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Potassium Sorbate is the potassium salt of sorbic acid and is widely used as a food preservative to inhibit molds, yeasts, and some bacteria in many food and beverage products.
Potassium Sorbate is valued because Potassium Sorbate provides strong antifungal preservation with low sensory impact and Potassium Sorbate offers much higher water solubility than sorbic acid, making Potassium Sorbate easier to dose in liquid and aqueous systems.
Potassium Sorbate works best in acidic conditions where sorbic acid is present in the undissociated form, so Potassium Sorbate use requires pH control and formulation validation to achieve reliable shelf-life performance.
CAS Number: 24634-61-5
EC Number: 246-376-1
Molecular Formula: C6H7KO2
Molecular Weight: 150.22 g/mol
Synonyms: Potassium Sorbate, E202, Potassium Salt of Sorbic Acid, Sorbate Potassium, Potassium 2,4-Hexadienoate, Potassium trans,trans-2,4-Hexadienoate, Potassium Sorbate Preservative, Potassium Sorbate Food Grade, Potassium Sorbate Antifungal, Sorbate Preservative, Potassium Sorbate Powder, Potassium Sorbate E202, Potassium Sorbate, Potassium 2,4-Hexadienoate, Potassium Sorbate [USAN], Sorbic Acid Potassium Salt, Potassium Salt of Sorbic Acid, 2,4-Hexadienoic Acid Potassium Salt, (E,E)-2,4-Hexadienoic Acid Potassium Salt, (E,E)-Potassium 2,4-Hexadienoate, trans,trans-2,4-Hexadienoic Acid Potassium Salt, Potassium trans,trans-2,4-Hexadienoate, Potassium Hexadienoate, Potassium Sorbate FCC, Potassium Sorbate USP, Potassium Sorbate NF, Potassium Sorbate Food Grade, Potassium Sorbate Technical Grade, Potassium Sorbate Pharmaceutical Grade, Potassium Sorbate Preservative Grade, Potassium Sorbate Antimicrobial Grade, Potassium Sorbate Reagent Grade, Potassium Sorbate Analytical Grade, Potassium Sorbate Laboratory Grade, Potassium Sorbate Pure, Potassium Sorbate Powder, Potassium Sorbate Granular, Potassium Sorbate Granular White, Potassium Sorbate White Powder, Potassium Sorbate Crystalline, Potassium Sorbate Food Additive, Potassium Sorbate Food Preservative, Potassium Sorbate Beverage Preservative, Potassium Sorbate Cosmetic Preservative, Potassium Sorbate Personal Care Preservative, Potassium Sorbate Industrial Preservative, Potassium Sorbate Antimicrobial, Potassium Sorbate Antifungal, Potassium Sorbate Mold Inhibitor, Potassium Sorbate Yeast Inhibitor, Potassium Sorbate Stabilizer, Potassium Sorbate Shelf Life Extender, Potassium Sorbate E202, E202, INS 202, Potassium Sorbate CAS 24634-61-5, Potassium Sorbate C6H7KO2, C6H7KO2, Potassium Sorbate K Salt, Sorbic Acid K Salt, Potassium Salt Hexadienoic Acid, Potassium Sorbate Solution, Aqueous Potassium Sorbate, Potassium Sorbate Liquid, Anhydrous Potassium Sorbate, Potassium Sorbate High Purity, Potassium Sorbate Synthetic, Potassium Sorbate Additive Grade, Potassium Sorbate Feed Grade, Potassium Sorbate Pharma Grade, Potassium Sorbate Tech Grade, Potassium Sorbate FG, Potassium Sorbate BP
APPLICATIONS
Potassium Sorbate is used in beverages to inhibit yeast and mold growth and to prevent unwanted fermentation in acidic drinks.
Potassium Sorbate is incorporated into fruit juices, flavored waters, and syrups to improve shelf stability after bottling.
Potassium Sorbate is used in beverage concentrates to protect against spoilage during storage and distribution.
Potassium Sorbate is used in bakery products to inhibit mold growth and extend shelf life of breads, cakes, and pastries.
Potassium Sorbate is incorporated into bakery fillings and creams to reduce yeast and mold spoilage in moist systems.
Potassium Sorbate is used in tortillas and flatbreads to improve shelf stability in packaged distribution.
Potassium Sorbate is used in dairy products such as yogurt toppings, flavored dairy drinks, and cheese products to inhibit mold and yeast growth.
Potassium Sorbate is incorporated into processed cheese and cheese analogs to improve fungal stability in compatible formulations.
Potassium Sorbate is used in dairy-based sauces and dips to support preservation hurdles through antifungal activity.
Potassium Sorbate is used in jams, jellies, and fruit preparations to inhibit mold growth and improve shelf stability after opening.
