Potassium sorbate is a common food preservative. Specifically, it is a crystalline salt of sorbic acid, another preservative. It is often used to preserve cheese, wine, meat and dried fruits. It also helps to inhibit the growth of yeast and mold in some herbal tonics, cosmetics and personal care products, and plays a role in prolonging the shelf life. The toxicity of potassium sorbate is similar to that of edible salt, so it is considered safe to eat. Apart from occasional slight nausea or vomiting, there are few other side effects.

Potassium sorbate was discovered by the French from Fraxinus mandshurica in 1850. Nowadays, this preservative is more of a synthetic product. It can prevent many foods from decomposing and rotting. Foods bought from supermarkets are often difficult to preserve for a long time if they do not contain potassium behenate. In addition, it can also reduce the risk of disease transmission by inhibiting the growth of food microorganisms.

It is also common for wine manufacturers to add potassium sorbate to the wine-making process. Most of them are used for liqueur, sparkling wine and cider. Sometimes, it is added to the bulk wine in restaurants to help maintain transparency. This preservative can prevent further fermentation by inhibiting the activity of residual yeast and stabilize the product quality. But people who drink wine rarely touch it, because they will be removed with a filter before giving it to consumers.

Like perishable foods and drinks, many personal care products are prone to mildew without preservatives. Therefore, potassium sorbate is also added to shampoo, conditioner, lotion and cosmetics to increase the shelf life. Although it is considered to be safe and non-toxic, people who use this preservative for the first time should be cautious to avoid allergic reactions.

Potassium sorbate is stable in sealed state, easy to absorb water when it is fried and wet, and will change color when it is oxidized. The thermal stability of potassium sorbate is relatively good, and its decomposition temperature is as high as 270℃. However, potassium sorbate is an unsaturated fatty acid, which can be quickly decomposed into carbon dioxide and water by human metabolic system, and there is no residue in the body. If potassium sorbate is added to the food that seriously exceeds the standard, long-term consumption will endanger the health of kidneys, livers and other organs to some extent.

So when you use potassium sorbate, you should pay attention to the scientific dosage. Cold noodles should be stored normally for 10- 15 days, and sealed at low temperature and vacuum for 3-6 months!