Potassium sorbate (e202) is a potassium salt of sorbic acid. E202 is a natural preservative that is widely used in food preservation.

The chemical formula of the food additive is C6H7CO2. Externally, it is a white powder and granules.

Potassium sorbate E202 is a natural preservative that is extracted mainly from the seeds of some plants. We have also learned to obtain it synthetically - by neutralizing sorbic acid with special reagents. As a result, the acid breaks down into calcium, sodium and potassium salts, from which sorbates of the same name are obtained and used in the food industry as preservatives. Of all the sorbates, E202 is the most soluble. At room temperature, its solubility is 138 g/l.

Currently, sorbic acid and its salt are the most popular preservatives, since they cause virtually no harm to the human body. The maximum permissible dosage of the preservative potassium sorbate is 0.1% -0.2% by weight of the finished product.

At the moment, the use of potassium sorbate is permitted in almost all countries of the world. It is used in Europe, Russia, Canada, Ukraine, America and Asian countries.

Application of potassium sorbate

Potassium sorbate E202 is mainly used for preserving vegetables and fruits, fish and meat products, and is added in the preparation of confectionery and egg products, soft drinks, and fruit and berry juices.

Since the E202 additive can inhibit the development of mold, it is widely used in the production of sausage and cheese products. It is also added to the dough during the production of rye bread in order to stop the formation of mold.

The preservative potassium sorbate has a neutral taste, which allows it to be used in the production of confectionery and chocolate products, as well as in the canning of juices and vegetables. E202 is also widely used as a preservative in sour and spicy sauces of oriental cuisine, since it is a fairly effective antimicrobial agent at high acidity levels, which makes it possible to stop the formation of fungi and yeast in these products.

E202 is most often used in the production of the following types of products: smoked meats, juices and jams, mayonnaise, margarines, sausages, wines, soft drinks, flour and sugar confectionery, tomato puree, ketchup.

Preservatives are almost always present in semi-finished meat products and frozen foods.

Harm of potassium sorbate

To date, scientists have not agreed on the harm of potassium sorbate to the human body. Most scientists believe that E202 is virtually harmless and safe for the vast majority of people. Some scientists and researchers believe that any preservatives, including potassium sorbate, do not provide any benefit to humans. Isolated cases of severe allergic reactions have been recorded.

Thus, taking into account the likelihood of adverse consequences as a result of the use of a preservative and products that contain the additive, doctors have established acceptable standards for the content of this substance in food products. This allowed even the most ardent opponents of preservatives to admit that E202 in maximum permissible dosages is as safe as possible for humans.

For example, in mayonnaise or mustard the amount of preservative should not exceed 200 g per 100 kg of product. And in fruit and berry baby puree, the amount of E202 should not exceed 60 g per 100 kg of product.

The modern food industry, unfortunately, cannot do without dyes, flavors and preservatives. According to WHO, all of them are safe and cannot cause serious harm to health. However, some of them are still recommended to be eaten in limited quantities, while others are not. One of the most harmless additives is E202. The effect on the human body, according to the same WHO, is minimal. However, some scientists question this truth. But what confuses them so much about her?

What is E202?

Or is a natural preservative obtained from From the point of view of chemists, it is simply a salt of an acid and has the formula C 6 H 7 KO 2. It is obtained from the seeds and juice of plants (for example, rowan), and less commonly synthesized. This was first done in the second half of the 19th century. But only in the 20th century were its antimicrobial properties discovered. A little later, potassium sorbate began to be produced on an industrial scale.

The health effects were then little studied, in contrast to the properties of this food additive. Thus, it is known for certain that the E202 additive slows down the growth of yeast, so it can be used to extend the shelf life of cheeses and sausages. In addition, it has neither taste nor smell. This makes it possible to add it as a preservative to various confectionery desserts, canned vegetables and fruits and juices. Because it performs well even in acidic environments, potassium sorbate can often be found in spicy and hot Asian sauces.

But mainly, of course, it gained its popularity in the food industry due to another property. E202 is an additive that dissolves well in water. So, in 1 liter of liquid it can be up to 138 grams. This is much more than is required for food preservation.

Where is it used?

