Potassium sorbate and sodium benzoate are effective in acidic foods because they work by inhibiting the growth of microorganisms that thrive in acidic environments. These microorganisms, such as bacteria and yeast, produce enzymes that break down the sorbic acid or benzoic acid in these preservatives, making them ineffective.

In more alkaline environments, the sorbic acid or benzoic acid is not as easily broken down by these enzymes, so the preservatives are more effective. However, in very alkaline environments, the preservatives can actually be harmful to humans.

For this reason, potassium sorbate and sodium benzoate are typically only used in acidic foods, such as soft drinks, fruit juices, and salad dressings. The acidity of these foods helps to protect the preservatives from being broken down by enzymes, so they can effectively inhibit the growth of microorganisms and prevent spoilage.

Here is a table that summarizes the effectiveness of potassium sorbate and sodium benzoate in different pH environments:

| pH | Effectiveness of Potassium Sorbate and Sodium Benzoate |
|---|---|
| 2-4 | Very effective |
| 4-6 | Effective |
| 6-8 | Less effective |
| 8-10 | Not effective |

It is important to note that the effectiveness of potassium sorbate and sodium benzoate can also be affected by other factors, such as the temperature of the food and the presence of other ingredients. For example, the preservatives are less effective at higher temperatures. Additionally, some ingredients, such as ascorbic acid, can react with the preservatives and reduce their effectiveness.

Overall, potassium sorbate and sodium benzoate are effective preservatives for acidic foods. However, it is important to use them in the correct pH range and to be aware of other factors that can affect their effectiveness.
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