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China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year
China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year
China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year
China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year
China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year

China Biggest Factory & Manufacturer supply POTASSIUM SORBATE 5000MT/Year

Min.Order / FOB Price:Get Latest Price

1 Kilogram

FOB Price:USD 1.0000 -2.0000
  • Min.Order :1 Kilogram
  • Purity: 99%
  • Payment Terms : L/C,D/A,D/P,T/T,Other

Keywords

POTASSIUM SORBATE 590-00-1 POTASSIUM SORBATE

Quick Details

  • Appearance:white powder
  • Application:chemicals industry
  • PackAge:25KG/Drum
  • ProductionCapacity:5000|Metric Ton|Month
  • Storage:2-8°C
  • Transportation:By air /Sea/ coruier

Superiority:

Product Name: Potassium sorbate
Synonyms: FEMA 2921;(E,E) POTASSIUM 2,4-HEXADIENOATE;2,4-Hexadienoic acid potassium salt;Potassium sorbate;POTASSIUM SORBATE GRANULAR WHITE;POTASSIUM SORBATE FOODGRADE;potssium sorbate;POTASSIUM SORBATE, 1GM, NEAT
CAS: 590-00-1
MF: C6H7KO2
MW: 150.22
EINECS: 611-771-3
Product Categories: Fatty & Aliphatic Acids, Esters, Alcohols & Derivatives;Food & Flavor Additives;Food and Feed Additive
Mol File: 590-00-1.mol
Potassium sorbate Structure
 
Potassium sorbate Chemical Properties
Melting point  270 °C
density  1.3630
FEMA  2921 | POTASSIUM SORBATE
storage temp.  Amber Vial, -20°C Freezer
solubility  H2O: 1 M at 20 °C, clear, colorless to faintly yellow
form  Solid
color  White to Off-White
Odor at 100.00 %. characteristic
Stability: Light Sensitive
LogP 1.620
CAS DataBase Reference 590-00-1(CAS DataBase Reference)
EPA Substance Registry System 2,4-Hexadienoic acid, potassium salt (1:1) (590-00-1)
 
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26
WGK Germany  1
RTECS  WG2170000
Hazardous Substances Data 590-00-1(Hazardous Substances Data)

Product name: Potassium Sorbate Product Category: Food and Feed Additives Cas No.: 590-00-1 EINECS NO： 246-376-1 Formula: C6H7KO2 Structure Formula:  M.W.： 150.22 Date of expiry: 2 years STORAGE: Preserve in tight containers protected from light at room temperature PACKAGING: Packing in 25kgs/50lbs craft carton and 750-800kgs/2000lbs super sack Characters white or light yellow crystal powder or particle. melting point:270℃(separation). Easily soluble in water(67.6g/100ml，20℃)，in 5% salty water(47.5g/100ml，room temperature),in 25%sugar water ( 51g/100ml，room temperature )。 Soluble in propylene glycol (5.8g/100ml)，in alcohol (0.3g/100ml)。PH value of 1% solution: 7 ~ 8. Main Uses: Preservative, stabilizers and antioxidants Potassium sorbate is a new, safe, nontoxic and effective food preservative. It is potassium-salt of unsaturated fatty acid. It can participate in normal metabolism and finally be oxidized to water and carbon dioxide, does not accumulate in the human body and has high safety. Its toxicity is only half of salt, 1/ 40 of sodium benzoate and has been recognized internationally as the best food additives. Potassium sorbate has been approved of using in worldwide and successfully used in the food industry in many ways. It has obvious inhibition of molds, yeasts and aerobic bacteria, whose effect on inhibit the growth of bacteria is stronger than the effect on destroy bacteria. It combines with sulfhydryl group in microbial enzyme system to destroy the role of enzymes, so that achieve the purposes of bacteriostasis and antisepsis. It also can prevent from the growth and breeding of botox, staphylococcus and salmonella and other harmful microorganisms. Under acidic conditions (pH value less than 5-6), the effect of bacteriostasis is better, and the food composition has no any impact of preservative effect, so it effectively extends the storage time of food and keep the original flavor of food. However, there is no effect on anaerobic bacteria Bacillus and Lactobacillus acidophilus and other beneficial micro-organisms.

