Potassium sorbate is made from sorbic acid and potassium hydroxide through neutralization reaction. It has all the basic properties of sorbic acid except solubility. Potassium sorbate is a white or almost white granule or powder. It is easy to absorb moisture and is unstable in the air. It is easy to oxidize and become brown. However, it is relatively stable to light and heat. It will melt and decompose at about 270℃, 1% The pH value of the aqueous solution is 7-8.

The antiseptic mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with the sulfhydryl group of the microbial enzyme system to destroy the effect of many enzyme systems. [1] Potassium sorbate can effectively inhibit the activity of molds, aerobic bacteria and yeasts, and can also prevent the growth of staphylococcus, botulinum, salmonella and other microorganisms, but for anaerobic spores and Lactobacillus acidophilus, etc. Microorganisms are ineffective, and their growth-inhibiting effect is stronger than their bactericidal effect, so as to achieve the purpose of prolonging food preservation time while maintaining

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