Speaking about potassium sorbate, we can say with confidence that this is one of the most popular nutritional supplements. Thus, it is almost always added during industrial canning of vegetables and fruits. And these are all kinds of pickles, marinades, jams, compotes and juices. This prevents mold from appearing in them, and therefore increases shelf life. For every 100 kg of finished product there will be no more than 100-200 grams. It is believed that in this amount potassium sorbate has no effect on health.

It is also almost always present in oil and fat products. And this is margarine, mayonnaise and all kinds of cheeses. Popular hot sauces (mustard, ketchup, soy and others) can also use the E202 additive. Usually there is no more than 100 grams in 100 kilograms of product. And, of course, it is included in most smoked products, and soft carbonated drinks and wines. Less commonly, potassium sorbate is used to treat the surface of rye bread, as well as food packaging.

Is there any harm?

On the one hand, WHO says that potassium sorbate, such as potassium sorbate, does not have an effect on health within acceptable limits. By the way, it should be no more than 0.2% of the total mass of the finished product. On the other hand, many scientists argue that the E202 additive has not yet been sufficiently studied and there are cases of food poisoning with products containing it. Who is right after all?

It has already been proven that potassium sorbate is completely absorbed by the human body, breaking down into its components in the intestines. It is this fact that is responsible for its widespread use. E202 is approved as an additive in most countries: the USA, Canada, Europe, Russia and throughout the post-Soviet space. However, in some cases, potassium sorbate can cause an allergic reaction, manifested in the form of redness and itching of the skin. Otherwise, this food additive can be considered absolutely harmless.

To be or not to be?

However, many today are concerned about the presence of additives with the prefix “E” in food. It is important to understand that this is just a classification. What effect potassium sorbate will have on health also depends on many other factors. Including what a person eats in general and what kind of lifestyle a person leads.

Brief information about the food additive E202 (potassium sorbate, potassium sorbate)

Purpose: preservative (sorbate)

Origin of the supplement: synthetic (potassium salt of sorbic acid)

Allowed in Russia (EAEU Customs Union), European Union, Australia, New Zealand

It is considered relatively safe for human health. Weak allergen. However, there are studies proving that, under certain conditions, the combination of potassium sorbate with ascorbic acid and iron salts (at the same time) has mutagenic activity and can negatively affect DNA. The daily intake dose for the human body is limited by FAO/WHO and is periodically revised.

Scientific research on E202 is still ongoing.

Names of food additive E202 found in the Russian Federation:

• Potassium sorbate
• E-202

International synonyms of potassium sorbate:

• Potassium sorbate
• E-202

General characteristics of preservative E202 (potassium sorbate)

The preservative potassium sorbate is a completely synthetic additive that is not found in the wild. Moreover, even sorbic acid (E200) is almost always synthesized industrially these days.

The synthesis of potassium sorbate (potassium sorbate) is carried out by neutralizing sorbic acid with potassium hydrogen oxide.

The main advantage of potassium sorbate over sorbic acid is that the potassium salt is highly soluble in water, while the acid is not. This fact greatly expands the horizons of application of the properties of sorbic acid and allows the use of the E202 preservative in almost any food and drink.

By the way, in industry the preservative E202 is used to significantly slow down the development of molds, yeasts and several types of bacteria. Which in turn allows you to significantly increase the shelf life of finished products.

It should be understood that potassium sorbate, by analogy with sorbic acid, does not kill, but only inhibits the development and activity of microorganisms. So preservative E-202 is not suitable for disinfecting food and drinks.

In addition to the food industry, the preservative Potassium sorbate is used in cosmetics and detergents (for the same purpose), as well as for the production of packaging materials.

Preservative E202. Effect on the human body: harm and benefit

Due to the fact that potassium sorbate is considered practically harmless, it is permitted everywhere, including Russia (EAEU Customs Union), the European Union, Australia, the USA and New Zealand.

However, according to FAO/WHO recommendations, the average daily consumption of food preservative E202 should not exceed 12.5 mg per 1 kg of human body weight (same as E200). It is this amount of sodium benzoate, according to the international organization, that does not have any negative effect on the human body.

