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Potassium Sorbate is the potassium salt of sorbic acid; it is a white organic salt, highly soluble in water, with the formula C₆H₇KO₂, a molecular weight of 150.22 g/mol and the registry entries CAS No 24634-61-5 and EC No 246-376-1. The anion of the molecule is a six-carbon unsaturated carboxylate carrying two conjugated double bonds; the double bonds in the structure are in the trans,trans configuration. The product is mostly supplied as white granules, powder or crystals, is odorless or has a very faint characteristic odor, and its aqueous solution is alkaline. In trade it is available in food, pharmaceutical, cosmetic, feed and technical grades.
Recognized as a food additive under the code E 202, this salt is a preservative that suppresses the growth of molds and yeasts. It exerts its effect not upon dissolving in water but through the undissociated sorbic acid fraction that forms depending on the pH of the medium; it can therefore be used in acidic and weakly acidic media up to about pH 6–6.5, and the best results are obtained around pH 4–4.5. Because it stops microorganisms from multiplying rather than killing them, it is fungistatic and bacteriostatic in nature. Its very good solubility in water, unlike sorbic acid, makes the material easier to work with; about 1.34 g of potassium sorbate corresponds to 1 g of sorbic acid.
Also searched under the name Potassium Sorbate, this product is used as a preservative in food areas such as cheese and dairy products, bakery, margarine, fruit processing, beverages, wine, sauces and ready meals, as well as in cosmetics and personal care products, in aqueous and semi-solid formulations as a pharmaceutical excipient, in feed and silage preservation, and in aqueous technical products such as latex and paint. In product selection, grade, purity, moisture, aldehyde and heavy metal limits, particle size, packaging and the relevant legislation should be evaluated together. Under the same name, the specifications and SDS classifications of different manufacturers may differ somewhat from one another. This product can be supplied by ATAMAN KİMYA; contacting ATAMAN KİMYA is recommended for product selection, technical information and supply requests.
WHAT IS POTASSIUM SORBATE?
Potassium Sorbate is an organic compound, the potassium salt of 2,4-hexadienoic acid, that is sorbic acid, known by the number E 202 and one of the most widely used food preservatives worldwide. Sorbic acid was first obtained in the 1850s from the juice of rowan berries, its antimicrobial effect was described in the 1930s and 1940s, and its production on a commercial scale became widespread from the 1950s onwards. The sorbic acid and potassium sorbate used today are not obtained from natural sources but are produced synthetically.
Industrial production generally starts with the reaction of ketene and crotonaldehyde. The polyester-type intermediate formed in this reaction is converted into sorbic acid by hydrolysis or thermal decomposition. Sorbic acid is then neutralized with potassium hydroxide or potassium carbonate to give potassium sorbate; the product passes through crystallization, drying and, where necessary, granulation steps. Because sorbic acid itself has limited solubility in water, the preservative to be used in aqueous systems is mostly preferred as the potassium salt.
Chemically, potassium sorbate belongs to the class of alkali metal carboxylates and to the group of salts of unsaturated aliphatic carboxylic acids. The carboxylate group in its structure gives it water solubility and ionic character, while the conjugated diene system gives it antimicrobial activity and a certain susceptibility to oxidation. The product, in the form of white, free-flowing granules or powder, is slightly hygroscopic; it is quite stable to heat and its aqueous solution reacts alkaline.
Its main function is to prevent microbial spoilage. Its effect against molds and yeasts is strong, whereas its effect against bacteria is more limited depending on the species and conditions; it should not be regarded as sufficient on its own, particularly in systems where lactic acid bacteria and some clostridia are expected to be suppressed. For this reason, potassium sorbate is mostly evaluated as part of a preservation system together with low pH, low water activity, proper hygiene and, where necessary, other preservatives.
When used in food, it is regulated in the European Union as a member of the group of sorbic acid and sorbates; in cosmetics it appears in the preservative list as sorbic acid and its salts; in the USA it is counted among the substances generally recognized as safe as a chemical preservative in the food field. The permitted categories and maximum use levels of each application are determined separately and should be checked against the legislation in force.
COMMON PRODUCT AND CHEMICAL NAMES OF POTASSIUM SORBATE:
Potasyum Sorbat
Potassium Sorbate
Potassium (E,E)-sorbate
Potassium (2E,4E)-hexa-2,4-dienoate
Potassium trans,trans-sorbate
Potassium 2,4-hexadienoate
2,4-Hexadienoic acid, potassium salt, (2E,4E)-
2,4-Hexadienoic acid, potassium salt
Sorbic acid potassium salt
Sorbic acid, potassium salt
Sorbate potassium
Potassium sorbate E 202
Potassium sorbate FCC
Potassium sorbate granular
Potassium sorbate powder
Potassium sorbate Ph. Eur.
Potassium sorbate NF
E 202
E202
INS 202
Kaliumsorbat
Kalium sorbat
Sorbate de potassium
Sorbato de potasio
Sorbato di potassio
Sorbistat K
Potassium salt of sorbic acid
2,4-Hexadienoic acid potassium salt
Potassium (2E,4E)-hexa-2,4-dienoate
CH₃–CH=CH–CH=CH–COOK
Most of these names refer to the same substance in terms of different spellings, languages or grades. Potassium Sorbate and Kaliumsorbat are the English and German names of the same product; Sorbate de potassium, Sorbato de potasio and Sorbato di potassio are the French, Spanish and Italian equivalents.
E 202 is the food additive number in the European Union, and INS 202 is the food additive number in the Codex system. The name Potassium (2E,4E)-hexa-2,4-dienoate is the systematic name that also indicates the double-bond geometry of the substance. Sorbistat K appears as a trade name used in the cosmetic and food fields; trade names belong to the relevant companies, and products carrying the same name should not always be assumed to have the same specification.
The similarity in product names can be misleading. Sorbic acid is the free acid form identified by CAS No 110-44-1 and is a separate product that can substitute for potassium sorbate; calcium sorbate is E 203, and sodium sorbate has separate registrations. Other potassium-based preservatives such as potassium benzoate, potassium propionate and potassium metabisulfite may also be seen side by side in product lists; these substances have different chemical structures and use limits.
