POTASSIUM SORBATE

CAS NO :24634-61-5
Synonyms:
POTASSIUM SORBATE; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E)-hexa-2,4-dienoate; Potassium (E,E)-sorbate; Sorbic acid potassium salt; Potasyum Sorbat; Potassium 2,4-hexadienoate; BB Powder; Sorbistat-potassium; 590-00-; Potassium (E,E)-hexa-2,4-dienoate; Caswell No. 701C; Potassium sorbate (E); Potassium Sorbate [USAN]; Potassium (2E,4E)-Hexa-2,4-Dienoate; UNII-1VPU26JZZ4; Potassium (E,E)-2,4-hexadienoate; Sorbic acid; potassium salt; sorbistat potasyum; FEMA No. 2921; CCRIS 1894; HSDB 1230; Potassium sorbate [NF]; EINECS 246-376-1; 2,4-Hexadienoic acid, potassium salt; potasyumsorbat; EPA Pesticide Chemical Code 075902; Potassium 2,4-hexadienoate, (E,E)-; 2,4-Hexadienoic acid, potassium salt, (2E,4E); 1VPU26JZZ4; AI3-26043; E 202; CHEBI:77868; 2,4-Hexadienoic acid, potassium salt, (E,E)-; Potassium (2E,4E)-Hexa-2,4-Dienoate; MFCD00016546; Sorbic acid, potassium salt, (E,E)-; Potassium sorbate (NF); Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbistat potasyum; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E)-hexa-2,4-dienoate;  Potassium sorbate, 99%; Potassium (E,E')-sorbate; Potassium sorbate; sorbistat potasyum; 2,4-Hexadienoic acid, (E,E)-, potassium salt; 2,4-Hexadienoic acid potassium salt; 2,4-Hexadienoic acid, (E,E')-, potassium salt; 2,4-Hexadienoic acid, potassium salt; Potassium sorbate / Sorbistat-K; potassium;(2E,4E)-hexa-2,4-dienoate; 2,4-Hexadienoic acid potassium salt, (E,E)-; potassium hexa-2,4-dienoate; C6H7O2.K; 2,4-Hexadienoic acid, potassium salt (1:1); sorbistat potasyum; Potasyum Sorbat; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E);  DSSTox_CID_7835; EC 246-376-1; SCHEMBL3640; DSSTox_RID_78585; DSSTox_GSID_27835; potassium trans,trans-sorbate; 2,4-Hexadienoic acid potassium; CHEMBL2106930; DTXSID7027835; HY-N0626A; trans-trans-Sorbic acid potassium; CHHHXKFHOYLYRE-STWYSWDKSA-M; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbistat potasyum; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E)-hexa-2,4-dienoate; Tox21_202757; AKOS015915488; LS-2488; potassium trans,trans-2,4-hexadienoate; potassium (2E,4E)-Hexa-2,4-Dienoate; NCGC00260304-01; P893; Potasyum Sorbat; CAS-24634-61-5; LS-145674; CS-0102519; P1954; S0057; potasyumsorbat; 9207-EP2270004A1; 9207-EP2270005A1; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E);  sorbistat potasyum ; 9207-EP2277876A1; 9207-EP2292614A1; 9207-EP2295412A1; 9207-EP2295413A1; potasyumsorbat; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potassium (2E,4E)-Hexa-2,4-Dienoate;potasyumsorbat; potassiumsorbate; potassium sorbat; 9207-EP2295550A2; sorbistat potasyum; 9207-EP2298783A1; 9207-EP2305669A1; 9207-EP2305683A1; 9207-EP2308844A2; 9207-EP2308845A2; 9207-EP2308846A2; 9207-EP2308872A1; 9207-EP2311837A1; 9207-EP2311839A1; Potasyum Sorbat; 9207-EP2314589A1; potassium (2E,4E)-Hexa-2,4-Dienoate; Potasyum Sorbat; 9207-EP2316829A1; 9207-EP2316834A1; sorbistat potasyum; 9207-EP2316835A1; 9207-EP2316837A1; potasyum sorbat;  D02411; A817411; Q410744; J-015607; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potassium (2E,4E)-Hexa-2,4-Dienoate; potasyumsorbat; potassiumsorbate; potassium sorbat; J-524028; 2,4-Hexadienoic acid, potassium salt, (E,E)- (9CI); trans-trans-Sorbic acid potassium 100 microg/mL in Methanol; 2,4-Hexadienoic acid; 2-Propenylacrylic acid; Preservastat; Sorbistat; Hexadienoic acid; Sorbic acid; sorbistat potasyum;  2,4-hexadienoic acid, 2-propenylacrylic acid; Sorbic Acid, Potassium Salt; Potassium 2,4-hexadienoate; 2,4-hexadienoic Acid Potassium Salt; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E); Sorbistat; Sorbistat-K; Sorbistat-potassium; potassium salt of trans, trans-2,4-hexadienoic acid Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E)-hexa-2,4-dienoate; Potassium (E,E)-sorbate; Sorbic acid potassium salt; Potassium 2,4-hexadienoate; BB Powder; Sorbistat-potassium; 590-00-; Potassium (E,E)-hexa-2,4-dienoate; Caswell No. 701C; Potassium sorbate (E); Potassium Sorbate [USAN]; UNII-1VPU26JZZ4; Potassium (E,E)-2,4-hexadienoate; Sorbic acid; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; Potasyum Sorbat ; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E)-hexa-2,4-dienoate; sorbistat potasyum; potassium sorbat; Potassium Sorbate; Potasyum Sorbat; Potassıum sorbate; potassium sorbate; potasyum sorbate; potassıum sorbat; potasyumsorbate; potasyumsorbat; potassiumsorbate; potassium sorbat; potassiumsorbate; potassiumsorbat; sorbatpotassıum; sorbatepotassıum; sorbatpotassium; sorbatepotassium; 24634-61-5; Sorbistat-K; Sorbistat potassium; potassium (2E,4E); POTASYUM SORBAT; POTASSİUM SORBATE; POTASIUM SORBATE; POTASİUM SORBATE; POTASIUM SORBAT; POTASİUM SORBAT; acide sorbique; POTASYUM SORBATE;  Sorbate de potassium; Sorbat de potassium; Sorbate de potasium; Potassyum sorbate

