Potassium sorbate is a naturally occurring unsaturated fatty acid and is completely safe with regard to health and have the lowest allergenic potential of all food preservatives.
Potassium sorbate is a potassium salt version of sorbic acid, a polyunsaturated fat used to inhibit mold growth. It was first discovered by the French in the 1850's, having been derived from the mountain ash tree. It is widely used in the food industry and few substances have had the kind of extensive, rigorous, long-term testing that sorbic acid and its salts have had. It has been found to be non-toxic even when taken in large quantities, and breaks down in the body into water and carbon dioxide in the Krebs Cycle.
Potassium sorbate is a white crystalline powder. It is a potassium salt of sorbic acid.It was originally discovered in the 1850’s, and was derived from the Mountain Ash Tree. Today, potassium sorbate is synthetically created.
Potassium sorbate is a good food preservatives, fully degradable, similar to fatty acids found naturally in foods. It is used to slow the growth of molds and yeasts in foods. It is commonly found in margarine, wines, cheeses, yogurts, soft drinks, and baked goods.
Potassium sorbate has been used has a food preservative for many years. There have been extensive long-term tests that have confirmed its safety and it is on the Center for Science in the Public Interest list of safe additives.
Sorbic acid and its potassium salt is commonly employed as food preservative in wide range of foodstuffs, such as cheese, pickles, sauces and wines.
Potassium sorbate is a food grade preservative generally regarded as safe (GRAS) worldwide. It is the inactive salt of sorbic acid. It 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). It 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.
As mold and yeast inhibitor, like sorbic acid, especially where greater soly in water is desirable.
Sorbic acid is a naturally occurring polyunsaturated fat that has antimicrobial properties. That means that it helps to prevent the growth of molds, yeasts, and fungus.
Potassium sorbate is found in many food products, especially those which are meant to be stored and eaten at room temperature. This helps to ward off particles such as mold or fungus that can cause foods to spoil or make people sick. Baked goods, processed fruits and vegetables or dairy products frequently contain this product.
When brewing wine, yeast is used to convert sugar to alcohol. This process is called fermentation. When the wine reaches the desired flavour and body, you want to stop the yeast from growing. Potassium sorbate is added to inhibit yeast growth.
ChEBI: A potassium salt having sorbate as the counterion.