Both potassium sorbate and sodium benzoate are generally heat stable and can be used in various heat-processed foods. However, their effectiveness and stability can vary depending on other factors such as the acidity of the food, the presence of other ingredients, and the specific temperatures and conditions of processing.

Potassium Sorbate: It's stable at high temperatures, but its effectiveness as a preservative diminishes in conditions of high heat. Also, it is most effective in lower pH environments.

Sodium Benzoate: Sodium benzoate is also heat stable, but like potassium sorbate, its effectiveness can diminish under high-temperature conditions. It's most effective in foods with a lower pH, becoming more effective as pH decreases (it's typically used in foods with a pH of 4.5 or lower).

One consideration with heat stability and these additives is that while they can maintain their structure under heat, extended exposure to high temperatures (like in sterilization or certain types of cooking) may potentially decrease their effectiveness as preservatives.

In summary, while both potassium sorbate and sodium benzoate can withstand heating, their preservative qualities may be diminished under certain high-heat conditions and may be less effective in high pH environments. For specific applications, it's best to consult with a food scientist or an expert in food preservation.
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