Potassium sorbate Basic information
Chemical properties Uses Toxicity Content analysis Usage limit Standard for Maximum Allowable Amount Preparation Toxic classification poisoning Storage and transport characteristics Fire extinguishing agent
Product Name: Potassium sorbate
Synonyms: FEMA 2921;(E,E) POTASSIUM 2,4-HEXADIENOATE;2,4-Hexadienoic acid potassium salt;Potassium sorbate;POTASSIUM SORBATE GRANULAR WHITE;POTASSIUM SORBATE FOODGRADE;potssium sorbate;POTASSIUM SORBATE, 1GM, NEAT
CAS: 590-00-1
MF: C6H7KO2
MW: 150.22
EINECS: 611-771-3
Product Categories: Fatty & Aliphatic Acids, Esters, Alcohols & Derivatives;Food & Flavor Additives;Food and Feed Additive
Mol File: 590-00-1.mol
Potassium sorbate Structure
 
Potassium sorbate Chemical Properties
Melting point  270 °C
density  1.3630
FEMA  2921 | POTASSIUM SORBATE
solubility  H2O: 1 M at 20 °C, clear, colorless to faintly yellow
Stability: Light Sensitive
CAS DataBase Reference 590-00-1(CAS DataBase Reference)
EPA Substance Registry System 2,4-Hexadienoic acid, potassium salt (1:1) (590-00-1)
 
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26
WGK Germany  1
RTECS  WG2170000
Hazardous Substances Data 590-00-1(Hazardous Substances Data)
MSDS Information
Provider Language
2,4-Hexadienoic acid potassium salt English
ACROS English
SigmaAldrich English
ALFA English
 
