Potassium sorbate: Difference between revisions

Potassium sorbate^[1]^[2]
Names
	Preferred IUPAC name Potassium (2E,4E)-hexa-2,4-dienoate
	Other names E202; Sorbistat-K; Sorbistat potassium;
Identifiers
CAS Number	24634-61-5 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:77868 ;
ChemSpider	4445644 ;
ECHA InfoCard	100.042.145
E number	E202 (preservatives)
KEGG	D02411 ;
PubChem CID	23676745;
UNII	1VPU26JZZ4 ;
CompTox Dashboard (EPA)	DTXSID7027835 ;
	InChI InChI=1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+; Key: CHHHXKFHOYLYRE-STWYSWDKSA-M ; InChI=1/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+; Key: CHHHXKFHOYLYRE-ZCSOUONQBI;
	SMILES [K+].[O-]C(=O)\C=C\C=C\C;
Properties
Chemical formula	C6H7KO2
Molar mass	150.218 g·mol−1
Appearance	White crystals
Odor	Yes
Density	1.363 g/cm3
Melting point	270 °C (518 °F; 543 K) decomposes
Solubility in water	58.5 g/100 mL (100 °C)
Solubility in other solvents	Soluble in ethanol, propylene glycol; Slightly soluble in acetone; Very slightly soluble in chloroform, corn oil, ether; Insoluble in benzene;
Hazards
NFPA 704 (fire diamond)	2 1 0
	Lethal dose or concentration (LD, LC):
LD50 (median dose)	4920 mg/kg (oral, rat)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

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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).^[4] Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid occurs naturally in rowan and hippophae berries, virtually all of the world's supply of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.

Production

Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene.^[5]^[6]^[7]

Uses

Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, dehydrated fruits, soft drinks and fruit drinks, and baked goods.^[8] It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life. It is used in quantities at which no adverse health effects are known, over short periods of time.^[9] Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202". Also, it is used in many personal-care products to inhibit the development of microorganisms for shelf stability. Some manufacturers are using this preservative as a replacement for parabens. Tube feeding of potassium sorbate reduces the gastric burden of pathogenic bacteria.^[10]

Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate renders any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO₂ and alcohol, but when they die, no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.

Some molds (notably some Trichoderma and Penicillium strains) and yeasts are able to detoxify sorbates by decarboxylation, producing piperylene (1,3-pentadiene). The pentadiene manifests as a typical odor of kerosene or petroleum.^[11]

Toxicology

In pure form, potassium sorbate is a skin, eye, and respiratory irritant.^[12]^[13] Concentrations up to 0.5% are not significant skin irritants.^[14]

As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025–0.100%,^[15] which in a 100 g serving yields an intake of 25–100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products.^[16] Up to 0.4% has been studied in low-salt, naturally-fermented pickles, and when combined with calcium chloride, 0.2% made "good quality pickles."^[17] Potassium sorbate has about 74% of sorbic acid's anti-microbial activity.^[15] When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food."^[18] The upper pH limit for effectiveness is 6.5.^[15]

The maximum acceptable daily intake for human consumption is 25 mg/kg, or 1750 mg daily for an average adult (70 kg).^[9]^[19] Under some conditions, particularly at high concentrations or when combined with nitrites, potassium sorbate has shown genotoxic activity in vitro.^[19]

Three studies conducted in the 1970s did not find it to have any carcinogenic effects in rats.^[20]^[21]^[22]