However, we are forced to warn you against the thoughtless consumption of this “safe” preservative. After all, even if you meet the recommended standards, you can seriously harm your health. And there are two objective reasons for this:

• allergic reactions are possible
• Potassium sorbate is very often used in conjunction with other preservatives (for example, the very popular E202 + E211 combination), so the total amount of harmful substances entering the body may differ greatly from expected

In addition, there is scientifically proven evidence that, under certain conditions, the widely used combination of sodium benzoate with iron salts and ascorbic acid (E300, vitamin C) can be converted into benzene. And benzene is an outright carcinogen that has no place in food.

On the other hand, we cannot ignore the fact that the effect of potassium sorbate on human health can be positive. In particular, this concerns the antifungal activity of Potassium sorbate in the human gastrointestinal tract. That is, thanks to potassium sorbate, we can somewhat improve the microflora in our intestines. However, to achieve a similar effect, we still recommend using other means, just in case...

Well, for now, scientists are of the opinion that preservative E202: does not have a bad effect on the human body (allergies do not count), is not toxic, and also does not have carcinogenic or mutagenic properties.

Products using Potassium Sorbate (E202)

As mentioned above, today many food products are “enriched” with the preservative E-202:

• butters and margarines
• meat and fish products (sausages, ham, smoked fish, etc.)
• canned food and preserves (vegetables, fruits, fish, etc.)
• alcoholic drinks (wine, beer)
• soft drinks (including juices, nectars and any sweet drinks)
• sauces, mayonnaise, horseradish and mustard
• dairy products and desserts
• preserves, jams, marmalade, fruit and tomato puree
• dried fruits
• confectionery, candies, chocolate, wafer fillings
• bakery products (surface processing)

In conclusion

At the moment, international organizations are of the opinion that the effect of potassium sorbate on human health is conditionally positive (subject to the recommended average daily intake). Perhaps they are right. And perhaps the main discoveries regarding the E202 preservative are still ahead of us...

Be healthy and take care of yourself!

In the modern food industry, they quite often resort to the use of potassium sorbate, better known as the preservative E202, which is permitted in most countries of the world. Potassium sorbate helps slow down the development of numerous types of fungi, yeast, microbes and other harmful microorganisms found in food. E202 is used in the production of the most popular food, which we eat almost every day:

• sausages;
• cheeses;
• mayonnaise;
• juices;
• sauces;
• alcoholic drinks;
• many dairy products;
• canned food;
• confectionery, etc.

The effect of potassium sorbate on the body

Scientists from different countries have conducted a huge number of experiments that have revealed almost all the benefits and harms of potassium sorbate.

When answering the question whether potassium sorbate is useful, it would be wrong to say that preservatives are good for health, but E202 has proven itself to be a good antiseptic and antibacterial agent.

Is potassium sorbate harmful?

If we talk about the dangers of the preservative E202, then in most cases it does not have a negative effect on the body, but this is provided that the specific gravity of the preservative in the products does not exceed 0.2%, although there have been isolated cases of an allergic reaction, this is due to individual intolerance potassium sorbate. If the dosage is increased, the consequences can be disastrous, such as severe irritation of the mucous membrane of the stomach and oral cavity, disruption of the liver and kidneys, and gastric bleeding. For pregnant women, an overdose of E202 threatens premature birth or termination of pregnancy, and severe allergic reactions can also occur.

Preservative E202

Very often in the “composition” column of many food products, we can see the uninformative code E202. For those who are idlely curious, as well as for those who are not indifferent to what exactly to eat, let us reveal the “secret” of E202 - it is potassium sorbate. It is obtained by the reaction of potassium hydroxide and sorbic acid. For the first time, this acid, as well as some of its salts (sorbates), were obtained in 1859 from the juice of the mountain ash Sorbus aucuparia, (hence the name of the compound). In 1939, it was found that the resulting compounds have antimicrobial and antifungal properties. Since the 1950s, sorbic acid and sodium and potassium sorbates have been used in the food industry as preservatives - compounds that prevent various nasty bacteria and fungi from multiplying in products, thereby increasing the shelf life of the latter.

