ChemicalBook > Product Catalog >API >Synthetic Anti-infective Drugs >Antiseptics & Disinfectants Drugs >Potassium sorbate

Potassium sorbate

Potassium sorbate Suppliers list
Company Name: Henan DaKen Chemical CO.,LTD.
Tel: +86-371-55531817
Email: info@dakenchem.com
Products Intro: Product Name:Potassium sorbate
CAS:590-00-1
Purity:99% Package:100g,500g,1KG,10KG,100KG
Company Name: Henan Tianfu Chemical Co.,Ltd.
Tel: 0371-55170693
Email: info@tianfuchem.com
Products Intro: CAS:590-00-1
Purity:99% Package:500G;1KG;5KG;25KG
Company Name: Mainchem Co., Ltd.
Tel: +86-0592-6210733
Email: sale@mainchem.com
Products Intro: Product Name:Potassium sorbate
CAS:590-00-1
Company Name: Hebei Chisure Biotechnology Co., Ltd.
Tel: +8613292890173
Email: luna@speedgainpharma.com
Products Intro: Product Name:potassium sorbate CAS 590-00-1
CAS:590-00-1
Purity:99% Package:1KG;1USD
Company Name: career henan chemical co
Tel: +86-371-86658258
Email: sales@coreychem.com
Products Intro: Product Name:Potassium sorbate
CAS:590-00-1
Purity:99% Package:1kg;7USD

Lastest Price from Potassium sorbate manufacturers

  • potassium sorbate
  • US $10.00 / KG
  • 2019-12-02
  • CAS:590-00-1
  • Min. Order: 1KG
  • Purity: 99%
  • Supply Ability: 10 mt
  • Potassium sorbate
  • US $1.00 / kg
  • 2019-07-22
  • CAS:590-00-1
  • Min. Order: 1kg
  • Purity: 99%
  • Supply Ability: 1500 tons
  • Potassium sorbate
  • US $7.00 / kg
  • 2019-07-06
  • CAS:590-00-1
  • Min. Order: 1kg
  • Purity: 99%
  • Supply Ability: 100kg
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:4-hexadienoicacid,(e,e)-potassiumsalt;bbpowder;potassium(e,e)-sorbate;sorbistat-k;sorbistat-potassium;POTASSIUM 2,4-HEXADIENOATE;POTASSIUM SARBATE;POTASSIUM SORBATE FCCIV
CAS:590-00-1
MF:C6H7KO2
MW:150.22
EINECS:611-771-3
Product Categories:Food and Feed Additive;Fatty & Aliphatic Acids, Esters, Alcohols & Derivatives;-;Food & Flavor Additives
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
CAS DataBase Reference590-00-1(CAS DataBase Reference)
EPA Substance Registry System2,4-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 Data590-00-1(Hazardous Substances Data)
MSDS Information
ProviderLanguage
2,4-Hexadienoic acid potassium salt English
ACROS English
SigmaAldrich English
ALFA English
Potassium sorbate Usage And Synthesis
Chemical propertiesIt 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.
ToxicityADI 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 analysisTake 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 limitGB 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
PreparationIt can be derived through neutralization of sorbic acid by potassium carbonate or potassium hydroxide.
Toxic classification poisoningAcute 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 characteristicsTreasury: low temperature, ventilated and dry
Fire extinguishing agentwater, carbon dioxide, dry powder, sand
Chemical PropertiesPotassium 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 PropertiesWhite powder. Soluble in water (25C).
OccurrenceReported found in blueberries.
Usespotassium 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.
UsesPharmaceutic aid (antimicrobial agent).
UsesPotassium 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%.
Safety ProfileModerately toxic by intraperitoneal route. Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits toxic fumes of K2O.
Chemical SynthesisManufactured by organic synthesis
Potassium sorbate Preparation Products And Raw materials
Raw materialsPotassium carbonate-->Potassium hydroxide -->Sorbic acid
Preparation ProductsAntistaling agent
Tag:Potassium sorbate(590-00-1) Related Product Information
POTASSIUM SORBATE (POWDER) Arachidonic acid Potassium chloride Potassium hydrogen phthalate Potassium Acetate Adipic acid Potassium nitrate SORBATE Dipotassium glycyrrhizinate Dipotassium hydrogen phosphate trihydrate Potassium sorbate POTASSIUM CYANIDE Potassium Potassium persulfate Potassium Citrate Potassium iodide Docosahexaenoic Acid Potassium chlorate