Potassium Sorbate

Potassium Sorbate can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Potassium sorbate E202 is used to inhibit molds and yeasts in many food application, such as in cheese, wine, yogurt, dried meats, apple cider, soft drinks, fruit drinks, and baked goods.

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Product Details

Products Description

Potassium sorbate, white to light yellow scale-like crystals, crystal particles or crystal powder, odorless or slightly odorous, easy to absorb moisture when exposed to the air for a long time, oxidative decomposition and discoloration. Soluble in water,soluble in propylene glycol and ethanol. Often used as a preservative, it destroys many enzyme systems by combining with the sulfhydryl groups of microbial enzyme systems.

Specification

Items	Specification	Result
Appearance	White Granular or Powder	White Granular
Identification	Conform	Complies
Assay	98,0-101,0 %	100.83%
Alkalinity (as K2CO3)	≤ 1.0 %	< 1.0
Acidity (as Sorbic Acid)	≤ 1.0 %	< 1.0 %
Aldehyde (as Formaldehyde)	≤ 0.1 %	< 0.1 %
Lead (Pb)	≤ 2 mg/kg	< 2 mg/kg
Heavy Metals (as Pb)	≤ 10 mg/kg	< 10 mg/kg
Mercury (Hg)	≤ 1 mg/kg	< 1 mg/kg
Arsenic(as As)	≤ 3 mg/kg	< 3 mg/kg
Loss on Drying	≤ 1.0 %	0.12%
Appearance	White Granular or Powder	White Granular
Identification	Conform	Complies

Applicatiom

Beverages (fruit juices, tea drinks)
Inhibits yeast and mold, preventing spoilage, bottle swelling, and off-flavors. Particularly effective in acidic drinks (pH < 4.5). Typical usage: 0.02%-0.05%.

High-moisture baked goods (cakes, bread, mooncakes)
Prevents surface and internal mold growth, extending shelf life. Can be added directly or sprayed on the surface. One of the most common preservatives in baking.

Pickles, fermented vegetables & condiments
Used in pickles, soy sauce, and sauces. Inhibits harmful microbes in acidic environments, preventing white film, gas production, and flavor deterioration.

Dairy products (cheese, processed cheese)
Effectively inhibits mold and yeast. Commonly used on the surface or within cheese products to prevent mold.

Meat & aquatic products (sausages, dried fish)
Often used as an auxiliary preservative combined with other techniques (like vacuum packaging) to inhibit surface mold and yeast.