Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202).
Potassium sorbate is mainly used as a food preservative. It is widely used because it has a very strong inhibitory effect on mold and spoilage bacteria and is easily soluble in water. Potassium sorbate has been recommended by the United Nations Food and Agriculture Organization as a safe and efficient food preservative.

White to light yellow scaly crystals, crystalline powder, or granular. Odorless or slightly odorous. Long-term storage in the air, easy to absorb moisture and oxidative decomposition and coloring. Relative density (d2025): 1.363. Melting point 270 °c (decomposition). Soluble in water (67.6g/100ml, 20 °C), 5% salt water (47.5g/100ml, room temperature), 25% sugar water (5Chemicalbooklg/100ml, room temperature). Soluble in propylene glycol (5.8g/100m1), ethanol (0.3g/100m1). The pH value of 1% aqueous solution is 7~8. It has a strong effect of inhibiting spoilage bacteria and mold, and because the toxicity is far lower than other preservatives, it has become the world's main preservative. Under acidic conditions, it can give full play to the antiseptic effect, and the effect is very low when neutral.

Take 0.25g (accurate to 0.1mg) of the sample after drying at 105 °C for 3h. Put 250ml of glass plug flask, add 36ml of glacial acetic acid and 4m1 of acetic anhydride, and warm to make a solution. Cool to room temperature, add 2 drops of crystal violet test solution (TS-74), and titrate to the blue-green endpoint with 0.1mol/L pechloric acid glacial acetic acid solution, and maintain for 30s without disappearing. At the same time, blank tests are carried out and necessary corrections are made. Perchloric acid per ml of 0.1mol/L is equivalent to 15.02mg of potassium sorbate (C6H7KO2).
It is used as a preservative and fungal agent in the food industry.

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As a high-effective preservative recommended by FAO and WHO, Potassium Sorbate can inhibit the activity of fungus, yeast and aerobic bacterium, and prevent the growth and reproduction of botulinum, staphylococcus, salmonella and other harmful microorganisms. Moreover,Potassium Sorbatev has no effect to beneficial microorganisms, such as anaerobic bacillus and acidophilus lactobacillus. Having a stronger inhibition effect than sterilization effect,Potassium Sorbate can effectively prolong the preservation time of the food without changing the original flavor. The antisepsis effect of Potassium Sorbate is 5-10 times as much as that of sodium benzoate.

1.Potassium sorbate is an internationally recognized low toxic and efficient acid type preservative, which has the same anti-corrosion effect as sorbic acid. See sorbic acid for scope of use and dosage (calculated by sorbic acid).
2.It is used as food preservative, fruit and vegetable preservation, washing cosmetics, feed preservative, etc.
3.Cosmetic preservatives. 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. Attention should be paid to its use.