Potassium Sorbate And Lactic Acid Added As Preservatives

Potassium sorbate is the potassium salt of sorbic acid. It is a synthetic preservative that is often produced from sorbic acid, which can be derived from fruits or synthesized from petrochemicals. Lactic acid is a naturally occurring organic acid produced by bacteria during fermentation.

Potassium sorbate and lactic acid are often used together as preservatives to prevent the growth of mold, yeast, and bacteria in foods. They help extend the shelf life of products like butter, margarine, cheese, baked goods, and beverages.

Potassium sorbate is generally recognized as safe (GRAS) by the FDA for use as a food preservative. Both JECFA and EFSA have evaluated potassium sorbate and lactic acid. Studies on potassium sorbate have shown it to be generally well-tolerated at typical consumption levels. Some individuals may experience mild allergic reactions or sensitivities, though this is rare.