POTASSIUM SORBATE
Potassium sorbate

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Potassium sorbate[1][2]
The structure of potassium sorbate
Potassium sorbate ball-and-stick.png
Names
IUPAC name
Potassium (2E,4E)-hexa-2,4-dienoate
Other names
E202
Sorbistat-K
Sorbistat potassium
Identifiers
CAS Number    
24634-61-5 ☑
3D model (JSmol)    
Interactive image
ChEBI    
CHEBI:77868 ☒
ChemSpider    
4445644 ☑
ECHA InfoCard    100.042.145
E number    E202 (preservatives)
KEGG    
D02411 ☑
PubChem CID    
23676745
UNII    
1VPU26JZZ4 ☑
CompTox Dashboard (EPA)    
DTXSID7027835 Edit this at Wikidata
InChI[show]
SMILES[show]
Properties
Chemical formula    C6H7KO2
Molar mass    150.218 g·mol−1
Appearance    White crystals
Odor    yes
Density    1.363 g/cm3
Melting point    270 °C (518 °F; 543 K) (decomposes)
Solubility in water    58.5 g/100 mL (100 °C)
Solubility in other solvents    Soluble in ethanol, propylene glycol
Slightly soluble in acetone
Very slightly soluble in chloroform, corn oil, ether
Insoluble in benzene
Hazards
NFPA 704 (fire diamond)    
NFPA 704 four-colored diamond
120
Lethal dose or concentration (LD, LC):
LD50 (median dose)    4340 mg/kg (oral, rat)[3]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202).[4] Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid occurs naturally in some berries, virtually all of the world's supply of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.

Production
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.[5][6][7]

Uses
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, rehydrated fruits, soft drinks and fruit drinks, and baked goods.[8] It is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants such as McDonald's.[9][10] It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life. It is used in quantities at which no adverse health effects are known, over short periods of time.[11] Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202". Also, it 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 reduces the gastric burden of pathogenic bacteria.[12]

Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, 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, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It 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.

