Potassium Sorbate: Foods That Contain It, Uses and Contraindications

He potassium sorbate is the potassium salt of sorbic acid, whose chemical formula is CH ₃ CH = CH-CH = CH-CO ₂ K. Potassium sorbate is one of the additives most commonly used in food for its antifungal action. It appears as a white or light yellow salt, highly soluble in water (67.6% at 20 ° C), odorless and tasteless.

Although it is found naturally in some berries, potassium sorbate is produced synthetically from sorbic acid and potassium hydroxide. It appears 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 ability 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 made it be used as a preservative of food and personal hygiene products. This element is of such a wide use and is consumed in processed or pre-packaged foods.

Foods that contain it

Potassium sorbate is used to inhibit the growth of molds and yeasts in cheeses, cakes, gelatins, yogurt, bread, low-fat spreads, and vinaigrette sauces for salads.

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 can also be found. It is added, for example, to the shadow of eyes and other cosmetics, to shampoos and moisturizing creams, and to solutions for contact lenses.

It can also be found in moist foods for cats and dogs, and in herbal dietary supplements. The purpose of potassium sorbate in these elements is to increase its 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, it should be avoided to add it with other preservatives that contain calcium (for example, calcium propionate), since it precipitates it.

In the case of the conservation of dried fruit, potassium sorbate is preferred over the use of sulfur dioxide, since the latter leaves a residual taste.

When 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 makes any surviving yeast in wine incapable of multiplying.

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).

That is, its use is generally considered safe and does not accumulate in the body; it is often used only at 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 said 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 to the wine less is added, 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 quantities, can cause allergies. Although people who show a sensitivity reaction to potassium sorbate when it is present in food are rare.

These reactions are more common when found in cosmetics and personal use products; in these cases it can cause irritation of the skin, eyes, respiratory or scalp.

For example, it has been pointed out that it can cause a condition known as contact urticaria. The reactions include a burning or itchy rash that appears between a few minutes and an hour after exposure, and disappears in about 24 hours. The symptoms are a localized red swelling, especially on the hands.

Migraine, which is a common type of headache, has been reported as a possible adverse effect on the health of potassium sorbate. The daily dose of admissible intake for human consumption is 25 mg / kg of body weight or 1750 mg daily for an average adult of approximately 70 kg.

If a potassium sorbate spill occurs, it may cause irritation to the eyes and skin. Patients allergic to potassium sorbate should avoid the substance to prevent the occurrence of hypersensitivity reactions. The purity requirements for manufacturers require that this substance be free of lead, arsenic or mercury.

Contraindications

Although there are scientific studies on the mutagenic and genotoxic effects of potassium sorbate, their results do not seem to be conclusive.

One study indicates that it is genotoxic to lymphocytes (a type of white blood cell) of human peripheral blood in vitro . Another indicates that both sorbic acid and potassium sorbate are even less genotoxic agents than sodium sorbate, which already has a weak action in terms of the 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 activity detrimental to DNA.

The risk shown 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 virtually non-existent.

References

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