Kaliumsorbat

Origin

Potassium sorbate is the potassium salt of sorbic acid. Sorbic acid was first isolated from the berries of the Sorbus aucuparia (rowan tree) in 1859. Potassium sorbate is now produced synthetically.

Usage

Potassium sorbate is primarily used as a food preservative. It is effective against molds, yeasts, and some bacteria. It is widely used in foods such as cheese, yogurt, dried meats, baked goods, soft drinks, and fruit juices. It is also used to preserve the freshness of dried fruits and vegetables. In winemaking, it is used to prevent refermentation in bottled wines. Potassium sorbate is also found in personal care products like shampoos and skin creams to prevent microbial growth. The effectiveness of potassium sorbate is optimal at pH levels below 6.5, making it suitable for slightly acidic foods. The typical concentration used ranges from 0.025% to 0.1%.

Side Effects

Potassium sorbate is generally recognized as safe (GRAS) by regulatory agencies worldwide. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-25 mg/kg body weight. While generally safe, some individuals may experience mild allergic reactions, such as skin irritation or contact dermatitis. In rare cases, ingestion of large amounts may cause gastrointestinal upset. Studies have shown that potassium sorbate is not carcinogenic or mutagenic.