Potassium sorbate (E202) is a preservative that protects food against the growth of mold and yeast. It is often combined with sodium benzoate in food products because it has no bactericidal effect. It is considered one of the safest food additives, and is also used as a preservative in cosmetics and medicines. Due to the fact that it is metabolized in the human body analogously to fatty acids, it is considered non-toxic, which is confirmed by scientific research.

Potassium sorbate - production and properties

Potassium sorbateis a potassium s alt of sorbic acid - an agent used, among others, in as a preservative in food, marked in the composition of products with the symbol E202. It has the form of a white crystalline powder or granules, leaves no aftertaste and is practically odorless. Its precursor - sorbic acid (E200) - is also used in the preservation of food products, however, due to its slightly tart taste, perceptible smell and poor solubility in water and alcohol, manufacturers are more likely to use potassium sorbate, which is well soluble in water and organic solvents. . Potassium sorbate is obtained by reacting sorbic acid with potassium hydroxide and crystallized from an aqueous ethanol solution.

Sorbic acid itself can be obtained from a natural source, which is the fruit of rowan (Sorbus aucuparia), from which the name of the compound is derived, but it is not profitable and the production uses chemical synthesis.

The preservative effect of potassium sorbate depends on the pH of the product. It shows low activity up to pH=6 - using it in such conditions is still profitable, however, it is most effective up to pH=4.4. Potassium sorbate is a derivative of an unsaturated fatty acid and can therefore be oxidized. That is why it is combined in products with antioxidants that protect against changes in its properties.

Potassium sorbate prevents the growth of mold and yeast in food. Its molecule penetrates through semi-permeable cell membranes into the interior of microorganisms and interferes with the course of enzymatic reactions. It is very effective against mold, it works even in a slightly acidic environment at a concentration of 0.07-0.1%. Potassium sorbate has no antibacterial effect, so it is often used in combinationwith other preservatives, e.g. sodium benzoate. Food acids and a high concentration of table s alt (over 10%) enhance its effect. It also works synergistically with carbon dioxide and phosphates.

The use of potassium sorbate in the food industry

Potassium sorbate (E202) is used to preserve food products such as cheese, margarine, wine, dried and smoked yoghurt, cider, beverages and baked goods in which it inhibits the growth of yeasts and molds. It is also added to many dried fruits. In the production of wines, it is used to prevent the so-called "wild fermentation" after the wine has been bottled, while the yeast further converts the sugar into carbon dioxide and alcohol. Most often, potassium sorbate is used in sweet wines, sparkling and strong ciders, but also in table wines where it is difficult to obtain clarity. Potassium sorbate is usually found in low concentrations in food products - from 0.01 to 1.4%.

The permissible content of potassium sorbate in food is:

  • soy sauce, marmalades, creams, jellies - 0.1-1 g / kg of the product,
  • preserved vegetables with low s alt content - 0.1-0.5 g / kg of the product,
  • pasta, candied fruit, cakes, fruit juices, canned food - 0.1-0.5 g / kg of the product,
  • fruit drinks, grape wines, fruit wines - 0.1-0.6 g / kg of the product,
  • sparkling wines - 0.05-0.2 g / kg of the product,
  • soy milk, soy products - 0.1-1 g / kg of the product,
  • brine for smoked meats - 0.2-0.5 g / kg of the product,
  • cake fillings, probiotic drinks - 0.1-1 g / kg of the product.
Worth knowing

As a result of an analysis of the Warsaw food market in 2012, it was found that preservatives were used in about 1/4 of products that could be preserved. Potassium sorbate was in the composition of 17.2% of the tested products with preservatives, and in combination with sodium benzoate - in 39%. Most often, potassium sorbate was found in margarines and mixes for bread spreads, fish and seafood, and carbonated drinks.

The use of potassium sorbate in cosmetics

Potassium sorbate is used along with other preservatives to protect pharmaceuticals. It is also found in some herbal supplements. Potassium sorbate is often used in cosmetics as an antimicrobial agent. It is used in face and eye makeup, skin care, hair and bath preparations. Products with potassium sorbate do not irritate the skin, eyes or mucous membranes and can be used safely for many years. It can be found in cosmetics and toothpastefrom 0.6 to 2 g of potassium sorbate per kg of product. The preservative can be used in cigarette tobacco blends and thimbles to prevent mold growth in amounts of 0.6-2 g / kg of product. A 2008 study found that potassium sorbate did not affect the toxicity of cigarette smoke.

Is potassium sorbate a safe preservative?

Potassium Sorbate is recognized as one of the safest food additives. The Joint FAO / WHO Expert Committee on Food Additives (JECFA) has established the Acceptable Daily Intake (ADI) of the preservative at 25 mg / kg body weight. This is a very high dose compared to other food additives. This indicates the safety of the use of potassium sorbate, as the ADI determines how much of the substance can be taken daily throughout life without any harm to he alth. Assuming the potassium sorbate content in products is 0.1%, the average person weighing about 70 kg could safely eat almost 2 kg of food with this preservative.

Scientific research has shown that in the human body, potassium sorbate is metabolized in the same way as fatty acids and is a source of energy. Ultimately, it produces carbon dioxide and water. It is considered non-toxic because it undergoes a process of beta-oxidation during which the mitochondria convert it into energy. Potassium sorbate does not accumulate in the body and shows the lowest allergenic potential of all food additives.

Assessment of the effects of potassium sorbate on animals and humans based on scientific research

  • In sensitive people, potassium sorbate may cause reddening of the eyes and skin irritation. This effect appears at a compound concentration of 0.5% and higher, while the analysis of cosmetic products showed that potassium sorbate is present in them in an amount of up to 0.2%.
  • Rats fed a diet containing 8% potassium sorbate for 90 days showed no changes apart from a slight enlargement of the liver. There were also no histopathological changes. The liver was intact on the 4% potassium sorbate diet.
  • In a study that fed 400 rats and 1,900 mice a diet containing 40-80 mg / kg potassium sorbate for 3 months, there was no effect on body weight, consumption, stress responses, and survival. However, an increased detoxification activity of the liver was noted.
  • Sorbic acid was administered to mice along with the diet in doses of 0; 0.1; 0.5 and 5% for 1000 days. There were no differences between the study and control groups in behavior, height,survival and fertility of animals.
  • In biochemical studies, it was shown that potassium sorbate did not affect the protein content and the biosynthesis of DNA and RNA in mouse embryos. It also has no apparent effect on blood biochemical parameters when administered orally.
  • No carcinogenic effect was found in mice and rats fed diets containing up to 10% potassium sorbate for 2 years. This effect was found in a study in which animals were fed a diet containing 15% preservative.

Sources:

1. https://pubchem.ncbi.nlm.nih.gov/compound/potassium_sorbatesection=Top 2. Liebert M.A., Final Report on the Safety Assessment of Sorbic Acid and Potassium Sorbate, Journal of The American College of Toxicology, 1988, 7 , 837-880 3. Agricultural Marketing Service, CFNP TAP Review: Potassium sorbate, 2002 4. Ratusz K., Maszewska M., Assessment of the presence of preservatives in food in the Warsaw market, Bromat. Chem. Toksykol., 2012, 3, 917-922 5. Gaworski C.L., Lemus-Olade R., Carmines E.L., Toxicological evaluation of potassium sorbate added to cigarette tobacco, Food Chem Toxicol, 2008, 46 (1), 339-351

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