Processed
Potassium Sorbate
Potassium sorbate is the potassium salt of sorbic acid, a widely used mould and yeast inhibitor for cheese, wine, dried fruit, soft drinks, baked fillings, and many intermediate-moisture foods. It is more water-soluble than free sorbic acid, so processors dissolve it into brines, batters, and surface dips that then release the active undissociated acid in mildly acidic products. Efficacy falls as pH rises; below about pH 6.5 it is a reliable anti-fungal partner rather than a broad bactericide. Food-grade material is a white crystalline powder or granule with little odour when pure. Overdose or poor dispersion can leave a slight soapy note; underdose fails against spoilage yeasts in juice and syrup. Combine with hygiene, cold chain, and appropriate water activity—sorbate is not a substitute for process control. Store dry; the salt is hygroscopic in humid air.
Also known as: E202, Potassium sorbate, Potassium sorbate, Sorbusan kariumu, Jiǎsuānjiǎ, 202
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.02 g
- Saturated Fat 0.47 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 91.8 g
- Dietary Fibre 0 g
- Total Sugars 88.4 g
- Complex / starch 1.85 g
- Protein 1.97 g
- Water 5.11 g
- Energy 355 kcal
- Water 5.11 g
- Carbohydrates 91.8 g
- Sugars 88.4 g
- Monosaccharides 61.9 g
- Disaccharides 26.5 g
- Starch 1.85 g
- Amylose 0.46 g
- Amylopectin 1.39 g
- Digestible Starch 1.57 g
- Resistant Starch 0.19 g
- Protein 1.97 g
- Fat 1.02 g
- Saturated Fat 0.47 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Vitamins 25.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.12 mg
- Vitamin B5 — Pantothenic Acid 0.06 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 314 mg
- Major Minerals 308 mg
- Trace Minerals 6.3 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.12 · vitamin-b5-pantothenic-acid: 0.06 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.3 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Sodium: 19.78 · Potassium: 224 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Potassium Sorbate.
Usually avoid with
Often clash in flavour or tradition
History
Sorbic acid was first isolated from rowan berry oil, revealing the antifungal acid later used as a food preservative.
Industrial synthesis made sorbic acid and its salts practical for commercial food preservation.
Potassium sorbate gained favour over free acid for easier solubility in beverages and dairy brines.
E202 listed potassium sorbate among authorised European preservatives for many food categories.
Global wine, cheese, and bakery-filling use cemented potassium sorbate as a default anti-yeast tool.