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    Home > Chemial News > Food Industry News > Application of potassium sorbate in food

    Application of potassium sorbate in food

    Echemi 2020-10-16

    01 PART Basic Information


    Potassium sorbate

    Alias: Potassium 2,4-hexadienoate

    CAS number: 17.004

    INS number: 202

    Molecular formula: C6H7KO2

    Molecular weight: 150.2169

    Sensory requirements: white or almost white powder or granules

     

    Nature: Odorless or slightly smelly. Unstable in the air. Can be oxidized and colored. The molecular weight is 150.22. It is hygroscopic. Easily soluble in water and ethanol.

     

    National Standard: "GB 1886.39-2015 National Food Safety Standard Food Additive Potassium Sorbate"

     

    Scope: This standard applies to the food additive potassium sorbate prepared by the reaction of sorbic acid and potassium carbonate (or potassium hydroxide) with water as a solvent.

     

    02 PART Application of Potassium Sorbate

     

    2.1 Application of sorbic acid and potassium salt in alcoholic beverages

      

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

     

    2.2 Application of Sorbic Acid and Potassium Salt in Soy Sauce, Sauce Products and Pickles

      

    Such as soy sauce, sauce products, pickled vegetable products, kimchi, etc., adding a proper concentration of sorbic acid solution can prevent the problem of mildew and deterioration.

     

    2.3 Application of sorbic acid and potassium salt in aquatic products

      

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

     

    2.4 Application of sorbic acid and potassium salt in meat products

      

    Dried meat, dried sausage, or similar dried meat products; beef sausage, pork sausage, pork and beef mixed sausage; general meat; meat filling; cooked chicken; raw poultry; raw chicken legs, chicken breasts, etc. can be used, compare Unused food has obvious quality preservation and the effect of prolonging the preservation time, which is twice as long as the control sample.

     

    2.5 Application of sorbic acid and potassium salt in the preservation of vegetables and fruits

     

    (1) Vegetables and fruits: Add sorbic acid antistaling agent and store at 30°C for more than one month to keep the greenness of vegetables and fruits unchanged.

     

    (2) Apples: The fresh-keeping liquid is sprayed on the surface of the apples and stored for 4 months at room temperature before deterioration occurs.

     

    (3) Canned vegetables: can prevent the tinplate from rusting.

     

    2.6 Application of sorbic acid and potassium salt in the preservation of cakes

      

    Sorbic acid can be added directly to flour or dough. When using it, 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 best to acidify the material with a small amount of vinegar in advance, so that the effect will be better.

     

    2.7 Application of sorbic acid and potassium salt in cheese preservation

      

    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 the 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 cheese with a sorbic acid solution containing a certain amount of alcohol.

     

    2.8 Application of sorbic acid and potassium salt in the preservation of margarine

     

    (1) Potassium sorbate can be added to milk cream.

     

    (2) Add sorbic acid and potassium sorbate to the milk cream mixed with emulsion and fat.

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