Both potassium sorbate and sorbic acid are used to inhibit microbial growth. Potassium sorbate is more water soluble than sorbic acid, but about 25% more of the sorbate is needed to acheive the same level of protection. Potassium sorbate is made into a concentrate for dipping and spraying fruit and vegetable products. Sorbates are effective at retarding the growth of many food spoilage organisms. They have many uses because of their milder taste, greater effectiveness and broader pH range (up to 6.5) when compared to either benzoate or proprionate. In foods with a very low pH, sorbate levels as low as 200ppm may give adequate protection. The solubility of potassium sorbate is 139g per 100ml at 20deg C. It can be used in beverages, syrups, fruit juices, wines, jams, jellies, pickles.