POTASSIUM SORBATE E202

Potassium sorbate E202 is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide.
Potassium sorbate E202 is most effective against moulds, which is why it is also added to products that have a relatively long shelf life. 
Potassium sorbate E202 is the potassium salt of sorbic acid, chemical formula C6H7KO2. 

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, Potassium sorbate E202, Sorbistat potassium, Sorbistat-K, potassium ion sorbate

Potassium sorbate E202 was originally discovered in the 1850’s, and was derived from the Mountain Ash Tree. 
Potassium sorbate E202 is primary use is as a food preservative. 

Potassium sorbate E202 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).
Potassium sorbate E202 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).

Potassium sorbate E202 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, Potassium sorbate E202) to induce chromosome aberrations, sister chromatid exchanges (SCE) and gene mutations in cultured Chinese hamster V79 cells has been examined.
Potassium sorbate E202 is reported to be less genotoxic than the sodium salt analog.

Potassium sorbate E202 is present in many human food stuffs and drinks. 
Potassium sorbate E202 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. 

Potassium sorbate E202 is a chemical additive. 
Potassium sorbate E202’s widely used as a preservative in foods, drinks, and personal care products. 

Potassium sorbate E202 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. 

Potassium sorbate E202 is used in cosmetics, pharmaceutical and tobacco products as well. 
Potassium sorbate E202 can be ordered online at Natural Spices in packages of 430 grams, 2 kilos or 25 kilos. 

Potassium sorbate E202 is best to store the product in a dry, cool and dark place.
Potassium sorbate E202 prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi. 
Potassium sorbate E202 was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree. 

Potassium sorbate E202 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.
Potassium sorbate E202 is petitioned for use in organic livestock production as mold inhibitor. 

Potassium sorbate E202 was first discovered in the Mountain Ash Tree (Sorbus aucuparia or Sorbus americana). 
Today most Potassium sorbate E202 is made synthetically. 
Potassium sorbate E202 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. 

Potassium sorbate E202 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. 

Potassium sorbate E202 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, Potassium sorbate E202, 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.

Potassium sorbate E202 is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide. 
The resulting Potassium sorbate E202 may be crystallized from aqueous ethanol.
Most of the Potassium sorbate E202 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.

Potassium sorbate E202 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.
Potassium sorbate E202 occurs naturally in certain fruits, for example in the acid of the rowanberry. 

Nowadays, however, Potassium sorbate E202 is mostly produced synthetically, which is why this additive has been given an E number. 
Potassium sorbate E202 is the potassium salt of sorbic acid. 
Sorbic acid is the active substance, however Potassium sorbate E202 dissolves much better in water.

Chemically, Potassium sorbate E202 is a straight chain, alpha beta-unsaturated, trans-trans 2,4 hexadienoic monocarboxylic acid (CH3-CH = CH-CH = CH-COOH). 
Potassium sorbate E202 has a molecular weight of 112 and a pKa value of 4.75. 
At room temperature Potassium sorbate E202 is a white crystalline solid with a melting point range of 132°-137°C.

Potassium sorbate E202 is solubility in water at 25°C is 0.16% while that of its potassium salt is over 50%.
This higher solubility renders Potassium sorbate E202 a preferred form of sorbic acid in foods. 
In oils, however, Potassium sorbate E202 is more soluble than the potassium salt.

Potassium sorbate E202 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 Potassium sorbate E202 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 % Potassium sorbate E202 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 Potassium sorbate E202 or its salts as antibotulinal agents and preservatives in various types of meats and meat products. 

Potassium sorbate E202s 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 Potassium sorbate E202 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. 

Potassium sorbate E202 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. 

Potassium sorbate E202 is the potassium salt of sorbic acid, and is much more soluble in water than the acid. 
Potassium sorbate E202 will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. 
Potassium sorbate E202 is effective up to pH 6.5 but effectiveness increases as the pH decreases. 

Potassium sorbate E202 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. 
Potassium sorbate E202 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. 

Potassium sorbate E202 is important to know that the addition of sodium benzoate and/or Potassium sorbate E202 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.
Potassium sorbate E202 is an organic chemical compound - the potassium salt of sorbic acid. 

