Ocular Tolerability: Potassium Sorbate may be used in certain cosmetic and topical formulations, but the risk of irritation or sensitization depends on the concentration and the overall product formulation.
Potassium Sorbate should not be considered non-irritating or non-sensitizing at every concentration.
Handling, Storage, and Stability: Potassium sorbate should be protected from moisture, direct sunlight, and incompatible chemicals.
Store Potassium Sorbate in tightly closed packaging in a cool, dry, well-ventilated area.
Follow the instructions in the current Safety Data Sheet during storage and handling.
ADVANTAGES COMPARED WITH ALTERNATIVE PRESERVATIVES
Potassium sorbate may offer several advantages over alternative preservatives in suitable applications.
Water Solubility: Compared with sorbic acid, its greater water solubility can facilitate incorporation into aqueous formulations and support more uniform distribution.
Yeast and Mold Control: Under suitable pH and application conditions, it can help limit the growth of many yeasts and molds.
Limited Sensory Impact: At recommended use levels, it generally has a limited effect on the taste, odor, color, and overall sensory characteristics of a product.
Formulation Versatility: Subject to permitted conditions of use, it can be considered for food, beverages, cosmetics, and certain other formulations.
Shelf-Life Support: When combined with appropriate hygiene, packaging, and other preservation measures, it can help delay microbial spoilage and support product shelf life.
LIMITATIONS COMPARED WITH ALTERNATIVES
pH Dependence: The antimicrobial activity of potassium sorbate is affected by pH. Its effectiveness may decrease as pH increases, so its performance may vary between formulations.
Microorganism-Specific Activity: Although it can be effective against yeasts and molds, it does not control all bacterial species or all microorganisms to the same extent.
No Sterilization Effect: Potassium sorbate does not sterilize a product on its own and cannot replace appropriate hygiene, heat treatment, or other necessary microbiological control measures.
Formulation Compatibility: Its effectiveness depends on product pH, composition, storage conditions, and compatibility with other preservatives. Efficacy testing may be necessary for the intended formulation.
Regulatory Compliance: Permitted use levels and product categories may vary by country and application. Current regulations and product specifications should be checked before use.
CONTACT ATAMAN KIMYA
For further information, product specifications, and supply inquiries regarding this chemical, please contact Ataman Kimya.
