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POTASSIUM SORBATE

CAS NUMBER: 24634-61-5
EC/LİST NUMBER: 246-376-1

Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K.
Potassium sorbate is a white salt that is very soluble in water (58.2% at 20 °C).
Potassium sorbate is primarily used as a food preservative (E number 202).
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.

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 such as McDonald's.
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.
Some manufacturers are using this preservative as a replacement for parabens.
Tube feeding of potassium sorbate reduces the gastric burden of pathogenic bacteria.

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.
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.
Potassium sorbate is primarily used with sweet wines, sparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.

Some molds and yeasts are able to detoxify sorbates by decarboxylation, producing piperylene .
The pentadiene manifests as a typical odor of kerosene or petroleum

Potassium sorbate dissolves in water. The boiling point is 270 degrees.
Organic acids are generally not used in food products.
However, potassium sorbate is known as the only organic acid allowed to be used in food.
Due to some properties it has, it is more harmless than some preservatives in some places.
Potassium sorbate is among the food additives with the name E 202.
In the late 1930s, it was proven that sorbic acid and its salts inhibit 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 distinct taste or odor.
Although it is slightly soluble in alcohol, its solubility in water is high.
Potassium sorbate is used in many food products.
Potassium sorbate is effective against many bacteria such as mold yeast.
Potassium sorbate is used in food products by packing, sprinkling or spraying.
Potassium sorbate is used in many foods and beverages.
Apart from food and beverage, it is used in tobacco, pharmacy, personal care products.
Potassium sorbate is used in many areas such as tomato paste, bread, margarine, jam, fish, confectionery, cheese, wine, yogurt, fruit products and bakery products.

The protective effect of potassium sorbate is 10 times more effective than sodium benzoate.
Potassium sorbate extends the storage life of the food and helps to keep the taste of the food as on the first day.
Since some microorganisms can use sobritic acid in their metabolism, the protective effect disappears in a short time in products with a high microorganism load.
In addition to food, Potassium sorbate is used as an intermediate product in the production of plastics to increase coating, brightness.

They are used as preservatives of a wide range of food products, as well as in food products and their packaging materials.
Because they have broad efficacy in inhibiting molds, yeasts and most bacteria.
They are also used as fungistatic agents in foods.
Low pH values require low amounts of sorbic acid.
Potassium sorbate is also used in cosmetics, medicine, tobacco and flavoring products.
Potassium sorbate is used to prevent secondary fermentation of increased sugar in wine.
Potassium sorbate is used to restore gloss in coatings and as an intermediate in the manufacture of plasticizers and lubricants.
Potassium sorbate is applied by pulverizing on the outer surface after sausage fillings, applied as a 15% solution.
Potassium sorbate is also used in the rubber industry to improve grinding characteristics.

Potassium Sorbate (E 202) is used as a food preservative in the Food Industry.
Potassium sorbate has a wide usage area against molds, yeasts and many bacteria.
The E code is E 202.
Potassium Sorbate (E202); Its solubility in water is high, but it is slightly soluble in alcohol.

Potassium sorbate does not have a distinctive taste and odor in normal use.
Potassium Sorbate is the potassium salt of sorbic acid.
Potassium sorbate provides physical and chemical stabilization of wine and must.
Prevents yeast reactivation in the bottle for stabilization of wine after fermentation.

Potassium sorbate, which is used as a preservative in most food products and beverages, is active against mold, yeast and many aerobic bacteria.
Potassium sorbate does not limit the growth of beneficial bacteria while extending the life of foodstuffs, but is also effective in preserving the unique aroma of food.
Potassium sorbate with E code E 202 is used in many areas such as bread, margarine, tomato paste, mayonnaise, jam, fish, confectionery, cheese, yogurt, wine, fruit products, bakery, medicine and personal care products.
Potassium sorbate is widely used in fruit juices as it has a neutral taste. Since it is resistant to high temperatures, it can be used easily in heat-treated foods.
Potassium sorbate is applied to food products by dusting, adding directly, dipping, spraying or packaging.

Potassium sorbate is a white-cream colored granule that dissolves in water and alcohol (58.2% in 20oC water, 6.5% in alcohol).
Potassium sorbate is affected by light and air.
When dissolved in water, Potassium sorbate releases sorbic acid.
pH:Potassium sorbate is effective in acidic and moderately acidic products up to 6.5, but its effectiveness increases with pH decrease.
The low pH of the product requires lower amounts of potassium sorbate for preservation.

