CAS No.: 24634-61-5

Efficient and Safe Preservative

Product Performance

· Excellent Preservative Properties: Sorbic acid (potassium) effectively inhibits molds, yeasts, and aerobic bacteria, and also prevents the growth and reproduction of harmful microorganisms such as Clostridium botulinum, Staphylococcus, and Salmonella. However, it has little effect on beneficial microorganisms like anaerobic spore-forming bacteria and Lactobacillus acidophilus. Its inhibitory effect on development is stronger than its bactericidal effect, thereby effectively extending the shelf life of food while preserving its original flavor. Its preservative efficacy is 5–10 times that of sodium benzoate, a similar product.

· High Safety: Since sorbic acid (potassium) is an unsaturated fatty acid (salt), it can be absorbed by the body's metabolic system and rapidly broken down into carbon dioxide and water, leaving no residue in the body.
ADI 0–25 mg/kg (based on sorbic acid, FAO/WHO 1994), LD50 4920 mg/kg (rats, oral), GRAS (FDA, 182.3640 1994). Its toxicity is only half that of table salt and 1/40 that of sodium benzoate.

· Good Stability: Sorbic acid (potassium) is stable in a sealed state but tends to absorb moisture, oxidize, and discolor when exposed to humid air. Potassium sorbate has good thermal stability, with a decomposition temperature as high as 270°C.

· Wide Range of Applications: It is now widely used in food, beverages, pickles, tobacco, pharmaceuticals, cosmetics, agricultural products, feed, and other industries. The trend shows its application scope continues to expand.
Sorbic acid (potassium) is an acidic preservative that still performs well in near-neutral (pH 6.0–6.5) foods, whereas the preservative effect of benzoic acid (sodium) significantly declines at pH > 4, accompanied by an undesirable taste.

· Flexible Usage Methods: It can be used in various ways, such as direct addition, spraying, dipping, dry powder spraying, and treatment on packaging materials.