Some molds (notably some Trichoderma and Penicillium strains) and yeasts are able to detoxify sorbates by decarboxylation, producing piperylene (1,3-pentadiene). The pentadiene manifests as a typical odor of kerosene or petroleum.[13]

Toxicology
In pure form, potassium sorbate is a skin, eye, and respiratory irritant.[14][15] Concentrations up to 0.5% are not significant skin irritants.[16]

As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025% to 0.1% (see sorbic acid),[17] which in a 100 g serving yields an intake of 25 mg to 100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products.[18] Up to 0.4% has been studied in low-salt, naturally-fermented pickles, and when combined with calcium chloride, 0.2% made "good quality pickles."[19] Potassium sorbate has about 74% of sorbic acid's anti-microbial activity.[17] When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food."[20] The upper pH limit for effectiveness is 6.5.[17]

The maximal acceptable daily intake for human consumption is 25 mg/kg, or 1750 mg daily for an average adult (70 kg).[11][21] Under some conditions, particularly at high concentrations or when combined with nitrites, potassium sorbate has shown genotoxic activity in vitro.[21]

Three studies conducted in the 1970s did not find it to have any carcinogenic effects in rats.[22][23][24]

See also
Sodium benzoate[25]

Everything You Should Know About Potassium Sorbate

What is potassium sorbate?

Potassium sorbate is a chemical additive. It’s widely used as a preservative in foods, drinks, and personal care products. It is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide.

Potassium sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi. It was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree. Its 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.

What is potassium sorbate found in?
You’ll find potassium sorbate on the list of ingredients for many common foods. It’s a popular preservative because it’s effective and doesn’t change the qualities of a product, such as taste, smell, or appearance. It’s also water-soluble, and it works at room temperature.

You may find it added to many food products, such as:

apple cider
baked goods
canned fruits and vegetables
cheeses
dried meats
dried fruit
ice cream
pickles
soft drinks and juices
wine
yogurt
Potassium sorbate is used as an antimicrobial and preservative in personal care items, as well, such as:

eyeshadow and other cosmetics
shampoos and moisturizers
contact lens solution
Potassium sorbate is also approved for safe use as a preservative in moist cat and dog foods and in other animal feed.

Is potassium sorbate safe to eat?
Regulatory agencies such as the FDA, the United Nations Food and Agriculture Organization, and the European Food Safety Authority (EFSA) have determined that potassium sorbate is “generally regarded as safe,” abbreviated as GRAS. When you eat potassium sorbate as a food additive, it passes through your system harmlessly as water and carbon dioxide. It does not accumulate in your body.

What does the research say?
In 2015, the EFSA reviewed potassium sorbate and two other food additives. It set a temporary acceptable daily intake of 3 mg per kg of body weight per day. This limit is in response to questions about reproductive and developmental toxicity from animal research. Rats were fed 300 mg per day with no observed bad effects. For added safety, the EFSO set a standard that was 100 times lower.

The maximum acceptable daily intake for humans is 25 milligrams per kilogram (mg per kg) of body weight per day. For an adult of 150 pounds, this comes to 1,750 mg per day.

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Are there risks in consuming potassium sorbate?
Some people may have an allergic reaction to potassium sorbate in foods. These allergies are rare. Allergies to potassium sorbate are more common with cosmetics and personal products, where it can cause skin or scalp irritation. However, the Environmental Working Group has rated potassium sorbate with a low risk as a skin irritant.

If you use potassium sorbate as a pure ingredient, for example in winemaking, it can irritate your eyes and skin if you spill it.

Despite purity requirements for manufacturers, it’s possible that potassium sorbate as a food additive can be contaminated. It may be contaminated with:

lead
arsenic
mercury
Making choices that are healthy for you
Read your food ingredient labels carefully. Be aware of what is in your food. Even though potassium sorbate and other additives are considered safe, you can avoid them by eating fewer processed foods.

If you think you have an allergy to potassium sorbate, see if your allergic reactions go away when you stop consuming or using items that contain the additive.

Takeaway
Food additives have become a controversial subject. It’s important to keep a scientific perspective when reading web-based information and scare stories. Is the information backed up by facts, or is it biased? Research has shown that potassium sorbate is safe for most people to eat, though it may cause some skin allergies when used in personal care products.