The range of its application and properties are almost the same as Potassium sorbate E202, however, the potassium form (and its other salts) is more soluble in water. Potassium sorbate E202 is an excellent preservative against fungi and yeasts. 
Potassium sorbate E202 is used in cosmetics and cigarettes, and is often used in combination with sodium benzoate.

Potassium sorbate E202 is a preservative protecting against growth of mildew and fungus. 
In foods Potassium sorbate E202 is often combined with sodium benzoate as it does not possess antibacterial properties. 
Potassium sorbate E202 is believed to be the safest food additive, it is also used in cosmetics and drugs as a preservative. 

As Potassium sorbate E202 is metabolised in human’s body in the same way as fatty acids are metabolised, it is nontoxic. 
Potassium sorbate E202’s non toxicity has been confirmed by scientific research.
Potassium sorbate E202 the food additive which belongs to the class of preservatives. 

Potassium sorbate E202 represents the potassium salt of the sorbic acid on its chemical composition.
For the first time the Potassium sorbate E202 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 Potassium sorbate E202 and its use as preservative began.
The chemical formula of the additive Potassium sorbate E202: C6H7KO2. 
From the physical point of view — Potassium sorbate E202 is the granules or powder of white color. 

Potassium sorbate E202 preservative is the most soluble of sorbates. 
Solubility of a Potassium sorbate E202 makes 138 grams of substance in one liter of water under the ambient temperature. 
The additive Potassium sorbate E202 is natural preservative. 

Most often the Potassium sorbate E202 is extracted from ossicles of some plants. 
Also Potassium sorbate E202 preservative can be received by a synthetic way.
The Sorbic acid and its salt Potassium sorbate E202 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 Potassium sorbate E202 as an additive E202 finds itself in production of cheeses and sausage products, owing to its feature to stop mycelial fungus growth. 
Also Potassium sorbate E202 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 Potassium sorbate E202 can be used as preservative in spicy and acidic sauces of east kitchen as is rather effective antimicrobial remedy at high values of acidity. 
Potassium sorbate E202 of potassium prevents formation the yeast and fungi in the data products.

When approving the sorbate of potassium as the food additive Potassium sorbate E202 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 Potassium sorbate E202 can irritate the skin and the mucous membrane only at especially sensitive people. 
The allergenicity of substance is the smallest. 

The additive Potassium sorbate E202 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 Potassium sorbate E202 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 Potassium sorbate E202 is included in the list of the permitted additives in many countries of the world, including Russia and Ukraine.

Potassium sorbate E202 is a food additive which is the potassium salt of sorbic acid. 
Potassium sorbate E202 is mainly used as a food preservative since its acidic nature is effective in inhibiting moulds and yeast growth in food. 
Potassium sorbate E202 exists as a white to yellow crystalline powder. 

Potassium sorbate E202 was discovered by Frenchmen around 1850. 
They obtained Potassium sorbate E202 from berries of the European Mountain-ash tree (Sorbus aucuparia ), after which the acid is named. 
Potassium sorbate E202 grew first in South and East Asia but now grows in lots of parts of the world.

Potassium sorbate E202 is a polyunsaturated carboxylic acid which means it has multiple double carbon-carbon bond attached to a carboxyl group. 
Potassium sorbate E202 is also a fatty acid, a group of carboxylic acids with atoms joined in straight chains. 
In the basic reaction that creates Potassium sorbate E202, hydrogen ions in the carboxyl group are replaced by potassium ions from the potassium hydroxide molecules.  

Potassium sorbate E202 is used as a preservative, there is some question regarding whether or not Potassium sorbate E202 is vegan. 
Potassium sorbate E202 is the potassium salt of sorbic acid and is commonly used to preserve foods including yogurt, wine, and baked goods. 
Potassium sorbate E202 is a food grade preservative that is generally recognized as safe (GRAS). 

Potassium sorbate E202 is commonly referred to as preservative 202. 
As a naturally occurring preservative, Potassium sorbate E202 is considered vegan.
Potassium sorbate E202 is not suitable for bread making or baked products which use yeast. 

In wine Potassium sorbate E202 produces Sorbic Acid which stops any surviving yeast from multiplying once the final racking of the wine is completed. 
Potassium sorbate E202 can also be used to clarify and prevent refermentation in apple cider and sweetened and sparkling wine.
Potassium sorbate E202 is generally used to inhibit the growing of microbe in food products and can be also be used as a flavor additive. 

