The potassium sorbate is the potassium salt of sorbic acid, having the chemical formula CH 3 CH = CH-CH = CH-CO 2 K. This is one of the most commonly employed additives in food for their antifungal action. It appears as a white or light yellow salt, highly soluble in water (67.6% at 20 ° C), odorless and tasteless.
Although found naturally in some berries, potassium sorbate is produced synthetically from sorbic acid and potassium hydroxide. It is designated as E202 in the list of additives authorized by the European Union and, when used in the recommended doses, its absence of toxicity is widely recognized.
The power to inhibit the growth of molds and yeasts, and the fact that it does not modify the appearance or the organoleptic characteristics of the food to which it is added, has led to it being used as a preservative for food and personal hygiene products. This element is widely used and is consumed in processed or prepackaged foods.
Foods that contain it
Potassium sorbate is used to inhibit the growth of molds and yeasts in cheeses, cakes, jellies, yogurt, bread, low-fat spreads, and salad dressings.
It is also found in bakery products, canned fruits and vegetables, cheeses, dried fruits, pickles, juices and non-alcoholic beverages, ice creams, wines, cider and in processed, cured and smoked meats.
In personal care items it can also be found. It is added, for example, to eyeshadow and other cosmetics, to shampoos and moisturizers, and to contact lens solutions.
It can also be found in wet cat and dog food, and herbal dietary supplements. The purpose of the potassium sorbate in these elements is to increase their useful life.
Applications
As mentioned above, sorbates are the salts of sorbic acid (E200). Potassium sorbate inhibits the growth of molds, yeasts, and aerobic bacteria.
When used, add it with other preservatives that contain calcium (for example, calcium propionate), as it precipitates it.
In the case of the preservation of dried fruit, potassium sorbate is preferred to the use of sulfur dioxide, since the latter leaves a residual flavor.
By being added to wine, it prevents fermentation from continuing once it has been bottled, which is why it is known as a wine stabilizer. Potassium sorbate renders any surviving yeast in the wine unable to multiply.
Dose
In most cases it is considered that the health risks due to the presence of a chemical preservative added in the recommended dose are lower than those derived from the ingestion of a microbiologically contaminated food.
Potassium sorbate is an additive qualified as GRAS (Generally Recognized as Safe or, in Spanish, Generally Recognized as Safe), according to the US and European regulatory agencies (FDA and EFSA, respectively).
In other words, its use is generally considered safe and does not accumulate in the body; it is often used only in very small levels in food.
The doses to be added to achieve the effectiveness of potassium sorbate vary depending on the pH of the product, its ingredients, its moisture content, the presence of other additives, the degree of contamination it has, and the type of processing, packaging, storage temperature and estimated duration of such storage.
The amount of sorbate added to the food varies between 0.01 and 0.3%. In cheeses, the highest doses are added, between 0.2 and 0.3%. In food, it is usually used between 0.1 to 0.3%, while less is added to wine, between 0.02% and 0.04%.
These doses have a bacteriostatic effect; that is, they stop microbial growth at higher concentrations and cause microbial death.
Side effects
Although potassium sorbate is considered safe and non-toxic, its prolonged use, especially in large amounts, can lead to allergies. Although rare, people show a sensitivity reaction to potassium sorbate when it is present in food.
These reactions are more common when found in cosmetics and personal use products; in these cases it can cause skin, eye, respiratory or scalp irritation.
For example, it has been reported that it can cause a condition known as contact urticaria. Reactions include a burning or itchy rash that appears within minutes to an hour after exposure, and clears in about 24 hours. The symptoms are a localized red swelling, especially in the hands.
Migraine, which is a common type of headache, has been noted as a possible adverse health effect of potassium sorbate. The acceptable daily intake dose for human consumption is 25 mg / kg body weight or 1750 mg daily for an average adult of approximately 70 kg.
If a potassium sorbate spill occurs, it may cause eye and skin irritation. Patients allergic to potassium sorbate should avoid the substance to prevent the occurrence of hypersensitivity reactions. Purity requirements for manufacturers require this substance to be free of lead, arsenic, or mercury.
Contraindications
Although there are scientific studies on mutagenic and genotoxic effects of potassium sorbate, their results do not appear to be conclusive.
In one study, it is found to be genotoxic to human peripheral blood lymphocytes (a type of white blood cell) in vitro. Another indicates that both sorbic acid and potassium sorbate are even fewer genotoxic agents than sodium sorbate, which already has a weak action in terms of potential for genetic damage.
Another study indicates that potassium sorbate was oxidized when mixed with ascorbic acid (vitamin C, which is present in many foods) and iron salts. The products of this oxidative reaction caused mutagenicity and DNA damaging activity.
The risk demonstrated in all these studies is frankly low. The risk of hyperkalemia with the consumption of potassium sorbate has even been pointed out. However, given the low amounts in which potassium sorbate is present in food, the likelihood of this occurring is practically non-existent.
References
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- Hasegawa, M., Nishi, Y., Ohkawa, Y. and Inui, N. (1984). Effects of sorbic acid and its salts on chromosome aberrations, sister chromatid exchanges and gene mutations in cultured Chinese hamster cells. Food and Chemical Toxicology, 22 (7), pp.501-507.
- Healthline. (2018). Potassium Sorbate: Uses, Safety, and More. Retrieved on March 19, 2018, in Healthline.com
- Kitano, K., Fukukawa, T., Ohtsuji, Y., Masuda, T. and Yamaguchi, H. (2002). Mutagenicity and DNA-damaging activity caused by decomposed products of potassium sorbate reacting with ascorbic acid in the presence of Fe salt. Food and Chemical Toxicology, 40 (11), pp. 1589-1594.
- Mamur, S., Yüzbaşıoğlu, D., Ünal, F. and Yılmaz, S. (2010). Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes ?. Toxicology in Vitro, 24 (3), pp. 790-794.
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