Description
Catalogue Number    105119
Synonyms    Sorbic acid potassium salt
Product Information
CAS number    24634-61-5
EC index number    019-003-00-3
EC number    246-376-1
Grade    Ph Eur,BP,NF,FCC,E 202
Hill Formula    C₆H₇KO₂
Molar Mass    150.22 g/mol
HS Code    2916 19 95
Structure formula Image    Structure formula Image
Quality Level    MQ500
Physicochemical Information
Density    1.36 g/cm3 (23.5 °C)
Ignition temperature    >150 °C
Melting Point    >205 °C (decomposition)
pH value    8 - 11 (1400 g/l, H₂O, 20 °C)
Vapor pressure    <1 Pa (20 °C)
Bulk density    370 kg/m3
Solubility    1.95 - 543 g/l
Toxicological Information
LD 50 oral    LD50 Rat 3800 mg/kg
Safety Information according to GHS
Hazard Pictogram(s)    Hazard Pictogram(s)
Hazard Statement(s)    H319: Causes serious eye irritation.
Precautionary Statement(s)    P262: Do not get in eyes, on skin, or on clothing.
P305 + P351 + P338: IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
Signal Word    Warning
RTECS    WG2170000
Storage class    10 - 13 Other liquids and solids
WGK    WGK 1 slightly hazardous to water
Safety Information
Hazard Symbols    Hazard SymbolsIrritant
Categories of danger    irritant
R Phrase    R 36
Irritating to eyes.
S Phrase    S 24
Avoid contact with skin.
Storage and Shipping Information
Storage    Store at +15°C to +25°C.
Transport Information
Declaration (railroad and road) ADR, RID    Kein Gefahrgut
Declaration (transport by air) IATA-DGR    No Dangerous Good
Declaration (transport by sea) IMDG-Code    No Dangerous Good
Specifications
Assay (acidimetric; calculated on dried substance)    99.0 - 101.0 %
Identity    passes test
Appearance of solution (5 %; water)    passes test
Acidity or alkalinity    passes test
Heavy metals (as Pb)    ≤ 0.0010 %
As (Arsenic)    ≤ 3 ppm
Cd (Cadmium)    ≤ 10 ppm
Cu (Copper)    ≤ 10 ppm
Hg (Mercury)    ≤ 1 ppm
Pb (Lead)    ≤ 2 ppm
Zn (Zinc)    ≤ 10 ppm
Aldehydes (as Acetaldehyd)    ≤ 0.15 %
Residual solvents (Ph Eur/USP/ICH) class 3    ≤ 0.5 %
Other residual solvents (Ph Eur/USP/ICH)    excluded by production process
Thermal stability (105 °C)    passes test
Loss on Drying (105 °C)    ≤ 1.0 %
Elemental impurity specifications have been set considering ICH Q3D (Guideline for Elemental Impurities). Class 1-3 elements are not likely to be present above the ICH Q3D option 1 limit, unless specified and indicated (*).
Conforms to the purity criteria on food additives according to the current European Commission Regulation.
Corresponds to Ph Eur, BP, NF, FCC, E 202

Potassium sorbate is a potassium salt having sorbate as the counterion. It has a role as an antimicrobial food preservative. It contains an (E,E)-sorbate.

ChEBI
Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses.

POTASSIUM SORBATE (POTASYUM SORBAT)

Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202).[4] Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid occurs naturally in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically. Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. Potassium sorbate is produced by neutralizing potassium hydroxide with sorbic acid, an unsaturated carboxylic acid that occurs naturally in some berries. Potassium sorbate is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide. The resulting potassium sorbate may be crystallized from aqueous ethanol. Potassium sorbate is a chemical additive. Potassium sorbate is widely used as a preservative in foods, drinks, and personal care products. Potassium sorbate is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide. Potassium sorbate is a naturally occurring unsaturated fatty acid and is completely safe with regard to health and have the lowest allergenic potential of all food preservatives..Sorbic acid is blended with potassium hydroxide in equimolar portions and recrystallized with aqueous ethylene hydroxide to form potassium sorbate. Potassium sorbate is a chemical additive. It’s widely used as a preservative in foods, drinks, and personal care products. It is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide.
 
Potassium sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi. Potassium sorbate was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree. Safety of potassium sorbate and uses as a preservative have been researched for the last fifty years. Potassium sorbate is  as generally safe when used appropriately.
 
