At present, the chemical preservatives widely used on the market with high safety are mainly potassium sorbate, parabens, etc. The characteristics of natural preservatives are high safety, non-toxic or low toxicity, and easy to degrade naturally; however, the broad-spectrum preservative ability is poor (can only prevent the reproduction of some microorganisms), and the cost is high. At present, the natural preservatives widely used on the market are mainly nisin, tea polyphenols, natamycin, etc.

Potassium sorbate is one of the safest chemical additives in the world. Compared with other chemical preservatives, such as benzoic acid or sodium benzoate, potassium sorbate is safer. It can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, leaving no residue in the body. The toxicity is only that of edible salt. 1/2 and 1/40 of sodium benzoate. The difference between potassium sorbate and sorbic acid is that sorbic acid is insoluble in water and must be dissolved in an organic solvent before use, which is irritating and is generally not commonly used; while potassium sorbate is easily soluble in water and has a wide range of applications in food. . In addition to food applications, potassium sorbate and its potassium salts can also be used in beverages, tobacco, pesticides, cosmetics, pet poultry feed and other industries; at the same time, as unsaturated acids, they can also be used in resin, fragrance and rubber industries.

In recent years, the application scope of potassium sorbate in food production has been expanding. According to the website of the Food Information Center on May 24, 2018, entrusted by the Health and Family Planning Commission, the National Center for Food Safety Risk Assessment plans to further expand the use of potassium sorbate. At present, the scope of application of sorbic acid and its potassium salts covers many fields such as fresh fruits and vegetables, candies, soy products, preserved fruits, rice and cereals, cakes, cooked meat products, aquatic products, seasonings, etc. wider range of use.

According to the definition of the World Health Organization, food preservatives refer to a class of food additives that prevent food spoilage and prolong the shelf life of food by inhibiting or eliminating the growth of microorganisms. At present, my country has approved the use of 32 kinds of food preservatives, which are widely used, including benzoic acid/sodium benzoate, sorbic acid/potassium sorbate, calcium propionate, etc. Food preservatives are mainly divided into chemical preservatives and natural preservatives.

The production cost of chemical preservatives is low, the antiseptic ability is strong or weak, and it is difficult to degrade naturally at high purity and high concentration. Individual chemical preservatives have been proved to be irritating or possibly carcinogenic at high concentrations. For example, benzoic acid and its sodium salt, although low in cost, are highly toxic and irritating at high concentrations, and are easy to accumulate in the human body, and have been stopped by many developed countries. At present, my country still allows the production of benzoic acid and its sodium salt, and allows it to be used as a preservative for fruit juices, soft drinks, sauces, cans, alcohol, etc., but the scope of use is relatively narrow and strictly regulated.