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Potassium sorbate, as a commonly used preservative, can help extend the shelf life of food, prevent microbial infection and proliferation. In everyday life, we can see potassium sorbate on the ingredient lists of various soy sauces, beverages, candies, pastries, etc. Consuming potassium sorbate within the prescribed additive amount does not pose any harm to our bodies. So what are the specific applications of potassium sorbate in the food industry? What are the usage standards in food? Let's find out next.
Chinese name: Potassium Sorbate
Chinese alias: 2,4-Hexadienoic Acid Potassium Salt
It is a food additive prepared by reacting sorbic acid and potassium carbonate (or potassium hydroxide) using water as a solvent.
Organoleptic requirements: white or off-white powder or granules
Properties: Odorless or slightly odorous. Unstable in air. Can be oxidized and colored. Molecular weight 150.22. Hygroscopic. Easily soluble in water and ethanol.
Potassium sorbate works by binding with the sulfhydryl group of the enzyme system in microorganisms, thereby destroying most of their enzyme systems. As an acidic preservative, with a pH value below 5-6, it can effectively inhibit the activity of mold and yeast, and also prevent the growth and reproduction of harmful microorganisms such as Clostridium botulinum and Staphylococcus.
Application of sorbic acid and potassium salts in alcoholic beverages
Adding potassium sorbate in food and beverages like alcoholic drinks, soda beverages, fresh orange juice, hawthorn juice, and other non-alcoholic beverages can extend the shelf life.
Application of sorbic acid and potassium salts in soy sauce, condiments, and pickled products
For products like soy sauce, fermented products, pickled products, and pickles, adding an appropriate concentration of potassium sorbate solution can prevent mold and spoilage.
Application of sorbic acid and potassium salts in seafood products
Fish cakes, fish sausages, smoked fish products, soy-cooked fish and shrimp, fresh fish, fresh shrimp, and other seafood products can be added with potassium sorbate to effectively prevent mold and extend the storage duration.
Application of sorbic acid and potassium salts in meat products
Dried meat, dry sausages, or similar dried meat products; beef sausages, pork sausages, mixed pork and beef sausages; general meat products; meat fillings; cooked chicken; fresh poultry meat; raw chicken legs and chicken breasts can all be preserved using potassium sorbate, offering a noticeable difference in quality and extending the freshness period, doubling the shelf life compared to untreated foods.
Application of sorbic acid and potassium salts in preserving vegetables and fruits
Vegetables, fruits: Adding a potassium sorbate preservative can keep vegetables and fruits green for over a month at 30°C.
Apples: Spraying a preservative solution on apples can keep them fresh at room temperature for 4 months before they spoil.
Vegetable cans: Can prevent rusting of tin cans.
Application of sorbic acid and potassium salts in preserving pastries
Potassium sorbate can be directly added to flour or dough. During use, dissolve potassium sorbate in water or milk first, then add it to flour or dough. It's best to acidify the material with a small amount of vinegar when using sorbic acid and potassium salts in starchy products for better effect.
Application of sorbic acid and potassium salts in preserving cheese
Used in hard cheese, powdered cheese, salt-treated cheese, fresh cheese, emulsified cheese, pre-packaged cheese, and other products.
There are three methods to use potassium sorbate:
Add potassium sorbate to the salt solution and use this solution to make cheese.
Soak or spray potassium sorbate solution on cheese before selling the finished product.
Soak or spray the cheese with a potassium sorbate solution containing a certain amount of alcohol.
Application of sorbic acid and potassium salts in preserving margarine
Potassium sorbate can be added to emulsion-like margarine. Sorbic acid and potassium sorbate can also be added to margarine emulsions mixed with fats.
The "National Food Safety Standard for the Use of Food Additives" (GB 2760-2014) stipulates that sorbic acid and its potassium salts can be used in a variety of foods. It is widely applicable to cheese, vegetable oils, jams, pastries, seasonings, alcoholic beverages, and other foods. The maximum usage amount varies from 0.2g/kg to 2g/kg depending on the food type.
TOPFINE CHEMICAL is a leading potassium sorbate wholesaler in China, specializing in the production and sale of high-quality sorbic acid and potassium salts. Welcome to inquire and purchase.
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