| Potassium sorbate |
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| 24634-61-5 |
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| When dissolved in water, potassium sorbate ionizes to form sorbic acid which is effective against yeasts, molds. It is widely used at 250 ppm to 1000 ppm levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise. |
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potassium Sorbate, a white crystalline powder or granular, is the potassium salt of sorbic acid - a naturally occurring organic acid that has been used extensively as a effective fungistatic agent for foods.
l When dissolved in water, potassium sorbate ionizes to form sorbic acid which is effective against yeasts, molds. It is widely used at 250 ppm to 1000 ppm levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.
l Good stability: Sorbic acid (potassium sorbate) is stable in sealed container, will not be decomposed until 270. It will be oxidized into colored ones and absorbing moisture in case long time exposure in air.
l Safety indication: GRAS (FDA, 182.3640 1994)
Its toxicity only 1/12 times table salts and 1/40 times sodium benzoate. Potassium sorbate is a naturally occurring unsaturated fatty acid and is completely safe with regard to health and have the lowest allergenic potential of all food preservatives.
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