Properties and application of E202

Potassium sorbate is small white crystals with a slightly bitter taste and no odor. Well soluble in water, poorly soluble in ethanol. Preservative E202 is widely used in industry. It is used:

• for the production of sausages;
• when canning vegetables and their processed products (tomato purees, pastes, vegetable caviar);
• in the process of preparing fruit and berry preserves, jams, and baking fillings;
• in the production of dried fruits, preservative E202 is also used;
• for the production of cheeses, butter and spreads;
• in order to extend the shelf life of yeast-free baked goods;
• for the production of many wines (especially dry);
• for the production of soft drinks;
• in cosmetics.

It is also often used in a mixture with other preservatives to reduce their amount (E202-sodium benzoate, for example), since E202 is a safer analogue. Potassium sorbate is approved in many countries of the world - the USA, Canada, European Union countries, Russia.

Is preservative E202 harmful?

Despite more than half a century of use of the preservative E202, no negative effects of this substance on the human body have been identified to date. The exception is quite rare allergic reactions. Although some scientists are inclined to conclude that the use of any preservatives can harm our body, because may disrupt its functioning at the cellular level. And although potassium sorbate does not have confirmed oncogenic or mutagenic properties, to exclude possible harm, the dosage of the E202 preservative in food products is strictly regulated by international agreements. On average, a potassium sorbate content of 0.02–0.2% by weight of the finished product is considered safe.

What is preservative E-202? Why is it dangerous to health?

Kanga

Potassium sorbate, a potassium salt of sorbic acid, is a natural preservative and is widely used in food preservation.
Potassium sorbate is approved in almost all countries of the world

Potassium sorbate - designed to solve two of the most important problems associated with the shelf life of products: mold formation and rotting...
but I don’t know why it’s dangerous for health

Natalia Vasilyeva

Particularly harmful food additives.

Officially prohibited: E-121 (citrus red). E123 - amaranth.
E240 - formaldehyde, E-216 - parahydroxybenzoic acid propyl ester,
E-217 parahydroxybenzoic acid and propyl ether, sodium salt.
E-102-tartazine
E-103- alkanet
E-104 - yellow quinoline
E-128 - red
E-140-chlorophyll
E-153 - vegetable coal
E-155-brown NT
Dyes added to carbonated drinks, ice cream, candies, meat products, sauces, smoked fish.
E-128, 140 and 155 cause allergies.
E102, 103, 104 - provoke hyperactivity in children and attacks in patients with asthma.
E-171- titanium dixite
E-172-iron oxide
Colorants added to carbonated drinks
Frequent use worsens the functioning of the liver and kidneys.
E-210- benzoic acid
E-211-sodium benzoate
E-213- calcium benzoate
E-214-atyl ester of parahydroxybenzoic acid
Preservatives, added to compotes and juices
Provoke the formation of malignant tumors
E-221-sodium sulfite
E-222-sodium hydrosulfite
E-224- potassium pyrosulfite
E-225-gathria sulfite
E-226- calcium sulfite

Antioxidants are added to canned food
Irritating to the gastrointestinal tract
E-230-biphenyl
E-231- orthophenylphenol
E-232 - orthophenylphenol sodium salt.
E-239-hexamethylenetetramine
Commonly used preservatives
Causes allergies

E-250-sodium nitrate
E-251-sodium nitrate
E-252-potassium nitrate
Added to sausages, smoked fish, vegetables, cheeses
Harmful to the liver and gastrointestinal tract
E-311-octyl galdate
E-312- dodecyl gallate
Added to yoghurts, butter, chocolate
With constant use, gastrointestinal problems arise.
E-320-butylhydroxanisole
E-321-ionol
E-407-carrageenan
E-450- pyrophosphates
E-461-methylcellulose
E-462- ethylcellulose
E-463-hydroxypropylcellulose
E-464-hydroxypropylmethylcellulose

In sausages. Condensed milk, cheese
sausages, condensed milk, cheese
Liver and kidneys

Liver, kidneys
E-465-methylethylcellulose
E-466-capboxymethylcellulose sodium salt
Thickeners - in jams, condensed milk, chocolate cheese
Impairs liver and kidney function.