Potassium sorbate, which is used in many food products and beverages, is active against mold, yeast and many aerobic bacteria.
While prolonging the life of foodstuffs, it does not limit the growth of beneficial bacteria, and is also effective in preserving the unique aroma of the food.
Potassium sorbate is used in many foodstuffs such as bread, margarine, tomato paste, mayonnaise, jam, fish, confectionery, cheese, yogurt, wine, fruit products, bakery products.
Potassium sorbate is widely used in fruit juices as it has a neutral flavor.
Since it is resistant to high temperature, it can be used easily in heat-treated foods.
Potassium sorbate prevents the secondary fermentation of sugar in sweet wines and ensures the preservation of the taste of the wine.
Potassium sorbate is applied to food products by sprinkling as a powder, adding directly, dipping, spraying or placing in the package.
In addition to the food and beverage sectors, it is used in personal care products, pharmacy and tobacco.
Potassium sorbates use in personal care products prolongs the shelf life of products by preventing microbial growth.
Since the antimicrobial effect of potassium sorbate is less than sorbic acid, it should be used in larger amounts than sorbic acid.
Potassium sorbate is more effective than sodium benzoate.
Since it does not affect the taste and smell of foods, it is a more suitable preservative than sodium benzoate in some uses.

Potassium Sorbate is a white or slightly cream colored chemical. It is available in powder and granule form.
Potassium sorbates melting point is 270 °C.
Potassium sorbates density is 1.361 gr/cm3.
Potassium sorbate dissolves in water at 20 °C, forming a clear liquid. The solution becomes colorless to slightly yellow.
The stability of potassium sorbate is so strong that it does not react with strong oxidizing agents.
When heated to the decomposition stage, it emits toxic fumes from K20 to the environment.
Potassium sorbate has a solubility of 2 g/ml in ethanol at 20 °C.
Potassium sorbates resolution is 58.2 g/100 mlt.

Potassium Sorbate production is nowadays generally produced synthetically.
Potassium sorbate does not have a taste that can be seen in normal use.
Potassium sorbate is a cheap, white powder.
Potassium Sorbate is a naturally occurring unsaturated fatty acid.
Potassium sorbate is safe if used in accordance with the standards in terms of human health.
Sorbate has the lowest allergenic properties compared to other food preservatives.
Sorbic acid is mixed with Potassium Hydroxide in equimolar portions.
And Potassium sorbate is recrystallized with aqueous ethylene hydroxide to form this chemical.

Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes.
Potassium sorbate is often used in cakes and icings, beverage syrups, cheese, dried fruits, margarine, pie fillings, wine, etc. at concentrations dependent on the specific application.
Potassium sorbate is a water soluble ingredient with molecular formula, C6H7KO2.
K-sorbate is commercially available in the form of powder or pellets.
Potassium sorbate is effective at pH up to 6 but drops rapidly at higher levels.

Potassium sorbate is a man-made, chemical preservative that has been used for almost 200 years to protect food, drinks and personal care products from being spoiled by fungi (such as mold), bacteria and other microorganisms, according to the U.S. Department of Agriculture.
Today, most potassium sorbate is made in labs and comes in the form of white crystals or powder, per a paper in Applied and Environmental Microbiology.
Potassium sorbate also has no odor or taste, which makes it attractive as a food additive.

Potassium sorbate is obtained from a rowan tree (Sorbus aucuparia) in nature ,it is the only organic acid allowed to use in food products.
Potassium sorbate is the salt of sorbic acid obtained from the reaction of sorbic acid with potassium hydroxide.
Potassium sorbate has a crsytal and polymer structure, white color. It has both powder and granular form.
Potassium Sorbate has no significant taste and odour at normal usage concentrations.

Potassium sorbate has high water solubility, and it is less soluble in alcohol. Most suitable values are below pH = 6.0.
Potassium sorbate used effectively in most food products and beverages against mold, yeast and many aerobic bacteria.
Potassium sorbate does not limit the development of beneficial bacteria while prolonging the life of food products, but it is also effective in preserving the unique aroma of food.

Potassium sorbate is used at bread, margarine, tomato paste, mayonnaise, jam, fish, confectionery, cheese, yogurt, wine, fruit products, bakery products.
Because it has a neutral flavor, it is widely used in fruit juices. Since it is resistant to high temperatures, it can be used easily in heat treated foods.
Potassium sorbate prevents the secondary fermentation of sugar in sweet wines and ensures that the taste of the wine is preserved.
Potassium sorbate is applied to food products by sprinkling as powder, directly adding, dipping, spraying or placing it in the package.

Other Sectors

Potassium sorbate is used in personal care products, pharmacy, tobacco as well as food and beverage sectors.
Potassium sorbates use in personal care products prevents microbial growth and extends the shelf life of the products.
Please contact with us about the product details and applications to support you with our technical team.