In some catalog records, the number 590-00-1, for which the stereochemistry is not specified, is also seen for potassium sorbate; the commercial product, however, is offered under the number 24634-61-5, the trans,trans isomer. In such discrepancies, the CAS number, grade and form of the product should be checked against the documents.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF POTASSIUM SORBATE
Product name: Potassium Sorbate / Potasyum Sorbat
Common abbreviation: E 202; INS 202
Chemical name: Potassium (2E,4E)-hexa-2,4-dienoate; potassium salt of sorbic acid
INCI name: Potassium Sorbate
Food additive number: E 202 / INS 202
CAS No: 24634-61-5
EC / EINECS No: 246-376-1
Molecular formula: C₆H₇KO₂, i.e. CH₃–CH=CH–CH=CH–COOK
Molecular weight: 150.22 g/mol
Chemical class: Alkali metal carboxylate; salt of an unsaturated aliphatic carboxylic acid
Main functions: Preservative, antifungal and antimicrobial agent, mold and yeast growth inhibitor, silage and feed preservative, non-biocidal preservative component in aqueous technical products
When identification information is given, the quality and stereochemistry of the product should be taken into account. The number 24634-61-5 is used for potassium sorbate, the trans,trans isomer, and it is the same in all food, pharmaceutical, cosmetic and technical grades.
The CAS number is necessary to match the product with the correct substance; however, on its own it does not show that the product is suitable for a specific application. As the EC number, 246-376-1 is given in the safety data sheets and manufacturer documents evaluated; if a different number is encountered, the supplier’s current SDS should be taken as the basis.
The fact that the INCI name is Potassium Sorbate shows that the product can be used in cosmetics, and the presence of the number E 202 shows that it can be used as a food additive under certain conditions; however, this does not mean that every grade can be used in every application. A product to be used for cosmetic or food purposes must be of the relevant grade, documented and within the permitted use levels.
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF POTASSIUM SORBATE
Potassium sorbate is an ionic salt formed by the potassium cation K⁺ and the sorbate anion. The sorbate anion is a six-carbon, straight-chain structure written as CH₃–CH=CH–CH=CH–COO⁻. There is a methyl group at one end of the chain and a carboxylate group at the other; between them are two double bonds at carbons 2 and 4. Both of these double bonds have trans geometry, and this arrangement is shown by the 2E,4E designation in the IUPAC name. Because the double bonds are placed consecutively, that is, they are conjugated, a five-carbon π electron system is formed, including the carbonyl carbon.
In the carboxylate group, the negative charge is delocalized between the two oxygen atoms; the C–O bond lengths become equal to each other, and this resonance increases the stability of the anion. The bond between potassium and the carboxylate is predominantly ionic. For this reason, an ionic crystal lattice forms in the solid state, and in water the salt readily dissociates into K⁺ and sorbate ions. Sorbic acid, the counterpart of the dissociated salt in water, is a weak acid; its pKa value is about 4.76 at 25 °C. The sorbate anion therefore reacts with water to a very small extent to form hydroxide ions, and the solution is weakly alkaline.
The conjugated diene system determines both the efficacy and the weak point of the molecule. On the one hand, it allows the undissociated sorbic acid form to cross the cell membrane and interact with enzymes inside the cell; on the other hand, the double bonds can undergo oxidation in the presence of oxygen, light, heat and metal ions. Oxidation produces small molecules such as aldehydes, ketones and carbonyl compounds, yellowing or browning may be observed in the solution, and the preservative effect is lost.
The conjugation of the double bonds also gives a distinct absorption in the ultraviolet region at around 250–260 nm; this property makes it possible to use spectrophotometric methods in the determination of sorbate in foods.
In terms of polarity, potassium sorbate is ionic and hydrophilic; however, the sorbic acid form is a moderately lipophilic molecule, and its octanol-water partition coefficient is about log Kow 1.3 at low pH. This balance determines how the preservative is distributed between phases in products consisting of oil and water phases. In emulsion systems, what is effective is the amount of undissociated acid in the aqueous phase; the part that passes into the oil phase or binds to micelles formed by surfactants cannot be used against microorganisms.
Structural properties related to solubility explain why the product behaves very differently from sorbic acid. While sorbic acid has a solubility of about 0.15% at 20 °C, its potassium salt dissolves at more than 50% at the same temperature. However, when the medium is made acidic, the dissolved sorbate is protonated and converted to sorbic acid, and if the solubility limit is exceeded it may precipitate as crystals. This should be taken into account when adjusting pH in formulations.
The structural factors affecting participation in reactions can be summarized under three headings. The carboxylate group is converted to sorbic acid by acids, and may form sorbates of different solubility with some metal ions. The conjugated double bonds react with oxidizing agents and free radicals; they can also undergo addition reactions with nucleophiles such as sulfhydryl groups. Finally, the stability of the system decreases at high temperature and with prolonged contact with air; in contrast, solid and dry potassium sorbate remains stable for a long time in closed packaging.
PHYSICAL AND CHEMICAL PROPERTIES OF POTASSIUM SORBATE
General technical specifications:
Values may vary depending on the manufacturer, grade and measurement method; the information below is for general informational purposes and does not replace manufacturer-specific TDS and SDS documents.
Physical appearance: White or off-white, odorless or with a very faint characteristic odor, free-flowing granules, powder or crystals
Chemical character: Salt of a weak acid; aqueous solution weakly alkaline, antimicrobial effect depends on pH
Molecular formula: C₆H₇KO₂
Molecular weight: 150.22 g/mol
CAS No: 24634-61-5
EC / EINECS No: 246-376-1
Purity (assay): In food and pharmacopoeial grades, generally defined as at least 98% or 99% and at most 101% on a dry basis; these values are specification limits depending on the grade and manufacturer
Density: About 1.36 g/cm³ for the solid
Bulk density: About 370–670 kg/m³ depending on form and grade; there is a difference between granules and powder
Solubility in water: Very high; reported as about 58 g/100 mL at 20 °C, i.e. about 580 g/L. In some documents, lower values such as 543 g/L, or values expressed in different forms such as about 1 mol/L, are seen
pH (aqueous solution): About 8–11 in a 10% solution by weight; about 8.5–10.5 in many food grade specifications
Decomposition: Starts to decompose at about 205 °C and above in the solid state; in many safety data sheets about 270 °C is given as the decomposition or melting point. Combustion products are carbon monoxide and carbon dioxide
Moisture: Generally at most 1.0% as loss on drying; at most 0.5% for some manufacturers
Heavy metals (Pb, Cu, etc.): In current food-grade specifications, at most about 0.1 mg/kg for arsenic and lead, 0.01 mg/kg for mercury and 0.1 mg/kg for zinc may be given; older specifications have wider limits. The actual limits depend on the grade and the document
Chloride content: In some manufacturer specifications, at most about 0.018%; for sulfate, about 0.02–0.04% is given. Limits depend on the grade
Reactivity: May react violently with strong oxidizing agents; converts to sorbic acid with strong acids; its aqueous solution slowly decomposes with oxygen, light and metal ions. In prolonged contact with metals such as aluminum, zinc and tin, it may contribute to decomposition
Brief Description of Physical Properties
Potassium sorbate is a stable salt in dry, closed packaging; however, among the physical constants given in data sheets there may be values that appear contradictory at first glance. The 133–135 °C value in food and pharmacopoeial specifications is the melting range of the sorbic acid separated from the salt with acid and is used in the identification test; the salt itself does not melt at this temperature. The value given around 270 °C in safety data sheets points to decomposition or melting behavior and varies according to the measurement method.
