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Because Potassium Sorbates is an unsaturated fatty acid (salt) which can be absorbed by the bodys metabolic system and quickly broken down into carbon dioxide and water, E202 is no residue in the body.
Potassium Sorbates stability
Potassium Sorbates is stable in a sealed state, exposure to moist air, easy to absorb, Potassium Sorbates oxidation and discoloration. Potassium Sorbates on the thermal stability is good, the decomposition temperature of up to 270 ℃.

http://www.chinafooding.com/Potassium_Sorbate

Potassium sorbate, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202. Generally, it is synthetic, vegan and gluten-free.

This ingredient is used to protect food from spoilage and therefore prolong the food shelf life by slowing the growth of molds and yeasts. You may have seen it in the label of wines, cheeses, cider, mead, soft drinks, and baked goods.

http://www.chinafooding.com/Potassium_Sorbate

Calcium propionate is often preferred as an anti-fungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme α-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme α-amylase converts some of this starch to sugars, preventing the recrystallization.

http://www.chinafooding.com/Sodium_Propionate

Sodium propionate or sodium propionate, the sodium salt of propanoic acid that can be used as a preservative in food with the European food additive number E281. The common use for this ingredient is as a mold inhibitor in baked goods as they’re easily contaminated with the moisture in the air during cooling, slicing and packaging after the baking process.



http://www.chinafooding.com/Sodium_Propionate

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage.



http://www.chinafooding.com/Distilled_Monoglyceride