References

^ Merck Index, 11th Edition, 7661.
^ |SIAL&N5=SEARCH_CONCAT_PNO|BRAND_KEY&F=SPEC Potassium sorbate at Sigma-Aldrich.
^ Sax's Dangerous Properties of Industrial Materials. Wiley. 2004-10-15. p. 3043. doi:10.1002/0471701343. ISBN 978-0-471-47662-7.
^ Nordic Food Additive Database Archived 2008-05-02 at the Wayback Machine Nordic Working Group on Food Toxicology and Risk Assessment.
^ Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, 2011, Wiley-VCH, Weinheim. doi:10.1002/14356007.a24_507.pub2
^ patent process for commercial potassium sorbate Archived 2012-01-31 at the Wayback Machine
^ "Agricultural Marketing Service". www.ams.usda.gov. Archived from the original on 2014-06-11. Retrieved 2012-09-21.
^ Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2000.doi:10.1002/14356007.a24_507
^ ^a ^b "036. Sorbate, potassium (FAO Nutrition Meetings Report Series 40abc)". Inchem.org. Retrieved 2013-02-22.
^ Tulamait, Aiman; Laghi, Franco; Mikrut, Kathleen; et al. (2005). "Potassium sorbate reduces gastric colonization in patients receiving mechanical ventilization". J. Crit. Care. 20 (3): 281–287. doi:10.1016/j.jcrc.2005.03.002. PMID 16253799.
^ The Soft Drinks Companion – A technical handbook for the beverage industry, Chapter 10.
^ "Potassium Sorbate" (PDF). Chem One, Ltd. 2010-06-14. Retrieved 2015-05-04.^{[permanent dead link]}
^ "Sorbic Acid - National Library of Medicine HSDB Database". National Institute of Health.
^ Elder, R. E. (1988). "Final report on the safety assessment of sorbic acid and potassium sorbate" (PDF). J Am Coll Toxicol. 7 (6): 837–880. doi:10.3109/10915818809078711. S2CID 5998542. Archived from the original (PDF) on May 27, 2018. Retrieved May 26, 2018.
^ ^a ^b ^c "Potassium sorbate - Agricultural Marketing Service - USDA" (PDF). U.S. government. Retrieved May 26, 2018. Potassium sorbate is effective against yeasts, molds, and select bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.
^ "21 CFR 150 - Fruit butters, jellies, preserves, and related products" (PDF). Government Printing Office. April 1, 2011. Retrieved May 25, 2018.
^ Guillou, A.A.; Floros, J.D.; Cousin, M.A. (1992). "Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage". Journal of Food Science. 57 (6): 1364–1368. doi:10.1111/j.1365-2621.1992.tb06859.x. ISSN 0022-1147.
^ "21 CFR 133 - Cheeses and related cheese products" (PDF). Government Printing Office. April 1, 2011. Retrieved May 25, 2018.
^ ^a ^b Carocho, Márcio; Barreiro, Maria Filomena; Morales, Patricia; Ferreira, Isabel C. F. R. (2014). "Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 377–399. doi:10.1111/1541-4337.12065. hdl:10198/12042. PMID 33412697.
^ Hendy, R. J.; Hardy, J.; Gaunt, I. F.; Kiss, I. S.; Butterworth, K. R. (1976). "Long-term toxicity studies of sorbic acid in mice". Food and Cosmetics Toxicology. 14 (5): 381–386. doi:10.1016/S0015-6264(76)80173-3. PMID 1010505.
^ Gaunt, I. F.; Butterworth, K. R.; Hardy, J.; Gangolli, S. D. (1975). "Long-term toxicity of sorbic acid in the rat". Food and Cosmetics Toxicology. 13 (1): 31–45. doi:10.1016/0015-6264(75)90080-2. PMID 1123201.
^ Mason, P. L.; Gaunt, I. F.; Hardy, J.; Kiss, I. S.; Butterworth, K. R.; Gangolli, S. D. (1976). "Long-term toxicity of parasorbic acid in rats". Food and Cosmetics Toxicology. 14 (5): 387–394. doi:10.1016/S0015-6264(76)80174-5. PMID 1010506.
^ Saltmarsh, Mike (2015-03-15). "Recent trends in the use of food additives in the United Kingdom". Journal of the Science of Food and Agriculture. 95 (4): 649–652. doi:10.1002/jsfa.6715. ISSN 1097-0010. PMID 24789520. ... the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks.

[1] Merck Index, 11th Edition, 7661.