Potassium sorbate E202 E202 is used in products such as wine, vinegar, salted vegetables, pastries, biscuits, bread, and processed meats.
Potassium sorbate E202 is the potassium salt of sorbic acid, which occurs naturally in certain berries.
Potassium sorbate E202 is water-soluble, which makes it easy to incorporate into liquid-based food and beverage products.

Potassium sorbate E202 acts as a preservative by inhibiting the growth of molds, yeasts, and some bacteria. 
Potassium sorbate E202 is particularly effective in acidic conditions.
Potassium sorbate E202 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.

Potassium sorbate E202 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.
Potassium sorbate E202 is sometimes used in combination with other preservatives or antioxidants to enhance its effectiveness.

Potassium sorbate E202 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, Potassium sorbate E202 may not be as effective against certain bacteria. 
Therefore, Potassium sorbate E202 is often used in conjunction with other preservatives in products where bacterial spoilage is a concern.

Potassium sorbate E202 is commonly used in the preservation of dairy products, including cheese, yogurt, and sour cream.
Potassium sorbate E202 is frequently used in the production of beverages, such as fruit juices and soft drinks.
Potassium sorbate E202 is also utilized in certain cosmetic and pharmaceutical products to prevent the growth of microorganisms.

Potassium sorbate E202 is commonly found in margarine, wines, cheeses, yogurts, soft drinks, and baked goods. 
Potassium sorbate E202 is effective in preventing the spoilage and extending the shelf life of many perishable items.
Potassium sorbate E202 is primarily used as a food preservative (E number 202).

Potassium sorbate E202 is effective in a variety of applications including food, wine, and personal-care products. 
Potassium sorbate E202, 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 Potassium sorbate E202 is derived, is manufactured synthetically.

Potassium sorbate E202 is the potassium salt of sorbic acid E200 which is pure white in color and has the chemical formula CH3CH=CH-CH=CH-CO2K. 
Potassium sorbate E202 is a good food preservatives, fully degradable, similar to fatty acids found naturally in foods. 
Potassium sorbate E202 is a white salt that is very soluble in water (58.2% at 20 °C). 

Potassium sorbate E202 is synthetically created.
Potassium sorbate E202 is used to slow the growth of molds and yeasts in foods. 

Potassium sorbate E202 is widely used as a food preservative to inhibit the growth of molds, yeasts, and certain bacteria in various food and beverage products. 
Potassium sorbate E202 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.

Potassium sorbate E202 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).

Potassium sorbate E202 is a white crystalline powder. 
Potassium sorbate E202 is a potassium salt of sorbic acid.

Melting point: 270 °C
Density: 1,361 g/cm3
vapor pressure: <1 Pa (20 °C)
FEMA: 2921 | Potassium sorbate E202
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℃

Potassium sorbate E202 extends the shelf life of various foodstuffs. 
Potassium sorbate E202 is a very specific preservative. 
Potassium sorbate E202 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, Potassium sorbate E202 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, Potassium sorbate E202 is generally used as a powerful food preservative.
Potassium sorbate E202 solution 50% w/v (E202) is brown solution free of particles.
Potassium sorbate E202 is also known under the E-number E202 which is the potassium salt of sorbic acid.

Also known as a “wine stabiliser”, Potassium sorbate E202 produces sorbic acid when added to wine. 
This, in conjunction with metabisulphite, will inhibit the further growth of yeast.
For industrial use Potassium sorbate E202 is obtained by treating sorbic acid with hydroxide or potassium carbonate. 

Potassium sorbate E202 is the potassium salt of sorbic acid E 200.
Potassium sorbate E202 is a white crystalline powder which does not change its colour after 90 minutes heating at 1050C. 

Potassium sorbate E202 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.
Potassium sorbate E202 is a good preservative especially against moulds and yeasts, but not effective against bacteria. 

Potassium sorbate E202 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.

Potassium sorbate E202 of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. 
Potassium sorbate E202 is commercially produced by several different chemical pathways.
While one recent study reported that Potassium sorbate E202 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. 

Potassium sorbate E202, 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, Potassium sorbate E202 inhibits NF-kappaB activation, modulates the mevalonate pathway, and suppresses the activation of p21ras. 
Recently, Potassium sorbate E202 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. 
Potassium sorbate E202 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", Potassium sorbate E202 produces sorbic acid when added to wine. 