There are also differences between the published values for solubility. Many sources report that about 58 g dissolves in 100 mL of water at 20 °C. In some safety data sheets, much lower values are also encountered, which appear to belong to sorbic acid or to a different pH rather than to a true solubility; therefore, when obtaining solubility information, the temperature, the source and whether the product is the salt or the acid should be checked. Sorbic acid dissolves at about 0.15% at 20 °C; potassium sorbate dissolves at a level hundreds of times higher than this.
Density and bulk density are separate properties. The density of the solid is about 1.36 g/cm³; bulk density also includes the space between particles and varies between about 370 and 670 kg/m³ depending on the granule or powder form. Granular product generates less dust and has better flowability; fine powder dissolves quickly but requires dust control. Accumulation of fine dust may pose a dust explosion risk.
The pH of the aqueous solution depends on the solution concentration. In a 10% solution by weight, the pH is about 8–11; in more dilute solutions this value decreases. Therefore, pH should not be given as a single value without stating the measurement conditions. When the solution is added to an acidic food or cosmetic matrix, the pH of the matrix determines the preservative efficacy; potassium sorbate can raise the pH slightly with its own alkaline character.
Parameters such as active oxygen and iron content are not used as a quality criterion for potassium sorbate; therefore, the relevant fields have been left blank. Heavy metal and chloride content, on the other hand, are not fixed properties inherent to the product but quality parameters depending on production and purification quality. These values should always be checked against the manufacturer’s TDS and COA documents.
HOW DOES POTASSIUM SORBATE WORK AT THE MOLECULAR LEVEL?
The preservative effect of potassium sorbate comes not from the salt itself but from the undissociated sorbic acid formed in the medium. The equilibrium between the sorbate anion and sorbic acid depends on pH according to the Henderson-Hasselbalch relationship, and the pKa value is about 4.76. According to this value, the proportion of undissociated acid is about 85% at pH 4, about 36% at pH 5, about 5% at pH 6, and below 1% at pH 7. For this reason, the same amount of potassium sorbate provides strong protection in an acidic fruit preparation, whereas it remains much weaker in a neutral system.
The undissociated, uncharged sorbic acid molecule is lipophilic and can cross the microorganism cell membrane by passive diffusion. Since the intracellular pH is close to neutral, the molecule releases its proton here and dissociates into the sorbate anion and a proton. The anion cannot leave the cell back across the membrane, while the protons accumulate inside the cell.
To expel these protons, the cell has to expend energy; as a result, the intracellular pH drops, pH-sensitive pathways such as glycolysis slow down, and growth is suppressed. This explanation describes the common mechanism of weak acid preservatives and shows why sorbates are more effective at low pH.
In addition to the weak acid effect, the conjugated diene structure of sorbic acid also contributes to direct enzyme inhibition. Studies have shown that sorbate can interact with some dehydrogenases, enolase and enzymes containing sulfhydryl groups, and that it can disrupt membrane transport systems and, in some molds, spore germination. It is also known that yeasts and molds can develop mechanisms to tolerate sorbate; some molds can convert sorbic acid by decarboxylation into 1,3-pentadiene, which causes a chemical odor. Such resistant species can multiply at low preservative levels.
The type of action is mostly fungistatic; that is, the microorganism is not killed, its multiplication stops. A comparative laboratory study on bakery product molds showed that potassium sorbate was generally more effective than calcium propionate, but that even at high concentrations it did not completely prevent the growth of some mold species, and that efficacy was higher at pH 5.0 and low water activity. This finding supports the view that the preservative should be evaluated not alone but together with pH, water activity, temperature and hygiene.
The same logic applies to liquid systems. In soft drinks, low pH, carbon dioxide and other preservatives support the effect of sorbate; in wine, ethanol and low pH help prevent the renewed multiplication of yeasts. In systems containing oil, on the other hand, part of the potassium sorbate partitions into the oil phase, binds to emulsifier micelles, and the active portion in the aqueous phase decreases. In particular, polyethoxylated non-ionic surfactants can bind sorbic acid and reduce efficacy; this shows that, when developing a formulation, the amount of preservative should be increased or a different preservation strategy should be chosen.
The stability of potassium sorbate can also be explained at the molecular level. The conjugated double bonds can be oxidized in solution in the presence of dissolved oxygen, light, transition metals such as copper and iron, or oxidizing agents. In this reaction, aldehydes and ketones may form as intermediates, and at a later stage brown-colored polymeric compounds.
Interaction with ascorbic acid, sulfite and some amino acids can also accelerate discoloration. For this reason, aqueous stock solutions should be prepared fresh, protected from light and not kept for a long time.
There is also a microbiological side effect. Lactic acid bacteria that carry out malolactic fermentation in wine can reduce sorbic acid to sorbyl alcohol. This compound reacts with ethanol in an acidic medium and forms a defect resembling the smell of geranium leaves. For this reason, potassium sorbate is not suitable as the sole preservation method in wines where lactic acid bacteria may be active, and it is planned together with sulfur dioxide.
WHICH SECTORS IS POTASSIUM SORBATE USED IN?
Potassium sorbate has a wide range of uses, from the food sector to cosmetics, from pharmaceuticals to animal feeding. The main sectors and its function in each are summarized below.
Food and beverages
It is used to delay spoilage caused by molds and yeasts in many categories such as cheese and dairy products, margarine and fat emulsions, bakery products, jams and fruit preparations, dried fruit, fruit juices and soft drinks, wine, pickles, sauces and salad dressings, ready meals, and the surface of processed meat products. Use categories and maximum levels are defined by legislation.
Cosmetics and personal care
It is used, mostly together with other preservatives, to protect the aqueous phase against molds and yeasts in creams, lotions, shampoos, facial cleansing products and make-up products.
Pharmaceuticals and pharmaceutical excipients
It is evaluated as an antimicrobial preservative in aqueous and semi-solid drug formulations, syrups and some topical products. It is not common in sensitive applications such as eye drops.
Animal feeding and silage
It is used as a feed preservative and silage additive, particularly to limit mold growth and improve aerobic stability. Use levels depend on the relevant feed legislation.
Wine and fermentation industry
In sweet or semi-sweet wines, it is used together with sulfite to prevent re-fermentation of yeasts after bottling. Use limits differ by country.
Polymers, latex, paints and adhesives
In aqueous latex, paint and adhesive dispersions, it is used at low levels to prevent spoilage caused by molds and yeasts, mostly as an aid to other preservatives. The relevant biocide legislation must be checked separately for use in this field.
