Potassium sorbate
Preservatives
24634-61-5
E202
C₆H₇KO₂
$2.81 ~ $4.21
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Potassium sorbate?
Potassium sorbate is an odorless salt of sorbic acid widely used as a chemical preservative in food and beverages to inhibit the growth of mold, yeast, and fungi, thereby extending shelf life.
How is Potassium sorbate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sorbic Acid Synthesis | Catalytic condensation of crotonaldehyde and ketene to form an intermediate polymer, which is then hydrolyzed with acid or base to yield crude sorbic acid. | Reaction temperature and catalyst concentration are critical for yield and purity. This foundational step determines the quality of the raw material for subsequent stages. |
| 2 | Sorbic Acid Purification | The crude sorbic acid undergoes purification, typically through recrystallization from an aqueous solution, followed by filtration and washing to remove impurities. | Purity is verified using HPLC analysis. This is a crucial step to ensure the sorbic acid meets the stringent requirements for food-grade production. |
| 3 | Neutralization Reaction | High-purity sorbic acid is dissolved in a reactor and carefully neutralized with a potassium source, typically potassium hydroxide (KOH), to form potassium sorbate solution. | The reaction is monitored via pH control (target pH 7-8). Precise stoichiometric addition of KOH is essential to ensure complete conversion without leaving excess unreacted chemicals. |
| 4 | Crystallization | The hot, saturated potassium sorbate solution is sent to a crystallizer and is cooled under a controlled temperature profile to precipitate solid potassium sorbate crystals. | The rate of cooling directly influences the crystal size, shape, and purity. Slow cooling is preferred for forming larger, more uniform crystals. |
| 5 | Separation & Washing | The crystal slurry is fed into a centrifuge to separate the solid potassium sorbate crystals from the mother liquor. The crystals are then washed. | Efficient separation maximizes yield. Crystals are typically washed with demineralized water to remove any remaining soluble impurities. |
| 6 | Drying | The wet crystals are transferred to a dryer (e.g., a fluid bed dryer) where heated air removes residual moisture to achieve the final product specification. | Drying temperature must be carefully controlled to prevent thermal degradation. The final moisture content is a critical quality parameter (typically below 1.0%). |
| 7 | Sizing & Blending | The dried product is passed through sieves to classify it according to particle size (e.g., granular or powder). Different batches may be blended for uniformity. | Ensures a consistent particle size distribution (PSD) as per customer requirements. This step is critical for handling and dissolution properties. |
| 8 | Final Quality Control & Packaging | A final representative sample is tested against all specifications. The approved product is then packaged into food-grade, sealed containers in a clean environment. | Must conform to all food-grade standards (e.g., FCC, E202) for assay (purity), heavy metals, arsenic, and microbiological limits. Packaging integrity is vital to prevent contamination and moisture uptake. |
Technical Specifications
| CAS Number | 24634-61-5 |
| Chemical Formula | C₆H₇KO₂ |
| Solubility | 58 g/100 mL water at 20 °C; freely soluble; soluble in ethanol, propylene glycol; slightly in acetone |
| Storage Conditions | store in cool, dry, airtight, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used in foods (cheese
wine
yogurt
dried meats
juices
baked goods)
cosmetics
pharmaceuticals
animal feed
Mechanism of action:
| Parameter | Potassium sorbate |
|---|---|
| Functional Category | Preservative; Antimicrobial Agent; Yeast and Mold Inhibitor |
| Key Ingredients | Potassium sorbate (Potassium salt of sorbic acid) |
| Mechanism of Action | In acidic conditions (pH < 6.0), sorbic acid (the active form) penetrates microbial cell walls. Inside the cell's higher-pH cytoplasm, it dissociates, lowering the internal pH and inhibiting critical metabolic enzymes, including dehydrogenases and catalases, thereby arresting cell growth and reproduction, particularly of molds and yeasts. |
| Application Effect in Product | Extends shelf life by preventing spoilage from mold, yeast, and select bacteria in cheese, wine, yogurt, dried meats, soft drinks, and baked goods. Maintains product quality, flavor, and appearance by inhibiting microbial contamination without significantly altering sensory characteristics. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Potassium sorbate | Chemical Preservative (Salt of Sorbic Acid) | Inhibits mold, yeast, and some fungi. Highly soluble in water. Effective in acidic conditions (up to pH 6.5). | Excellent water solubility for easy integration; neutral taste and odor at typical levels; cost-effective; broad antifungal spectrum. | Loses efficacy as pH approaches neutral; not effective against most bacteria; can impart a slight chemical taste at high concentrations. | Cheese, wine, yogurt, baked goods, dried fruits, soft drinks, and personal care products. | For a versatile, soluble, and flavor-neutral mold and yeast inhibitor in acidic to slightly acidic liquid or semi-solid foods. |
| Sodium benzoate | Chemical Preservative (Salt of Benzoic Acid) | Inhibits yeast, mold, and some bacteria. Most effective in highly acidic conditions (pH 2.5-4.0). | Very low cost; highly effective in acidic environments. | Effectiveness drops sharply above pH 4.5; can impart a peppery aftertaste; potential to form benzene with ascorbic acid. | Carbonated drinks, fruit juices, pickles, jams, salad dressings. | For preserving highly acidic products where cost is the primary driver and a slight taste impact is acceptable. |
| Sorbic acid | Chemical Preservative (Organic Acid) | The active form of potassium sorbate; inhibits mold and yeast. | More potent by weight than its salts; does not contribute potassium or sodium. | Poor water solubility, making it difficult to incorporate into aqueous systems without a carrier solvent. | Fat-based products, low-moisture foods, direct addition to dry mixes, or surface treatments. | When direct application to a non-aqueous phase is feasible or when avoiding added minerals is necessary. |
| Calcium propionate | Chemical Preservative (Salt of Propionic Acid) | Primarily inhibits mold and rope-forming bacteria. Effective up to pH 5.5. | Excellent efficacy against mold in bread without inhibiting baker's yeast; adds dietary calcium. | Narrow spectrum of activity (weak against yeast); can slightly affect dough leavening at high levels. | Bread, tortillas, and other chemically leavened baked goods. | Specifically for mold inhibition in yeast-leavened products where yeast activity must be preserved. |
| Natamycin | Natural Preservative (Antifungal Polyene Macrolide) | Natural antifungal from fermentation. Potent against nearly all yeasts and molds, even at neutral pH. | "Clean label" friendly; effective at very low concentrations; no effect on bacteria (good for cheese cultures). | Significantly more expensive; very low solubility; primarily for surface application, not for preserving product volume; light sensitive. | Surface treatment of cheeses, dried sausages, and yogurts to prevent surface mold. | For a potent, "natural" surface treatment where preserving internal bacterial cultures is critical and cost is less of a concern. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications