Product Description
- Model NO.: Food Grade
- Nutritional Value: Nutritional
- Resource: Natural
- Einecs Number: 246-376-1
- Trademark: Hugestone
- Specification: FCCIV
- HS Code: 29161900
- Type: Potassium Sorbate
- Effect: Stabilization
- CAS Number: 24634-61-5
- Molecular Formula: C6h7ko2
- Transport Package: 25kg/CTN
- Origin: Shandong
Potassium sorbate is the potassium salt of sorbic
Acid. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care.
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider and baked goods. It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life, and is used in quantities at which there are no known adverse health effects. [citation needed] Labeling of this preservative reads as "potassium sorbate" on the ingredient statement. Also, it is used in many personal care products to inhibit the development of microorganisms for shelf stability. Some manufacturers are using this preservative as a replacement for parabens.
Also known affectionately as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.
Some molds (notably some Trichoderma and Penicillium strains) and yeasts are able to detoxify sorbates by decarboxylation, producing 1, 3-pentadiene. The pentadiene manifests as a typical odor of kerosene or petroleum.
Item |
Specification |
Result |
Appearance |
White to off-White Powder |
White powder |
Odor |
Slight Characteristic odor |
Passes |
Heat stability |
No change in color after heating for 90 minutes at 105°C |
Passes |
Identification test |
(1) Bromine test: Positive
(2) Quantitative test for potassium salt: Positive
(3) UV: Conforms with standard spectrum |
Passes |
Assay |
99.0-101.00% |
99.4% |
Loss on drying |
1.0% max |
1.0% |
Chloride(as Cl) |
0.018% max |
0.018% |
Sulfate(as SO4) |
0.038% max |
0.038% |
Aldehydes(as formaldehyde) |
0.1% max |
0.1% |
Arsenic(as As) |
3mg/kg max |
3mg/kg |
Lead |
2mg/kg max |
2mg/kg |
Mercury |
1mg/kg max |
1mg/kg |
Heavy metals(Pb) |
10mg/kg max |
10mg/kg |
Conclusion |
The quality meets the standard FCC VI |
Contact us if you need more details on Potassium Sorbate. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Potassium、Sorbate. If these products fail to match your need, please contact us and we would like to provide relevant information.
Product Categories : Food Sweeteners
