Potassium sorbate; potassium sorbate structural formula CH3CH=CHCH=CHCOOK scientific name potassium hexadiene-(2,4)-acid. Colorless to white scaly crystals or crystalline powder, odorless or slightly smelly. Unstable in air. Can be oxidized and colored. Molecular weight 150.22. Hygroscopic. Easily soluble in water and ethanol. Production method: Mainly using neutralization method. It is obtained by neutralizing sorbic acid with potassium carbonate or potassium hydroxide. Usage: Cosmetic preservative. It is an organic acid preservative. The addition amount is generally 0.5%. Can be mixed with sorbic acid. Although potassium sorbate is easily soluble in water and easy to use, its 1% aqueous solution has a pH value of 7-8, which tends to increase the pH value of cosmetics, so care should be taken when using it. When we buy packaged (or canned) food, we often see the words "sorbic acid" or "potassium sorbate" in the ingredient list. People often mistakenly think that it may be an ingredient of the fruit "pear". In fact, they are commonly used food additives! Regardless of whether they are harmful to the human body, clear consumption is indeed very necessary. The following is the relevant information about sorbic acid and potassium sorbate for reference only: Sorbic acid (Chemical name: 2,4-Hexadienoic acid Molecular formula: C6H8O2) Sorbic acid Potassium acid acid (Chemical name: Potassium 2,4-hexadienoate) Molecular formula: C6H7KO2) Sorbic acid and potassium sorbate have similar properties and uses: Introduction Sorbic acid is an efficient and safe preservative recommended by the International Food and Agriculture Organization and the World Health Organization, and is widely used in In the food, beverage, tobacco, pesticide, cosmetics and other industries, as an unsaturated acid, it can also be used in the resin, spice and rubber industries. The difference between potassium sorbate and sodium benzoate is that potassium carbonate is used as potassium sorbate. First, potassium carbonate does not have antiseptic properties. It does not have the antibacterial effect that potassium sorbate should have, because it is the sorbate root that has the antibacterial effect, not the potassium ion. The flow of such fake and inferior products into the market will harm the interests of dealers, users and consumers. Second, the product will change color and affect the sensory indicators. According to regulations, the appearance of normal potassium sorbate is white, and potassium sorbate products mixed with potassium carbonate will undergo a discoloration reaction after being stored for about 3 months. The white color changes to yellow or brown, which affects sales. Potassium benzoate is used as potassium sorbate. Although potassium benzoate has an antiseptic effect, it also has certain toxic side effects on the human body. Potassium sorbate is a world-recognized safe food additive. In the food production process, potassium sorbate is used instead of potassium benzoate and sodium benzoate to improve food safety and conform to the trend of healthy consumption. Potassium sorbate products mixed with potassium carbonate will lose color after being stored for 3 months. Turns yellow or brown. Some unscrupulous companies add chemical whitening agents to fake and inferior products to increase the whiteness of the products and cover up the yellow color caused by deterioration. According to health experts, these chemical whitening agents are harmful to the human body. The potassium sorbate produced by some small enterprises is still white in color when it comes out of the workshop. The potassium sorbate of low quality and low price will have discoloration and poor antiseptic effect. , it must be of poor quality. According to industry insiders, imperfect product standards are a fundamental reason why fake potassium sorbate floods the market. my country's current national standard for potassium sorbate is formulated based on the US FCC standard. In my country's national standards and the United States' FCC standards, the purity (content) of potassium sorbate is measured by "the content of potassium ions". Potassium sorbate is made from sorbic acid and potassium carbonate. It is made after a chemical reaction, and the sorbate and potassium ions combine to form potassium sorbate. Since the price of potassium carbonate and potassium benzoate is lower than that of sorbic acid, the illegal addition of potassium carbonate to the product is also a fake. One reason why potassium acid exists.

