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Potassium sorbate

Chemical properties Uses Toxicity Content analysis Usage limit Standard for Maximum Allowable Amount Preparation Toxic classification poisoning Storage and transport characteristics Fire extinguishing agent
Potassium sorbate
Potassium sorbate
Chemical Name:
Potassium sorbate
bbpowder;FEMA 2921;sorbistat-k;potssium sorbate;POTASSIUM SARBATE;Potassium sorbate;sorbistat-potassium;PotassiuM Sorbate FCC;potassium(e,e)-sorbate;PotassiumSorbateC6H7KO2
Molecular Formula:
Formula Weight:
MOL File:

Potassium sorbate Properties

Melting point:
270 °C
H2O: 1 M at 20 °C, clear, colorless to faintly yellow
CAS DataBase Reference
590-00-1(CAS DataBase Reference)
EPA Substance Registry System
2,4-Hexadienoic acid, potassium salt(590-00-1)


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)

Potassium sorbate Chemical Properties,Uses,Production

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.


  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.


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


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

Potassium sorbate Preparation Products And Raw materials

Raw materials

Preparation Products

Potassium sorbate Suppliers

Global( 175)Suppliers
Supplier Tel Fax Email Country ProdList Advantage
Henan DaKen Chemical CO.,LTD.
+86-371-55531817 CHINA 22144 58
Henan Tianfu Chemical Co.,Ltd.
0371-55170693 CHINA 20803 55
Mainchem Co., Ltd.
+86-0592-6210733 CHINA 32765 55
BeiJing Hwrk Chemicals Limted 4006990298;010-57411839;0757-86311057;021-51691807
010-87653215;0757-86311057;021-55236763 China 14687 55
Secco work (Beijing) chemical technology co., LTD 010-69755668;
010-69755668 China 3545 54
Nanjing Chemlin Chemical Co., Ltd 025-83697070
+86-25-83453306 China 20023 64
Nanjing MeiBo Biological Technology Co., Ltd. 025-58619198
025-58619197 China 323 60
Syntechem Co.,Ltd Please Email
E-Mail Inquiry China 13092 57
Richest Group Limited +86 21 5017 5386/3175 7285/86/87/88/89
+86 21 6085 3086 China 13959 57
Hubei YuanCheng Pharmaceutical Co., Ltd. 18062666904
QQ:2355880546 China 677 65

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