Potassium Sorbate (Granular) · Versatile Preservative for Beverages, Dairy, Bakery & More

Key characteristics

• Chemical name: Potassium sorbate (potassium (E,E)-hexa-2,4-dienoate).
• Chemical formula: C₆H₇KO₂.
• Form: white to off-white free-flowing granules, designed to reduce dust and improve handling versus fine powders.
• Solubility: freely soluble in water, facilitating preparation of concentrated solutions and liquid premixes.
• Microbial spectrum: primarily effective against yeasts and moulds, with limited impact on bacteria at typical food-use levels.
• pH dependence: activity is strongest in acidic and mildly acidic products, commonly up to around pH 6–6.5; performance decreases at higher pH.
• Function: used as a preservative to help extend shelf life and reduce spoilage in beverages, dairy products, bakery items, sauces, salads and other foods.
• Compatibility: works well with benzoates, organic acids, mild heat treatments, cold-chain management and hygienic processing as part of a multi-hurdle system.

Atlas supports customers in designing potassium sorbate-based preservation solutions, optimising dosage, pH and processing conditions within category- and country-specific regulations.

Indicative specification points

Specifications are tailored to customer and market requirements. Typical food-grade potassium sorbate (granular) parameters include:

• Assay: generally 99.0–101.0% potassium sorbate (on dried basis).
• Appearance: white to off-white, free-flowing granules, free from visible foreign matter.
• Identification tests: confirm potassium and sorbate ions and sorbate structure according to food-additive monographs.
• Alkalinity / acidity: within specified limits for a defined aqueous solution.
• Loss on drying: controlled to ensure consistent potency and flow.
• Alkaline impurities, heavy metals and specific contaminants: restricted to comply with global and local food safety standards.
• Colour and clarity of solution: within strict limits to avoid impact on clear beverages and syrups.
• Granule size distribution and bulk density: adjusted for low dust, controlled flow and homogeneous mixing in premixes and powders.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin and Halal/Kosher certificates) can be provided from approved producers according to customer and market needs.

Beverages & alcohol-containing drinks

• Fruit drinks, nectars & flavoured waters – potassium sorbate supports yeast and mould control in non-carbonated, low to medium juice content beverages at suitable pH.
• RTD teas & herbal drinks – used in acidified tea and herbal beverages alongside pasteurisation and hygienic filling.
• Wines, ciders & fermented drinks – helps prevent refermentation and stabilise sweet wines, ciders and similar products when used appropriately within local regulations.
• Concentrates & syrups – preservation of flavour concentrates and beverage bases destined for subsequent dilution and filling.

Dairy & dairy analogues

• Spoonable and drinkable yogurts – potassium sorbate is used in fruit preparations, toppings and sometimes in finished products to control yeasts and moulds, always within category rules.
• Processed cheese & cheese spreads – application in processed cheese slices, spreads and cheese sauces where mould and yeast are key spoilage organisms.
• Plant-based dairy analogues – use in fermented or acidified plant-based drinks, desserts and spoonable products where sorbates are permitted.

Bakery, fillings & confectionery

• Fruit fillings & toppings – preservation of fruit preps, glazes and toppings for cakes, pastries and dairy products.
• Cream fillings & icings – helps maintain mould stability in high-sugar, high-moisture fillings and icings in combination with other hurdles.
• Soft cakes, pastries & dessert bases – sorbate-based systems for moist baked goods that are prone to yeast and mould spoilage.

Sauces, condiments & prepared foods

• Tomato-based sauces & ketchups – potassium sorbate helps control yeasts and moulds together with acidity and mild heat treatment.
• Salad dressings & mayonnaise-type products – use in acidified dressings and dips within permitted additive frameworks.
• Ready-to-eat salads & deli products – use in selected components (e.g. sauces, marinades, toppings) where sorbates are authorised.
• Other prepared foods – application in acidified vegetable products, pickled items and relishes where yeasts and moulds are a concern.

Formulation & process guidance

• Preservative efficacy depends on:
  • Product pH (lower pH improves efficacy),
  • Water activity and composition (sugar, fat, proteins),
  • Type and level of spoilage microflora,
  • Processing & packaging (heat treatment, aseptic/ESL, cold chain, oxygen control).
• In beverages and dairy:
  • Often dosed via concentrated potassium sorbate solutions or premixes for accurate addition,
  • pH is typically adjusted with citric, phosphoric or other food acids to optimise sorbate performance,
  • Preservative systems should be validated using challenge testing and shelf-life studies.
• In fillings, sauces and prepared foods:
  • Disperse granules in water or liquid phase before mixing into the product,
  • Combine with pasteurisation, hygienic design and suitable packaging for robust protection.
• Combination systems:
  • Frequently used together with benzoates, organic acids and other hurdles,
  • Total sorbate and benzoate levels must respect any combined legal limits applicable in each market.
• Regulatory responsibilities:
  • Confirm authorised uses and maximum levels of potassium sorbate for each product category,
  • Ensure correct ingredient labelling and E-number declarations,
  • Monitor evolving national and regional regulations, especially for sensitive categories such as children’s drinks and staple foods.