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Views: 0 Author: Site Editor Publish Time: 2026-08-04 Origin: Site
Potassium sorbate (CAS 24634-61-5, E202) is an organic salt with the molecular formula C₆H₇KO₂ (molecular weight: 150.22 g/mol). It is produced through the neutralization reaction of sorbic acid with potassium hydroxide (KOH).
In its commercial form, potassium sorbate appears as a white to off-white crystalline powder, granules, or pellets with a faint characteristic odor. It is freely soluble in water and slightly soluble in ethanol. The compound is the most widely used sorbate salt globally due to its excellent water solubility, stability, and ease of handling compared to free sorbic acid.
Identifier Type | Value |
IUPAC Name | Potassium (2E,4E)-hexa-2,4-dienoate |
CAS Number | 24634-61-5 |
E Number (EU) | E202 |
INS Number (Codex) | 202 |
FEMA Number | 2921 |
Molecular Formula | C₆H₇KO₂ |
Molecular Weight | 150.22 g/mol |
Parent Acid | Sorbic acid (CAS 110-44-1, E200) |
Property | Value |
Appearance | White to off-white crystalline powder, granules, or spherical pellets |
Odor | Faint characteristic odor |
Solubility in Water | Freely soluble (~58 g/100 mL at 20°C) |
Solubility in Ethanol | Slightly soluble (~2 g/100 mL at 20°C) |
Solubility in Propylene Glycol | ~5.8 g/100 mL at 20°C |
pH (10% aqueous solution) | 8.0–10.0 |
Melting Point | Decomposes above 270°C (sorbic acid melts at 134.5°C) |
Bulk Density | 0.50–0.70 g/cm³ (powder); 0.70–0.90 g/cm³ (granular) |
Potassium Content | ~26.0% (theoretical) |
UV Absorption Maximum | 264 ± 2 nm |
Stability | Stable under normal conditions; oxidizes slowly in air; sensitive to light over extended exposure |
Potassium sorbate is hygroscopic — it absorbs moisture from the air, particularly in fine powder form. Granular and pellet forms exhibit improved flowability and reduced caking tendency, making them preferred for large-scale food and feed manufacturing operations. Proper storage in sealed containers under cool, dry conditions (below 30°C, relative humidity < 70%, protected from light) is essential.
Potassium sorbate functions as a fungistatic and bacteriostatic agent — it inhibits the growth and reproduction of molds, yeasts, and certain bacteria rather than killing microorganisms outright. The mechanism involves sorbic acid dissociation equilibrium:
1. In aqueous systems, potassium sorbate dissociates into potassium ions and sorbate ions.
2. Sorbate ions establish an equilibrium with undissociated sorbic acid, which is the active antimicrobial species.
3. The undissociated sorbic acid penetrates microbial cell membranes through passive diffusion.
4. Once inside the cell, it interferes with key enzymatic systems — particularly those involved in carbohydrate metabolism and the citric acid cycle — disrupting energy production and inhibiting spore germination and cell division.
The food sector represents the largest application segment for potassium sorbate globally. Its primary role is extending shelf life by preventing surface mold and yeast spoilage across a diverse range of food matrices.
Potassium sorbate is the preservative of choice for cheese because its activity persists at the relatively high pH (5.0–6.0) typical of most cheese varieties. It may be applied as a surface spray, immersion dip, or incorporated directly into the cheese matrix.