There have been a few reported incidents of potassium sorbate side effects over the decades, though most are now from decades ago and from personal care products, not food.
For example, a 1988 study in the Journal of the American College of Toxicology reported two possible (though not certain) cases of skin irritation (called erythema) in people who had used a facial scrub containing potassium sorbate.
Meanwhile, a September 2005 study published in the journal Contact Dermatitis described one case of skin irritation (contact dermatitis) in someone who worked in a milk-processing plant.
That employee apparently had had long-term contact with potassium sorbate.

According to the Centers for Disease Control and Prevention (CDC), about 48 million people get sick, 128,000 are hospitalized and 3,000 die from foodborne illnesses each year.
Without preservatives, this number might be higher.
There have been studies on the specific benefits of potassium sorbate.
For example, a November 2016 study in the International Journal of Food Microbiology found that it helped neutralize salmonella bacteria in ground beef jerky.
Salmonella alone causes 1.2 million illnesses each year, per the CDC.

Potassium sorbate is found in a wide variety of packaged and treated products, including:
Processed and cured or smoked meats
Dairy products like cheeses, dips, yogurt and sour cream
Baked goods, including bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings
Beverages including ciders, juices and sodas
Condiments including margarine, mayonnaise, dressings and oils
Smoked and salted fish
Cereals and snack foods
Potassium sorbate is also used to prevent yeast from continuing to ferment in the wine-making process, according to Virginia Tech's Food Science & Technology department.
Many dietary supplements and medications also contain potassium sorbate, as do certain personal care products, specifically face and eye makeup as well as skin care and hair products, a site sponsored by the Personal Care Products Council.
In food and cosmetic products, especially, potassium sorbate would be clearly labeled as an ingredient, Maples says.

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.
As they are acidic preservatives, Potassium sorbate is better to use them at pH 5–6.

Sorbic acid, potassium sorbate, and calcium sorbate are unsaturated fatty acids and salts of unsaturated fatty acids, which participate in the normal fat metabolism in human body and are oxidized into carbon dioxide and finally water.
They do not accumulate in the human body.

Preservatives such as sodium benzoate and potassium sorbate salts have often been implemented in commercial juice production systems in order to control microbial contamination and to achieve an extended shelf life of fruit and vegetable juice products.
However, consumer awareness and demand for non-synthetic alternatives and only natural ingredients present in the products they purchase, have instigated development of natural antimicrobials.
Belonging to a category of products generally recognized as safe (GRAS), natural antimicrobials are obtained from natural sources such as animals and crustaceans (lactoperoxidase, lysozyme, chitosan), plants (herbs, spices, essential oil, and vanillin) and microbes (bacteriocins) .
The antimicrobial activity of these compounds involves different mechanisms to reduce microbial contamination and spoilage thereby increasing shelf life of juice products.
For example, the lactoperoxidase system produces hypothiocyanite (OSCN −) and hypothiocyanous acid (HOSCN), that oxidizes cytoplasmic enzymes and damages the cell membrane, transport systems, glycolytic enzymes, and nucleic acids .
In contrast, chitosan interacts with anionic components such as lipopolysaccharide and proteins and binds to the microbial cell surface which affects the integrity of the outer membrane resulting in cytoplasmic leakage and destruction of the cell .
The effects of chitosan have been recently evaluated in a range of scenarios .
Plant derived natural preservatives such as herbs and plant extracts have broad spectrum activity against microorganis.
Essential oils belong to a group of terpenoids, sesquiterpenes, and diterpenes and their antimicrobial activity is associated with several different mechanisms and targets in the microbial cells

Organic acids are widely used as antimicrobial agents because they are active and cost effective.
The most diffused are sorbic, citric, propionic, benzoic, potassium sorbate, and sodium benzoate.
Potassium sorbate is generally accepted that the nondissociated molecules of organic acids or esters are responsible for the antimicrobial activity.
The key basic principle regarding the mode of action of organic acids on bacteria is that nondissociated organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria.
Upon passive diffusion, the acids will dissociate and lower the bacteria’s internal pH, leading to situations that will impair or stop the growth of bacteria.
On the other hand, the anionic part of the organic acids that cannot escape the bacteria in its dissociated form will accumulate within the bacteria and disrupt many metabolic functions, leading to and increase in osmotic pressure increase that is incompatible with survival of the bacteria.
The increased effectiveness of organic acids may be achieved when used in lower concentrations, but in combination with additional inhibitors.
The literature provides evidence that organic acids may also be effective as food additives when incorporated into food packaging materials.
Antimicrobial films or coatings have been found to be more effective than the addition of antimicrobial agents directly to food as these may gradually migrate from the package onto the surface of the food, providing concentrated protection when most needed.