Potassium sorbate E202 serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, Potassium sorbate E202 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, Potassium sorbate E202 is used to prevent refermentation when used in conjunction with potassium metabisulfite. 

Potassium sorbate E202 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.
Potassium sorbate E202 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. 
Potassium sorbate E202 can also be found in the ingredients list of many dried fruit products. 

In addition, herbal dietary supplement products generally contain Potassium sorbate E202, 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 "Potassium sorbate E202" and or "E202". 
Also, Potassium sorbate E202 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", Potassium sorbate E202 produces sorbic acid when added to wine. 
Potassium sorbate E202 serves two purposes. 

When active fermentation has ceased and the wine is racked for the final time after clearing, Potassium sorbate E202 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.
Potassium sorbate E202 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 Potassium sorbate E202s 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 Potassium sorbate E202 with genotoxic and cell-transforming properties were formed under conditions of heating and storage. 
Potassium sorbate E202 can undergo oxidation to 4,5-oxohexanoate and oxidized Potassium sorbate E202 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) Potassium sorbate E202, 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 Potassium sorbate E202 on the mitochondrial function. 
Classikool Potassium sorbate E202 is the best grade you can get.
Potassium sorbate E202 comes in granular form and is so easy to use.

Potassium sorbate E202 is used to inhibit moulds and yeast.
Potassium sorbate E202 is a key ingredient in wine making.

Potassium sorbate E202 looks like a white salt and is highly soluble in water and ethanol. 
This solubility factor is important because Potassium sorbate E202 must dissolve in water to release its active from – sorbic acid. 
Potassium sorbate E202 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. 

Potassium sorbate E202 also works to prevent bacterial growth. 
Potassium sorbate E202 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 Potassium sorbate E202 because sorbic acid is less soluble. 

Hence, are more likely to find Potassium sorbate E202 in cheese and dried fruit than in wines. 
Potassium sorbate E202 is ubiquitous in wine, fruit juice and puree production and works best in acidic solutions around pH 4.  
Potassium sorbate E202 is the potassium salt of sorbic acid. 

Potassium sorbate E202 is a white salt that is very soluble in water. 
Potassium sorbate E202 is primarily used as a food preservative. 
Potassium sorbate E202 is one of the safest and most commonly used preservatives today and will help to prevent yeast, mould and bacteria from developing in food.

Potassium sorbate E202 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. 
Potassium sorbate E202 is especially good at preventing mould (fungal) growth. 
Potassium sorbate E202, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202. 

Generally, Potassium sorbate E202 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. 
Potassium sorbate E202 is an inhibitor of both yeasts and moulds, also active for several bacteria (2) but less effective. 

Potassium sorbate E202 is the sorbic acid (active form) that has the inhibitory activity which is generated after the ionization of Potassium sorbate E202 in water. 
Potassium sorbate E202 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, Potassium sorbate E202 will also ineffective if pH above 7.0.

Uses Of Potassium sorbate E202:
Potassium sorbate E202 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.
Potassium sorbate E202 is primarily used as a food preservative with the E number- E202.
Also known as “wine stabilizer”, Potassium sorbate E202 produces sorbic acid when added to wine. 

Potassium sorbate E202 serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, Potassium sorbate E202 will render any surviving yeast incapable of multiplying. 
Potassium sorbate E202 is a naturally occurring polyunsaturated fat that has antimicrobial properties. 
That means that it helps to prevent the growth of molds, yeasts, and fungus. 

Potassium sorbate E202 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. 

Potassium sorbate E202 is added to inhibit yeast growth.
Sodium benzoate and Potassium sorbate E202 are often synergized (combined used) in acidic food to protect against a wider variety of microorganisms. 
Potassium sorbate E202 inhibits the growth of mold, yeast and other microorganisms and thus increasing the preservation time of food products. 

Different forms of Potassium sorbate E202 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. 

Potassium sorbate E202 is use when making cheese to inhibit mould, microbes and yeast growth.
Potassium sorbate E202 is use to increase shelf life of soft and fruit drinks.
Potassium sorbate E202 is use as a preservative in food applications.

