Origin
Naturally, Sorbic acid salt occurs like sorbic acid itself in the rowanberry. Today, Potassium sorbate is obtained for broad use in the food industry through a multi-stage chemical process from sorbic acid and then appears as white odorless powder.
Usage
Like sorbic acid, E 202 is also odorless and tasteless. A big advantage because the inherent flavor of foods is not altered. Compared to sorbic acid, potassium sorbate is however much better fat and water-soluble. Potassium sorbate does not have a bactericidal effect but inhibits the growth of bacteria, yeasts, and molds. E 202 is used for example to treat foods like olives, dried fruits, mayonnaise, iced tea, margarine, as well as for surface treatment of raw ham. Potassium sorbate is also used in wine production because its property of inhibiting yeast can successfully prevent the secondary fermentation of wine.
Risks
Potassium sorbate is completely broken down by the body through fatty acid metabolism. E 202 is considered a harmless preservative and is therefore widely used in the food industry. Only in very rare cases have allergic reactions to E 202 been detected in skin tests.