Potassium Sorbate CAS#24634-61-5
Effective preservative – Inhibits mold and yeast growth in food products.
Biodegradable – Fully degradable and similar to naturally occurring fatty acids.
Versatile origin – Originally plant-derived, now reliably produced synthetically.
Stable white crystalline form – Easy to handle and incorporate into formulations.
Potassium sorbate appears as a white crystalline powder and is the potassium salt of sorbic acid. First discovered in the 1850s from the Mountain Ash Tree, it is now produced synthetically. As an effective food preservative, potassium sorbate is biodegradable and structurally similar to naturally occurring fatty acids. It functions by inhibiting the growth of molds and yeasts in food products.
Potassium sorbate Chemical Properties
Melting point | 270 °C |
Density | 1,361 g/cm3 |
Vapor pressure | <1 Pa (20 °C) |
FEMA | 2921 | POTASSIUM SORBATE |
Storage temp | 2-8°C |
Solubility | H2O: 1 M at 20 °C, clear, colorless to faintly yellow |
Form | Powder |
Pka | 4.69[at 20 ℃] |
Color | White to light cream |
Odor | Odorless |
PH Range | 8 - 11 at 580 g/l at 20 °C |
PH | 7.8 (H2O, 20.1℃) |
Water Solubility | 58.2 g/100 mL (20 ºC) |
Merck | 14,7671 |
BRN | 5357554 |
Stability | Stable. Incompatible with strong oxidizing agents. |
InChIKey | CHHHXKFHOYLYRE-STWYSWDKSA-M |
LogP | -1.72 at 20℃ |
CAS DataBase Reference | 24634-61-5(CAS DataBase Reference) |
EPA Substance Registry System | Potassium sorbate (24634-61-5) |
Safety Information
Hazard Codes | Xi,C,T,F |
Risk Statements | 36/37/38-35-22 |
Safety Statements | 26-36-45-36/37/39 |
WGK Germany | 1 |
RTECS | WG2170000 |
Autoignition Temperature | >150 °C |
TSCA | Yes |
HS Code | 2916 19 95 |
Toxicity | LD50 orally in Rabbit: 3800 mg/kg |
Upon dissolving in water, potassium sorbate dissociates into sorbic acid, which exhibits strong antimicrobial activity against yeasts, molds, and certain bacteria. It is commonly applied at concentrations ranging from 250 ppm to 1000 ppm in a wide variety of food products, including cheeses, dips, yogurt, sour cream, breads, cakes, pies, fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and pickled vegetables, olives, fruit-based items, dressings, smoked and salted fish, confections, and mayonnaise. As such, it serves as an effective and widely used food preservative.
