POTASSIUM SORBATE

Item No.: 00138
As the lowest toxic food preservative, potassium sorbate is widely used in food and feed processing industries, as well as cosmetics, cigarettes, resins, spices, rubber and other industries. However, it is most widely used in food preservation and feed.
  • TYPE:
    POTASSIUM SORBATE
  • CAS:
    24634-61-5
  • EINECS:
    246-371-1
  • HS CODE:
    2916190090
Description Specification Applications
Description
PRODUCTS INFORMATION
As the lowest toxic food preservative, potassium sorbate is widely used in food and feed processing industries, as well as cosmetics, cigarettes, resins, spices, rubber and other industries. However, it is most widely used in food preservation and feed.
BASIC INFORMATION AND CHEMICAL PROPERTIES
Form White crystalline powder
MF C6H7KO2
MW 150.22
Melting point 270 °C
Vapor pressure <1 Pa (20 °C)
Density 1,361 g/cm3
PH Range 8 - 11 at 580 g/l at 20 °C
Water Solubility  58.2 g/100 mL (20 ºC)
Storage temp. 2-8°C
Specification
Specification Standard Test result
Identification UV-Maximum254±2mm Complied
Appearance White or off white spherical White spherical
Assay (dry basis) 99.0%-101.0% 100.0%
Melting range 133-135 133.2-134.6
Loss on drying Not more than1% 0.20%
PH-Value 8.5-10.5(10% water solution) 9.6
Alkalinity (as K2CO3) Passes test (about 1%) Complied
Acidity (as sorbic acid) Passes test (about 1%) Complied
Heavy metals (as Pb) Not more than 0.001% Complied
Arsenic Not more than 2ppm Not more than 2ppm
Lead Not more than 2ppm Not more than 2ppm
Sulfate (as SO4) % Not more than 380ppm Not more than 380ppm
Aldehydes (as for maldehyde) Not more than 0.1% Complied
Heat resistance No discoloration after heating
90 minutes at 105
Complied
Applications
(1) Application in vegetables and fruits

If fresh vegetables and fruits are not preserved in time, they will soon lose luster, moisture, dry and wrinkled surface, and are easy to produce mold and lead to decay, resulting in unnecessary waste. If potassium sorbate preservative is used on the surface of vegetables and fruits, it can be stored for one month at a temperature of up to 30 ℃, and the green degree of vegetables and fruits can not be changed. After 4 months of storage at room temperature, only about 5% of the apples sprayed with potassium sorbate preservative solution decayed. Potassium sorbate can even prevent the tin of canned vegetables from oxidizing and rusting.

(2) Application in meat products

The smoked ham, dried sausage, dried meat and other similar dried meat products are briefly soaked with potassium sorbate solution of appropriate concentration, so as to realize anti-corrosion and fresh-keeping. Meat enema products, such as beef sausage and pork sausage, can be directly added with an appropriate amount of potassium sorbate in the meat cutting link in the production process. After the finished product is made, the potassium sorbate solution with a concentration of 5% can be sprayed on its surface to realize anti-corrosion and fresh-keeping. You can also directly add an appropriate amount of potassium sorbate to the general meat and meat stuffing for preservation. Fresh and cooked chicken can be soaked in potassium sorbate preservation solution with different formulas and concentrations to improve the preservation effect and prolong the shelf life. The fresh poultry meat sprayed with potassium sorbate preservative solution on the surface obviously prolonged the decay time compared with the similar foods not sprayed with preservative solution, and the preservation time was twice that of the control sample.

(3) Application in aquatic products

After adding 0.1% ~ 0.2% mixed preservative of sorbic acid and potassium sorbate to fish sausage, the product will not deteriorate after storage at a temperature of up to 30 ℃ for two weeks, while the control sample under the same environmental conditions will deteriorate after storage for one week.

(4) Application in soy sauce and pickle products

Adding an appropriate amount of potassium sorbate to soy sauce can be stored at high temperature for 70 days without corruption and mildew. When beetroot, pickled cucumber and other pickle products are kept fresh with potassium sorbate, an appropriate amount of potassium sorbate can be added to vinegar containing salt. Generally, in order to avoid the occurrence of salt water turbidity in pickle products, spices, salt and potassium sorbate can be dissolved in water before vinegar is added. Pickles were preserved by directly adding the mixture of salt and potassium sorbate.

(5) Application in pastry

When potassium sorbate is used as a preservative for pastries, potassium sorbate should first be dissolved in water or milk, and then the potassium sorbate solution should be directly added to flour or dough. When potassium sorbate is used to preserve starch food, it is best to acidify the material with a small amount of vinegar first, because the bacteriostatic and antiseptic effect is the best when the pH value of potassium sorbate is lower than 5 ~ 6.

(6) Application in beverage

Potassium sorbate can be added to fruit and vegetable juice drinks, carbonated drinks, protein drinks and other drinks. The addition of potassium sorbate greatly prolongs the shelf life of the products.

(7) Application of potassium sorbate in preserves and candy products

Peanut sugar, almond sugar and general sandwich sugar can be kept fresh by directly adding an appropriate amount of potassium sorbate. In order to ensure the preservative effect of some candy products with high sugar content, the addition of potassium sorbate should be appropriately increased
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