Bakery Products
Product Category | Typical Usage Level | Function |
Cakes, muffins, and cupcakes | 0.05%–0.15% of batter weight | Mold prevention; 10–21 day shelf life extension |
Cream-filled pastries | 0.05%–0.10% | Prevents yeast spoilage in neutral-pH fillings |
Tortillas and flatbreads | 0.10%–0.30% of flour weight | Extends ambient shelf life in packaged products |
Icings, frostings, and fillings | 0.05%–0.10% | Controls mold and yeast in high-sugar, high-moisture toppings |
Refrigerated dough products | 0.05%–0.10% | Prevents yeast over-fermentation and surface mold |
Meat, Poultry, and Seafood Products
Product Category | Typical Usage Level | Function |
Dry and semi-dry sausages | 0.05%–0.10% (surface dip/spray) | Mold prevention on casings during ripening |
Smoked and cured fish | 0.05%–0.10% (immersion) | Surface mold inhibition |
Deli salads (chicken, tuna, egg) | 0.05%–0.10% | Extends refrigerated shelf life |
Jerky and dried meat snacks | 0.05%–0.10% | Prevents surface mold in intermediate-moisture products |
Processed meat preparations* | Per local regulation | Antimicrobial agent |
Condiments, Sauces, and Dressings
Product Category | Typical Usage Level | Function |
Salad dressings and mayonnaise | 0.05%–0.10% | Prevents yeast and mold spoilage |
Dips and spreads | 0.05%–0.10% | Extends refrigerated shelf life |
Soy sauce and fermented condiments | 0.05%–0.10% | Secondary preservation; prevents surface yeast |
Mustard, ketchup, and table sauces | 0.05%–0.10% | Post-opening preservation |
Fruit and Vegetable Products
Product Category | Typical Usage Level | Function |
Jams, jellies, and fruit preserves | 0.05%–0.10% | Surface mold prevention |
Dried fruits (apricots, figs, prunes) | 0.02%–0.05% (surface dip) | Prevents mold during storage |
Pickled vegetables and olives | 0.05%–0.10% | Prevents yeast film formation on brine surface |
Fruit fillings and pie fillings | 0.05%–0.10% | Extends shelf life of bakery fillings |
Syrups and toppings | 0.05%–0.10% | Prevents mold and fermentation |
Confectionery
Product Category | Typical Usage Level | Function |
Filled chocolates and pralines | 0.05%–0.10% | Prevents mold in fondant and cream centers |
Marzipan and almond paste | 0.05%–0.10% | Surface mold prevention |
Chewing gum | 0.05%–0.10% | Shelf-life extension |
Potassium sorbate is the dominant preservative in the global beverage industry — particularly for non-carbonated, low-alcohol, and fruit-based beverages — because of its efficacy at the relatively mild pH of most drinks.
Wine and Cider
Potassium sorbate plays a critical and specific role in winemaking:
Function
● : Prevents refermentation of sweet and semi-sweet wines by inhibiting yeast reproduction. It does NOT kill existing yeast but prevents budding and multiplication.
Typical dosage
● : 100–200 mg/L (0.01%–0.02%), calculated as sorbic acid. Maximum: 300 mg/L in most jurisdictions.
Application timing
● : Added after final sterile filtration and immediately before bottling. Always used in combination with adequate free SO₂ (sulfur dioxide), as sorbate alone does not inhibit lactic acid bacteria.
Critical constraint
● : Potassium sorbate must NEVER be added before or during active fermentation, as it will stop yeast activity. It is strictly a post-fermentation, pre-bottling addition for wines with residual sugar.
Ester taint warning: If sorbate is added to wine that undergoes malolactic fermentation by lactic acid bacteria, it can be metabolized into sorbyl alcohol and subsequently into 2-ethoxyhexa-3,5-diene — a compound with an unpleasant geranium-like odor. This is irreversible. Always ensure wines are microbiologically stable (adequate SO₂, completed MLF, and sterile filtration) before sorbate addition.
Soft Drinks and Fruit-based Beverages
Beverage Category | Typical Usage Level | Function |
Carbonated soft drinks | 0.02%–0.05% | Prevents yeast and mold spoilage |
Fruit juices and juice drinks | 0.02%–0.05% | Extends ambient and refrigerated shelf life |
Still flavored waters | 0.02%–0.03% | Prevents microbial growth in non-carbonated products |
Sports and energy drinks | 0.02%–0.05% | Preservation in near-neutral pH formulations |
Ready-to-drink teas and coffees | 0.02%–0.05% | Prevents mold and yeast in low-acid beverages |
Syrups and cocktail mixes | 0.05%–0.10% | Extends shelf life before dilution |
Cider (non-alcoholic and alcoholic) | 100–200 mg/L | Yeast inhibition after fermentation |
Potassium sorbate has gained significant market share in the cosmetics and personal care industry as a mild, broad-spectrum preservative compatible with "clean beauty" and paraben-free formulation trends.
