Potassium Sorbate

Potassium sorbate is a highly effective food preservative that inhibits mold, yeast, and some bacteria, especially in acidic foods (pH<6.5). It works by disrupting microbial enzymes and cell membranes. Widely used in beverages (juices, sodas), baked goods, dairy, and sauces to extend shelf life. Safe for consumption, metabolized into water and CO₂, with an ADI of 0-25mg/kg.

 

Potassium sorbate can effectively inhibit the activity of molds, aerobic bacteria and yeast, and can also prevent the reproduction of microorganisms such as Staphylococcus aureus, Clostridium botulinum and Salmonella, but is ineffective against anaerobic spore bacteria and Lactobacillus acidophilus and other microorganisms. the growth-inhibiting effect is stronger than its bactericidal effect, thereby achieving the purpose of extending the food preservation time while maintaining the original flavor of the food.

I. Basic Information

1. Chemical Properties

Chemical Name: Potassium (2E,4E)-hexa-2,4-dienoate

Molecular Formula: C₆H₇KO₂

CAS No.: 590-00-1/24634-61-5

Molecular Weight: 150.22 g/mol

Structural Feature: Unsaturated fatty acid salt with conjugated double bonds

2. Physical Properties

3. Chemical Properties

Antioxidant: Delays lipid oxidation

Antimicrobial Spectrum: Broad-spectrum (mold/yeast/aerobes)

Effective pH Range: 2.5-6.5 (optimal <6)

Heat Stability: Good (baking applicable)

II. Mechanism of Action

​​Microbial Inhibition​​

Disrupts enzyme systems (especially dehydrogenase)

Interferes with membrane transport

Inhibits electron transport chain

​​Synergistic Effects​​

With sodium benzoate: Broadens spectrum

With sodium dehydroacetate: Enhances anti-mold

With nisin: Targets Gram-positive bacteria

III. Application Scenarios

1. Food Preservation (Primary Use)

​​Beverages​​:

Fruit juices (0.03-0.1%)

Carbonated drinks (yeast control)

Plant protein drinks

​​Processed Foods​​:

Baked goods (bread/cake 0.1-0.3%)

Pickles (replaces high-salt preservation)

RTE meat products

​​Dairy​​:

Cheese surface treatment

Yogurt (combined with pasteurization)

2. Cosmetic Preservation

​​Skincare​​:

Toners

Emulsions (pH<6 systems)

​​Personal Care​​:

Toothpaste preservative

Wet wipes preservative

3. Other Fields

​​Feed Preservation​​: Combined with calcium propionate

​​Pharmaceuticals​​: Liquid preparations

​​Industrial​​: Water-based paint mildewcide

IV. Usage Standards

V. Safety Notes

ADI: 0-25mg/kg bw (JECFA)

Metabolism: Fully degraded to CO₂ + water

Storage: Lightproof & dry (2-year shelf life)

Incompatibility: Avoid strong oxidizers

Note: Effectiveness decreases significantly above pH 6.5 - optimal in acidic products.

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