| Customization: | Available |
|---|---|
| CAS No.: | 24634-61-5 |
| Formula: | C6h7o2K |
|
Still deciding? Get samples of US$ 100/kg
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Item | Specification |
| Appearance | White crystalline powder or granular |
| Identification | Conform Standard |
| Assay(on dry weight basis) | 98.00%~102.00% |
| Alkalinity (as K2CO3) | ≤1.00% |
| Acidity (as sorbic acid) | ≤1.00% |
| Aldehydes (as formaldehyde) | ≤0.10% |
| Lead (PB) | ≤2.00mg/kg |
| Mercury (HG) | ≤1.00mg/kg |
| Heavy metals (Pb) | ≤10.00 mg/kg |
| Arsenic | ≤3.00 mg/kg |
| Loss on drying | ≤1.00% |
Feature
Potassium sorbate is an acidic preservative with high antibacterial properties. It inhibits the growth and reproduction of molds. It mainly inhibits the dehydrogenase system in microorganisms, thereby inhibiting the growth of microorganisms and playing a preservative role. It has an inhibitory effect on bacteria, molds, and yeasts. Its effect weakens with the increase of pH. The antibacterial effect reaches its peak when pH reaches 3, and it still has antibacterial ability when pH reaches 6, but the minimum concentration (MIC) cannot be lower than 0.2%. Experiments have shown that the shelf life of unsterilized food is 2-4 times shorter when pH: 3.2 is higher than that of potassium sorbate solution at pH 2.4.
Characteristics
Anti-corrosion
Potassium sorbate can effectively inhibit the activity of mold, yeast and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as Staphylococcus, and Salmonella, thereby effectively extending the shelf life of food and maintaining the original flavor of the food. Its antiseptic effect is 5-10 times that of similar products such as benzoate.
Safety
Since potassium sorbate is an unsaturated fatty acid salt, it can be absorbed by the human body's metabolic system and quickly decomposed into carbon dioxide and water, leaving no residue in the body. Its toxicity is only 1/2 of that of table salt and 1/4 of that of benzoate.
Stability
Potassium sorbate is stable in a sealed state, but it is easy to absorb water, oxidize and change color when exposed to humid air. Potassium sorbate has good thermal stability, and the decomposition temperature is as high as 270ºC.
Regulation
Potassium sorbate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is considered safe when used within the recommended limits. Potassium sorbate is one of the few preservatives allowed for use by the World Health Organization's Committee on Additives. It has high safety and strong inhibitory ability against mold.
Use
Potassium sorbate is a preservative in food, beverages, and personal care products. It can inhibit the growth of mold, yeast, and some bacteria.
Application Examples
Application in cheese preservation
Hard cheese: Spray the material with a potassium sorbate solution of 20%-40%, or soak the material in a potassium sorbate solution.
Cheese powder: Powdered sorbic acid or calcium sorbate can be added directly.
Salt-salted cheese: There are three ways to use potassium sorbate. One is to add potassium sorbate to a salt solution at a dosage of 0.2%-1.0%, and then use this salt solution to make cheese; the second is to soak or spray the cheese with a potassium sorbate solution of 10% before the cheese is sold. The third is to soak or spray the cheese with a sorbic acid solution containing a certain amount of alcohol.
Fresh cheese: Mix sorbic acid powder (dosage of 0.05%-0.1%) directly with cheese; or prepare a solution of potassium sorbate and then add it to cheese. The dosage of potassium sorbate is 0.07%-0.13%.
Emulsified cheese: Add sorbic acid during the dissolution of the emulsifier, the dosage is 0.06% to 0.1%.
Pre-packaged cheese: Some cheeses are ripened in a packaging bag composed of a polyester acid ethylene coating. A certain amount of sorbic acid and potassium sorbate can be added to the cheese.