Product Category | Typical Usage Level | Function |
Shampoos and conditioners | 0.1%–0.5% | Prevents microbial contamination in water-rich formulas |
Skin creams and lotions | 0.1%–0.5% | Preservation of O/W and W/O emulsions |
Face masks and serums | 0.1%–0.3% | Broad-spectrum protection in high-water-activity products |
Sunscreen products | 0.1%–0.5% | Prevents spoilage in emulsion-based SPF formulations |
Makeup (foundations, concealers) | 0.1%–0.3% | Preservation of liquid and cream cosmetics |
Baby wipes and wet wipes | 0.1%–0.3% | Mild preservation for sensitive-skin applications |
Oral care (toothpaste, mouthwash) | 0.1%–0.3% | Prevents microbial growth |
Deodorants and antiperspirants | 0.1%–0.3% | Aqueous-phase preservation |
Formulator's advantage: Potassium sorbate is effective over a broader pH range than many traditional cosmetic preservatives and is generally well tolerated on skin. It is often used in combination with other preservatives (e.g., sodium benzoate, phenoxyethanol) in "synergistic blends" to achieve full-spectrum protection at lower individual concentrations.
The animal feed industry uses potassium sorbate primarily for mold inhibition in compound feed, feed ingredients, and specialty pet food formulations. While historically less common than propionates in bulk feed, sorbate's broader pH efficacy and compatibility with high-moisture matrices make it valuable in specific applications.
Feed Type | Typical Inclusion Rate | Key Benefit |
Semi-moist pet food | 0.1%–0.3% | Prevents mold and yeast in intermediate-moisture (15%–35%) products |
Pet treats and chews | 0.1%–0.3% | Shelf-life extension in high-moisture pet snacks |
Aquaculture feed | 0.05%–0.15% | Mold prevention in pelleted and extruded feed |
Specialty feed premixes | 0.1%–0.3% | Preservation of vitamin and mineral premixes |
Calf milk replacers | 0.05%–0.15% | Prevents spoilage in milk-based powder formulations |
Silage additives | 0.05%–0.10% | Improves aerobic stability of silage at opening (often in combination with propionates) |
Beyond food, beverage, cosmetics, and feed, potassium sorbate finds use in several industrial and specialty applications:
Application | Function |
Tobacco products | Mold inhibitor in stored tobacco leaf, chewing tobacco, and reconstituted tobacco sheets |
Adhesives and glues | Preservative in starch-based, casein-based, and dextrin adhesives exposed to high humidity |
Paper and packaging | Anti-mildew treatment for food-contact paper and board; mold prevention on paper coatings |
Paints and coatings | In-can preservative for water-based latex paints to prevent bacterial and fungal growth |
Inks (water-based) | Prevents microbial degradation in water-based printing inks |
Leather processing | Fungicide in leather preservation during wet-blue and finishing stages |
Textile manufacturing | Anti-mildew treatment for natural fiber textiles during storage and transport |
Metalworking fluids | Antimicrobial additive in water-miscible cutting and grinding fluids |
Photographic chemicals | Preservative in certain photographic processing solutions |
Laboratory reagents | Used as a mold inhibitor in aqueous reagent solutions and biological buffers |
Potassium sorbate is commercially available in multiple grades designed for different end-use requirements. Selecting the correct grade is critical for regulatory compliance and application performance.
Parameter | Food Grade (FCC/E202) | Feed Grade | Cosmetic Grade | Technical/Industrial Grade |
Purity (as C₆H₇KO₂, dry basis) | 99.0%–101.0% | ≥ 98.0% | 99.0%–101.0% | ≥ 97.0% |
Loss on Drying | ≤ 1.0% (105°C, 3 h) | ≤ 2.0% | ≤ 1.0% | ≤ 2.0% |
Acidity/Alkalinity (as K₂CO₃) | ≤ 1.0% | ≤ 1.0% | ≤ 1.0% | Not specified |
Heavy Metals (as Pb) | ≤ 10 mg/kg | ≤ 20 mg/kg | ≤ 10 mg/kg | Not specified |
Arsenic (As) | ≤ 3 mg/kg | ≤ 5 mg/kg | ≤ 2 mg/kg | Not specified |
Lead (Pb) | ≤ 2 mg/kg | ≤ 5 mg/kg | ≤ 2 mg/kg | Not specified |
Mercury (Hg) | ≤ 1 mg/kg | Not specified | ≤ 1 mg/kg | Not specified |
Aldehydes (as acetaldehyde) | ≤ 0.1% | Not specified | ≤ 0.1% | Not specified |
pH (10% solution) | 8.0–10.0 | 8.0–10.0 | 8.0–10.0 | 8.0–10.0 |
Applicable Standard | FCC, E202, JECFA, USP-NF | GB/T, local feed codes | COSMOS, ECOCERT, ISO 16128 | Manufacturer specification |
Potassium sorbate is produced and supplied in several physical forms optimized for different handling and processing requirements:
