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590-00-1

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Identification

Name
Potassium sorbate
CAS
590-00-1
Synonyms
2,4-HEXADIENOIC ACID POTASSIUM SALT
(E,E) POTASSIUM 2,4-HEXADIENOATE
FEMA 2921
POTASSIUM 2,4-HEXADIENOATE
POTASSIUM SARBATE
POTASSIUM SORBATE
SORBIC ACID POTASSIUM SALT
TRANS,TRANS-2,4-HEXADIENOIC ACID K SALT
TRANS,TRANS-2,4-HEXADIENOIC ACID, POTASSIUM SALT
TRANS,TRANS-SORBIC ACID POTASSIUM SALT
4-hexadienoicacid,(e,e)-potassiumsalt
bbpowder
potassium(e,e)-sorbate
sorbistat-k
sorbistat-potassium
POTASSIUM SORBATE FCCIV
POTASSIUM SORBATE GRANULAR WHITE
POTASSIUM SORBATE FOODGRADE
potssium sorbate
POTASSIUM SORBATE, 1GM, NEAT
EINECS(EC#)
246-376-1
Molecular Formula
C6H7KO2
MDL Number
MFCD00016546
Molecular Weight
150.22
MOL File
590-00-1.mol

Chemical Properties

Appearance
White powder. Soluble in water (25C).
mp 
270 °C
FEMA 
2921
solubility 
H2O: 1 M at 20 °C, clear, colorless to faintly yellow

Uses
potassium sorbate is a preservative primarily against mold and yeast, and used in concentrations of 0.025 to 0.2 percent. It is non-toxic but may cause mild skin irritation.
Uses
Potassium Sorbate is a preservative that is the potassium salt of sor- bic acid. it is a white crystalline powder which is very soluble in water, with a solubility of 139 g in 100 ml at 20°c. this solubility allows for solutions of high concentration which can be used for dipping and spraying. it is effective up to ph 6.5. it has approxi- mately 74% of the activity of sorbic acid, therefore requiring higher concentrations to obtain comparable results as sorbic acid. it is effec- tive against yeasts and molds and is used in cheese, bread, beverages, margarine, and dry sausage. typical usage levels are 0.025–0.10%.
CAS DataBase Reference
590-00-1(CAS DataBase Reference)
EPA Substance Registry System
590-00-1(EPA Substance)

Safety Data

Hazard Codes 
Xi
Risk Statements 
R36/37/38:Irritating to eyes, respiratory system and skin .
Safety Statements 
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
WGK Germany 
1

RTECS 
WG2170000

Safety Profile
Moderately toxic by intraperitoneal route. Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits toxic fumes of K2O.
Hazardous Substances Data
590-00-1(Hazardous Substances Data)

Raw materials And Preparation Products

Material Safety Data Sheet(MSDS)

Questions And Answer

Chemical properties
It appears as white to pale yellow flaky crystals and crystalline powder or granular. It is odorless or slightly smelly. Long-term storage in the air is easy to absorb moisture and oxidative decomposition as well as coloring. Relative density (d2025): 1.363. The melting point temperature: 270 ° C (decomposition). It is easily soluble in water (67.6g/100ml, 20 ℃) 5% salt water (47.5g/100ml, room temperature), 25% sugar water (5lg/100ml, room temperature). It can be dissolved in propylene glycol (5.8 g/100 ml), ethanol (0.3 g/100 ml) with the pH value of the 1% aqueous solution being 7 to 8.
It has a strong effect on inhibiting spoilage and mold, and because of its lower toxicity than other preservatives, it has become the world's most important preservatives.
In acidic conditions, it can give full effect of anti-corrosion while the effect is the lowest in neutral condition.
Uses
  1. Potassium sorbate is a chemical food preservative. Its anti-microbial properties stop the growth and spread of harmful bacteria. When used correctly, it inhibits bacterial growth in colostrum and milk. It can also be used to preserve antibody levels in ‘gold’ (first milking) colostrum.
  2. Potassium sorbate is use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste. The addition of potassium sorbate to dietary supplements inhibits microbes and increases shelf life. Many personal care products use potassium sorbate to prolong shelf stability and prevent bacteria contamination. Acting as a wine stabilizer, potassium sorbate prevents yeast from fermentation past the wine’s bottling stage. By inhibiting the fermentation process, it ceases production of yeast.
  3. Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservatives. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.  This is because potassium sorbate is the inactive salt form of sorbic acid.  To be useful, the pH of the formulation must be low enough to release the free acid for useful activity.
  4. Potassium sorbate is a food grade preservative generally regarded as safe (GRAS) worldwide. It is the inactive salt of sorbic acid. It readily dissolves in water where it converts to sorbic acid, its active form, at a low pH. Sorbic acid is very pH dependent. While it shows some activity up to pH 6 (about 6%), it is most active at pH 4.4 (70%). At pH 5.0 it is 37% active. As sorbic acid, it is considered to be active against mold, fair against yeast and poor against most bacteria. Sorbic acid is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Mixed Tocopherols T50 is recommended). It is also sensitive to UV light and may turn yellow in solution.  Gluconolactone is reported to stabilize potassium sorbate against discoloration and darkening in aqueous solutions and may be useful in stabilizing sorbic acid in the water phase of a product.