At present, health supervision, quality supervision and other departments can supervise the quality of food additives. Since potassium ions cannot play a preservative role, and sorbate is the real antibacterial factor, the current national standards for potassium sorbate should be met. Modifications and improvements were made, and the criterion for determining the purity of potassium sorbate in the standard was changed to "sorbate content" (originally potassium ion content). By amending the standards in this way, the authenticity of the product can be identified from the product terminal, and those products with "substandard sorbate content" can be judged as fake and inferior products, so that "products mixed with potassium carbonate or potassium benzoate" cannot enter the market. Potassium sorbate is made from sorbic acid and potassium carbonate. Due to its simple production technology, only one step of reaction is needed to complete the key process. Therefore, many small business owners can master it with a little study. This technology is also an important reason for the increasing number of small potassium sorbate production companies. Since many small enterprises have simple production facilities, most of them only have a few houses, a reactor, a mixer, a few manual sealing machines and other facilities. They lack purification devices and produce by hand. Therefore, their production costs are low, but the quality of the products is Physical, chemical and hygienic quality are often unstable. Preservative sorbic acid (potassium) can effectively inhibit the activity of molds, yeasts and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as botulinum, staphylococcus, and salmonella, but it is not effective for anaerobic spore and Beneficial microorganisms such as Lactobacillus acidophilus are almost ineffective. Their growth-inhibiting effect is stronger than the bactericidal effect, thereby effectively extending the storage time of food and maintaining the original flavor of the food. Its antiseptic effect is 5-10 times that of similar product sodium benzoate. Safety: Because sorbic acid (potassium) is an unsaturated fatty acid (salt), it can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, leaving no residue in the body. ADI 0-25mg/kg (calculated as sorbic acid, FAO/WHO 1994) LD50 4920mg/kg (rat, oral) GRAS (FDA, 182.3640 1994) Its toxicity is only 1/2 of table salt and 1/1 of sodium benzoate /40 Stability Sorbic acid (potassium) is stable in a sealed state. It easily absorbs water, oxidizes and changes color when exposed to humid air. Potassium sorbate has good thermal stability and its decomposition temperature is as high as 270°C. Scope of use It has been widely used in food, beverages, pickles, tobacco, medicine, cosmetics, agricultural products, feed and other industries. Judging from the development trend, its application scope is still expanding. Sorbic acid (potassium) is an acidic preservative and still has a good preservative effect in foods close to neutral (PH 6.0-6.5), while the preservative effect of benzoic acid (sodium) is obvious at PHgt; 4 decreased and had a bad taste. Usage methods: It can be used by direct addition, spraying, dipping, dry powder spraying, processing on packaging materials, etc. What is the difference between sorbic acid and potassium sorbate? There are three types of sorbic acid: sorbic acid, potassium sorbate and calcium sorbate. Sorbic acid is insoluble in water. It must be dissolved in ethanol or potassium hydrogen sulfate before use. It is inconvenient and irritating, so it is not commonly used. Calcium sorbate FAO/WHO stipulates that its use range is small, so it is also It is not commonly used; potassium sorbate does not have its shortcomings. It is easily soluble in water and has a wide range of uses. We can often see it in some beverages, preserved fruits, canned foods and other foods; here I will focus on potassium sorbate: It is unsaturated hexacarbonic acid; potassium sorbate generally sold in the market appears as white or light yellow particles with a content of 98-102; it has no odor or a slight odor, and is easy to absorb moisture and oxidize and turn brown. Light and heat stable, relative density 1.363, melting point decomposes at 270°C, PH of 1 solution: 7-8.

Potassium sorbate is an acidic preservative with high antibacterial properties and inhibits the growth and reproduction of mold. It mainly inhibits the growth of microorganisms and plays a preservative role by inhibiting the dehydrogenase system in microorganisms. It is effective against bacteria, mold, All yeasts have inhibitory effects; their effects weaken as the pH increases. The antibacterial activity reaches its peak when the pH reaches 3. It still has antibacterial ability when the pH reaches 6, but the lowest concentration (MIC) cannot be lower than 0.2. Experiments have proved that PH: 3.2 is immersed in potassium sorbate solution with PH 2.4, and the shelf life of food without sterilization treatment is 2-4 times shorter. Sorbic acid, potassium sorbate and calcium sorbate have the same mechanism of action and are less toxic than benzoic acids and parabens. The daily allowable amount is 25 mg/Kg, which is 5 times that of benzoic acid and 2.5 times that of parabens. It is a relatively safe food preservative; it can be used in foods such as soy sauce, vinegar, pasta sauces, jams, pickles, cans and some wines in my country. Potassium sorbate CAS No.: 590-00-1 Sorbic acid CAS No: 110-44-1 HS No: 2916190090 Although national regulations on children's food and beverages cannot use sodium benzoate, only sorbic acid or potassium sorbate can be used. However, due to the current lack of food safety awareness in our country, some manufacturers use toxic sodium benzoate in order to save costs. I hope that for the health of yourself and your family, you should pay attention to the ingredients when purchasing various foods and beverages, and do not be careless. This is not toxic. It will cause us to die immediately or cause major diseases immediately, but it is a hidden danger to our body and brings us a great possibility of contracting various diseases such as cancer.