Home >> Science & Nature >> Rocks & Minerals

Potassium Sorbate Information

Potassium sorbate is defined by encyclopedia.com as being potassium salt of sorbic acid. To date, using potassium sorbate has not yielded any adverse health problems, and it is commonly used to preserve cheeses, yogurts and apple cider after the fermentation process is complete. Explore the characteristics and production, along with common uses, of this food preservative known as potassium sorbate.

Characteristics
- Potassium sorbate appears as a white, crystalline powder or in a solution of water. It has a density of 1.363 grams per cubic mole and has a melting point of 270 degrees Celsius. It is soluble in water at 58.2 percent at 20 degrees Celsius.
Production
- Sorbic acid is combined with potassium hydroxide in proportions so that the moles are equal. The solution is then recrystallized with aqueous (water) ethylene hydroxide to form potassium sorbate.
Food Preservative
- Potassium sorbate is used as a food preservative, inhibiting microorganisms from reproducing and causing food to deteriorate. It is a fully digestible, polyunsaturated fat that is odorless, colorless and tasteless.
Prevention of Refermentation
- Winemakers add potassium sorbate to off-dry wines to prevent the yeast from refermenting after the wine is bottled. The preservative does not kill the yeast, but stops the fermentation process from continuing.
Substitute
- Potassium sorbate is used as a substitute for sulfur dioxide in packaged, dried fruits. It does not have the aftertaste that sulfur dioxide leaves after consumption.

Rocks & Minerals