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소르빈산 칼륨

소르빈산 칼륨
소르빈산 칼륨 구조식 이미지
카스 번호:
24634-61-5
한글명:
소르빈산 칼륨
동의어(한글):
(E,E)-2,4-헥사디에노산,칼륨염;2,4-헥사디에노산,칼륨염,(E,E)-;소르비스타트-K;소르비스타트-칼륨;칼륨-2,4-헥사디에노산염;소르브산,칼륨염;소르빈산칼륨;솔빈산칼륨;칼륨소르브산염;소르비스타트-K;(E,E)-2,4-헥사디에노산,칼륨염;칼륨-2,4-헥사;포타슘솔베이트;소르빈산칼륨
상품명:
Potassium sorbate
동의어(영문):
e202;FEMA 2921;trans-trans-So;Potassium Potassium sorbate;POTASSIUM SARBATE;SORBIC ACID K SALT;POLYPHYLLIN F (RG);potassiumsorbate(e);SORBIC ACID POTASSIUM
CBNumber:
CB0294184
분자식:
C6H7KO2
포뮬러 무게:
150.22
MOL 파일:
24634-61-5.mol

소르빈산 칼륨 속성

녹는점
270 °C
밀도
1,361 g/cm3
증기압
<1 Pa (20 °C)
FEMA
2921 | POTASSIUM SORBATE
저장 조건
2-8°C
용해도
H2O: 1 M at 20 °C, clear, colorless to faintly yellow
물리적 상태
Powder
색상
White to light cream
수소이온지수(pH)
7.8 (H2O, 20.1℃)
수용성
58.2 g/100 mL (20 ºC)
Merck
14,7671
BRN
5357554
안정성
Stable. Incompatible with strong oxidizing agents.
InChIKey
CHHHXKFHOYLYRE-STWYSWDKSA-M
CAS 데이터베이스
24634-61-5(CAS DataBase Reference)
EPA
2,4-Hexadienoic acid, potassium salt, (2E,4E)-(24634-61-5)
안전
  • 위험 및 안전 성명
  • 위험 및 사전주의 사항 (GHS)
위험품 표기 Xi,C,T,F
위험 카페고리 넘버 36/37/38-35-22
안전지침서 26-36-45-36/37/39
WGK 독일 1
RTECS 번호 WG2170000
자연 발화 온도 >150 °C
TSCA Yes
HS 번호 2916 19 95
독성 LD50 orally in Rabbit: 3800 mg/kg
그림문자(GHS):
신호 어: Warning
유해·위험 문구:
암호 유해·위험 문구 위험 등급 범주 신호 어 그림 문자 P- 코드
H315 피부에 자극을 일으킴 피부부식성 또는 자극성물질 구분 2 경고 P264, P280, P302+P352, P321,P332+P313, P362
H319 눈에 심한 자극을 일으킴 심한 눈 손상 또는 자극성 물질 구분 2A 경고 P264, P280, P305+P351+P338,P337+P313P
H335 호흡 자극성을 일으킬 수 있음 특정 표적장기 독성 - 1회 노출;호흡기계 자극 구분 3 경고
예방조치문구:
P264 취급 후에는 손을 철저히 씻으시오.
P264 취급 후에는 손을 철저히 씻으시오.
P305+P351+P338 눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.
P337+P313 눈에 대한 자극이 지속되면 의학적인 조치· 조언를 구하시오.

소르빈산 칼륨 C화학적 특성, 용도, 생산

개요

Potassium sorbate is a white crystalline powder. It is a potassium salt of sorbic acid.It was originally discovered in the 1850’s, and was derived from the Mountain Ash Tree. Today, potassium sorbate is synthetically created. Potassium sorbate is a good food preservatives, fully degradable, similar to fatty acids found naturally in foods. It is used to slow the growth of molds and yeasts in foods. It is commonly found in margarine, wines, cheeses, yogurts, soft drinks, and baked goods. Potassium sorbate has been used has a food preservative for many years. There have been extensive long-term tests that have confirmed its safety and it is on the Center for Science in the Public Interest list of safe additives.

화학적 성질

Potassium sorbate occurs as a white crystalline powder with a faint, characteristic odor.

화학적 성질

Potassium sorbate is the potassium salt of sorbic acid, chemical formula C6H7KO2. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products. Commercial sources are now produced by the condensation of crotonaldehyde and ketene (Ashford, 1994).

화학적 성질

Potassium sorbate is produced by neutralizing potassium hydroxide with sorbic acid, an unsaturated carboxylic acid that occurs naturally in some berries. The colourless salt is very soluble in water (58.2% at 20°C).