Tobacco
It is reported that it can be used as an anti-mold additive in tobacco products by some manufacturers; however, the regulatory status of this use depends on the country.
Lubricants, coolants and water treatment
In product presentations, it is seen to be considered as a preservative component to limit microbial spoilage in some aqueous lubricants, emulsions and closed-loop systems. These uses are sector application information, and the legal requirements applicable to each biocide must be met.
Agriculture and floristry
Its limited use in the preservation of fresh produce and cut flowers is reported.
Laboratory and analytical applications
It is used as a reference substance for the determination of food preservatives, as an inhibitor in culture media and as an analytical standard.
The product’s grade, documents and regulatory compliance must be evaluated separately for each of these fields.
IS POTASSIUM SORBATE USED IN COSMETIC, FOOD AND PHARMACEUTICAL APPLICATIONS?
Cosmetic applications
Yes. Potassium Sorbate is used as a preservative in cosmetic products under its INCI name. In the European Union Cosmetics Regulation, sorbic acid and its salts are in the list of preservatives, and the maximum permitted concentration is 0.6% as acid. This value corresponds to about 0.8% as potassium sorbate. It is used in products with an aqueous phase such as creams, lotions, shampoos and cleansing products. Because efficacy in cosmetics requires low pH, the product pH is generally kept below 5.5, and the preservation system is often supported with other preservatives. A cosmetic-grade product must be used, and the safety assessment of the final product and a preservative efficacy test must be carried out.
Food applications
Yes. Under the number E 202, it is authorized as a preservative in the European Union under the Food Additives Regulation. Maximum levels for each food category are set as sorbic acid; categories such as cheese, bakery products, jam, beverages and wine have different limits.
In the assessment published by the European Food Safety Authority in 2015, the temporary group acceptable daily intake for sorbic acid and sorbates was given as 3 mg per kilogram of body weight, and in the subsequent re-evaluation this value was updated to 11 mg/kg body weight/day. JECFA, in its earlier assessment, used the range 0–25 mg/kg for sorbic acid.
In the European Union, use levels and specifications for sorbates were reviewed with a 2024 regulation amendment, and application and transition dates were set; the current text and transition periods must be checked. In the Codex Alimentarius general standard for food additives, upper limits such as 3,000 mg/kg for cheese, 2,000 for wine and 500 for beer are defined. In the USA, potassium sorbate has generally recognized as safe status when used in accordance with good manufacturing practice.
In Türkiye, the categories and limits permitted for use under the Turkish Food Codex are determined by the Food Additives Regulation. The use of sorbic acid and sorbates is prohibited in some domestic products such as tomato and pepper paste and puree. In wine, the European Union and International Organisation of Vine and Wine limit is 200 mg/L as sorbic acid, while a higher limit is accepted in the USA.
Pharmaceutical applications
Yes, but it is limited. Potassium sorbate is a preservative included as an excipient in European, US and other pharmacopoeias. It is generally evaluated as an antimicrobial preservative at a level of 0.1–0.2% in aqueous and semi-solid oral and topical products. Its use in sensitive forms such as eye drops is not recommended. A pharmaceutical-grade product must comply with the relevant monograph limits and documentation requirements.
Compatibility, efficacy and safety tests must be carried out for each formulation.
In sensitive individuals, sorbic acid and sorbates can rarely cause contact urticaria, contact dermatitis or pseudoallergic reactions. For this reason, allergen risk is evaluated separately in applications in these groups.
INDUSTRIAL APPLICATIONS OF POTASSIUM SORBATE
The industrial use of potassium sorbate is largely concentrated in the food and beverage industry. The headings below describe the product’s function, reasons for preference and limitations on an application basis.
Cheese and dairy products
Mold growth on the cheese surface is one of the main causes of product loss and quality problems. Potassium sorbate solution is sprayed onto the surface, applied by dipping or incorporated into the packaging film. Since the product is less effective at high pH, an acidic surface increases efficacy. In cheeses ripened with a natural mold culture, the application is chosen carefully because sorbate may affect the culture. Since mold growth will penetrate from the surface into the product, the application frequency and duration must be planned.
Bakery products
Mold spoilage is common in products such as bread, cake and pastry. Since sorbates suppress yeast activity in yeasted doughs, adding them directly to the dough creates imbalance. For this reason, coated or encapsulated forms or surface application are generally preferred. It is easier to use in chemically leavened products, for example cakes raised with baking powder. Alternatively, preservatives such as calcium propionate can be used; this choice depends on the pH of the product, the dough system and the desired shelf life.
Fruit, vegetable and jam products
Spoilage from molds and yeasts in jam, marmalade, fruit fillings, dried fruit and pickles occurs when sugar and acid levels are not high enough. Potassium sorbate provides protection together with water activity and pH in low-sugar or semi-finished fruit preparations. Measurements have shown that sorbate levels found in commercial jam and fruit products generally remain below the permitted limit.
Soft drinks and fruit juices
In acidic beverages, particularly in the pH 3–4 range where sorbate is effective, yeast and mold spoilage is brought under control. Use together with sodium benzoate is common; their combined effect broadens a narrow spectrum. In carbonated and non-carbonated beverages the application level varies according to product type and legislation. In beverages, light, heat and dissolved oxygen can accelerate the degradation of sorbate.
Wine and other fermented beverages
It is used together with sulfur dioxide to prevent re-fermentation of the sugar remaining after bottling. Sorbate alone does not kill yeasts, it only stops their multiplication; therefore filtration and sulfite adjustment are planned together before bottling. It is not used in wines whose malolactic fermentation is incomplete, because of the risk of geranium taint in the presence of lactic acid bacteria.
Animal feed and silage
It is used to limit mold and yeast growth in feed and silage and to delay heating and spoilage of silage when exposed to air. In the assessment made by the European Food Safety Authority for use as a silage additive, use at a level of about 90–300 mg/kg of fresh feed weight was found safe for target animals and consumers; however, it was stated that attention is needed for workers since the dust can irritate skin, eyes and airways.
Cosmetic and personal care products
Since it does not provide broad-spectrum protection on its own in cosmetic formulations, it needs to be supported with other ingredients effective against bacteria. Efficacy may decrease in surfactant-rich systems. For this reason, the preservative efficacy test is a mandatory evaluation step.
Polymer dispersions, latex and paints
It is used at low levels to prevent mold and yeast spoilage in aqueous systems. However, under industrial biocide legislation this use may require a separate assessment, and broader-spectrum biocides are required for bacterial spoilage.
Alternatives
Other preservatives can perform the same function. Sodium benzoate, calcium and sodium propionate, natamycin, nisin, parabens and organic acid blends can be alternatives depending on the application. Natamycin has been found more effective than potassium sorbate in surface mold control such as on dry sausage.