Direct Incorporation of Organic Acids into the Polymeric Film
The incorporation of organic acids into a film is a cheap technique to develop antimicrobial packaging.
Active films made up of sweet potato starch incorporating various levels of potassium sorbate were tested against bacteria of minimally processed pumpkin.
The effect of organic acids in whey protein-based film was assessed against some foodborne pathogens.
The most effective compound was benzoic acid, while the least effective was lactic acid.
Whey protein film with lactic and propionic acid in combination with chito-oligosaccharides and natamycin were studied through agar diffusion and viable cell counting, against E. coli, St. aureus, and Yarrowia lipolytica.
Lactic acid in particular led to the highest antimicrobial activity against St. aureus.
An antimicrobial film based on whey proteins and containing malic acid, nisin, and natamycin was developed for fresh cheese preservation.
An antimicrobial system based on chitosan, with inclusion of acetic and propionic acid, was prepared and applied to vacuum-packed cured meat.
The antimicrobial films did not affect lactic acid bacteria, whereas growth of Enterobacteriaceae and Serratia liquefaciens was delayed during the 21 days of storage.
Organic acids were also used in combination with bacteriocins. Nisin and stearic acid were incorporated into a hydroxy-propyl-methyl-cellulose film, and their effects were tested on Listeria monocytogenes and St. aureus.
Because the molecular interactions between nisin and stearic acid were pH dependent, the influence of the pH of the film-forming solution on film inhibitory activity was investigated.
Adjusting the pH to 3, the interactions between stearic acid and nisin were totally avoided, thus inducing a high inhibitory activity.

Coatings as Carriers of Organic Acids
Grapefruit treatment with a coating of chitosan or carnauba wax containing benzoic or sorbic acids, and their salts, was successfully used on fruit.
The effects of different concentrations of organic acids, their salts, chitosan, and fungicide sodium ortho-phenyl-phenate were evaluated on growth and spore production.
Organic acids and salts showed superior efficacy to the fungicide against fruit decay.
Use of citric acid (1%) and calcium chloride (10%) in the coating of sodium alginate were tested with success on minimally processed lampascioni (Muscari comosum) and fresh-cut ‘Madrigal’ artichokes.
Potassium sorbate in carboxy-methylcellulose-based coating was applied to pistachios.
An antimicrobial coating containing organic acids was found effective against several molds isolated from fruits.
The incorporation of potassium sorbate in pea starch and guar gum coatings improved the antifungal effectiveness better than the direct application by aqueous solution.
The impact of edible coating with or without potassium sorbate on aerobic microbial growth was investigated using potato.
During refrigerated storage, the use of coating led to a significant reduction of the maximum microbial load.
Coating with antimicrobial compounds helped to extend the lag phase and postpone time to reach maximum load by almost four days, compared to the control coating.

Potassium sorbate dissolves in water.
The boiling point is 270 degrees.
Organic acids are generally not used in food products.
However, potassium sorbate is known as the only organic acid allowed to be used in food.
Due to some properties it has, it is more harmless than some preservatives in some places.
Potassium sorbate is among the food additives with the name E 202.
In the late 1930s, it was proven that sorbic acid and its salts inhibited 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 distinct taste or odor. Although it is slightly soluble in alcohol, its solubility in water is high.
Potassium sorbate is used in many food products.
Potassium sorbateis effective against many bacteria such as mold yeast.
Potassium sorbate is used in food products by packing, sprinkling or spraying.
Potassium sorbate is used in many foods and beverages.
Apart from food and beverage, Potassium sorbate is used in tobacco, pharmacy, personal care products.
Potassium sorbate is used in many areas such as tomato paste, bread, margarine, jam, fish, confectionery, cheese, wine, yogurt, fruit products and bakery products.

Usage areas

They are used as preservatives of a wide range of food products, as well as in food products and their packaging materials.
Because they have broad efficacy in inhibiting molds, yeasts and most bacteria.
They are also used as fungistatic agents in foods. Low pH values require low amounts of sorbic acid.
Potassium sorbate is also used in cosmetics, medicine, tobacco and flavoring products.
Potassium sorbate is used to prevent secondary fermentation of increased sugar in wine.
Potassium sorbate is used to restore gloss in coatings and as an intermediate in the manufacture of plasticizers and lubricants.
Potassium sorbate is applied by pulverizing on the outer surface after sausage fillings, applied as a 15% solution.
Potassium sorbate is also used in the rubber industry to improve grinding characteristics.