Form | Characteristics | Best For |
Fine Powder (60–100 mesh) | Fastest dissolution; highest dusting; most hygroscopic | Small-batch formulations, laboratory use |
Regular Powder (20–60 mesh) | Good solubility; moderate dusting; standard form | General food and beverage manufacturing |
Granular (16–40 mesh) | Low dusting; free-flowing; slower dissolution | Large-scale food processing, feed mills |
Spherical Pellets / Prills (0.5–2.0 mm) | Extremely low dusting; excellent flowability; slowest dissolution | Automated dosing systems, dusty environments |
Liquid / Solution (20%–50% concentration) | Pre-dissolved; ready to use; eliminates dissolution step | Large beverage and dairy plants with liquid handling systems |
Potassium sorbate (E202) is a broad-spectrum preservative used across the food, beverage, cosmetics, and animal feed industries. Its primary functions are: (1) preventing mold and yeast growth in cheese, baked goods, sauces, dressings, and fruit products; (2) stabilizing sweet and semi-sweet wines by preventing refermentation after bottling; (3) preserving soft drinks, fruit juices, and ready-to-drink beverages; (4) serving as a mild preservative in shampoos, lotions, creams, and other personal care products; (5) inhibiting mold in semi-moist pet food and specialty animal feed; and (6) functioning as an antimicrobial additive in water-based paints, adhesives, inks, and metalworking fluids. Unlike many preservatives, potassium sorbate remains effective up to pH 6.5, making it suitable for low-acid and near-neutral food and beverage systems.
Yes. Potassium sorbate is one of the most extensively evaluated food preservatives globally. It is classified as GRAS (Generally Recognized As Safe) by the U.S. FDA, approved as food additive E202 by the European Food Safety Authority (EFSA), and listed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) with a group ADI of 0–25 mg/kg body weight. In 2019, EFSA raised the group ADI for sorbic acid and sorbates to 11 mg/kg bw/day based on updated toxicological data, reaffirming safety at current dietary exposure levels. Potassium sorbate is also permitted as a preservative in cosmetics (EU Annex V, up to 0.6% as acid) and in animal feed.
Potassium sorbate is produced through a two-stage industrial process: (1) Sorbic acid synthesis — typically via ketene–crotonaldehyde condensation, where acetic acid is cracked to ketene and reacted with crotonaldehyde (derived from acetaldehyde) to form a polyester intermediate, which is then hydrolyzed and purified to sorbic acid. (2) Neutralization — the purified sorbic acid is dissolved in water and neutralized with potassium hydroxide (KOH) to form potassium sorbate, which is then crystallized, dried, and sized to the required powder, granular, or pellet form. The raw materials are petrochemically derived, though biobased sorbic acid production routes are under development.
Potassium sorbate is used in a wide variety of foods, including: cheese (natural, processed, sliced, shredded — surface mold prevention), cakes, muffins, and pastries, tortillas and flatbreads, yogurt and dairy desserts, salad dressings, mayonnaise, dips, and spreads, jams, jellies, and fruit preserves, dried fruits, processed meat and sausage casings, smoked fish, olives and pickled vegetables, filled chocolates and confectionery, soy sauce and fermented condiments, fruit fillings and pie fillings. It is also present in many soft drinks, fruit juices, sports drinks, ready-to-drink teas, and — most notably — sweet and semi-sweet wines where it prevents refermentation.
Both belong to the same preservative family (E200–E203) and share the same active antimicrobial species (undissociated sorbic acid). The key differences are: (1) Solubility: Potassium sorbate is freely water-soluble (~58 g/100 mL at 20°C), while sorbic acid is only slightly soluble (~0.16 g/100 mL). This makes potassium sorbate far easier to incorporate into aqueous food, beverage, and cosmetic systems. (2) pH: Potassium sorbate solutions are alkaline (pH 8–10), while sorbic acid is acidic. (3) Form: Potassium sorbate is a solid powder/granule; sorbic acid is a crystalline solid. (4) Handling: Potassium sorbate is generally preferred in most industrial applications because it dissolves readily and does not require pH adjustment for incorporation. In application, potassium sorbate converts to the active sorbic acid form in acidic-to-neutral food matrices.