CONSIDERATIONS IN THE USE OF POTASSIUM SORBATE
Although potassium sorbate is regarded as a preservative of relatively low hazard, its efficacy depends on pH, composition, product quality and storage conditions. The main points to be considered in use are:
• A grade suitable for the intended use must be selected. There are differences between food, pharmaceutical, cosmetic, feed and technical grades in terms of impurity limits and documentation
• The pH of the medium must be controlled. Efficacy is highest around pH 4–4.5 and drops markedly above pH 6. In neutral systems, another preservative or a different approach may be needed
• The preservative spectrum must be known. Potassium sorbate is effective against molds and yeasts but limited against bacteria; therefore, in products at risk of bacterial spoilage it must be supported with another preservative
• The initial microbial load must be kept low. A preservative cannot replace poor hygiene; at a high load its effect decreases
• Sorbate must be added to the product in dissolved form so that it is evenly distributed. Aqueous stock solutions must be prepared fresh and protected from light and air
• When aqueous solutions are kept for a long time, they may turn yellow because of oxidation and their odor may change. The presence of metal ions such as copper and iron in the solution accelerates degradation
• Efficacy may decrease in fatty systems and systems containing surfactants. This requires the amount of preservative and the mixture to be verified with efficacy tests
• Since yeast activity will be suppressed in products containing yeast, direct addition should be avoided in dough and fermentation processes
• In wine, it should not be used if lactic acid bacteria are present, because of the risk of geranium odor
• It is incompatible with strong oxidizing agents, strong acids and reducing agents. Contact with these substances should be avoided during storage and handling
• In powder form, accumulation of fine particles may pose a dust explosion risk. Dust control, grounding and appropriate ventilation must be provided
• In food and beverages, use levels must remain within legal limits and the required declarations must be made on the label
• In sensitive individuals, contact urticaria and skin reactions may rarely be seen; worker exposure and consumer information must be taken into account
• It is reported to be readily biodegradable from an environmental standpoint; however, direct release of large quantities into the aquatic environment should be avoided
This information is for general informational purposes; it does not replace product-specific SDS and TDS documents.
INITIAL FORMULATION APPROACHES FOR POTASSIUM SORBATE
The examples below are initial approaches prepared to show how Potassium Sorbate can be evaluated in the formulation and product development process.
These are not validated commercial recipes, production instructions or final formulas compliant with regulations.
The ratios given are example starting levels for preliminary laboratory trials, and the total of each formula is 100%. The purity, moisture content, solution pH of the product used and other raw materials can change performance significantly. In every application, laboratory trials, microbiological efficacy tests, occupational safety and relevant regulatory checks must be carried out.
EXAMPLE 1: EVALUATION OF POTASSIUM SORBATE PRESERVATIVE LEVEL IN A FRUIT-FLAVORED SOFT DRINK
Purpose: To examine the effect of the potassium sorbate level in a fruit-flavored soft drink on yeast and mold growth and on taste and color stability.
Starting approach (Formula A, B and C):
Sugar: approx. 10.00%
Citric acid: approx. 0.25%
Flavor: approx. 0.10%
Potassium Sorbate: approx. 0.02%, 0.03% and 0.04%
Demineralized water: approx. 89.63%, 89.62% and 89.61%
Application approach:
• Citric acid and sugar are dissolved in part of the water and mixed until the volume is completed.
• Potassium sorbate is dissolved separately in a small amount of water and added to the syrup phase under stirring.
• The flavor is added last and the mixture is homogenized.
• The pH of the mixture is measured and verified to be in the targeted acidic range.
• Samples are filled into clean bottles and heat treatment or cold filling is applied in a controlled manner.
• In samples held at a specific temperature, yeast and mold counts, taste, color and turbidity are monitored.
• Results with different preservative levels are compared.
• The sorbate level in the final product must be compared with legal limits, dust formation must be reduced during preparation, and protection against light must be ensured.
EXAMPLE 2: EVALUATION OF THE POTASSIUM SORBATE PRESERVATION SYSTEM LEVEL IN A CREAM FORMULATION
Purpose: To examine the effect of the potassium sorbate level in an oil-in-water cream formulation on mold and yeast protection, pH stability and appearance.
Starting approach (Formula A, B and C):
Glycerin: approx. 3.00%
Emulsifier system: approx. 4.00%
Oil phase: approx. 12.00%
Thickener: approx. 0.30%
Lactic acid or citric acid solution (for pH adjustment): approx. 0.10%
Potassium Sorbate: approx. 0.10%, 0.20% and 0.30%
Demineralized water: approx. 80.50%, 80.40% and 80.30%
Application approach:
• The water phase is prepared by heating with glycerin and thickener.
• The oil phase is melted separately and added to the water phase under stirring to form the emulsion.
• While the mixture cools, potassium sorbate is dissolved in a small amount of water and added at a suitable temperature.
• The pH is measured and adjusted to about 5.0–5.5 with the acid solution.
• Viscosity, appearance and odor of the samples are monitored in storage tests over a certain period.
• With the preservative efficacy test, results against mold and yeast inoculation are compared.
• It is evaluated whether the surfactant density reduces preservative efficacy.
• Cosmetic-grade raw materials must be used, the safety assessment and labeling requirements of the final product must be checked separately, and the irritation risk in sensitive skin must be taken into account.
EXAMPLE 3: EVALUATION OF POTASSIUM SORBATE LEVEL IN A FRUIT FILLING
Purpose: To examine the effect of the potassium sorbate level in a low-sugar fruit filling on mold and yeast spoilage, color and taste.
Starting approach (Formula A, B and C):
Fruit puree: approx. 45.00%
Sugar: approx. 40.00%
Pectin: approx. 0.80%
Citric acid: approx. 0.40%
Potassium Sorbate: approx. 0.05%, 0.08% and 0.10%
Demineralized water: approx. 13.75%, 13.72% and 13.70%
Application approach:
• Pectin is dry-mixed with part of the sugar and dispersed in water without lumping.
• Fruit puree and the remaining sugar are added and cooked to a temperature close to boiling.
• Citric acid is added when the target dry matter value is reached.
• Potassium sorbate is dissolved in a little water and added at the end of heating, after the product has cooled slightly.
• Hot filling is carried out and the product is cooled.
• Samples are held under storage conditions and mold and yeast growth, color, taste and consistency are monitored.
• Preservative levels are compared by measuring the pH and water activity of the product.
• The sorbate level in the final product must be compared with the limit in food legislation, and respiratory and eye protection must be provided when using the powder.
SIMILAR PRODUCTS AND ALTERNATIVES TO POTASSIUM SORBATE
The alternative to this preservative is not just a matter of choosing another salt. When determining an alternative, the target microorganism spectrum, product pH, water activity, sensory impact, regulatory requirements, labeling and cost must be evaluated together.
POTASSIUM SORBATE AND SORBIC ACID
Sorbic acid is the free acid form of the same active molecule. It is less soluble than potassium sorbate, with a solubility of about 0.15%; however, it contains more active substance per weight. It may be preferred in oil-based, powdered or directly acidic systems and in surface applications. Potassium sorbate, on the other hand, stands out for its ease of dissolving in aqueous media. In efficacy calculations, it should be remembered that 1.34 g of potassium sorbate is equivalent to 1 g of sorbic acid.
POTASSIUM SORBATE AND CALCIUM SORBATE
Calcium sorbate is also a salt of sorbic acid; however, it is very sparingly soluble in water and its commercial use is limited. It is defined as E 203 in Europe; its status under current legislation must be checked separately. For this reason, potassium sorbate is the standard choice in most applications.
POTASSIUM SORBATE AND SODIUM BENZOATE
Sodium benzoate is also a salt of benzoic acid and a common food preservative. Since the pKa of benzoic acid is about 4.2, benzoate is effective in more acidic media, mostly below pH 4.5; sorbate, on the other hand, can be used up to around pH 6. Benzoate is aimed more at yeasts and bacteria, and sorbate at molds and yeasts. The two are often used together. Benzoate may carry a risk of benzene formation in certain beverages and may also create taste and sensitivity problems in some consumers; sorbate gives a more neutral taste but is sensitive to oxidation. The choice depends on the product pH, taste profile and regulatory limits.
POTASSIUM SORBATE AND PROPIONATES
Calcium and sodium propionate are common as anti-mold agents in bakery products. Since propionate does not act on yeast, it can be used directly in yeasted doughs; sorbate, on the other hand, suppresses yeast activity. In laboratory studies against mold species, sorbate was found more effective than propionate for some species. Propionate has its own limitations such as odor and calcium content.
POTASSIUM SORBATE AND NATAMYCIN
Natamycin is a polyene macrolide antifungal specific to molds and yeasts. Its effect is largely independent of pH and it is effective at very low levels; it has no effect on bacteria. It is common in mold control on the surfaces of cheese and dry sausage, and in one study on dry sausage it was found more effective than 2% potassium sorbate. On the other hand, natamycin is more suitable for surface application, has low solubility and a different cost; moreover, its permitted uses are narrower by category.
POTASSIUM SORBATE AND OTHER PRESERVATIVES
Bacteriocins such as nisin, lactic acid and organic acid blends, parabens, phenoxyethanol, benzyl alcohol and organic acid salts can be alternatives or complements depending on the application. In cosmetics, phenoxyethanol and benzoates are often used together with sorbate. No alternative is a one-to-one substitute in every system; in every case a preservative efficacy test and regulatory check must be carried out.
QUALITY CONTROL AND PURCHASING CRITERIA FOR POTASSIUM SORBATE
Even though potassium sorbate is sold under the same name, its grade and documentation level differ according to the field of use. Food grade is evaluated against the food additive specification, pharmaceutical grade against the pharmacopoeia monograph, cosmetic grade against cosmetic raw material requirements, feed grade against feed legislation, and technical grade mostly against the manufacturer’s internal specification. For this reason, in purchasing and acceptance control, the target grade class must first be determined, and then parameters must be selected according to this class.
Main parameters that can be evaluated in quality control and purchasing:
• Purity: Generally given as at least 98% or 99% and at most 101% on a dry basis; the method and limits must be taken from the supplier document
• Appearance: Must be white or off-white, free-flowing granules or powder. Yellow or brown discoloration may be a sign of degradation
• Loss on drying: Generally at most 1.0%; 0.5% in some grades. High moisture can cause caking and degradation
• Aldehyde content: Generally at most 0.1% as formaldehyde in food and pharmacopoeial grades
• Acidity or alkalinity: Generally limited to at most 1.0%
• pH: A range of about 8–11 is expected in a 10% solution; the measurement condition must be stated in the document
• Identification tests: 133–135 °C, the melting range of sorbic acid, spectrophotometric absorption and potassium reactions
• Heavy metals and impurities: Limits in the current food additive specification for elements such as arsenic, lead, mercury and zinc; whether the higher limits in older documents are still in force must be checked
• Chloride and sulfate: Defined by some manufacturers; limits vary according to the document
• Particle size and form: Granules, powder or crystals; affects dissolution rate and dust formation
• Bulk density: Important for storage and dosing; varies between forms
• Organic volatile impurities and residual solvents: Especially in pharmaceutical and food grades, a declaration of compliance with the relevant limits may be requested
• Microbiological quality: In cosmetic and pharmaceutical grades, count and pathogen limits may be required
• Documents: Batch-based certificate of analysis, current SDS, TDS, declaration of conformity for food and feed, allergen information and, where necessary, documents such as halal and kosher
• Shelf life: Manufacturers mostly report 24 months to 3 years; the retest date and batch number must be traceable
• Packaging: Mostly 25 kg bags or cartons, jars for small volumes; the moisture barrier and inner liner of the packaging must be checked
The manufacturer’s typical values and binding product specifications must be kept separate. Typical values are generally for information; the specification in the purchase contract and the batch results in the certificate of analysis must be taken as the basis. Parameters such as active oxygen and iron are not used as quality criteria for potassium sorbate.
STORAGE AND TRANSPORT OF POTASSIUM SORBATE
Potassium sorbate is stable in dry, closed packaging; however, it can absorb moisture, can oxidize slowly with air and light, and is incompatible with oxidizing agents. Storage conditions must be determined according to these properties.
• Temperature: Stored in a cool, dry place, generally in the range of about 15–25 °C. It must be kept away from heat sources and direct sunlight
• Moisture: The packaging must be kept tightly closed when not in use. A product that absorbs moisture may cake and change color over time
• Light and air: Some suppliers state that it is light-sensitive; light-proof packaging is preferred. Opened packaging must be tightly resealed
• Packaging: Mostly polyethylene-lined bags or drums and cardboard boxes are used. Packaging type and net quantity vary by manufacturer
• Incompatible substances: It must not be stored next to strong oxidizers, strong acids, reducing agents and metals such as aluminum, zinc and tin
• Separate storage from food and feed: Technical grades must not be mixed with food and feed products; the product must be kept in labeled areas with batch traceability
• Ventilation and dust: Dust formation must be reduced during filling and discharge, fine dust must not accumulate, and ignition sources must be kept under control
• Shelf life: Manufacturers generally report a shelf life of 24 months to 3 years under suitable conditions; retesting is recommended at the end of the period
• Transportation: In the safety data sheets reviewed, potassium sorbate is not classified as a dangerous good under ADR, RID, IMDG and IATA regulations and has no UN number. Nevertheless, the supplier’s current SDS and the product form should be checked before shipment
• During transport: Packaging integrity must be preserved, humid environments and high temperatures must be avoided, and in case of spillage the product must be collected without creating dust
SAFETY INFORMATION ON POTASSIUM SORBATE
Potassium sorbate is generally regarded as a substance of low acute toxicity. Classification may differ between the safety data sheets of different manufacturers; while in some the product is not classified as hazardous, others carry warnings for serious eye irritation, skin irritation and respiratory tract irritation. For this reason, each supplier’s own SDS must be taken into account. The information below is for general informational purposes and does not replace the manufacturer-specific safety data sheet.
