Potassium sorbate

Potassium sorbate (E202) is the potassium salt of sorbic acid, produced commercially by reacting sorbic acid with potassium hydroxide. Its greater water solubility compared to sorbic acid makes it the preferred form for liquid foods, beverages, and products where direct acid addition would be impractical. Upon dissolution, potassium sorbate dissociates to release sorbate ions, which are the active antimicrobial species inhibiting mould and yeast proliferation through disruption of enzyme-dependent cellular respiration.

JECFA evaluates potassium sorbate under the same group ADI established for sorbic acid and its salts: 25 mg/kg body weight per day (evaluated 1999). Because exposure is calculated as sorbic acid equivalents, potassium sorbate's higher molecular weight (150.2 g/mol versus 112.1 for sorbic acid) means the equivalent permitted level is proportionally higher by mass. The European Food Safety Authority has confirmed the group ADI and authorises use in a wide range of food categories. Dietary exposure assessments consistently show that population-level intake remains well within the ADI, including for high consumers.

Potassium sorbate is one of the most widely used preservatives globally and appears in products from cheese and wine to soft drinks and personal care items. In the EU it is regulated under Annex II of Regulation (EC) No 1333/2008; in the US it holds GRAS (Generally Recognised As Safe) status under 21 CFR §182.3640. It carries the same favourable safety profile as sorbic acid itself. Sensitivity reactions are rare and predominantly involve cutaneous rather than gastrointestinal pathways. It is not considered a carcinogen, mutagen, or reproductive toxin by any major regulatory body.