Potassium sorbate is a white crystalline powder. Potassium sorbate is a potassium salt of sorbic acid.It was originally discovered in the 1850’s, and potassium sorbate was derived from the Mountain Ash Tree. Today, potassium sorbate is synthetically created. Potassium sorbate is a good food preservatives, fully degradable, similar to fatty acids found naturally in foods. Potassium sorbate is used to slow the growth of molds and yeasts in foods. It is commonly found in margarine, wines, cheeses, yogurts, soft drinks, and baked goods. Potassium sorbate has been used has a food preservative for many years.
 
Sorbic acid, potassium sorbate, and calcium sorbate are novel, highly efficient, safe, and nonpoisonous food preservatives. They are the substitute for the benzoic acid as a traditional preservative. Sorbic acid, potassium sorbate, and calcium sorbate approved worldwide are often now successfully used as standard products in many branches of the food industry. Potassium sorbate comes in two forms. It occurs naturally in certain fruits, and can also be nature identical. Nature identical is chemically the same as the version found in nature, but is made in a factory. Commercially available potassium sorbate is mostly of the nature identical kind. Potassium sorbate prevents the growth of moulds and yeasts in foods like jams, cakes, cheeses, maple syrup, and dried meats. Potassium sorbate increases the shelf life of herbal dietary supplements and is a wine stabiliser.Potassium sorbate is petitioned for use in organic livestock production as mold inhibitor. Today most potassium sorbate is made synthetically. Potassium sorbate is a naturally occurring unsaturated fatty acid and is completely safe with regard to health and have the lowest allergenic potential of all food preservatives. Potassium sorbate was also petitioned for use in liquid livestock medications primarily aloe vera juice as a substitute for antibiotics and other various hormones. Potassium sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid. Potassium sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but effectiveness increases as the pH decreases. Potassium sorbate, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202. Potassium sorbate is an inhibitor of both yeasts and moulds, also active for several bacteria but less effective. Potassium sorbate is the sorbic acid (active form) that has the inhibitory activity which is generated after the ionization of potassium sorbate in water. 
 
Potassium sorbate inhibits microbial growth by changing the cell membrane morphology, integrity and function and then disrupting the transport functions and metabolic activity. 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, potassium sorbate will also ineffective if pH above 7.0. Sodium benzoate and potassium sorbate are often synergized (combined used) in acidic food to protect against a wider variety of microorganisms. Potassium sorbate inhibits the growth of mold, yeast and other microorganisms and thus increasing the preservation time of food products. 

Potassium sorbate performance may vary depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials. Before determining the most appropriate usage amount of potassium sorbate, trials should be made with the minimum amounts of potassium sorbate, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation. If potassium sorbate is dissolved in water, it turns into sorbic acid. Potassium sorbate is in the form of a white to yellowish crystalline powder and is soluble in water, ethanol and propylene glycol. The effectiveness of potassium sorbate preservative depends on the pH level. It is very effective at 6.5 pH. Potassium sorbate has a molecular weight of 150.22 grams / mol and degrades at 270ºC. Potassium sorbate is a white or slightly cream colored chemical. Available in powder and granule form. Potassium sorbate melting point is 270 ° C. The density of potassium sorbate is 1.361 gr / cm3. It dissolves in water at 20 ° C, revealing a clear liquid. Potassium sorbate solution becomes colorless and slightly yellow. Potassium sorbate's stability is too strong to react with strong oxidizing agents. When potassium sorbate is heated to the disintegration stage, Potassium sorbate emits toxic fumes from K20 to the environment. Potassium sorbate has a solubility of 2 g / mlt in ethanol at 20 ° C. The solubility of potassium sorbate is 58.2 g / 100 mlt. Potassium sorbate dissolves in water. Potassium sorbate boiling point is 270 degrees. Potassium sorbate organic acids are generally not used in food products. However, potassium sorbate is known as the only organic acid that is allowed to be used in food. Potassium sorbate is less harmful in some places than some preservatives, due to some of its properties. Potassium sorbate is among the food additives under the name E 202. Potassium sorbate has been proven in the late 1930s that sorbic acid and its salts prevent the growth of microorganisms. Therefore, the use of potassium sorbate in the food industry has increased. Potassium sorbate is found in the fruit of a plant called rowan tree in nature. Potassium sorbate has no distinctive taste and odor. Although potassium sorbate is slightly soluble in alcohol, its solubility in water is high. Potassium sorbate is used in most food products. Potassium sorbate is used in food products by packing, sprinkling or spraying. Potassium sorbate is used in many foods and beverages.
Potassium sorbate protective effect is 10 times more effective than sodium benzoate. It extends the storage life of the food and helps the taste of the food to remain like the first day. Since some microorganisms can use sobrite acid in their metabolism, the protective effect of products with a high microorganism load disappears in a short time. In addition to food, coating is used as an intermediate product in the production of plasticists to increase brightness.

