Here are some key points about potassium sorbate:

• Preservation:Potassium sorbate is effective in preventing the growth of microorganisms, particularly yeast and mold. It works by inhibiting the reproduction and metabolism of these organisms, thereby extending the shelf life of food products.

Applications

Potassium sorbate is used in a wide range of food and beverage products, including:

• Baked Goods: It helps prevent the growth of molds and extends the freshness of bread, cakes, pastries, and other baked goods
• Dairy Products: Potassium sorbate is used in dairy items such as cheese, yogurt, and sour cream to inhibit the growth of yeasts and molds
• Sauces and Dressings:It is commonly used in salad dressings, sauces, and condiments to prevent spoilage and maintain product quality
• Beverages: Potassium sorbate is used in certain beverages, including fruit juices, wines, and carbonated drinks, to prevent fermentation and spoilage
• Jams and Preserves: It is utilized in the production of jams, jellies, and fruit preserves to inhibit the growth of yeasts and molds and extend their shelf life

Chemical Properties

Potassium sorbate is a white crystalline powder that is highly soluble in water. It is a derivative of sorbic acid, which occurs naturally in certain fruits and berries.

Compatibility

Potassium sorbate is compatible with a wide range of food ingredients and processing conditions. It is stable under normal storage and processing conditions, but its effectiveness may be reduced at high pH levels or in the presence of certain organic acids.

Limitations

While potassium sorbate is effective against yeasts, molds, and fungi, it may not be as effective against certain bacteria or viruses. Therefore, it is often used in combination with other preservatives or processing methods to ensure microbial safety.