[2] |SIAL&N5=SEARCH_CONCAT_PNO|BRAND_KEY&F=SPEC Potassium sorbate at Sigma-Aldrich.

[3] Sax's Dangerous Properties of Industrial Materials. Wiley. 2004-10-15. p. 3043. doi:10.1002/0471701343. ISBN 978-0-471-47662-7.

[4] Nordic Food Additive Database Archived 2008-05-02 at the Wayback Machine Nordic Working Group on Food Toxicology and Risk Assessment.

[5] Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, 2011, Wiley-VCH, Weinheim. doi:10.1002/14356007.a24_507.pub2

[6] tent process for commercial potassium sorbate Archived 2012-01-31 at the Wayback Machine

[7] "Agricultural Marketing Service". www.ams.usda.gov. Archived from the original on 2014-06-11. Retrieved 2012-09-21.

[Ullmann-8] Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2000.doi:10.1002/14356007.a24_507

[expert-9] "036. Sorbate, potassium (FAO Nutrition Meetings Report Series 40abc)". Inchem.org. Retrieved 2013-02-22.

[10] Tulamait, Aiman; Laghi, Franco; Mikrut, Kathleen; et al. (2005). "Potassium sorbate reduces gastric colonization in patients receiving mechanical ventilization". J. Crit. Care. 20 (3): 281–287. doi:10.1016/j.jcrc.2005.03.002. PMID 16253799.

[11] The Soft Drinks Companion – A technical handbook for the beverage industry, Chapter 10.

[Material_Data_Safety_Sheet_for_potassium_sorbate-12] "Potassium Sorbate" (PDF). Chem One, Ltd. 2010-06-14. Retrieved 2015-05-04.^{[permanent dead link]}

[13] "Sorbic Acid - National Library of Medicine HSDB Database". National Institute of Health.

[14] Elder, R. E. (1988). "Final report on the safety assessment of sorbic acid and potassium sorbate" (PDF). J Am Coll Toxicol. 7 (6): 837–880. doi:10.3109/10915818809078711. S2CID 5998542. Archived from the original (PDF) on May 27, 2018. Retrieved May 26, 2018.

[potassium_sorbate_AMS_USDA-15] "Potassium sorbate - Agricultural Marketing Service - USDA" (PDF). U.S. government. Retrieved May 26, 2018. Potassium sorbate is effective against yeasts, molds, and select bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.

[16] "21 CFR 150 - Fruit butters, jellies, preserves, and related products" (PDF). Government Printing Office. April 1, 2011. Retrieved May 25, 2018.

[GuillouFloros1992-17] Guillou, A.A.; Floros, J.D.; Cousin, M.A. (1992). "Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage". Journal of Food Science. 57 (6): 1364–1368. doi:10.1111/j.1365-2621.1992.tb06859.x. ISSN 0022-1147.

[18] "21 CFR 133 - Cheeses and related cheese products" (PDF). Government Printing Office. April 1, 2011. Retrieved May 25, 2018.

[CarochoBarreiro2014-19] Carocho, Márcio; Barreiro, Maria Filomena; Morales, Patricia; Ferreira, Isabel C. F. R. (2014). "Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 377–399. doi:10.1111/1541-4337.12065. hdl:10198/12042. PMID 33412697.

[20] Hendy, R. J.; Hardy, J.; Gaunt, I. F.; Kiss, I. S.; Butterworth, K. R. (1976). "Long-term toxicity studies of sorbic acid in mice". Food and Cosmetics Toxicology. 14 (5): 381–386. doi:10.1016/S0015-6264(76)80173-3. PMID 1010505.

[21] Gaunt, I. F.; Butterworth, K. R.; Hardy, J.; Gangolli, S. D. (1975). "Long-term toxicity of sorbic acid in the rat". Food and Cosmetics Toxicology. 13 (1): 31–45. doi:10.1016/0015-6264(75)90080-2. PMID 1123201.

