Potassium Sorbate

Potassium Sorbate is a variation of sorbic acid, a polyunsaturated fat. As a potassium salt, potassium sorbate is used as a food preservative and is now produced synthetically. According to the Centre for Science in the Public Interest, this preservative breaks down into water and carbon dioxide in our body. The Food and Drug Administration and the Centre for Science in the Public Interest consider potassium sorbate to be generally recommended as safe. Potassium sorbate is often used in only very small levels in foods. Potassium sorbate is used as a preservative in a number of foods. It is used in cheese, baked goods, syrups, and jams. It is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste.

• Its anti-microbial properties stop the growth and spread of harmful bacteria and mold. 
• The use of potassium sorbate increases the shelf life of foods, so many dietary supplements also include it.
• It is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles.

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