Potassium sorbate E 202 polyunsaturated, fatty acid salt.
The ability to inhibit the growth of mold, yeast and fungi makes it one of the best contributors.
There are very few side effects that make it more suitable for edible products.
Potassium sorbate is in the form of crystal powder at normal room temperature.

Potassium sorbate is used in a plethora of food products such as food and beverages.
Micro organism is effective against many bacteria such as mold yeast.
In food products, pakets are put, sprinkled and sprayed on the yada.
In addition to food and beverages, it is used in pharmaceutical, personal care products.
Many areas such as tomato paste, bread, margarine, jam, fish, confectionery, cheese, wine, yoghurt, fruit products and bakery products are used.

Potassium sorbate is about 10 times more effective than sodium benzoate as a protective effect.
Potassium sorbate prolongs the shelf life of the food and helps to keep the taste of food as it was the first day.
Potassium sorbate is used as an intermediate product in the production of plastics for the purpose of increasing the brightness in the coating process except for the glass.

They are used as safeguards for a wide range of food products, such as in food products and their packaging materials.
Most of the seeds, yeasts and bacteria have a wide range of effectiveness in the prevention.
They are also used as fungistatic agents in foods. Low pH values require low amounts of sorbic acid.
Potassium sorbate is also used in cosmetics, pharmaceuticals, tobacco and sweeteners.
Potassium sorbate is used to prevent secondary fermentation of increased sugar in wine.
Potassium sorbate is used as an intermediate in the production of plasticizers and lubricants to improve gloss in the coating.
After sausage filling, it is applied by pulvarizing to outer surface and applied as 15% solution.
Potassium sorbate is also used to improve the grinding characteristics in the rubber industry.

Potassium sorbate it 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 it shows some activity up to pH 6 (about 6%), it is most active at pH 4.4 (70%).
At pH 5.0 it is 37% active. As sorbic acid, it 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.

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% it 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 food preservative that has fungicidal and other antimicrobial properties.
Potassium sorbate is also an ingredient in insect repellents, and it is often used as to prevent the degradation of other active ingredients.
Formed as the potassium salt of sorbic acid, which occurs naturally in foods, potassium sorbate inhibits bacterial and fungal growth through biocidal modes of action.

Potassium sorbate is a preservative and antimicrobial agent for foods, cosmetics, and pharmaceuticals.
Specifically, it is used as mold and yeast inhibitors in dairy products, chemically leavened baked goods, fresh and fermented vegetables, dried fruit, beverages, confections, and smoked meat and fish .
Potassium sorbate is the potassium salt of the carboxylic acid, sorbic acid.
Sorbic acid occurs naturally in small quantities in the fruits of various plants.
In the berries of the mountain ash (Sorbus aucuparia) it occurs as the lactone, and is called parasorbic acid.
The antimicrobial properties of sorbic acid were first discovered in the late 1930s and early 1940s .
The potassium salt of sorbic acid is the preferred form for food applications.
Potassium sorbate disassociates in solution to ionic potassium and sorbic acid.
Sorbic acid inhibits the transport of carbohydrates into yeast cells, inhibits oxidative and fermentative assimilation, and uncouples oxidative phosphorylation in a variety of bacteria .

Iupac name:
(2E,4E)-2,4-Hexadiénoate de potassium

2,4-Hexadienoic acid potassium salt (E,E)

2,4-Hexadienoic acid potassium salt, (E,E)-

2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)-

2,4-Hexadienoic acid, potassium salt, (E,E)-

Kalium (2E,4E) - hexa-2,4-dienoate

POTASSIUM (2E, 4E)-HEXA-2,4-DIENOATE

potassium (2E, 4E)-hexa-2,4-dienoate

Potassium (2E,4E)-hexa-2,4-2,4-dienoate

Potassium (2E,4E)-hexa-2,4-dienoate

potassium (2E,4E)-hexa-2,4-dienoate

Potassium (E,E) hesa-2,4-dienoate (CAS 24634-61-5)

potassium (E,E)-Exa-2,4-dienoate

Synonyms:
(2E,4E)-2,4-Hexadiénoate de potassium

1VPU26JZZ4

2,4-Hexadienoic acid potassium salt

2,4-Hexadienoic acid, (E,E)-, potassium salt

2,4-Hexadienoic acid, potassium salt

2,4-Hexadienoic acid, potassium salt, (2E,4E)-

2,4-Hexadienoic acid, potassium salt, (2E,4E)- (1:1)

24634-61-5

246-376-1

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