Toxicity
ADI 0 to 25 mg/kg (based on sorbic acid, including sorbic acid and its salts; FAO/WHO, 2001).
LD50: 4920 mg/kg (rat, oral);
GRAS (FDA, § 182.3640, 2000);
Content analysis
Take 0.25g (accurate to 0.1mg) sample pre-dried at 105 ℃ for 3h and put into a 250 ml flask equipped with a glass stopper. Add 36 mL acetic acid and 4 mL acetic anhydride, heat and warm into a solution. When cooled to room temperature, add 2 drops of crystal violet test solution (TS-74) and titrate with the acetate solution of the 0.1mol/L perchloric acid to blue-green end point which maintains 30 s without disappearing. At the same time, perform a blank test and make the necessary correction. Each mL of 0.1mol/L perchloric acid is equivalent to 15.02 mg of potassium sorbate (C6H7KO2).
Usage limit
GB 2760-2002 (g/kg): the same as "07023, sorbic acid" (based on sorbic acid); Chewing gum base GMP; pre-tune wine 0.2; meat enema 1.5. Sorbic acid per gram is equivalent to 1.33 g potassium sorbate.
FAO/WHO(1984,mg/kg):Dried apricot (based on sorbic acid); pickled cucumber 1000; man-made cream, jam and jelly 1000; vegetable olives, orange peel jelly 500 (based on sorbic acid), processed cheese 3000; pineapple juice with preservative 1000.
Limited amount in Japan, 1997 (based on sorbic acid, g/kg): stuffing, bakery products, jams and fruit juice (including concentrated fruit juice), (wine) pickled with grains products, salted product, Sauce stained product, fermented soybean cured product, cherries can, dried fish and shellfish products (excluding squid, octopus products), jam, syrup, Japanese radish pickles, Japanese braised, boiled beans, Japanese fermented soybean, 1.0; margarine 1.0 (the combination amount is 1.0 when used in combination with benzoic acid and its salt); Seasoning ketchup, dipping sauce, soup (excluding soup), seasoning, ginger soup, dried prune , 0.50; sweet wine (limited to being diluted to over 3 fold), Lactic acid bacteria beverage produced by fermented milk and lactobacillus base stock, 0.3; Fruit wine, mixed wine, 0.20; lactic acid bacteria drinks (excluding people drink after sterilization) 0.05. Cheese 3.0 (when combined with propionate and propionate salt, the combined amount of ≤ 3.0). Fish meat, whale meat, meat products, 2.0; Smoked cuttlefish, smoked octopus, 1.5.
The application standard for the part in United States (%): beverages 0.003 to 0.03; bread, pastry 0.004 to 0.1; chocolate pulp 0.05 to 0.2; carbonated beverages syrup 0.05 to 0.1; fresh fruit cocktail 0.05 to 0.1; citrus pulp (sherbet and fruit juice ice cream base) 0.05 to 0.1; cheese cake 0.05 to 0.1; salad pudding 0.05 to 0.1; stuffing material 0.05 to 0.1; cake 0.1; small package cheese: 0.1 or less; synthetic sweetener jelly: 0.1 or less.
EEC (1990); yoghurt, margarine, cheese, salad, pudding, cakes, canned fruit, frozen pizza, pickled cucumber, apricots and so on, not limited (GMP); grape wine: 200 mg/mL
Standard for Maximum Allowable Amount
Name of additive
Food allowed to use
Additive function
Maximal allowable usage amount (g/kg)
Potassium Sorbate
Other cereal products (cereals only enema products)
preservative
1.5
otassium Sorbate
Instant rice noodle products (only rice noodles enema products)
preservative
1.5
Potassium Sorbate
Gum base candy      
Base material in the gum base candy
appropriate amount according to requirement except in case where specific amount is documented
Potassium Sorbate
Tea, coffee, vegetable drinks class
preservative
0.5
Potassium Sorbate
Instant rice noodle products (only rice noodles enema products)
preservative
1.5
Potassium Sorbate
Margarine
preservative
1

Preparation
It can be derived through neutralization of sorbic acid by potassium carbonate or potassium hydroxide.
Toxic classification poisoning
Acute Toxicity Oral-Rat LD50: 4340 mg/kg; Oral-mouse LD50: 3800 mg/kg
Flammable and hazardous properties Flammable with combustion releasing potassium oxide spicy and irritant smoke
Storage and transport characteristics
Treasury: low temperature, ventilated and dry
Fire extinguishing agent
water, carbon dioxide, dry powder, sand

Spectrum Detail

Well-known Reagent Company Product Information

Sigma Aldrich
590-00-1(sigmaaldrich)
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