[22] Mason, P. L.; Gaunt, I. F.; Hardy, J.; Kiss, I. S.; Butterworth, K. R.; Gangolli, S. D. (1976). "Long-term toxicity of parasorbic acid in rats". Food and Cosmetics Toxicology. 14 (5): 387–394. doi:10.1016/S0015-6264(76)80174-5. PMID 1010506.

[23] Saltmarsh, Mike (2015-03-15). "Recent trends in the use of food additives in the United Kingdom". Journal of the Science of Food and Agriculture. 95 (4): 649–652. doi:10.1002/jsfa.6715. ISSN 1097-0010. PMID 24789520. ... the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks.

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@@ Line 1: / Line 1: @@
+{{short description|Chemical compound}}
-'''Potassium sorbate''', K<sub>2</sub>C<sub>6</sub>H<sub>6</sub>O<sub>2</sub>, is a food additive.
+{{chembox
+| Verifiedfields = changed
+| Watchedfields = changed
+| verifiedrevid = 477163963
+| Reference =<ref>''[[Merck Index]]'', 11th Edition, '''7661'''.</ref><ref>[http://www.sigmaaldrich.com/US/en/product/sial/85520 |SIAL&N5=SEARCH_CONCAT_PNO|BRAND_KEY&F=SPEC Potassium sorbate] at [[Sigma-Aldrich]].</ref>
+| ImageFile =Potassium sorbate.svg
+| ImageSize =
+| ImageName = The structure of potassium sorbate
+| ImageFile1 = Potassium sorbate ball-and-stick.png
+| ImageSize1 =
+| PIN = Potassium (2''E'',4''E'')-hexa-2,4-dienoate
+| OtherNames = {{Unbulleted list|E202|Sorbistat-K|Sorbistat potassium}}
+|Section1={{Chembox Identifiers
+| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
+| ChemSpiderID = 4445644
+| KEGG_Ref = {{keggcite|correct|kegg}}
+| KEGG = D02411
+| InChI = 1/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
+| InChIKey = CHHHXKFHOYLYRE-ZCSOUONQBI
+| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
+| StdInChI = 1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
+| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
+| StdInChIKey = CHHHXKFHOYLYRE-STWYSWDKSA-M
+| CASNo_Ref = {{cascite|correct|CAS}}
+| CASNo = 24634-61-5
+| UNII_Ref = {{fdacite|correct|FDA}}
+| UNII = 1VPU26JZZ4
+| PubChem = 23676745
+| ChEBI_Ref = {{ebicite|changed|EBI}}
+| ChEBI = 77868
+| SMILES = [K+].[O-]C(=O)\C=C\C=C\C
+}}
+|Section2={{Chembox Properties
+| C=6 | H=7 | K=1 | O=2
+| Appearance = White crystals
+| Odor = Yes
+| Density = 1.363 g/cm<sup>3</sup>
+| MeltingPtC = 270
+| MeltingPt_notes = decomposes
+| BoilingPt =
+| Solubility = 58.5{{nbsp}}g/100{{nnbsp}}mL (100{{nbsp}}°C)
+| SolubleOther = {{ubli
+ | Soluble in [[ethanol]], [[propylene glycol]]
+ | Slightly soluble in [[acetone]]
+ | Very slightly soluble in [[chloroform]], [[corn oil]], [[diethyl ether|ether]]
+ | Insoluble in [[benzene]]
+ }}
+| Solvent = other solvents
+  }}
+|Section3={{Chembox Hazards
+| NFPA-H = 2
+| NFPA-F = 1
+| NFPA-R = 0
+| MainHazards =
+| FlashPt =
+| AutoignitionPt =
+| LD50 = 4920{{nbsp}}mg/kg (oral, rat)<ref>{{cite book | title=Sax's Dangerous Properties of Industrial Materials | publisher=Wiley | date=2004-10-15 | isbn=978-0-471-47662-7 | doi=10.1002/0471701343 | page=3043}}</ref>
+  }}
+}}