Causes the growth of malignant tumors
Krasitelm-E121 (citrus red),
E-123 (amaranth),
preservative-E240 (formaldehyde)
Can accumulate in the body and affect the health of future generations
E-102, E110, E-120, E-127, E-129, E-155,
E-180, E201, E220, E222-E224 E228, E233,
E242, E270, E400-E405, E501-E503,
E636 E637

Undesirable for asthmatics
E102, E107, E122- E124 E155, E211- E214
E217, E221-E227

Not recommended for people sensitive to aspirin
E107, E110, E122- E124 E155, E211- E214
E217, E221-E227
Affects the liver and kidneys
E171- E173, E220, E302, E320- E322, E510,
E518
Cause thyroid dysfunction
E127
Leads to skin diseases
E230-E223
Irritates the intestines
E220- E224
Causes digestive upset
E338- E341, E407, E450, E461, E463, E465,
E266

Why is potassium sorbate harmful? Why is it needed? Why is potassium sorbate harmful? Why is it needed?

Tatiana

This also became interesting. They write that this additive, of course, does harm to the body, but not as much as other preservatives. It is more soluble in water than sorbic acid, so it has a wider range of applications. Potassium sorbate slows down the development of yeast and mold fungi and other microorganisms, so it is used only in pure products. Very often during wine production this substance is added; it inhibits the growth of yeast. Potassium sorbate is also used to store cheeses and sausages. Of course, there is harm from this, especially if you consume these products in large quantities. But its harm has not been proven, and it is approved for use in many countries. Yeah...

Sorbic acid and its salts E201-202. Sorbic acid is a colorless crystalline substance with a weak odor, sparingly soluble in water and soluble in ethyl alcohol. Sorbic acid salts (sorbates) are highly soluble in water (with the exception of calcium sorbate). Sorbic acid and its salts exhibit primarily a fungistatic effect, inhibiting the development of molds, including aflatoxin-forming fungi and yeasts, due to their ability to inhibit dehydrokinase. It does not suppress the growth of lactic acid flora, so it is often used in mixture with other preservatives. Sorbic acid and its potassium, sodium and calcium salts are used as preservatives in the production of fruit, vegetable, fish and meat products, soft drinks, fruit and berry juices; its antimicrobial properties are little dependent on the pH of the environment. Used for processing packaging material. The ADI is 12.5 mg/kg human weight.

CH 3 - CH = CH - CH = CH - COOH Sorbic acid

CH 3 - CH = CH - CH = CH - COONa Sodium sorbate

[Educational and methodological materials “Food concentrates and additives for processed products” Kasymov S.K., Ph.D., 2013]

E202 (potassium sorbate).

Sorbic acid is one of the most popular preservatives due to its physiological safety and organoleptic neutrality.

Sorbic acid is a white, weak-smelling, sour-tasting single crystal.

Potassium sorbate is the potassium salt of sorbic acid and is a white powder or granules.

Sorbic acid and potassium sorbate are approved in all countries of the world for preserving many foods. The maximum amounts allowed are 0.1 to 0.2%.

The main area of ​​application of sorbic acid is cheeses of all types.

It is used as a preservative due to its effectiveness at high pH values ​​and its specific effect on mold fungi.

Sorbic acid and sorbates are used for hard cheeses, both during ripening and during storage in consumer packaging.

Sorbic acid is added to cheese in a concentration of 0.05-0.07%.

For surface treatment of ripening cheese, 10-40 g of sorbic acid per 1 square meter is required. m, and for fungistatic packaging materials - 2-4 g per square meter. m.

Treatment with a 10-20% solution of potassium sorbate suppresses the growth of moldy fungi on hard sausages and wieners.

Combined with salting, refrigeration and vacuum packaging, sorbic acid has an antibacterial effect on fresh fish.

To prevent the appearance of chalk mold, which sometimes appears on rye bread, sorbic acid is added in an amount of 0.1-0.2% to the mass of flour during kneading the dough.

Sorbic acid, due to its neutral taste, effectiveness in the high pH range and effectiveness against osmophilic yeast, is used for preserving chocolate and praline fillers.

Potassium sorbate is widely used for preserving fermented (fermented) vegetables, while the desired lactic acid fermentation is almost not inhibited.

It is added in small quantities to vinegar-containing marinades and spicy sauces, especially in East Asian cuisine, to protect them from yeast and molds.

