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Potassium Sorbate (potassium
salt of sorbic acid), Sorbic Acid
Sorbic
acid and
potassium sorbate are effective
against yeast and mould, but with little activity against
bacteria.
Sorbic acid has low solubility in water, which
increases with increasing temperature, while potassium
sorbate is readily soluble in water.
Potassium sorbate has the best activity (greater dissociation into sorbic acid)
up to pH 5.5. Potassium sorbate is widely used in cheese, fruit products and
chemically leavened baked goods.
For information on Potassium sorbate disassociation,
click here:
 Potassium
Sorbate: effect of pH (pdf)
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