Potassium sorbate Usage And Synthesis
Chemical properties It appears as white to pale yellow flaky crystals and crystalline powder or granular. It is odorless or slightly smelly. Long-term storage in the air is easy to absorb moisture and oxidative decomposition as well as coloring. Relative density (d2025): 1.363. The melting point temperature: 270 ° C (decomposition). It is easily soluble in water (67.6g/100ml, 20 ℃) 5% salt water (47.5g/100ml, room temperature), 25% sugar water (5lg/100ml, room temperature). It can be dissolved in propylene glycol (5.8 g/100 ml), ethanol (0.3 g/100 ml) with the pH value of the 1% aqueous solution being 7 to 8.
It has a strong effect on inhibiting spoilage and mold, and because of its lower toxicity than other preservatives, it has become the world's most important preservatives.
In acidic conditions, it can give full effect of anti-corrosion while the effect is the lowest in neutral condition.
Uses
  1. Potassium sorbate is a chemical food preservative. Its anti-microbial properties stop the growth and spread of harmful bacteria. When used correctly, it inhibits bacterial growth in colostrum and milk. It can also be used to preserve antibody levels in ‘gold’ (first milking) colostrum.
  2. Potassium sorbate is use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste. The addition of potassium sorbate to dietary supplements inhibits microbes and increases shelf life. Many personal care products use potassium sorbate to prolong shelf stability and prevent bacteria contamination. Acting as a wine stabilizer, potassium sorbate prevents yeast from fermentation past the wine’s bottling stage. By inhibiting the fermentation process, it ceases production of yeast.
  3. Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservatives. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.  This is because potassium sorbate is the inactive salt form of sorbic acid.  To be useful, the pH of the formulation must be low enough to release the free acid for useful activity.
  4. 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.
Toxicity ADI 0 to 25 mg/kg (based on sorbic acid, including sorbic acid and its salts; FAO/WHO, 2001).
LD50: 4920 mg/kg (rat, oral);
GRAS (FDA, § 182.3640, 2000);
Content analysis Take 0.25g (accurate to 0.1mg) sample pre-dried at 105 ℃ for 3h and put into a 250 ml flask equipped with a glass stopper. Add 36 mL acetic acid and 4 mL acetic anhydride, heat and warm into a solution. When cooled to room temperature, add 2 drops of crystal violet test solution (TS-74) and titrate with the acetate solution of the 0.1mol/L perchloric acid to blue-green end point which maintains 30 s without disappearing. At the same time, perform a blank test and make the necessary correction. Each mL of 0.1mol/L perchloric acid is equivalent to 15.02 mg of potassium sorbate (C6H7KO2).
Usage limit GB 2760-2002 (g/kg): the same as "07023, sorbic acid" (based on sorbic acid); Chewing gum base GMP; pre-tune wine 0.2; meat enema 1.5. Sorbic acid per gram is equivalent to 1.33 g potassium sorbate.
FAO/WHO(1984，mg/kg)：Dried apricot (based on sorbic acid); pickled cucumber 1000; man-made cream, jam and jelly 1000; vegetable olives, orange peel jelly 500 (based on sorbic acid), processed cheese 3000; pineapple juice with preservative 1000.
Limited amount in Japan, 1997 (based on sorbic acid, g/kg): stuffing, bakery products, jams and fruit juice (including concentrated fruit juice), (wine) pickled with grains products, salted product, Sauce stained product, fermented soybean cured product, cherries can, dried fish and shellfish products (excluding squid, octopus products), jam, syrup, Japanese radish pickles, Japanese braised, boiled beans, Japanese fermented soybean, 1.0; margarine 1.0 (the combination amount is 1.0 when used in combination with benzoic acid and its salt); Seasoning ketchup, dipping sauce, soup (excluding soup), seasoning, ginger soup, dried prune , 0.50; sweet wine (limited to being diluted to over 3 fold), Lactic acid bacteria beverage produced by fermented milk and lactobacillus base stock, 0.3; Fruit wine, mixed wine, 0.20; lactic acid bacteria drinks (excluding people drink after sterilization) 0.05. Cheese 3.0 (when combined with propionate and propionate salt, the combined amount of ≤ 3.0). Fish meat, whale meat, meat products, 2.0; Smoked cuttlefish, smoked octopus, 1.5.
The application standard for the part in United States (%): beverages 0.003 to 0.03; bread, pastry 0.004 to 0.1; chocolate pulp 0.05 to 0.2; carbonated beverages syrup 0.05 to 0.1; fresh fruit cocktail 0.05 to 0.1; citrus pulp (sherbet and fruit juice ice cream base) 0.05 to 0.1; cheese cake 0.05 to 0.1; salad pudding 0.05 to 0.1; stuffing material 0.05 to 0.1; cake 0.1; small package cheese: 0.1 or less; synthetic sweetener jelly: 0.1 or less.
EEC (1990); yoghurt, margarine, cheese, salad, pudding, cakes, canned fruit, frozen pizza, pickled cucumber, apricots and so on, not limited (GMP); grape wine: 200 mg/mL
Standard for Maximum Allowable Amount

Name of additive

Food allowed to use

Additive function

Maximal allowable usage amount （g/kg）

Potassium Sorbate

Other cereal products (cereals only enema products)

preservative

1.5

otassium Sorbate

Instant rice noodle products (only rice noodles enema products)

preservative

1.5

Potassium Sorbate

Gum base candy      

Base material in the gum base candy

appropriate amount according to requirement except in case where specific amount is documented

Potassium Sorbate

Tea, coffee, vegetable drinks class

preservative

0.5

Potassium Sorbate

Instant rice noodle products (only rice noodles enema products)

