Final pH & acidity
Measure final equilibrium pH and titratable acidity after processing. Do not infer performance only from the amount of acid added.
Food preservative · Mould & yeast control · E202
Food Grade Potassium Sorbate
Potassium sorbate (E202 / INS 202) is the water-soluble potassium salt of sorbic acid. It is evaluated primarily for mould and yeast control in suitable food and beverage systems, with performance governed by formulation pH, microbial challenge, process hygiene, packaging and distribution conditions.
- CAS number
- 24634-61-5
- Food additive
- E202 / INS 202
- Formula
- C6H7KO2
- Reference assay
- 99.0–101.0%
Share the food category, final pH, target organisms, process, packing, quantity and destination.
Target focusedMould and yeast control
Reference packing25 kg per bag
Reference logistics500 kg MOQ · 13 MT / 20' FCL
Batch qualificationSpecification and COA on request
Product identity
What is food grade potassium sorbate?
Potassium sorbate is the potassium salt of trans,trans-2,4-hexadienoic acid (sorbic acid). JECFA identifies it as INS 202, CAS 24634-61-5, formula C6H7KO2 and formula weight 150.22. It is freely soluble in water, which can make it easier to introduce into aqueous formulations than sorbic acid.
Its preservative role must be evaluated as part of the complete control system. It does not replace an adequate kill step, hygienic design, cold chain, water-activity control or packaging, and it should not be assumed to control every bacterium or an active fermentation.
Preservative system design
Why pH and process conditions change sorbate performance
Potassium sorbate dissociates in solution and participates in the sorbic-acid equilibrium. As formulation pH changes, the proportion of undissociated sorbic acid changes; this is one reason a supplier dosage cannot predict finished-product shelf life.
Target organisms
Define the spoilage yeasts and moulds of concern and the initial microbial load. Sorbate should not be presented as a universal pathogen control.
Process & hygiene
Document heat treatment, cooling, filling and post-process exposure. Recontamination can overwhelm a formulation-level intervention.
Package & distribution
Test the final package under realistic oxygen, temperature, light, transport and after-opening conditions across repeat batches.
Shelf-life evidence must come from the finished product
Use a control and candidate treatments, then monitor microbiology, pH, sensory quality, appearance and package integrity through the target life. A preservative specification proves ingredient quality—not finished-food shelf life.
Application pathways
Where potassium sorbate is evaluated in food formulations
These examples describe technical evaluation, not universal legal permission or dosage. Confirm the food category, maximum level and labelling rules for each destination market.
Acidified beverages
Evaluate: final pH, soluble solids, yeast challenge, flavour, haze, filling process and package conditions.
Sauces & fruit preparations
Evaluate: acid distribution, water activity, hot-fill or cold-fill process, particulate protection and after-opening use.
Dairy & cheese systems
Evaluate: product pH, surface versus bulk protection, starter-culture compatibility, packaging and sensory impact.
Bakery fillings & toppings
Evaluate: water activity, pH, preservative distribution, post-bake contamination, package barrier and real shelf life.
Fermentation boundary
Potassium sorbate may be assessed to limit yeast growth in a suitably designed product, but it is not a reliable substitute for fermentation control, filtration, validated heat treatment or sanitation. Do not describe it as a method for stopping an uncontrolled active fermentation.
Source-specific technical data
Food grade potassium sorbate reference specification
The limits below reproduce the supplied sheet. They are not a batch COA or universal E202/JECFA specification; agree the standard, test methods and lot acceptance document before purchase.
Assay, dry basis99.0–101.0%Supplied range
Loss on drying≤ 1.0%105°C for 3 hours
Aldehydes≤ 0.1%As formaldehyde
Lead≤ 5 mg/kgSupplied limit
| Test item | Supplied limit | Qualification note |
|---|---|---|
| Appearance | White to off-white granules | Confirm particle form and colour standard |
| Potassium sorbate content, dry basis | 99.0–101.0% | Confirm assay method |
| Loss on drying | ≤ 1.0%; 105°C for 3 h | Method conditions stated |
| Heat stability | No colour change after 105°C for 90 min | Request visual acceptance reference |
| Acidity, as sorbic acid | ≤ 1.0% | Confirm method |
| Alkalinity, as potassium carbonate | ≤ 1.0% | Confirm method |
| Chloride | ≤ 0.018% | Supplied limit |
| Aldehydes, as formaldehyde | ≤ 0.1% | Matches JECFA numeric limit |
| Sulfates | ≤ 0.038% | Supplied limit |
| Lead | ≤ 5 mg/kg | Does not match JECFA ≤ 2 mg/kg |
| Arsenic | ≤ 3 mg/kg | Supplied limit |
| Mercury | ≤ 1 mg/kg | Supplied limit |
| Heavy metals, as Pb | ≤ 10 mg/kg | Not the same as a separate lead result |
| Organic volatile impurities | Meets requirements | Request named reference and method |
| Residual solvents | Meets requirements | Request named reference and method |
Supplied table versus JECFA
JECFA specifies 98–102% assay on the dried basis, while the supplied range is tighter at 99–101%. Both state loss on drying ≤1% at 105°C for 3 hours and aldehydes ≤0.1% as formaldehyde. JECFA specifies lead ≤2 mg/kg, while the supplied table states ≤5 mg/kg. A tighter assay does not compensate for a different contaminant limit; identify the governing market or customer standard before approval.
