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 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.5 g
- Water 0.5 g
- Minerals 26050 mg
- Major Minerals 26050 mg
Minerals
Potassium sorbate is the potassium salt of sorbic acid, a mould inhibitor in cheese, wine, and baked goods. Dry crystals are 0 kcal. Potassium is ~26% of the formula (~26030 mg/100 g); there is no sugar despite the “sorb-” name.
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.