Typical usage levels are 0.025%–0.10% (250–1,000 ppm) in most food products. Specific ranges include: cheese (0.05%–0.30%), cakes and muffins (0.05%–0.15% of batter weight), salad dressings and sauces (0.05%–0.10%), jams and preserves (0.05%–0.10%), beverages (0.02%–0.05%), and wine (100–200 mg/L, maximum 300 mg/L calculated as sorbic acid). The exact dosage depends on product pH (higher pH requires more sorbate), water activity, expected shelf life, processing conditions, and local regulatory maximum permitted levels. Always consult applicable food additive regulations for the specific food category and jurisdiction.
It is not recommended for yeast-leavened bread because potassium sorbate inhibits yeast activity and will prevent or severely reduce dough rising. For yeast-leavened breads and rolls, use calcium propionate (E282) or sodium propionate (E281) instead — propionates do not interfere with yeast fermentation at standard usage levels. Potassium sorbate is, however, widely used in chemically leavened baked goods (cakes, muffins, cupcakes, pancakes) and non-yeast flatbreads (tortillas), where yeast inhibition is not a concern.
Potassium sorbate is added to sweet and semi-sweet wines at 100–200 mg/L (maximum 300 mg/L, calculated as sorbic acid) after fermentation is complete, after sterile filtration, and immediately before bottling. Its sole purpose is to prevent refermentation by inhibiting yeast reproduction in wines that contain residual sugar. Critical rules: (1) Never add sorbate during active fermentation. (2) Always ensure adequate free SO₂ levels (≥30 mg/L), as sorbate does not inhibit lactic acid bacteria. (3) Never add sorbate to wines undergoing or at risk of malolactic fermentation, as this can produce an irreversible geranium-like off-odor (2-ethoxyhexa-3,5-diene).
Potassium sorbate has a typical shelf life of 24 months when stored in original, sealed containers under recommended conditions: cool (below 30°C), dry (relative humidity < 70%), and protected from direct light. The product is hygroscopic; exposure to moisture causes caking and may accelerate degradation. After opening, reseal containers tightly and use promptly. Always refer to the manufacturer's CoA and stability data for the specific product grade and form.
Potassium sorbate itself is a synthetic compound — it is manufactured industrially from petrochemical feedstocks (acetic acid → ketene, and acetaldehyde → crotonaldehyde). However, sorbic acid — the active antimicrobial component — was first isolated from the berries of the mountain ash tree (Sorbus aucuparia) and occurs naturally in small quantities in some fruits. The compound is chemically identical whether produced industrially or found in nature. For "natural" labeling claims, potassium sorbate generally does not qualify under most natural food standards, though it is permitted in COSMOS/ECOCERT-certified natural cosmetics. Bio-based and fermentation-derived production routes for sorbic acid are under development and may eventually provide a "natural" source.
The CAS number of potassium sorbate is 24634-61-5. The CAS number of the parent acid (sorbic acid) is 110-44-1.
No. Potassium sorbate (E202, CAS 24634-61-5) is the potassium salt of sorbic acid — a straight-chain unsaturated fatty acid (hexa-2,4-dienoic acid). Potassium benzoate (E212, CAS 582-25-2) is the potassium salt of benzoic acid — an aromatic carboxylic acid. Although both function as preservatives and are potassium salts of organic acids, they are chemically distinct compounds with different antimicrobial spectra, effective pH ranges, and applications. Potassium sorbate is effective up to pH 6.5 and is the preservative of choice for cheese, wine, and neutral-pH foods; potassium benzoate is effective below pH 4.0 and is typically used in acidic beverages and sauces.
Yes, and in many applications, combination is standard practice. Common synergistic combinations include: potassium sorbate + sodium benzoate (broadens antimicrobial spectrum in beverages and sauces), potassium sorbate + natamycin (surface mold protection on cheese and cured meat — sorbate in the matrix, natamycin on the surface), potassium sorbate + potassium metabisulfite (standard wine preservation protocol — sulfite for antioxidant and antibacterial function, sorbate for yeast inhibition), and potassium sorbate + phenoxyethanol (cosmetic preservation — broad-spectrum protection at low individual concentrations). Combined use often allows lower concentrations of each individual preservative, which can reduce cost and minimize flavor impact.
Potassium sorbate (E202) is a cornerstone preservative in modern food, beverage, cosmetics, and industrial manufacturing — valued for its broad effective pH range (up to 6.5), neutral sensory profile, excellent water solubility, and well-established safety record. Its ability to inhibit molds and yeasts in near-neutral food systems where few other preservatives perform gives it an unparalleled position in applications as diverse as cheese preservation, wine stabilization, baked goods, personal care, and animal feed.