Potassium Sorbate is incorporated into fruit fillings and pie fillings to reduce yeast spoilage in high-sugar systems.
Potassium Sorbate is used in dessert toppings to improve fungal stability in chilled distribution.
Potassium Sorbate is used in salad dressings and sauces to inhibit yeast and mold growth while maintaining flavor quality.
Potassium Sorbate is incorporated into mayonnaise alternatives and emulsified sauces to support shelf life in acidic systems.
Potassium Sorbate is used in ketchup and condiments to improve spoilage resistance in compatible formulations.
Potassium Sorbate is used in pickles and vegetable products to improve fungal stability in brines and acidified foods.
Potassium Sorbate is incorporated into olives and fermented vegetables to reduce surface yeast growth in packaging headspace.
Potassium Sorbate is used in acidified canned products to support preservation with multi-hurdle approaches.
Potassium Sorbate is used in confectionery and fillings to inhibit yeast and mold growth in moist candy centers.
Potassium Sorbate is incorporated into chocolate fillings to reduce spoilage and extend shelf life in compatible systems.
Potassium Sorbate is used in chewing gum and soft candy products in approved applications where fungal control is needed.
Potassium Sorbate is used in dried fruit and nut products in some applications to reduce mold growth during storage.
Potassium Sorbate is incorporated into fruit coatings and dips to improve fungal stability of dried fruits.
Potassium Sorbate is used in snack products where moisture hotspots can lead to mold risk.
Potassium Sorbate is used in cosmetics and personal care in some markets as a preservative or preservative booster in compatible systems.
Potassium Sorbate is incorporated into lotions and creams to help control microbial growth when pH and preservative system are designed appropriately.
Potassium Sorbate is used in rinse-off products where antifungal stability support is desired and permitted by cosmetic regulations.
Potassium Sorbate is used in pharmaceutical syrups and oral liquids as a preservative in compatible acidic dosage forms.
Potassium Sorbate is incorporated into topical products to improve microbial stability when pH and compatibility are validated.
Potassium Sorbate is valued because Potassium Sorbate provides reliable antifungal preservation with good water solubility and broad utility across many acidic products.
DESCRIPTION
Potassium Sorbate is the potassium salt of sorbic acid, and Potassium Sorbate is typically supplied as a white crystalline powder or granules.
Potassium Sorbate dissolves readily in water, and Potassium Sorbate is often chosen over sorbic acid for easier dosing and better dispersion in liquid products.
Potassium Sorbate functions by releasing sorbic acid in solution, and preservative effectiveness is higher at lower pH where the undissociated acid fraction is greater.
Potassium Sorbate is most effective against molds and yeasts, and Potassium Sorbate has limited effectiveness against many bacteria unless used as part of a multi-hurdle system.
Potassium Sorbate can be degraded by oxidation and can react with certain ingredients under specific conditions, so Potassium Sorbate formulations may require antioxidants and suitable packaging.
Potassium Sorbate should be dosed carefully because excessive Potassium Sorbate can contribute off-notes and can inhibit desired fermentation in live-culture products.
Potassium Sorbate should be stored in tightly closed containers in a cool, dry place protected from light and moisture.
Potassium Sorbate should be handled with good hygiene practices and dust control to prevent irritation.
Potassium Sorbate should be used according to applicable food additive and cosmetic regulations for the target market.
PROPERTIES
Chemical Formula: C6H7KO2
Molecular Weight: 150.22 g/mol
Common Name: Potassium Sorbate
Chemical Type: Sorbate salt; antifungal preservative (E202)
Appearance: White crystalline powder or granules
Odor: Odorless to slight characteristic odor
Solubility: Highly soluble in water; soluble in ethanol to a limited extent
pKa (sorbic acid): ~4.76 (typical; governs activity vs pH)
Preservative Activity: Strong against molds and yeasts; best performance at acidic pH
Stability: Sensitive to oxidation and light in some systems; improved by dry, cool, protected storage
Typical Use: Food preservative, beverage preservative, cosmetic preservative booster (market dependent)
Storage Temperature: 10–25°C, dry, tightly closed, protect from light
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during weighing and powder transfer.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care based on exposure route and symptoms.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Wash hands after handling and before eating, drinking, or smoking.
Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place protected from light.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled material and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with wet wiping if needed to reduce airborne dust.
Handling Precautions:
Control pH and preservative system design because Potassium Sorbate effectiveness depends on formation of undissociated sorbic acid in acidic products.
Avoid using Potassium Sorbate in products where fermentation is desired unless dosing strategy is specifically controlled.
Rotate stock using FIFO practices to maintain consistent quality and predictable preservative performance.
