This research explores the molecular interactions of glycols [(EG), (DG), and (TG)] within potassium sorbate, a food preservative. The density and speed of sound of these glycols in potassium sorbate solutions were examined across different temperatures (288.15 K to 318.15 K) at a pressure of 0.1 MPa and concentrations [(0.01, 0.02, and 0.03) mol/k \({\text{g}}^{-1}\) ], density and speed of sound were measured by using the Anton Paar (DSA) 5000 M. From experimental data, properties like apparent molar volume ( \({V}_{\varnothing }\) ), partial molar volume ( \({V}_{\phi }^{0}\) ), apparent molar isentropic compressibility ( \({K}_{\phi ,S}\) )), partial molar isentropic compressibility ( \({K}_{\phi ,S}^{0}\) ), expansibility coefficients \({\left(\frac{\partial { E}_{\phi }^{0}}{\partial T}\right)}_{P}\) , their transfer properties (Δ \({V}_{\phi }^{0}\) , Δ \({K}_{\phi ,S}^{0}\) ), and interaction coefficients (VAB; VABB and KAB; KABB, isobaric thermal expansion coefficients ( \(\alpha )\) were estimated. These analyses aimed to investigate and comprehend the interactions among glycols [(EG), (DG), and (TG)] and potassium sorbate in aqueous solution, providing insights into solute–solvent interactions within ternary mixtures (potassium sorbate + water + (EG/DG/TG)). The study's conclusions are drawn from these solute–solvent interactions within the aqueous ternary mixture.
