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Potassium Sorbate Common Food Additives Assay (C6H7O2K) 98.0-101.0% BP93
POTASSIUM SORBATE,FOOD GRADE, FCCIV, BP93
Description
Outstanding properties of high effective and safe preservative potassium sorbate
Excellent preservative properties
| Potassium Sorbate can restrain effectively the activity of mould, yeast and aerophile bacteria. Restrain growth and reproduction of the pernicious micro oraganism as pseudomonas, staphylococcus salmonella action to restrain growth is more powerful than killing. Meanwhile, it can not restrain useful microoraganim growth as Anaerobicspore-bearing bacilli, acidophil therefore to lengthen food store period and remain food original flavor. The preservative efficiency of sorbic acid (potassium sorbate) is 5-10 times sodium benzoate. |
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High safety
Sorbic acid (potassium sorbate) is one kind of nonsuturated fatty acid compounds. It can be absorbed by human body rapidly, then decomposed into CO2 and H2O, moreover no remaining in body.
ADI 0-25mg/kg (based on sorbic acid FAO/WHO 1994)
LD50 4920mg/kg (large mouse by mouth)
GRAS (FDA, 182.3640 1994)
Its toxicity only 1/12 times table salts and 1/40 times sodium benzoate.
Good stability
Sorbic acid (potassium sorbate) is stable in sealed status, will not be decomposed until 270. It will be oxidized into colored ones and absorbing moisture in case exposed in air for a long time.
Wide application
At the moment, sorbic acid (potassium sorbate) has been used extensively in food, drink, vegetables in soy, tobacco, drugs, cosmetics, agricultural products, forage and other domain. Its application should be wide and wide in the world.
As acidic preservative, sorbic acid (potassium sorbate) is also used well in neutral food (ph6.0-6.5). The preservative efficiency of sodium benzoate will decrease clearly and have a bed taste while PH>4.
Application flexibility
Sorbic acid (potassium sorbate) can be used by direct adding, spraying, retting, dry spraying, using in packing material and other method.
Applications
| Extent of use | Ref. dosage (g/kg) | Remark |