preservative

1.5

Potassium Sorbate

Margarine

preservative

1
Preparation It can be derived through neutralization of sorbic acid by potassium carbonate or potassium hydroxide.
Toxic classification poisoning Acute Toxicity Oral-Rat LD50: 4340 mg/kg; Oral-mouse LD50: 3800 mg/kg
Flammable and hazardous properties Flammable with combustion releasing potassium oxide spicy and irritant smoke
Storage and transport characteristics Treasury: low temperature, ventilated and dry
Fire extinguishing agent water, carbon dioxide, dry powder, sand
Chemical Properties Potassium sorbate was first discovered by the French in the 1850s, 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 decomposes at about 270°C. For a detailed description of this compound, refer to Burdock (1997).
Chemical Properties White powder. Soluble in water (25C).
Occurrence Reported found in blueberries.
Uses Potassium sorbate, the potassium salt of sorbic acid, is a naturally-occurring organic acid. Potassium sorbate is the most widely used food grade preservative and is not a broad spectrum preservative for cosmetic use. It is used as a mold, bacterial and yeast inhibitor and as a fungistatic agent in foods. It is also used in cosmetics, pharmaceuticals, tobacco and flavoring products.
Uses potassium sorbate is a preservative primarily against mold and yeast, and used in concentrations of 0.025 to 0.2 percent. It is non-toxic but may cause mild skin irritation.
Uses Pharmaceutic aid (antimicrobial agent).
Uses Potassium Sorbate is a preservative that is the potassium salt of sor- bic acid. it is a white crystalline powder which is very soluble in water, with a solubility of 139 g in 100 ml at 20°c. this solubility allows for solutions of high concentration which can be used for dipping and spraying. it is effective up to ph 6.5. it has approxi- mately 74% of the activity of sorbic acid, therefore requiring higher concentrations to obtain comparable results as sorbic acid. it is effec- tive against yeasts and molds and is used in cheese, bread, beverages, margarine, and dry sausage. typical usage levels are 0.025–0.10%.
Production Methods Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.
Toxicology In pure form, potassium sorbate is a skin, eye, and respiratory irritant.Concentrations up to 0.5% are not significant skin irritants.
As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025–0.100%, which in a 100 g serving yields an intake of 25–100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products.[18] Up to 0.4% has been studied in low-salt, naturally-fermented pickles, and when combined with calcium chloride, 0.2% made "good quality pickles." Potassium sorbate has about 74% of sorbic acid's anti-microbial activity. When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food." The upper pH limit for effectiveness is 6.5.
The maximal acceptable daily intake for human consumption is 25 mg/kg, or 1750 mg daily for an average adult (70 kg). Under some conditions, particularly at high concentrations or when combined with nitrites, potassium sorbate has shown genotoxic activity in vitro.
Safety Profile Moderately toxic by intraperitoneal route. Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits toxic fumes of K2O.
Chemical Synthesis Manufactured by organic synthesis
 
Potassium sorbate Preparation Products And Raw materials
Raw materials Potassium carbonate-->Potassium hydroxide-->Sorbic acid
Preparation Products Antistaling agent

 

Details:

Product Name: Potassium sorbate
Synonyms: FEMA 2921;(E,E) POTASSIUM 2,4-HEXADIENOATE;2,4-Hexadienoic acid potassium salt;Potassium sorbate;POTASSIUM SORBATE GRANULAR WHITE;POTASSIUM SORBATE FOODGRADE;potssium sorbate;POTASSIUM SORBATE, 1GM, NEAT
CAS: 590-00-1
MF: C6H7KO2
MW: 150.22
EINECS: 611-771-3
Product Categories: Fatty & Aliphatic Acids, Esters, Alcohols & Derivatives;Food & Flavor Additives;Food and Feed Additive
Mol File: 590-00-1.mol
Potassium sorbate Structure
 
Potassium sorbate Chemical Properties
Melting point  270 °C
density  1.3630
FEMA  2921 | POTASSIUM SORBATE
storage temp.  Amber Vial, -20°C Freezer
solubility  H2O: 1 M at 20 °C, clear, colorless to faintly yellow
form  Solid
color  White to Off-White
Odor at 100.00%. characteristic
Stability: Light Sensitive
LogP 1.620
CAS DataBase Reference 590-00-1(CAS DataBase Reference)
EPA Substance Registry System 2,4-Hexadienoic acid, potassium salt (1:1) (590-00-1)
 
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26
WGK Germany  1
RTECS  WG2170000
Hazardous Substances Data 590-00-1(Hazardous Substances Data)