+'''Potassium sorbate''' is the [[potassium]] [[salt (chemistry)|salt]] of [[sorbic acid]], chemical formula CH<sub>3</sub>CH=CH−CH=CH−CO<sub>2</sub>K.  It is a white salt that is very soluble in water (58.2% at 20&nbsp;°C).  It is primarily used as a [[food preservation|food preservative]] ([[E number]] 202).<ref>[http://www.norfad.dk/FoodAddDetails.asp?ENumber=E+202 ''Nordic Food Additive Database''] {{webarchive|url=https://web.archive.org/web/20080502102138/http://www.norfad.dk/FoodAddDetails.asp?ENumber=E+202 |date=2008-05-02 }} Nordic Working Group on Food Toxicology and Risk Assessment.</ref> Potassium sorbate is effective in a variety of applications including [[food]], [[wine]], and [[Personal care|personal-care products]]. While sorbic acid occurs naturally in [[rowan]] and [[hippophae]] berries, virtually all of the world's supply of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
-It is the potassium salt of [[sorbic acid]]; the systematic name is potassium (E,E)-hexa-2,4-dienoate.
+==Production==
-[[Category:Food additives]]
+Potassium sorbate is produced industrially by [[Neutralization (chemistry)|neutralizing]] [[sorbic acid]] with [[potassium hydroxide]].  The precursor sorbic acid is produced in a two-step process via the condensation of [[crotonaldehyde]] and [[ketene]].<ref>Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, 2011, Wiley-VCH, Weinheim. {{doi|10.1002/14356007.a24_507.pub2}}</ref><ref>[http://www.patentstorm.us/patents/6512142/description.html patent process for commercial potassium sorbate] {{webarchive|url=https://web.archive.org/web/20120131004448/http://www.patentstorm.us/patents/6512142/description.html |date=2012-01-31 }}</ref><ref>{{cite web|url=http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5067082|title=Agricultural Marketing Service|website=www.ams.usda.gov|access-date=2012-09-21|archive-date=2014-06-11|archive-url=https://web.archive.org/web/20140611194224/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5067082|url-status=dead}}</ref>
+==Uses==
+Potassium sorbate is used to inhibit [[Mold (fungus)|mold]]s and [[yeast]]s in many foods, such as [[cheese]], [[wine]], [[yogurt]], [[dried meat]]s, [[apple cider]], [[dehydrated fruits]], soft drinks and fruit drinks, and baked goods.<ref name=Ullmann>Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2000.{{doi|10.1002/14356007.a24_507}}</ref> It can also be found in the ingredients list of many [[dried fruit]] products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life.  It is used in quantities at which no adverse health effects are known, over short periods of time.<ref name="expert"/> Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202". Also, it is used in many [[personal care|personal-care products]] to inhibit the development of [[microorganism]]s for shelf stability. Some manufacturers are using this preservative as a replacement for [[paraben]]s.  Tube feeding of potassium sorbate reduces the gastric burden of pathogenic bacteria.<ref>{{cite journal |doi= 10.1016/j.jcrc.2005.03.002 |title= Potassium sorbate reduces gastric colonization in patients receiving mechanical ventilization |first5= G. R. Scott |last5= Budinger |first4= Roberta B. |last4= Carey |first3= Kathleen |last3= Mikrut |journal= J. Crit. Care |first2= Franco |year= 2005 |volume= 20 |last2= Laghi |issue= 3 |pages= 281–287 |last1= Tulamait |first1= Aiman |pmid= 16253799 |display-authors= 3 }}</ref>
+Also known as "wine stabilizer", potassium sorbate produces [[sorbic acid]] when added to [[wine]]. It serves two purposes. When active [[Fermentation in food processing|fermentation]] has ceased and the wine is racked for the final time after clearing, potassium sorbate renders any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual [[sugar]] into [[carbon dioxide|CO<sub>2</sub>]] and [[ethanol|alcohol]], but when they die, no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with [[potassium metabisulfite]]. It is primarily used with [[Sweetness of wine|sweet wine]]s, [[sparkling wine]]s, and some [[cider|hard cider]]s, but may be added to [[table wine]]s, which exhibit difficulty in maintaining clarity after [[finings|fining]].
