Potassium Sorbate & Sorbic Acid

Potassium sorbate and sorbic acid are preservatives used to inhibit the growth of mold, yeast, and bacteria in foods. Sorbic acid occurs naturally in some plants, but it is typically produced synthetically for commercial use. Potassium sorbate is the potassium salt of sorbic acid, which is more soluble in water.

These ingredients are added to foods to extend shelf life by preventing spoilage. They are commonly found in baked goods like cakes and cupcakes, as well as in cheeses, yogurt, dried fruits, and beverages. They are effective in slightly acidic conditions.

Potassium sorbate and sorbic acid are generally recognized as safe (GRAS) by the FDA for use as food additives. They have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA), with both bodies establishing acceptable daily intakes. While generally considered safe, some individuals may experience mild allergic reactions or sensitivities, such as skin rashes or digestive upset, though this is rare.