Product name: Potassium Sorbate Product Category: Food and Feed Additives Cas No.: 590-00-1 EINECS NO： 246-376-1 Formula: C6H7KO2 Structure Formula:  M.W.： 150.22 Date of expiry: 2 years STORAGE: Preserve in tight containers protected from light at room temperature PACKAGING: Packing in 25kgs/50lbs craft carton and 750-800kgs/2000lbs super sack Characters white or light yellow crystal powder or particle. melting point:270℃(separation). Easily soluble in water(67.6g/100ml，20℃)，in 5% salty water(47.5g/100ml，room temperature),in 25%sugar water ( 51g/100ml，room temperature )。 Soluble in propylene glycol (5.8g/100ml)，in alcohol (0.3g/100ml)。PH value of 1% solution: 7 ~ 8. Main Uses: Preservative, stabilizers and antioxidants Potassium sorbate is a new, safe, nontoxic and effective food preservative. It is potassium-salt of unsaturated fatty acid. It can participate in normal metabolism and finally be oxidized to water and carbon dioxide, does not accumulate in the human body and has high safety. Its toxicity is only half of salt, 1/ 40 of sodium benzoate and has been recognized internationally as the best food additives. Potassium sorbate has been approved of using in worldwide and successfully used in the food industry in many ways. It has obvious inhibition of molds, yeasts and aerobic bacteria, whose effect on inhibit the growth of bacteria is stronger than the effect on destroy bacteria. It combines with sulfhydryl group in microbial enzyme system to destroy the role of enzymes, so that achieve the purposes of bacteriostasis and antisepsis. It also can prevent from the growth and breeding of botox, staphylococcus and salmonella and other harmful microorganisms. Under acidic conditions (pH value less than 5-6), the effect of bacteriostasis is better, and the food composition has no any impact of preservative effect, so it effectively extends the storage time of food and keep the original flavor of food. However, there is no effect on anaerobic bacteria Bacillus and Lactobacillus acidophilus and other beneficial micro-organisms.

 

Potassium sorbate Basic information
Chemical properties Uses Toxicity Content analysis Usage limit Standard for Maximum Allowable Amount Preparation Toxic classification poisoning Storage and transport characteristics Fire extinguishing agent
Product Name: Potassium sorbate
Synonyms: FEMA 2921;(E,E) POTASSIUM 2,4-HEXADIENOATE;2,4-Hexadienoic acid potassium salt;Potassium sorbate;POTASSIUM SORBATE GRANULAR WHITE;POTASSIUM SORBATE FOODGRADE;potssium sorbate;POTASSIUM SORBATE, 1GM, NEAT
CAS: 590-00-1
MF: C6H7KO2
MW: 150.22
EINECS: 611-771-3
Product Categories: Fatty & Aliphatic Acids, Esters, Alcohols & Derivatives;Food & Flavor Additives;Food and Feed Additive
Mol File: 590-00-1.mol
Potassium sorbate Structure
 
Potassium sorbate Chemical Properties
Melting point  270 °C
density  1.3630
FEMA  2921 | POTASSIUM SORBATE
solubility  H2O: 1 M at 20 °C, clear, colorless to faintly yellow
Stability: Light Sensitive
CAS DataBase Reference 590-00-1(CAS DataBase Reference)
EPA Substance Registry System 2,4-Hexadienoic acid, potassium salt (1:1) (590-00-1)
 
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26
WGK Germany  1
RTECS  WG2170000
Hazardous Substances Data 590-00-1(Hazardous Substances Data)
MSDS Information
Provider Language
2,4-Hexadienoic acid potassium salt English
ACROS English
SigmaAldrich English
ALFA English
 