Potassium sorbate E202 is use to stop the multiplication of yeast, to clarify and stop refermentation in wine.
Potassium sorbate E202 is an antimicrobial preservative, with antibacterial and antifungal properties used in pharmaceuticals, foods, enteral preparations, and cosmetics.
Generally, Potassium sorbate E202 is used at concentrations of 0.1–0.2% in oral and topical formulations, especially those containing nonionic surfactants. 

Potassium sorbate E202 has been used to enhance the ocular bioavailability of timolol.
Potassium sorbate E202 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, Potassium sorbate E202 has minimal antibacterial properties in formulations above pH 6.

Potassium sorbate E202 is widely used as a preservative to increase the shelf life of foods, drinks, and personal care products.
Potassium sorbate E202 is used in products such as cheese, wine, yoghurt, dried meats, soft drinks and other baked goods.
Potassium sorbate E202 is used in baked goods such as bread, cakes, and pastries to prevent the growth of molds and extend freshness.

Potassium sorbate E202 added to dairy products, including cheese, yogurt, and sour cream, to inhibit the growth of spoilage microorganisms.
Potassium sorbate E202 is commonly used in jams, jellies, fruit preserves, and fruit fillings to prevent the growth of molds and yeasts.
Potassium sorbate E202 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.
Potassium sorbate E202 applied to dried fruits to prevent the development of molds and maintain their quality during storage.
Potassium sorbate E202 is used in sauces, condiments, and pickled products to prevent microbial growth and enhance shelf stability.

Potassium sorbate E202 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.
Potassium sorbate E202 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.
Potassium sorbate E202 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.

Potassium sorbate E202 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. 
Potassium sorbate E202 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. 

Potassium sorbate E202 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.
Potassium sorbate E202 exhibits low toxicity with LD50 (rat, oral) of 4.92 g / kg, similar to that of table salt. 
Typical usage rates of Potassium sorbate E202 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, Potassium sorbate E202 is a skin, eye, and respiratory irritant.
Concentrations up to 0.5% are not significant skin irritants.

Potassium sorbate E202 and its potassium salt is commonly employed as food preservative in wide range of foodstuffs, such as cheese, pickles, sauces and wines.
Potassium sorbate E202 is a food grade preservative generally regarded as safe (GRAS) worldwide. 
Potassium sorbate E202 is the inactive salt of sorbic acid. 

Potassium sorbate E202 readily dissolves in water where it converts to sorbic acid, its active form, at a low pH. 
Potassium sorbate E202 is very pH dependent. 
While it shows some activity up to pH 6 (about 6%), Potassium sorbate E202 is most active at pH 4.4 (70%). 

Potassium sorbate E202, it is considered to be active against mold, fair against yeast and poor against most bacteria. 
Potassium sorbate E202 is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Mixed Tocopherols T50 is recommended). 

Potassium sorbate E202 is also sensitive to UV light and may turn yellow in solution. 
Gluconolactone is reported to stabilize Potassium sorbate E202 against discoloration and darkening in aqueous solutions and may be useful in stabilizing sorbic acid in the water phase of a product.

Potassium sorbate E202 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.
Potassium sorbate E202 is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants such as McDonald's.
Potassium sorbate E202 can also be found in the ingredients list of many dried fruit products. 

In addition, herbal dietary supplement products generally contain Potassium sorbate E202, which acts to prevent mold and microbes and to increase shelf life. 
Potassium sorbate E202 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 E202" or "E202". 

Also, Potassium sorbate E202 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 Potassium sorbate E202 reduces the gastric burden of pathogenic bacteria.

Potassium sorbate E202 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. 
Potassium sorbate E202's also classified as a food additive.

Potassium sorbate E202 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.
Potassium sorbate E202's there to help extend shelf life.
Potassium sorbate E202 is used in almost every food industry and is found in thousands of food labels across the globe.

Safety Profile Of Potassium sorbate E202:
Potassium sorbate E202 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 Potassium sorbate E202 have been reported, including irritant skin reactions which may be of the allergic, hypersensitive type. 

There have been no reports of adverse systemic reactions following oral consumption of Potassium sorbate E202.
The WHO has set an estimated total acceptable daily intake for sorbic acid, calcium sorbate, Potassium sorbate E202, and sodium sorbate expressed as sorbic acid at up to 25 mg/kg body-weight.