Main safety topics:
• Acute toxicity: The oral LD50 value in rats is in the range of a few thousand mg/kg in safety data sheets; values between about 4000 and 10,000 mg/kg are reported in different documents. The dermal LD50 value is above 2000 mg/kg
• Eye contact: Dust and concentrated solution can cause eye irritation; some classifications carry the H319 warning. In case of contact, rinse with plenty of water and seek medical help if necessary
• Skin contact: May generally cause mild irritation; prolonged contact can cause dryness. Contact urticaria or dermatitis may rarely be seen in sensitive people
• Inhalation: Inhaling dust can irritate the upper respiratory tract; dust formation should be reduced and a dust mask used when necessary
• Ingestion: Swallowing large quantities may cause stomach upset. Use at permitted levels as a food additive is considered safe, but this information does not mean that swallowing the technical raw material is harmless
• Allergy: Type I and type IV allergic reactions and pseudoallergic reactions to sorbic acid and sorbates have rarely been reported
• Fire: The product is not a flammable substance and has no oxidizing properties; however, accumulation of fine dust carries a dust explosion risk. Carbon monoxide and carbon dioxide are formed in a fire
• Reactivity: May react violently with strong oxidizing agents. It should be kept away from heat and incompatible substances
• Personal protective equipment: In operations that generate dust, protective goggles, gloves, suitable work clothing and, when necessary, a dust mask should be used
• Spills: It should be swept up without creating dust or collected by vacuum, placed in a suitable container, and the area ventilated. The substance should not be discharged into the drainage system in large quantities
• Environment: Reported as readily biodegradable, with a low bioaccumulation potential. Its acute toxicity to fish and water fleas is low
• Waste: It should be disposed of by authorized organizations in accordance with local legislation
• In case of exposure: The affected person should be moved to fresh air, contaminated clothing removed, eyes and skin washed with plenty of water; if symptoms persist, a health facility should be consulted
For consumer safety in food, the European Food Safety Authority has set a group acceptable daily intake for sorbic acid and sorbates and, as a result of re-evaluation, used the value of 11 mg/kg body weight/day. Current values and conclusions must be checked from the opinions published by the Authority.
WHAT SHOULD BE CONSIDERED WHEN BUYING POTASSIUM SORBATE?
To choose the right product, the product identity must first be clearly determined. Because potassium sorbate can be confused with sorbic acid, calcium sorbate and other preservatives, a request that only says “sorbate” is insufficient. In the request, the product name Potasyum Sorbat or Potassium Sorbate, CAS number 24634-61-5, EC number 246-376-1 and, if necessary, E 202 should be stated together.
Main points to be considered when buying:
• Grade: Which of food, pharmaceutical, cosmetic, feed or technical grades is required must be clarified
• Technical specifications: Purity, moisture, aldehyde, pH, heavy metals and form must be requested explicitly
• Suitability for intended use: The pH, medium and regulatory category in which the product will be used should be shared with the supplier
• Form: Granules, powder or crystals; should be chosen in terms of dosing, dissolution rate and dust formation
• Packaging and logistics: Net quantity, packaging type, moisture barrier and pallet arrangement must be determined
• Batch consistency: The certificates of analysis and organoleptic properties of successive batches should be compared
• Documents: SDS, TDS, COA, where necessary a food additive declaration of conformity, feed and cosmetic compliance documents, REACH information and allergen declaration
• Regulation: Permitted categories and maximum use levels in the target market must be verified
• Supplier’s technical support: Information and sample support on application and solubility should be evaluated
• Origin and manufacturer: Transparency of manufacturer information and traceability may be requested
• Total cost of supply: In addition to the unit price, the cost of active substance, dosage, waste, storage, transport and packaging should be calculated together
When comparing prices, one should look not only at the price per kilogram but also at the grade, the level of documentation and the security of supply.
SUPPLY OF POTASSIUM SORBATE FROM ATAMAN KİMYA
Potassium Sorbate is an important product evaluated as a preservative against mold and yeast spoilage in food, beverages, wine, cosmetics, pharmaceutical excipients, feed and various technical applications. There is a product page for Potassium Sorbate under the name E 202 on the ATAMAN KİMYA website. For companies planning to buy the product, it is important to clarify the grade suitable for the field of use, the technical specifications and the required documents before ordering.
Companies that want to get information about the supply of Potassium Sorbate from ATAMAN KİMYA can request information on product suitability, current supply status, packaging options and price quotation by sharing their fields of use and technical needs.
The current stock status, origin, grade, technical specifications, packaging and specifications of the product should be confirmed from ATAMAN KİMYA before ordering.
Sharing the following information in a quotation request makes it easier to evaluate the correct Potassium Sorbate product:
• Sector of use and final application
• Requested grade: food, pharmaceutical, cosmetic, feed or technical
• Requested product form: granules, powder or crystals
• Purity, moisture and heavy metal limits
• pH and composition information of the medium in which the product will be used
• Formulation or process information used
• Estimated order quantity
• Desired packaging type
• Requested technical documents
• If available, the TDS or COA information of the current product
FREQUENTLY ASKED QUESTIONS ABOUT POTASSIUM SORBATE
What is Potassium Sorbate?
Potassium Sorbate is a white preservative that is the potassium salt of sorbic acid, highly soluble in water, and effective against molds and yeasts. It is known as E 202 in foods and as Potassium Sorbate in cosmetics. It is used in food, beverages, wine, cosmetics, pharmaceutical excipients and feed applications.
What does Potassium Sorbate mean?
The name potassium sorbate refers to the salt formed by sorbic acid with potassium. The name sorbic acid is derived from the Latin name of the rowan species, because it was first isolated from the fruit of the rowan tree. Potassium is the metal ion that forms the salt. The product is known for its preservative function.
What is the CAS number of Potassium Sorbate?
The CAS number is 24634-61-5. In some records, the number 590-00-1 is also seen for the form whose stereochemistry is not specified.
What is the EC / EINECS number of Potassium Sorbate?
In the safety data sheets and supplier documents reviewed, the EC number is given as 246-376-1.
What is the chemical formula of Potassium Sorbate?