Potassium sorbate Usage And Synthesis
Chemical properties It appears as white to pale yellow flaky crystals and crystalline powder or granular. It is odorless or slightly smelly. Long-term storage in the air is easy to absorb moisture and oxidative decomposition as well as coloring. Relative density (d2025): 1.363. The melting point temperature: 270 ° C (decomposition). It is easily soluble in water (67.6g/100ml, 20 ℃) 5% salt water (47.5g/100ml, room temperature), 25% sugar water (5lg/100ml, room temperature). It can be dissolved in propylene glycol (5.8 g/100 ml), ethanol (0.3 g/100 ml) with the pH value of the 1% aqueous solution being 7 to 8.
It has a strong effect on inhibiting spoilage and mold, and because of its lower toxicity than other preservatives, it has become the world's most important preservatives.
In acidic conditions, it can give full effect of anti-corrosion while the effect is the lowest in neutral condition.
Uses
  1. Potassium sorbate is a chemical food preservative. Its anti-microbial properties stop the growth and spread of harmful bacteria. When used correctly, it inhibits bacterial growth in colostrum and milk. It can also be used to preserve antibody levels in ‘gold’ (first milking) colostrum.
  2. Potassium sorbate is use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste. The addition of potassium sorbate to dietary supplements inhibits microbes and increases shelf life. Many personal care products use potassium sorbate to prolong shelf stability and prevent bacteria contamination. Acting as a wine stabilizer, potassium sorbate prevents yeast from fermentation past the wine’s bottling stage. By inhibiting the fermentation process, it ceases production of yeast.
  3. Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservatives. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.  This is because potassium sorbate is the inactive salt form of sorbic acid.  To be useful, the pH of the formulation must be low enough to release the free acid for useful activity.
  4. 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.
Toxicity ADI 0 to 25 mg/kg (based on sorbic acid, including sorbic acid and its salts; FAO/WHO, 2001).
LD50: 4920 mg/kg (rat, oral);
GRAS (FDA, § 182.3640, 2000);
Content analysis Take 0.25g (accurate to 0.1mg) sample pre-dried at 105 ℃ for 3h and put into a 250 ml flask equipped with a glass stopper. Add 36 mL acetic acid and 4 mL acetic anhydride, heat and warm into a solution. When cooled to room temperature, add 2 drops of crystal violet test solution (TS-74) and titrate with the acetate solution of the 0.1mol/L perchloric acid to blue-green end point which maintains 30 s without disappearing. At the same time, perform a blank test and make the necessary correction. Each mL of 0.1mol/L perchloric acid is equivalent to 15.02 mg of potassium sorbate (C6H7KO2).
Usage limit GB 2760-2002 (g/kg): the same as "07023, sorbic acid" (based on sorbic acid); Chewing gum base GMP; pre-tune wine 0.2; meat enema 1.5. Sorbic acid per gram is equivalent to 1.33 g potassium sorbate.
FAO/WHO(1984，mg/kg)：Dried apricot (based on sorbic acid); pickled cucumber 1000; man-made cream, jam and jelly 1000; vegetable olives, orange peel jelly 500 (based on sorbic acid), processed cheese 3000; pineapple juice with preservative 1000.
Limited amount in Japan, 1997 (based on sorbic acid, g/kg): stuffing, bakery products, jams and fruit juice (including concentrated fruit juice), (wine) pickled with grains products, salted product, Sauce stained product, fermented soybean cured product, cherries can, dried fish and shellfish products (excluding squid, octopus products), jam, syrup, Japanese radish pickles, Japanese braised, boiled beans, Japanese fermented soybean, 1.0; margarine 1.0 (the combination amount is 1.0 when used in combination with benzoic acid and its salt); Seasoning ketchup, dipping sauce, soup (excluding soup), seasoning, ginger soup, dried prune , 0.50; sweet wine (limited to being diluted to over 3 fold), Lactic acid bacteria beverage produced by fermented milk and lactobacillus base stock, 0.3; Fruit wine, mixed wine, 0.20; lactic acid bacteria drinks (excluding people drink after sterilization) 0.05. Cheese 3.0 (when combined with propionate and propionate salt, the combined amount of ≤ 3.0). Fish meat, whale meat, meat products, 2.0; Smoked cuttlefish, smoked octopus, 1.5.
The application standard for the part in United States (%): beverages 0.003 to 0.03; bread, pastry 0.004 to 0.1; chocolate pulp 0.05 to 0.2; carbonated beverages syrup 0.05 to 0.1; fresh fruit cocktail 0.05 to 0.1; citrus pulp (sherbet and fruit juice ice cream base) 0.05 to 0.1; cheese cake 0.05 to 0.1; salad pudding 0.05 to 0.1; stuffing material 0.05 to 0.1; cake 0.1; small package cheese: 0.1 or less; synthetic sweetener jelly: 0.1 or less.
EEC (1990); yoghurt, margarine, cheese, salad, pudding, cakes, canned fruit, frozen pizza, pickled cucumber, apricots and so on, not limited (GMP); grape wine: 200 mg/mL
Standard for Maximum Allowable Amount

