Preservative

Potassium Sorbate

CAS No.: 24634-61-5
Chemical formula: C6H7KO2
Molecular weight: 150.22
E number: E202

Potassium Sorbate (E202), CAS 24634-61-5, is a food-grade preservative that inhibits moulds, yeasts and some bacteria. It is used most heavily in dairy, because it extends shelf life without altering taste, texture or appearance, which is exactly what a flavoured milk or a cream product cannot afford to lose. The grade supplied meets FCC and E202 standards with high purity, low odour and excellent solubility.

Why buyers specify this grade

Meets FCC and E202 standards with high purity and low odour
Extends shelf life without altering taste, texture or appearance
Excellent solubility, which matters in milk beverages and cheese sauces
Effective against moulds, yeasts and some bacteria, the organisms that spoil dairy
Suited to the full dairy range from butter to milk powder

Get a price for Potassium Sorbate Email enquiry

Send the quantity and destination port and you get the grade recommendation, the analytical specification, the packing format and the container loading in one reply.

Specification

Standard	FCC / E202
Purity	High purity grade
Odour	Low
Solubility	Excellent

Technical data

CAS No.: 24634-61-5
Chemical formula: C6H7KO2
Molecular weight: 150.22
E number: E202
Standard: FCC / E202

Quality control

Supplied against FCC and E202 standard
TDS, MSDS and sample COA available for Potassium Sorbate in the document centre

Where it is used

Butter and cream, preventing mould growth during cold storage
Flavoured milk and RTD beverages, extending shelf life and improving stability
Ice cream and frozen yogurt, inhibiting microbial spoilage in cold chain distribution
Processed cheese and cheese sauce, ensuring microbial safety in semi-solid products
Yogurt and fermented milk drinks, controlling yeast and mould in probiotic products
Milk powder and condensed milk, preventing contamination during storage

Who buys it

Dairy processors and cheese manufacturers
RTD beverage and flavoured milk producers
Ice cream and frozen dessert plants
Milk powder and condensed milk packers

Problems it solves

Mould appearing on butter and cream in cold storage before the sell-by date
Yeast spoilage in probiotic fermented drinks, where the culture must survive but the spoilage yeast must not
Preservatives that shift the taste or mouthfeel of a delicate dairy product
Poor solubility leaving specks or uneven protection in a semi-solid cheese sauce

Packing and options

Packing format confirmed at quotation
Dairy or general food application confirmed at enquiry

How it compares

Sodium benzoate is the cheaper broad preservative but works best in strongly acidic products and can carry a perceptible note. Potassium sorbate is the dairy choice because it protects at the higher pH of milk-based products and leaves taste, texture and appearance unchanged.

Handling and storage

Dissolve fully before addition, taking advantage of the high solubility
Use in cold-chain products where mould and yeast are the spoilage organisms
Store dry and sealed away from heat

FAQ

Potassium Sorbate questions buyers ask

Which standard does your potassium sorbate meet

FCC and E202 standard, supplied with high purity, low odour and excellent solubility.

Will it change the taste of a dairy product

It is used specifically because it extends shelf life without altering taste, texture or appearance of milk-based products.

Which organisms does it control

Moulds, yeasts and some bacteria.

Which dairy products is it used in

Butter, cream, flavoured milk and RTD beverages, ice cream and frozen yogurt, processed cheese and cheese sauce, yogurt and fermented milk drinks, milk powder and condensed milk.

Are documents available before ordering

Yes, TDS, MSDS and a sample COA are available for Potassium Sorbate in the document centre.

How does it compare with sodium benzoate

Potassium sorbate works effectively at the higher pH typical of dairy, while sodium benzoate is most effective in strongly acidic products.

Download TDS, MSDS and sample COA