Potassium sorbate is the potassium salt of sorbic acid, widely used as a food preservative to inhibit the growth of molds, yeasts, and some bacteria. It is effective in acidic environments (pH below 6.5) and is commonly added to cheeses, dried fruits, wines, and baked goods. As a GRAS compound by the FDA, it extends shelf life without altering taste at typical concentrations (0.025-0.1%). Chemically stable under normal conditions, it works by interfering with microbial enzyme systems and membrane function. It is produced by neutralizing sorbic acid with potassium hydroxide. In addition to food applications, it is used in cosmetics and pharmaceuticals for antimicrobial preservation.