Potassium Sorbate
Sorbate stays effective to pH 6.0, which makes it usable in dairy and bakery where benzoate would fail.
Key Specifications
| CAS number | 24634-61-5 |
|---|---|
| E number | E202 |
| Assay | 98-101 percent |
| Effective pH | Below 6.0 |
| Dosage | 0.05-0.2 percent |
| Mesh | 30 / 60 |
A wider pH window than benzoate
Sorbate stays effective to pH 6.0, which makes it usable in dairy and bakery where benzoate would fail. It is weaker against bacteria, so it is usually paired with another hurdle.
Yeast and mould specialist
Its strength is inhibiting yeast and mould rather than bacteria, which is why it is standard in wine, cheese rind and bakery where those are the spoilage organisms.
Typical Applications
- Cheese and dairy — Surface treatment or in-formula at 0.05-0.1 percent against mould.
- Wine and beverages — 0.1-0.2 percent to prevent refermentation.
Frequently Asked Questions
Sorbate or benzoate?
Sorbate for pH 4.5-6.0 and yeast/mould; benzoate for lower pH. Blends cover both.
Does it affect taste?
At 0.1 percent a slight note is possible in delicate beverages; keep below the sensory threshold.
Is it stable in heat?
Yes for normal processing, but it degrades under prolonged high heat.
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