What is Potassium Sorbate



Potassium sorbate is the potassium salt of sorbic acid. It is made by reacting sorbic acid with potassium hydroxide. In solid form it holds the appearance of white crystals.

The mineral salt preservative is considered to be complexly safe because of its long-term safety record and non-toxic profile making it widely used in the food and beverage industries.

Potassium Sorbate Structure

potassium sorbet structure




How potassium sorbate works

It is mainly used as a preservative, for many food and beverage products. This is due to its natural strong anti-microbial properties which prevents fermentation and prolong the shelf life of a product by preventing the growth of bacterial.

Core Uses:

  • Food Preservation
  • Wine Making
  • Beauty Products
  • Baked goods


Where does Potassium Sorbate come from?

It was discovered in the 1850s by the French, who derived it from berries of the mountain ash tree. It can be found in some fruits but the commercial ingredient is synthetically produced.

How is it used in Wine Making?

Potassium sorbate is commonly used in wine making. Provided in powder form, and usually added after fermentation. Again, it is used to prevent further fermentation and spoilage by yeast and mould. It reduces the micro-organisms from forming and stabilises the wine before bottling.

How is it used in food?

Potassium sorbate is used in dairy products, margarines and creams. It is also used with fruits, to control fungal decay. Additionally, its used in baking to inhibit the growth of mould, yeast and microbe, which increases the shelf life of the products.

At Rigest we are expert suppliers of potassium sorbate. If you would like to know more about how it can improve your food or beverage solutions then please get in touch today.


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