용도

Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life, and is used in quantities at which there are no known adverse health effects, over short periods of time.Labeling of this preservative on ingredient statements reads as "potassium sorbate" and or "E202". Also, it is used in many personal care products to inhibit the development of microorganisms for shelf stability. Some manufacturers are using this preservative as a replacement for parabens.
Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation.

용도

Sorbic acid is a naturally occurring polyunsaturated fat that has antimicrobial properties. That means that it helps to prevent the growth of molds, yeasts, and fungus. Potassium sorbate is found in many food products, especially those which are meant to be stored and eaten at room temperature. This helps to ward off particles such as mold or fungus that can cause foods to spoil or make people sick. Baked goods, processed fruits and vegetables or dairy products frequently contain this product. When brewing wine, yeast is used to convert sugar to alcohol. This process is called fermentation. When the wine reaches the desired flavour and body, you want to stop the yeast from growing. Potassium sorbate is added to inhibit yeast growth.

용도

As mold and yeast inhibitor, like sorbic acid, especially where greater soly in water is desirable.

용도

Sorbic acid and its potassium salt is commonly employed as food preservative in wide range of foodstuffs, such as cheese, pickles, sauces and wines.
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.

정의

ChEBI: A potassium salt having sorbate as the counterion.

생산 방법

Potassium sorbate is prepared from sorbic acid and potassium hydroxide.

생산 방법

Potassium sorbate is produced by reacting sorbic acid with an equimolar portion of potassium hydroxide. The resulting potassium sorbate may be crystallized from aqueous ethanol.
Most of the sorbic acid is generally prepared by a process comprising the steps of reacting crotonaldehyde with ketene in the presence of a catalyst (e.g., a fatty acid salt of zinc) to yield a polyester, and hydrolyzing the polyester with an acid or an alkali, or decomposing the polyester in a hot water.

Pharmaceutical Applications

Potassium sorbate is an antimicrobial preservative, with antibacterial and antifungal properties used in pharmaceuticals, foods, enteral preparations, and cosmetics. Generally, it is used at concentrations of 0.1–0.2% in oral and topical formulations, especially those containing nonionic surfactants. Potassium sorbate has been used to enhance the ocular bioavailability of timolol.
Potassium sorbate is used in approximately twice as many pharmaceutical formulations as is sorbic acid owing to its greater solubility and stability in water. Like sorbic acid, potassium sorbate has minimal antibacterial properties in formulations above pH 6.

Toxicology

Potassium sorbate is a skin, eye and respiratory irritant. Although some research implies it has a long term safety record, in vitro studies have shown that it is both genotoxic and mutagenic to human blood cells. Potassium sorbate is found to be toxic to human DNA in peripheral blood lymphocytes (type of white blood cells), and hence found that it negatively affects immunity. It is often used with ascorbic acid and iron salts as they increase its effectiveness but this tends to form mutagenic compounds that damage DNA molecules.
Potassium sorbate exhibits low toxicity with LD50 (rat, oral) of 4.92 g / kg, similar to that of table salt . Typical usage rates of potassium sorbate are 0.025 % to 0.1 % (see sorbic acid), which in a 100 g serving yields intake of 25 mg to 100 mg. Acceptable daily intakes for human is 12.5 mg / kg, or 875 mg daily for an average adult (70 kg), according to FAO/World Health Organization Expert Committee on Food Additives.

Safety

Potassium sorbate is used as an antimicrobial preservative in oral and topical pharmaceutical formulations and is generally regarded as a relatively nontoxic material. However, some adverse reactions to potassium sorbate have been reported, including irritant skin reactions which may be of the allergic, hypersensitive type. There have been no reports of adverse systemic reactions following oral consumption of potassium sorbate.
The WHO has set an estimated total acceptable daily intake for sorbic acid, calcium sorbate, potassium sorbate, and sodium sorbate expressed as sorbic acid at up to 25 mg/kg body-weight.
(mouse, IP): 1.3 g/kg
(rat, oral): 4.92 g/kg
See also Sorbic Acid.

저장

Potassium sorbate is more stable in aqueous solution than sorbic acid; aqueous solutions may be sterilized by autoclaving.
The bulk material should be stored in a well-closed container, protected from light, at a temperature not exceeding 40°C.

비 호환성

Some loss of antimicrobial activity occurs in the presence of nonionic surfactants and some plastics.

Regulatory Status

GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (nasal sprays; oral capsules, solutions, suspensions, syrups, tablets; topical creams and lotions). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

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