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Potassium sorbate is made by neutralizing sorbic acid and potassium hydroxide, and has all the basic properties of sorbic acid except solubility. Potassium sorbate is a white or off-white particle or powder, which is easy to absorb moisture and is unstable in the air. It is easily oxidized and turns brown. However, it is relatively stable to light and heat. It will dissolve and decompose at about 270 ° C, 1% The pH of the aqueous solution is 7-8. The preservative mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with the sulfhydryl group of the microbial enzyme system to destroy the function of many enzyme systems. [1] Potassium sorbate can effectively inhibit the activity of mold, aerobic bacteria and yeast, and can also prevent the reproduction of microorganisms such as staphylococcus, botulinum and salmonella, but it can also prevent anaerobic bacillus and lactobacillus acidophilus. Microorganisms are ineffective, and their growth-inhibiting effect is stronger than their bactericidal effect, so as to achieve the purpose of prolonging the preservation time of food while maintaining the original flavor of the food.

Potassium sorbate, also known as potassium 2,4-hexadienoate, is a potassium salt of sorbic acid, molecular formula is C6H7O2K, white to light yellow scaly crystals, crystal particles or crystal powder, odorless or slightly odorous, long-term exposure to air It is easy to absorb moisture and be discolored by oxidation and decomposition. Soluble in water, soluble in propylene glycol and ethanol.

Potassium sorbate, as the least toxic food preservative, is widely used in food and feed processing industries, as well as in cosmetics, cigarettes, resins, spices and rubber industries. However, it is most widely used in food preservation and feed.