+Some [[Mold (fungus)|mold]]s (notably some ''[[Trichoderma]]'' and ''[[Penicillium]]'' [[strain (biology)|strains]]) and [[yeast]]s are able to detoxify sorbates by [[decarboxylation]], producing [[piperylene]] (1,3-pentadiene). The pentadiene manifests as a typical odor of [[kerosene]] or [[petroleum]].<ref>''The Soft Drinks Companion – A technical handbook for the beverage industry'', Chapter 10.</ref>
+== Toxicology ==
+In pure form, potassium sorbate is a skin, eye, and respiratory [[Irritation|irritant]].<ref name="Material Data Safety Sheet for potassium sorbate">{{cite web|url= http://www.chemone.com/default/msds/Potassium%20sorbate.pdf|title= Potassium Sorbate|publisher= Chem One, Ltd.|date= 2010-06-14|access-date= 2015-05-04}}{{dead link|date=March 2018 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite web |publisher=National Institute of Health |title=Sorbic Acid - National Library of Medicine HSDB Database |url=https://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+590}}</ref>  Concentrations up to 0.5% are not significant skin irritants.<ref>{{cite journal|author=Elder, R. E. |year=1988 |title=Final report on the safety assessment of sorbic acid and potassium sorbate. |journal=J Am Coll Toxicol |volume=7 |issue=6 |pages=837–880 |url=https://pdfs.semanticscholar.org/bbbe/1de833dfb7ebaf3959eaace0762e9b9ffb9b.pdf |archive-url=https://web.archive.org/web/20180527201422/https://pdfs.semanticscholar.org/bbbe/1de833dfb7ebaf3959eaace0762e9b9ffb9b.pdf |url-status=dead |archive-date=May 27, 2018 |access-date=May 26, 2018|doi=10.3109/10915818809078711 |s2cid=5998542 }}</ref>
+As a food additive, potassium sorbate is [[sorbic acid|used as a preservative]] in concentrations of 0.025–0.100%,<ref name="potassium sorbate AMS USDA">{{cite web |title=Potassium sorbate - Agricultural Marketing Service - USDA |url=https://www.ams.usda.gov/sites/default/files/media/P%20Sor%20technical%20advisory%20panel%20report.pdf |publisher=U.S. government |quote=Potassium sorbate is effective against yeasts, molds, and select bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise. |access-date=May 26, 2018}}</ref> which in a 100&nbsp;g serving yields an intake of 25–100&nbsp;mg. In the United States, no more than 0.1% is allowed in [[fruit butter]]s, jellies, preserves, and related products.<ref>{{cite web|title=21 CFR 150 - Fruit butters, jellies, preserves, and related products |publisher=Government Printing Office |date=April 1, 2011 |url=https://www.gpo.gov/fdsys/pkg/CFR-2011-title21-vol2/pdf/CFR-2011-title21-vol2-part150.pdf |access-date=May 25, 2018}}</ref> Up to 0.4% has been studied in low-salt, naturally-fermented pickles, and when combined with calcium chloride, 0.2% made "good quality pickles."<ref name="GuillouFloros1992">{{cite journal |last1=Guillou |first1=A.A. |last2=Floros  |first2=J.D. |last3=Cousin|first3=M.A. |title=Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage |journal=Journal of Food Science |volume=57 |issue=6|year=1992 |pages=1364–1368 |issn=0022-1147 |doi=10.1111/j.1365-2621.1992.tb06859.x}}</ref> Potassium sorbate has about 74% of sorbic acid's anti-microbial activity.