Independent identity and regulatory references
Review the FAO/WHO JECFA potassium sorbate monograph and Codex GSFA preservative listing. Codex provisions are food-category specific; neither source proves that a Bespring lot meets a standard.
Technical content reviewed against the cited public references on 22 August 2026. Commercial specifications and destination-market rules must be reconfirmed.
Preservative selection
Potassium sorbate compared with related options
Selection should start with organism, pH, food matrix, process, solubility, sensory targets and legal status—not with a generic “stronger preservative” ranking.
Sorbic acid
Same preservative-acid family; compare acid form, lower water solubility, process addition, pH and equivalent sorbic-acid basis.
Sodium benzoate
Different acid/salt system. Compare target organisms, pH response, sensory impact, sodium strategy and market rules in the final product.
Calcium propionate
Often evaluated for mould and rope control in bakery systems. Compare dough compatibility, target spoilage and product pH.
Encapsulated sorbic acid
Consider when release timing and reduced early interaction are relevant; require the exact carrier, active content and application evidence.
Supplier qualification
What to verify before approving potassium sorbate
Governing standard
Name the standard/version, assay basis, contaminant limits and customer-specific requirements.
Physical form
Agree granule or powder, dissolution expectations, colour and handling properties for the process.
Finished-food trial
Define pH, target organisms, process, package, storage conditions and shelf-life acceptance criteria.
Documents & logistics
Request the applicable specification/TDS, SDS and COA; reconfirm 25 kg packing, 500 kg MOQ and loading basis.
Storage & handling
Protect potassium sorbate in storage
- Store correctlyKeep sealed in a cool, dry, ventilated area away from heat and direct sunlight.
- Control moistureProtect opened material from humidity, caking, odours and contamination.
- Retain traceabilityKeep original labels, lot identity and suitable stock rotation.
- Use the current SDSApply workplace controls and protective equipment appropriate to the task.
Buyer questions
Food grade potassium sorbate FAQ
What does potassium sorbate control?
It is primarily evaluated as a preservative against spoilage moulds and yeasts. Performance depends on the organisms, formulation, pH, process, hygiene, package and storage; it should not be presented as universal bacterial or pathogen control.
Why does pH matter for potassium sorbate?
Potassium sorbate participates in the sorbic-acid equilibrium after dissolution. The proportion of undissociated sorbic acid changes with pH, so final-product pH is a core trial variable rather than a label-only detail.
Can potassium sorbate stop active fermentation?
Do not rely on it to stop an uncontrolled active fermentation. Fermentation control requires an appropriate process strategy, and the finished product needs microbiological and shelf-life validation.
What is the difference between potassium sorbate and sorbic acid?
They belong to the same preservative-acid family. Potassium sorbate is freely soluble in water; sorbic acid is less water soluble. Compare active basis, pH, dissolution, addition point, sensory effect and legal declaration.
What are the reference packing and MOQ?
The supplied commercial information states a 25 kg bag, 500 kg reference MOQ and 13 metric tons per 20-foot container. Reconfirm these for each offer.
What information is needed for a quotation?
Provide the governing specification, physical form, food category, final pH, target organisms, process, quantity, packing, destination, documents and delivery date.
Last technically reviewed on 22 August 2026 by the Bespring Chemical technical and export team.
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Related preservation products and resources
Specification-led sourcing
Request a potassium sorbate quote
Share the specification, application and logistics details needed to qualify the correct material and documents.
- Governing standard and physical form
- Food category, pH and target organisms
- Quantity, packing and destination
- Required COA, TDS, SDS and certificates