Identification of Potassium Sorbate

Potassium sorbate is a white crystalline powder or solid. It has a slight odor. Potassium sorbate is very soluble in water.
Potassium sorbate is an important commercial chemical that is used as a preservative and antibacterial in food, wines and cosmetics. 
Workers that use potassium sorbate may breathe in mists or have direct skin contact. Data on the potential for potassium sorbate to cause adverse effects in humans are limited to a few cases of skin irritation. Due to long history of  potassium sorbate long history as a food additive with no apparent toxic effects, and lack of toxic effects in laboratory animals fed low-to-moderate doses, the U.S. Food and Drug Administration considers potassium sorbate a "GRAS" (generally recognized as safe) food additive. Therefore, potassium sorbate is not expected to cause any toxicity in humans at levels found in food. No irritation to eyes or skin was observed in laboratory animals following direct contact with potassium sorbate. Nasal irritation and lesions were observed in laboratory animals following repeated application of solutions containing low-to-moderate levels of potassium sorbate directly to the nasal mucosa. No birth defects developed in offspring of laboratory animals fed high doses of potassium sorbate. Data on the potential for potassium sorbate to cause reproductive effects were not available. No tumors were induced in laboratory animals following life-time exposure to moderate-to-high levels of potassium sorbate or  breakdown product of potassium sorbate sorbic acid. Increased liver tumors were observed in laboratory animals fed an extremely high dose of sorbic acid over time.
Potassium sorbate is an antimicrobial preservative, with antibacterial and antifungal properties used in pharmaceuticals, foods, enteral preparations, and cosmetics. Generally, potassium sorbate is used at concentrations of 0.1–0.2% in oral and topical formulations, especially those containing nonionic surfactants. Potassium sorbate has been used to enhance the ocular bioavailability of timolol.
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, potassium sorbate has minimal antibacterial properties in formulations above pH 6. 

Potassium sorbate is the inactive salt of sorbic acid. Potassium sorbate readily dissolves in water where potassium sorbate converts to sorbic acid,  active form of potassium sorbate, at a low pH. Sorbic acid is very pH dependent. While potassium sorbate shows some activity up to pH 6 (about 6%), potassium sorbate is most active at pH 4.4 (70%). At pH 5.0 potassium sorbate is 37% active. As sorbic acid, potassium sorbate is considered to be active against mold, fair against yeast and poor against most bacteria. Sorbic acid is an unsaturated fatty acid and as such is subject to oxidation . Potassium sorbate is also sensitive to UV light and may turn yellow in solution.  Gluconolactone is reported to stabilize potassium sorbate against discoloration and darkening in aqueous solutions and may be useful in stabilizing sorbic acid in the water phase of a product. While sorbic acid is naturally occurring in some fruits (like the berries of the mountain ash), virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically, and is a nature-identical compound chemically equivalent to the molecule found in nature. Sorbic acid can cause contact dermatitis at concentrations above or below 0.5%. Studies show that if potassium sorbate is used at a concentration of no more than 0.2% potassium sorbate is unlikely to constitute a safety hazard. Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservatives. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.  This is because potassium sorbate is the inactive salt form of sorbic acid.  To be useful, the pH of the formulation must be low enough to release the free acid for useful activity. Potassium sorbate is a synthetic product that mimics the natural molecule. Potassium sorbate is identical in every way.  Manufacture of potassium sorbate is ecological and its use is safe, provided that the concentration is respected. The use of synthetic potassium sorbate is more environmentally friendly than the manufacture of potassium sorbate directly from nature (which would require large quantities of organic matter, which is not really viable or possible given the quantities used). Potassium sorbate is in any case the same molecule. For all these reasons, some people still consider it a "natural" product. Potassium sorbate is therefore classified as a natural preservative, despite its synthetic nature.

What is the Mechanism of Action in Using Potassium Sorbate as a Preservative in Foods?

