Potassium sorbate is widely used as a food preservative. In 1982, China approved the use and issued a standard, which stipulated that the allowable concentration of flour products, Pickled vegetables, cans, dried fruits, dairy products and condiments was 0.02%~0.1%. Adding 1% potassium sorbate to meat products can significantly inhibit the production of Clostridium botulinum toxin.
CAS NO.:24634-61-5
Molecular Formula：C6H7KO2
Molecular Weight：150.22
| ITEMS | STANDARDs | ||
| Appearance | White to off-white granular | ||
| Assay | 99.0% – 101.0% | ||
| Loss on drying(105℃,3h) | 1% Max | ||
| Heat Stability | No change in colour after heating for 90 minutes at 105℃ | ||
| Acidity (as C6H8O2) | 1% Max | ||
| Alkalinity (as K2CO3) | 1% Max | ||
| Chloride (as Cl) | 0.018% Max | ||
| Aldehydes (as formaldehyde) | 0.1% Max | ||
| Sulfate (as SO4) | 0.038% Max | ||
| Lead (Pb) | 5 mg/kg Max | ||
| Arsenic (As) | 3 mg/kg Max | ||
| Mercury (Hg) | 1 mg/kg Max | ||
| Heavy metals (as Pb) | 10 mg/kg Max | ||
| Organic Volatile Impurities | Meet the requirements | ||
| Residual solvents | Meet the requirements |
After being stored at room temperature for 4 months, only about 5% of apples sprayed with potassium sorbate preservative solution on the surface experienced decay and spoilage. Potassium sorbate can also prevent the oxidation and rusting of tin on the outer packaging of canned vegetables.
Smoked ham, dried sausages, jerky meat, and similar dry meat products are briefly soaked in an appropriate concentration of potassium sorbate solution to achieve preservation and preservation.
After adding a mixture of 0.1%~0.2% sorbic acid and potassium sorbate as preservatives to fish sausages, the product will not spoil after being stored at temperatures as high as 30 ℃ for two weeks, while the control sample under the same environmental conditions will spoil after being stored for one week. Thoroughly clean fresh fish, shrimp, or other fresh aquatic products, immerse them in an appropriate concentration of potassium sorbate preservation solution for 20 seconds, and then remove them. After removing the preservation solution, refrigerate it to effectively extend its shelf life.
Adding an appropriate amount of potassium sorbate to soy sauce can store it at high temperature for 70 days without causing spoilage or mold.
When used as a preservative for pastries, it should first be dissolved in water or milk, and then directly added to flour or dough. When using potassium sorbate to preserve starch foods, it is best to first acidify the material with a small amount of vinegar, because potassium sorbate has the best antibacterial and preservative effect when it is in an environment with a pH value below 5-6.
Potassium sorbate can be added to various beverages such as fruit and vegetable juice drinks, carbonated drinks, protein drinks, etc. The addition of potassium sorbate greatly extends the shelf life of products.
Peanut sugar, almond sugar, and regular sandwich sugar can be directly added with an appropriate amount of potassium sorbate for preservation. In order to ensure the anti-corrosion and fresh-keeping effect of some high sugar candy products, the amount of potassium sorbate added should be appropriately increased.
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