Potassium sorbate comes from the salt of sorbic acid, recognized widely as a preservative in the food and beverage industry. Made by Shandong Kunda Biotechnology, this compound shows a lot of flexibility in form and application. Potassium sorbate features in all sorts of processed food, keeping products fresh by stopping mold, yeast, and fungus. Beyond that, it lines shelves in cosmetics, personal care, and even wine production. The fact that it delivers consistent results in preventing food spoilage gives people more confidence in what sits in their pantry. My experience with ingredient sourcing shows that customers count on quality and clear labeling, especially when chemicals enter the equation.
The chemical name stands as potassium (E)-hexa-2,4-dienoate, with the molecular formula C6H7KO2. Its molar mass: 150.22 g/mol. Usually, it gets shipped in sacks or drums, with labels following regulations under HS Code 2916190090. Each batch needs strict control over moisture content and purity, as deviations affect shelf life and product effectiveness across industries.
Potassium sorbate from Shandong Kunda Biotechnology arrives in various shapes. The powder, with its fine white grains, dissolves quickly for most process workflows. Flake and pearl forms offer options for manufacturing lines aiming for less dust or quicker metering. The solid crystals gleam opaque white, and each type comes with documentation covering density, solubility, and flow. This compound dissolves easily in water, with solubility near 58.2 g/100 ml at 20°C. Density for solid potassium sorbate ranges between 1.363–1.402 g/cm³, precise enough to guarantee reliable formulation and production across the shelf—powder, flakes, or pearls.
Potassium sorbate has a strong safety record, supported by decades of studies and approvals from agencies like the FDA and EFSA. Most people never notice it at the table, yet the compound needs careful storage and handling. Inhaling fine dust or letting powder contact eyes or open wounds causes irritation. Workers should use gloves, goggles, and masks while measuring or loading the chemical. My visits to processing plants showed that even basic mistakes—letting bags split or leaving dust on a bench—raise risks, no matter how “common” a preservative. Training and labeling can keep accidents low and reassure staff.
Shandong Kunda sources sorbic acid, then neutralizes it with potassium hydroxide. Raw material traceability stands as a constant topic during audits. Reliable sources mean less chance of contamination by heavy metals or foreign powder. Each lot ships with documents showing origin, purity, packaging date, and safety advice. Customers often ask about shelf stability in different forms, and feedback shows that powder blends easily but needs airtight storage to avoid clumping, while flakes or pearls offer more stability but a slower dissolve rate. No matter the format, all users check the product matches listed material safety and hazard data sheets.
Beyond any specification or molecular formula, potassium sorbate stands as a linchpin in modern food safety. Regular testing for purity and identity supports public trust. Reading packaging labels in a supermarket or on cosmetics shelves, many people miss that preservatives offer invisible protection. Every time a company or factory chooses the right form—crystal, solid, powder, or solution—they prove that there is no shortcut when health and safety are on the line. The compound needs respect, and industry players balance cost, quality, and end-user protection every day, from raw material to the product in your cupboard.