Its chemical formula is C₆H₇KO₂; structurally it is written as CH₃–CH=CH–CH=CH–COOK. Its molecular weight is about 150.22 g/mol.
What is the INCI name of Potassium Sorbate?
The INCI name used in cosmetic products is Potassium Sorbate.
Is Potassium Sorbate used in cosmetics?
Yes. Cosmetic-grade product can be used as a preservative in creams, lotions, shampoos and cleansing products. In the European Union Cosmetics Regulation there is a maximum limit of 0.6% as sorbic acid for sorbic acid and its salts. Conditions of use and the safety assessment of the final product must be checked against current cosmetic legislation.
Does Potassium Sorbate have an E code?
Yes. It is defined as a food additive under the number E 202 in the European Union and INS 202 in the Codex system. Its use is possible only within permitted food categories and limits.
What is the difference between Potassium Sorbate and sodium benzoate?
Both are weak acid preservative salts; however, the pH range in which they are effective and their microorganism spectrum differ. Benzoate is effective in more acidic media, while sorbate is effective up to about pH 6. Sorbate is strong against molds and yeasts, while benzoate is aimed at yeasts and some bacteria. The choice is made according to the pH of the product, taste profile and regulatory limits; the two are also used together.
What is Potassium Sorbate used for?
It is used to extend shelf life and prevent microbial spoilage by suppressing mold and yeast growth in products.
In which sectors is Potassium Sorbate used?
It is used in food and beverages, wine, cosmetics and personal care, pharmaceuticals, feed and silage, tobacco, aqueous technical products such as latex and paint, and some lubricant systems.
How does Potassium Sorbate inhibit microbial growth?
The undissociated sorbic acid formed in the medium crosses the cell membrane, dissociates inside the cell, lowers the intracellular pH and inhibits some enzymes. Because the cell expends energy to maintain this balance, growth slows. The effect is stronger the lower the pH.
What is Potassium Sorbate good for?
It serves to preserve the shelf life and quality of the product by delaying spoilage caused by molds, yeasts and some bacteria.
How does Potassium Sorbate work in foods?
The pH of the food determines the efficacy of sorbate. In acidic foods, protection is strong because the proportion of undissociated acid is high; in near-neutral foods its effect decreases. Application can be done by direct mixing, surface spraying or dipping, and use levels are limited by legislation.
Is Potassium Sorbate soluble in water?
Yes. It dissolves at about 58 g/100 mL at 20 °C and its solution is slightly alkaline. In acidic media, solubility may decrease because sorbic acid forms.
How much Potassium Sorbate is used in foods?
The amount used varies according to food category, pH and legislation. In food additive legislation, maximum levels are generally defined, as sorbic acid, between hundreds of mg/kg and a few thousand mg/kg. The starting examples on this product page are for laboratory trials only; the exact use level must be determined by legislation and product trials.
Is Potassium Sorbate a hazardous substance?
It is generally regarded as low hazard. While some suppliers classify the product for serious eye irritation, others do not classify it as hazardous. The dust may irritate the eyes and airways, and fine dust may carry a dust explosion risk.
Why can Potassium Sorbate cause allergy?
Rarely, in sensitive people sorbic acid and sorbates can cause contact urticaria, contact dermatitis or pseudoallergic reactions. Reactions are mostly seen in areas in direct contact with the product, for example around the mouth. Reports are irregular and frequency data are limited.
Is Potassium Sorbate registered under REACH?
Yes, the substance is registered under REACH in the European Union with the number EC 246-376-1 and, according to notifications, is manufactured or imported in a high tonnage band. The registration or pre-registration status of a specific supplier must be confirmed with the supplier.
What is the physical appearance of Potassium Sorbate?
It is in the form of white or off-white, odorless or very faintly characteristic-smelling granules, powder or crystals. Product in prolonged contact with air and light may turn yellow.
What is the UN number of Potassium Sorbate?
In the safety data sheets reviewed, no UN number is specified, because potassium sorbate is not classified as a dangerous good in transport legislation. The supplier’s current SDS should be checked before shipment.
Why are aldehyde, heavy metals and moisture important in Potassium Sorbate?
Aldehydes are an indicator of degradation and quality loss and are limited in food and pharmaceutical grades. Heavy metals and elements such as zinc are restricted for food safety. Moisture, on the other hand, can cause caking, degradation and a shortened shelf life.
What does the price of Potassium Sorbate depend on?
Price varies according to grade, purity, product form, packaging, order quantity, origin, certification, raw material costs and logistics conditions. Food and pharmaceutical grades are priced differently from technical grades.
Is there an alternative to Potassium Sorbate?
Yes. Sorbic acid, sodium benzoate, propionates, natamycin, nisin and organic acid blends can be alternatives depending on the application. None is a direct substitute in every system; pH, spectrum, regulation and cost must be evaluated together.
How should Potassium Sorbate be stored?
It should be stored in a cool, dry and ventilated place, in tightly closed packaging, kept away from light, moisture, heat and strong oxidizing agents.
Which documents should be requested when buying Potassium Sorbate?
SDS, TDS and batch-based COA are the basic documents. For food, cosmetic, pharmaceutical or feed use, the relevant grade conformity declarations, allergen information, REACH information and, where necessary, documents such as halal and kosher may be requested.
Which technical specifications are important when buying Potassium Sorbate?
Purity, loss on drying, aldehyde content, pH, acidity or alkalinity, heavy metal and impurity limits, form, particle size, bulk density, shelf life and packaging are important.
POTASSIUM SORBATE – TECHNICAL SUMMARY
Chemical name: Potassium (2E,4E)-hexa-2,4-dienoate; potassium salt of sorbic acid
Common name: Potasyum Sorbat, Potassium Sorbate, E 202
CAS No: 24634-61-5
EC / EINECS No: 246-376-1
Molecular formula: C₆H₇KO₂
Molecular weight: 150.22 g/mol
Chemical class: Alkali metal carboxylate; salt of sorbic acid
Physical appearance: White or off-white, free-flowing granules, powder or crystals
Main properties: Highly soluble in water, pH about 8–11 in 10% solution, decomposes above about 205 °C in the solid state, efficacy depends on pH
Main functions: Antifungal and antimicrobial preservative
Important application areas: Food and beverages, wine, cosmetics, pharmaceutical excipient, feed and silage, aqueous technical products
Critical parameters for quality control: Purity, loss on drying, aldehyde, pH, acidity or alkalinity, arsenic, lead, mercury and zinc, form and particle size, documents appropriate to the grade
Storage: In a cool, dry place in closed packaging; away from light, moisture, heat and strong oxidizers
Regulation: INCI Potassium Sorbate; food additive E 202 / INS 202; in cosmetics at most 0.6% as sorbic acid; REACH and use limits should be confirmed from the supplier and current legislation.
