H. S. Code: 2916 1900 90
Appearance: White crystal powder or granular.
Specification: FCC IV
Package: 25 kg net in paper carton with plastic bag inner.
Application: Used as food additive of cream, salad, fruit, wine, candies.
Excellent Preservative Properties
Potassium Sorbate can restrain effectively the activity of mould, yeast and aerophile bacteria. Restrain growth and reproduction of the pernicious micro-organism as pseudomonas staphylococcus salmonella action to restrain growth is more powerful than killing. Meanwhile it can not restrain useful microorganism growth as anaerobic spore-bearing bacilli, cidophil therefore to lengthen food store period and remain food original flavor, the preservative efficiency of potassium sorbate is 5-10 times sodium benzoate.
Potassium sorbate is one kind of nonsaturated 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 of sodium benzoate.
Potassium Sorbate is stable in sealed status, will not be decomposed until 270 degrees centigrade. It will be oxidized into colored ones and absorbing moisture in case exposed in air for a long time.
At the moment, Potassium Sorbate has been used extensively in food, drink, vegetables in soy, tobacco, drugs, cosmetics, agricultural products, forage and other domain. Its application should become wider in the world.
As acidic preservative, 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 bad taste at pH>4.
Potassium Sorbate can be used by direct adding, spraying, retting, dry spraying, using in packing material and other method.
As nowadays international prime preferable food preservatives, their extent of use and reference dosage as follows:
Soy sauce, marmalades, man-made cream, gelose soft sweets 0.1-1.0
Low-salt preserved vegetables insoy, noodles, candied fruit haw cake, fruit taste juice, tinned food: 0.1-0.5
Fruit juice, fruit drink, grape wine, fruit wine: 0.1-0.6
Carbonated wine, soda water: 0.05-0.2
Dried fish products, drinks of soybean and milk, food of soybean: 0.1-1.0
Cake stuffing locto bacillin drink: 0.1-1.0
Cosmetics & Toothpaste: 0.6-2
Exlent color-Our potassium sorbate is made with advanced technology. Problems are lies in solution of yellowish tendency and poor color stability as the usual cases with the traditional technology. Our products boast a pure white color and good color stability.
|Appearance||White granular or powder|
|Alkalinity (as K2CO3)||≤1%|
|Acidity (as sorbic acid)||≤1%|
|Heavy metals(Pb) %||≤10 mg/kg|
|Arsenic %(as as)||≤3 mg/kg|
|Loss on drying %||≤1%|