Application of Potassium Sorbate

Product Name: Potassium Sorbate

Alias: Potassium 2,4-hexadienoate

It is a food additive prepared by reacting sorbic acid and potassium carbonate (or potassium hydroxide) with water as solvent.

Appearance: 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. Soluble in water and ethanol.

Potassium sorbate destroys most of the action of the microbial enzyme system by binding to the sulfhydryl group of the microbial enzyme system. As an acid preservative, with pH below 5-6, it can effectively inhibit the activity of mold and yeast, and can also prevent the growth and reproduction of harmful microorganisms such as botulinum and staphylococcus.

Alcoholic foods, soda beverages, fresh orange juice, hawthorn juice and other beverages, and other non-alcoholic beverages can be added in proportion to sorbic acid to prolong the shelf life.

Such as soy sauce, sauce products, pickled vegetables, kimchi, etc., adding an appropriate concentration of sorbic acid solution can prevent the problem of mildew growth and deterioration.

Sorbic acid can be added to fish cake food, fish sausage, smoked fish products, fish and shrimp cooked in soy sauce, fresh fish, fresh shrimp and other aquatic products, which can effectively prevent the occurrence of mildew in the products and prolong the storage time.

Dried meat, dried sausages, or similar dried meat products; beef sausages, pork sausages, mixed pork and beef sausages; general meat materials; meat fillings; cooked chicken; raw and fresh poultry; and potassium salt, compared with unused food, it has obvious preservation effect, prolonging the preservation time, and the preservation time is twice as long as the control.

Vegetables and fruits: add sorbic acid preservative and store at 30℃ for more than one month, which can keep the greenness of vegetables and fruits unchanged.

Apples: The preservative liquid is sprayed on the surface of the apples and stored at room temperature for 4 months before deterioration occurs.

Canned vegetables: can prevent tinplate from rusting.

Sorbic acid can be directly added to flour or dough. When using, potassium sorbate should be dissolved in water or milk first, and then added to flour or dough. When sorbic acid and potassium salt are used in starch products, it is better to acidify the material with a small amount of vinegar in advance, so that the effect will be better.

Used in hard cheese, cheese powder, salted cheese, fresh cheese, emulsified cheese, pre-packaged cheese and other foods. There are three ways to use potassium sorbate, one is to add potassium sorbate to a salt solution, and then use this salt solution to make cheese; the other is to soak or spray the potassium sorbate solution before the finished cheese is sold. The third is to soak or spray the cheese with a sorbic acid solution containing a certain amount of alcohol.