<ref name="potassium sorbate AMS USDA" /> When calculated as sorbic acid, 0.3% is allowed in "cold pack cheese food."<ref>{{cite web|title=21 CFR 133 - Cheeses and related cheese products |publisher=Government Printing Office |date=April 1, 2011 |url=https://www.gpo.gov/fdsys/pkg/CFR-2011-title21-vol2/pdf/CFR-2011-title21-vol2-part133.pdf |access-date=May 25, 2018}}</ref>  The upper pH limit for effectiveness is 6.5.<ref name="potassium sorbate AMS USDA" />
+The maximum acceptable daily intake for human consumption is 25&nbsp;mg/kg, or 1750&nbsp;mg daily for an average adult (70&nbsp;kg).<ref name="expert">{{cite web|url=http://www.inchem.org/documents/jecfa/jecmono/40abcj15.htm |title=036. Sorbate, potassium (FAO Nutrition Meetings Report Series 40abc) |publisher=Inchem.org |access-date=2013-02-22}}</ref><ref name="CarochoBarreiro2014">{{cite journal | last1=Carocho | first1=Márcio | last2=Barreiro | first2=Maria Filomena | last3=Morales | first3=Patricia | last4=Ferreira | first4=Isabel C. F. R. | title=Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives | journal=Comprehensive Reviews in Food Science and Food Safety | volume=13 | issue=4 | year=2014 | pages=377–399 | doi=10.1111/1541-4337.12065| pmid=33412697 | hdl=10198/12042 | hdl-access=free }}</ref>  Under some conditions, particularly at high concentrations or when combined with [[nitrite]]s, potassium sorbate has shown [[Genotoxicity|genotoxic activity]] in vitro.<ref name="CarochoBarreiro2014"/>
+Three studies conducted in the 1970s did not find it to have any carcinogenic effects in [[rat]]s.<ref>{{Cite journal | doi = 10.1016/S0015-6264(76)80173-3 | title = Long-term toxicity studies of sorbic acid in mice | year = 1976 | last1 = Hendy | first1 = R. J. | last2 = Hardy | first2 = J. | last3 = Gaunt | first3 = I. F. | last4 = Kiss | first4 = I. S. | last5 = Butterworth | first5 = K. R. | journal = Food and Cosmetics Toxicology | volume = 14 | issue = 5 | pages = 381–386 | pmid = 1010505 }}</ref><ref>{{Cite journal | doi = 10.1016/0015-6264(75)90080-2 | title = Long-term toxicity of sorbic acid in the rat | year = 1975 | last1 = Gaunt | first1 = I. F. | last2 = Butterworth | first2 = K. R. | last3 = Hardy | first3 = J. | last4 = Gangolli | first4 = S. D. | journal = Food and Cosmetics Toxicology | volume = 13 | issue = 1 | pages = 31–45 | pmid = 1123201 }}</ref><ref>{{Cite journal | doi = 10.1016/S0015-6264(76)80174-5 | title = Long-term toxicity of parasorbic acid in rats | year = 1976 | last1 = Mason | first1 = P. L. | last2 = Gaunt | first2 = I. F. | last3 = Hardy | first3 = J. | last4 = Kiss | first4 = I. S. | last5 = Butterworth | first5 = K. R. | last6 = Gangolli | first6 = S. D. | journal = Food and Cosmetics Toxicology | volume = 14 | issue = 5 | pages = 387–394| pmid = 1010506 }}</ref>
+==See also==
+*[[Sodium benzoate]]<ref>{{Cite journal|last=Saltmarsh|first=Mike|date=2015-03-15|title=Recent trends in the use of food additives in the United Kingdom|journal=Journal of the Science of Food and Agriculture|volume=95|issue=4|pages=649–652|doi=10.1002/jsfa.6715|issn=1097-0010|pmid=24789520|quote=... the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks.}}</ref>
+== References ==
+<references/>
+[[Category:Potassium compounds]]
+[[Category:Preservatives]]
+[[Category:Sorbates]]
+[[Category:E-number additives]]