Potassium Sorbate is used as a preservative in foods. The mechanism of action in using potassium sorbate as a preservative is based on very different properties. Potassium sorbate, sorbic acid and sorbic acid salts are used as preservatives in foods. The use of potassium sorbate in certain concentrations is indicated as safe. While using potassium sorbate sorbic acid in the last 40 years, its antimicrobial properties and usage rates have been determined very well. In order to benefit from the protective properties of Potassium Sorbate and Sorbic Acid, it is of great commercial importance in the use of animal feed, pharmaceuticals, cosmetics and other industrial applications. The permitted usage rate of Potassium Sorbate as a preservative in food products is between 0.01% and 0.3%. Potassium sorbate concentration between 0.1% and 0.3% causes growth stasis in microorganisms. At concentrations above this, potassium sorbate has a lethal effect.

Potassium Sorbate Uses
 
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, rehydrated fruits, soft drinks and fruit drinks, and baked goods. Potassium sorbate is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants. Potassium sorbate can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life. Potassium sorbate is used in quantities at which no adverse health effects are known, over short periods of time. Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202". Also, potassium sorbate is used in many personal-care products to inhibit the development of microorganisms for shelf stability.
Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. Potassium sorbate serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate renders any surviving yeast incapable of multiplying. In pure form, potassium sorbate is a skin, eye, and respiratory irritant.  
As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025% to 0.1%  which in a 100 g serving yields an intake of 25 mg to 100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products. Potassium sorbate has about 74% of sorbic acid's anti-microbial activity. When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food." The upper pH limit for effectiveness is 6.5. 
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. 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.
 
Potassium sorbate is a chemical food preservative.Anti-microbial properties of potassium sorbate stop the growth and spread of harmful bacteria. When used correctly, potassium sorbate inhibits bacterial growth in colostrum and milk. potassium sorbate can also be used to preserve antibody levels in ‘gold’ (first milking) colostrum.

Potassium sorbate is use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste. The addition of potassium sorbate to dietary supplements inhibits microbes and increases shelf life. Many personal care products use potassium sorbate to prolong shelf stability and prevent bacteria contamination. Potassium sorbate is not a broad spectrum preservative for cosmetic use and should becombined with other preservatives. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.  This is because potassium sorbate is the inactive salt form of sorbic acid.  To be useful, the pH of the formulation must be low enough to release the free acid for useful activity. Potassium sorbate is the inactive salt of sorbic acid. Potassium sorbate readily dissolves in water where it converts to sorbic acid, its active form, at a low pH. Sorbic acid is very pH dependent. While potassium sorbate shows some activity up to pH 6 (about 6%), ipotassium sorbate is most active at pH 4.4 (70%). At pH 5.0 it is 37% active. As sorbic acid, potassium sorbate is considered to be active against mold, fair against yeast and poor against most bacteria. Sorbic acid is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Mixed Tocopherols T50 is recommended).
 
Potassium sorbate is also sensitive to UV light and may turn yellow in solution.  Gluconolactone is reported to stabilize potassium sorbate against discoloration and darkening in aqueous solutions and may be useful in stabilizing sorbic acid in the water phase of a product. Main purpose of potassium sorbate is to prevent many types of foods- cheese, wine, cider, meats, fish, baked goods, soft drinks or dried fruits- from developing molds or yeast, expanding their shelf life and hence reducing the risk of catching a food-borne illness. Potassium sorbate may also be found in dietary supplements, personal care products- as a substitute for parabens-, but also among the ingredients of certain types of coatings, lubricants, plasticizers or rubber. In view of the fact that potassium sorbate is cost efficient, shelf-stable and easy to use, potassium sorbate is deemed safe for consumption. However, if consumed in large quantities or together with other food additives including sodium nitrate or caffeine, potassium sorbate may play havoc with the body's immune system, engendering a whole array of skin, eye or respiratory conditions. People who are allergic to parabens or experience skin irritations after using products containing potassium sorbate, are strongly advised to consume organic food and look for alternative personal care products.

Storage of Potassium Sorbate
 
Potassium sorbate is more stable in aqueous solution than sorbic acid; aqueous solutions may be sterilized by autoclaving.
The bulk material should be stored in a well-closed container, protected from light, at a temperature not exceeding 40°C.