Potassium sorbate and sodium benzoate are food additives that function as preservatives to inhibit bacteria growth and prevent spoilage in foods. They are effective in acidic foods due to the pH of the food.

Foods can have either acidic or basic pH levels. Acidic foods have a pH of 4.6 or below, whereas basic foods have a pH above 4.6. These preservatives can only be effective in acidic foods because they require the right pH conditions to work properly.

When the pH is high, these preservatives lose their effectiveness in preventing bacteria growth, so they are only used in foods with a pH lower than 4.6. Foods with a high-fat content or those containing alcohol are examples of foods with a higher pH, which would require different types of preservatives.

In summary, potassium sorbate and sodium benzoate work best in acidic foods due to the pH requirements of the preservative, ensuring that bacteria growth is inhibited and food spoilage is prevented.
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