Application in soy sauce, sauce products and pickles
Soy sauce: Add sorbic acid at a ratio of 0.01% and place it for 70 days in high temperature season to prevent the soy sauce from growing mold and deteriorating.
Sauce products: Since this type of food is relatively viscous, sorbic acid is not easy to disperse evenly in it. Users can add sorbic acid solution of corresponding concentration before filling the product under heating.
Soy sauce pickles: Sorbic acid can be dissolved in glacial acetic acid and then added to pickles. The addition amount is within 1.0 g/kg, and the pH value is controlled between 4.0-4.5. ·Wine lees pickles: Sorbic acid can be dissolved in ethanol, shochu or cooking wine first, and then added to pickles. The addition amount is 0.75-1 g/kg.
Vinegar pickles: Sorbic acid is added directly to the material at an addition amount of 0.5 g/kg.
Pickled cucumbers, beets and other pickles: Add an appropriate amount of potassium sorbate to the vinegar containing salt (add 0.1% of the salt). To prevent the pickle brine from becoming turbid, dissolve the salt, spices and potassium sorbate in water first, then add vinegar.
Pickles: The amount of potassium sorbate is 0.05%-0.07%. First mix the potassium sorbate and salt evenly, then add it to the pickles.
Application in alcoholic beverages and beverages
For each liter of alcoholic food: add 200-300 mg of potassium sorbate and 20-40 mg of sulfur dioxide.
Soda beverages: add sorbic acid at a ratio of 0.03%-0.04%.
Fresh orange juice, hawthorn juice and other beverages: add sorbic acid at a ratio of 0.02%, which can extend the shelf life to 6 months.
Other non-alcoholic beverages: add sorbic acid at a ratio of 0.04%-0.05%
Application in meat products and sausages
Dried meat, dried sausage, smoked ham and other similar dried meat products: soak in a 5%-15% potassium sorbate solution for 30 seconds.
Beef sausage, pork sausage, pork and beef sausage: add sorbic acid at a concentration of 0.05%-0.08% during the chopping process, and spray a 5% potassium sorbate solution on the surface of the sausage after making the sausage.
General meat: add sorbic acid or potassium sorbate to the meat at a concentration of 0.05%-0.1%.
Meat filling: add sorbic acid at a concentration of 0.08%-0.1%, or use a mixture of sorbic acid and potassium sorbate.
Cooked chicken: soak the cooked chicken in a potassium sorbate preservative solution for 30 seconds, and then store it at 4°C. It can be kept fresh for 20 days.
Fresh poultry: Spray the preservative solution containing sorbic acid onto the surface of fresh poultry and store it at 7"C. After 18 days, the product did not deteriorate, while the control sample deteriorated after 5 days.
Fresh chicken legs and breasts: Soak chicken legs and breasts in a 10% sorbic acid solution for 30 seconds and store them at 4°C for 20 days, which is twice as long as the control sample.
Q1: Could you offer sample?
A1: Yes,sample is available. We can send samples by couriers or air as client's requirements.
Q2: What is MOQ?
A2: It usually does not have MOQ requirement. We will offer the most cost-effective solution including price and delivery way according to purchasing quantities.
Q3: What is the delivery time?
A3: For non-hazardous,it usually has stock. It can be sent within 7 days. For hazardous chemical,it may be 1~2 weeks. If it is our regular product, the time will be earlier.
Q4: Can you provide relevant documents?
A4: Of course. Bill of loading,Commercial Invoice, Packing List, Origin of Certificate , insurance, COA and SDS are available. Besides, we can offer other documents Certificate of Fumigation, documents approved by CCPIT or Consulate,etc.
Q5: Do you accept third party inspection?
A5: Yes,we do.
Q6: What is your payment term?
A6: TT,LC,Paypal,Western Union, ACH wire are available.
Q7: Is DDU or DDP available?
A7: Yes.
Q8: Could you look for other products on China market and coload one container?
A8: Yes. We have warehouse support to accomplish this.
){kind=link}