Potassium sorbate is a highly effective food preservative. A naturally occurring polyunsaturated fatty acid salt, potassium sorbate does not affect the taste, color or flavor of foods, and it is completely metabolized in your body. It also has the lowest allergenic potential of all food preservatives. Effective over a wide range of pH, potassium sorbate inhibits the growth a variety of microorganisms that attack foods such as molds, yeast and fungi.
Fruit and Vegetable Preservation
Potassium sorbate is used to preserve fruits. As a fungistat, potassium sorbate retards the growth of fungi, but does not kill fungi already present. Similarly, for fermented vegetables, potassium sorbate retards the growth of yeasts.
Typically, for home use, 1 tsp. of 25% potassium sorbate solution is added to 1 qt. of fruit and juice, before the fruit is cooked, sterilized and canned.
Commercially, potassium sorbate is used for the preparation of prunes, pickles, relishes, maraschino cherries, olives and figs, prepared potato and tuna salads, as well as coleslaw.
Wine Making
Potassium sorbate prevents the re-fermentation of off-dry wines after bottling. Re-fermentation causes corks to blow out, resulting in fizzy, yeasty wines that can taste unpleasant. While potassium sorbate does not kill the yeast already present, it does inhibit renewed yeast growth. However, at the low doses required for this process---about 0.02 to 0.04 percent---potassium sorbate does not inhibit growth of malolactic and acetic acid bacteria.
Dairy Products
Potassium sorbate protects dairy products from yeast, mold and bacteria growth. Used at 0.2 to 0.3 percent, potassium sorbate solutions typically are dipped or sprayed onto natural cheeses and applied directly to processed cheeses. Potassium sorbate is added to the cream dressing before pasteurization when making cottage cheese in order to extend its shelf-life.
Seafood
Seafoods are protected from yeast and mold with potassium sorbate. Fresh fish can be packed into ice that has incorporated potassium sorbate. Fish can also be dipped into a potassium sorbate solution prior to smoking or drying. These methods use potassium sorbate to inhibit the development of yeast and mold.
Bakery Products
Because many bakery products need yeast for leavening, potassium sorbate added to increase shelf-life is used at one-fourth the level typically used for non-leavened products. Even at the lower levels, inhibition of undesired yeast growth, as well as mold and bacteria, is achieved. Cakes and icings, as well as pie fillings, typically use a 0.05 to 0.1 percent solution of potassium sorbate.
Meat and Poultry
Potassium sorbate is particularly effective for the preservation of meat and poultry products. Dipping meats in solutions of potassium sorbate reduces bacteria and doubles the shelf-life. Potassium sorbate solutions can prevent mold growth for up to 30 days in some cured meats.
Miscellaneous Items
Potassium sorbate is used to preserve many different types of condiments and drinks, as well as pet foods. Typical percentages of potassium sorbate solutions vary by the product, but beverage syrups and semi-wet pet foods use a 0.025 to 0.75 percent potassium sorbate solution, while unsalted margarine, pour-on salad dressing, and prepared vegetable salads require higher concentrations, typically, about 0.1 to 0.3 percent.
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