Fruit pulps can be protected from fermentation and mold by adding 0.1-0.13% potassium sorbate, which is used mainly for preserving fruit juices intended for further processing.

To obtain the desired effect when canning, you should use one or another preservative in the appropriate dosage or several preservatives with different spectrums of action. The combination of nisin and potassium sorbate is effective when canning vegetables; potassium sorbate and sodium benzoate (1:1) to increase the shelf life of mayonnaise, ketchup and soft drinks. The choice of preservatives and their dosages depends on the degree of bacterial contamination, storage conditions, physicochemical properties of the product, the technology for its production and the desired shelf life.

Approximate dosages for introducing interchangeable preservatives based on sorbic acid into food products

Product	Amount of preservative, g/100 kg of product
	sorbic acid acid	potassium sorbate
	30-60
Margarines		60-120
Mayonnaise, ketchup, sauces		100-200
Melange
Jams, preserves, jams, etc., fruit fillings for baking	50-100	65-100
Fruit and berry puree	50-60	65-80

Non-alcoholic and low-alcohol drinks		17,7-50,0
Cheeses	60-100
Sour cream	100-200	120-240
Dough	200-300	260-400
Oil cream

Approximate doses of introducing interchangeable preservatives based on benzoic acid into food products

Product	Amount of preservative g/100 kg product
	benzoin acid	sodium benzoate
Margarines**
Margarines		100-120
Mayonnaise, ketchup, sauces
Melange
Fruit semi-finished products	100-200	120-240
Non-alcoholic and low alcohol drinks		17,7-50,0

** Combined use of benzoic acid and sodium benzoate.

The stage of adding a preservative to a product is determined by its production technology. The optimal time for application is immediately after pasteurization or sterilization, when, as a result of heat treatment, the level of microorganism contamination is reduced, and the addition of a preservative allows it to be preserved for a long time.

The antimicrobial activity of acids and their salts is the same. Provided that the preservative is evenly distributed in the product, potassium sorbate and sorbic acid, as well as sodium benzoate and benzoic acid, are interchangeable.

The use of preservatives can only be effective if they are evenly distributed in the product, which is most easily achieved by dissolving the preservative. Since salts are more soluble in water (see Table 13), they are recommended for canning foods with a high water content.

Food emulsions with a high fat content are also recommended to be preserved with salts or mixtures of acid and salt, since the aqueous phase of margarine or mayonnaise is much more susceptible to microbiological spoilage than the fat phase. In this case, salts are used, as a rule, in the form of aqueous solutions, and acids - in the form of powders. The aqueous phase of real foods almost always contains table salt, sugar, or other flavoring agent. The solubility of preservatives may change in this case (with an increase in the concentration of salt and sugar, it decreases; with an increase in the concentration of acetic and citric acid, it increases).

Solubility of some preservatives in water

Preservative	Solubility at 20 °C, g in 100 ml
Sorbic acid	0,16
Potassium sorbate	138,00
Benzoic acid	0,34
Sodium benzoate	63,00
Sodium nitrate	88,00
Potassium nitrate	37,00
Sodium nitrite	82,90

Preparation of aqueous solutions. In practice, aqueous solutions of potassium sorbate, sodium benzoate or their mixtures (usually in a 1:1 ratio) with a concentration of 5 to 25% are most often used. Sorbate solutions can be prepared at higher concentrations (up to 40%). To prepare the solution, the required amount of preservative is dissolved in approximately half the required volume of drinking water, heated to a temperature of 50...80 °C. After the salt has completely dissolved, add the remaining water to the resulting solution and mix thoroughly. It is recommended to filter the solution through a layer of cotton fabric (calico).

If a preservative is dissolved in hard water, the solution may be slightly cloudy, but this does not affect its preservative effect. Citric and other acids should not be added to solutions, as this can lead to the formation of a precipitate of sorbic or benzoic acids that are poorly soluble in water.

Stabilizers, thickeners and gelling agents widely used in various branches of the food industry are described. Almost all currently known substances of this group are considered, their chemical formulas and properties are given, sources and methods of preparation are indicated. The book is intended for food industry specialists, and will also be useful to students and graduate students of specialized higher educational institutions.