Name of additive

Food allowed to use

Additive function

Maximal allowable usage amount （g/kg）

Potassium Sorbate

Other cereal products (cereals only enema products)

preservative

1.5

otassium Sorbate

Instant rice noodle products (only rice noodles enema products)

preservative

1.5

Potassium Sorbate

Gum base candy      

Base material in the gum base candy

appropriate amount according to requirement except in case where specific amount is documented

Potassium Sorbate

Tea, coffee, vegetable drinks class

preservative

0.5

Potassium Sorbate

Instant rice noodle products (only rice noodles enema products)

preservative

1.5

Potassium Sorbate

Margarine

preservative

1
Preparation It can be derived through neutralization of sorbic acid by potassium carbonate or potassium hydroxide.
Toxic classification poisoning Acute Toxicity Oral-Rat LD50: 4340 mg/kg; Oral-mouse LD50: 3800 mg/kg
Flammable and hazardous properties Flammable with combustion releasing potassium oxide spicy and irritant smoke
Storage and transport characteristics Treasury: low temperature, ventilated and dry
Fire extinguishing agent water, carbon dioxide, dry powder, sand
Chemical Properties Potassium sorbate was first discovered by the French in the 1850s, 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 decomposes at about 270°C. For a detailed description of this compound, refer to Burdock (1997).
Chemical Properties White powder. Soluble in water (25C).
Occurrence Reported found in blueberries.
Uses Potassium sorbate, the potassium salt of sorbic acid, is a naturally-occurring organic acid. Potassium sorbate is the most widely used food grade preservative and is not a broad spectrum preservative for cosmetic use. It is used as a mold, bacterial and yeast inhibitor and as a fungistatic agent in foods. It is also used in cosmetics, pharmaceuticals, tobacco and flavoring products.
Uses potassium sorbate is a preservative primarily against mold and yeast, and used in concentrations of 0.025 to 0.2 percent. It is non-toxic but may cause mild skin irritation.
Uses Pharmaceutic aid (antimicrobial agent).
Uses Potassium Sorbate is a preservative that is the potassium salt of sor- bic acid. it is a white crystalline powder which is very soluble in water, with a solubility of 139 g in 100 ml at 20°c. this solubility allows for solutions of high concentration which can be used for dipping and spraying. it is effective up to ph 6.5. it has approxi- mately 74% of the activity of sorbic acid, therefore requiring higher concentrations to obtain comparable results as sorbic acid. it is effec- tive against yeasts and molds and is used in cheese, bread, beverages, margarine, and dry sausage. typical usage levels are 0.025–0.10%.
Production Methods Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.
Toxicology In pure form, potassium sorbate is a skin, eye, and respiratory irritant.Concentrations up to 0.5% are not significant skin irritants.
As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025–0.100%, which in a 100 g serving yields an intake of 25–100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products.[18] Up to 0.4% has been studied in low-salt, naturally-fermented pickles, and when combined with calcium chloride, 0.2% made "good quality pickles." Potassium sorbate has about 74% of sorbic acid's anti-microbial activity. When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food." The upper pH limit for effectiveness is 6.5.
The maximal acceptable daily intake for human consumption is 25 mg/kg, or 1750 mg daily for an average adult (70 kg). Under some conditions, particularly at high concentrations or when combined with nitrites, potassium sorbate has shown genotoxic activity in vitro.
Safety Profile Moderately toxic by intraperitoneal route. Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits toxic fumes of K2O.
Chemical Synthesis Manufactured by organic synthesis
 
Potassium sorbate Preparation Products And Raw materials
Raw materials Potassium carbonate-->Potassium hydroxide-->Sorbic acid
Preparation Products Antistaling agent

 

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