Preservative Potassium Sorbate Supply Food Grade

White to light yellow scaly crystals, crystalline powder, or granular. Odorless or slightly odorous. Long-term storage in the air, easy to absorb moisture and oxidative decomposition and coloring. Relative density (d2025): 1.363. Melting point 270 °c (decomposition). Soluble in water (67.6g/100ml, 20 °C), 5% salt water (47.5g/100ml, room temperature), 25% sugar water (5Chemicalbooklg/100ml, room temperature). Soluble in propylene glycol (5.8g/100m1), ethanol (0.3g/100m1). The pH value of 1% aqueous solution is 7~8. It has a strong effect of inhibiting spoilage bacteria and mold, and because the toxicity is far lower than other preservatives, it has become the world's main preservative. Under acidic conditions, it can give full play to the antiseptic effect, and the effect is very low when neutral.

Take 0.25g (accurate to 0.1mg) of the sample after drying at 105 °C for 3h. Put 250ml of glass plug flask, add 36ml of glacial acetic acid and 4m1 of acetic anhydride, and warm to make a solution. Cool to room temperature, add 2 drops of crystal violet test solution (TS-74), and titrate to the blue-green endpoint with 0.1mol/L pechloric acid glacial acetic acid solution, and maintain for 30s without disappearing. At the same time, blank tests are carried out and necessary corrections are made. Perchloric acid per ml of 0.1mol/L is equivalent to 15.02mg of potassium sorbate (C6H7KO2).
It is used as a preservative and fungal agent in the food industry.

1)  Mainly used as a preservative in the food industry, it can extend the shelf life of food.
2)  It has good antibacterial effects against mold, aerobic spore producing bacteria, and gram-negative bacteria, and yeast is harmless.
3)  This product can also inhibit the production of aflatoxin and is widely used for mold prevention and preservation of bread, pastries, soy sauce, soy products, jam, and canned foods.
4)  Calculated by propionic acid, the maximum amount of calcium propionate used in wet noodle products (cut noodles, Wonton skin) is 0.25g/kg; The maximum usage in bread, vinegar, soy sauce, pastries, and soy products is 2.5g/kg.
5)  Calcium propionate is also used as a feed preservative;
6)  It can also be used for medicinal purposes, making liquids, powders, ointments, etc;
7)  It also has a good effect on skin diseases caused by mold.
8)  Calcium propionate also has the effect of strengthening calcium, so it can be used to supplement calcium in foods such as bread.
9)  Calcium propionate can also inhibit the reproduction of Bacillus subtilis during dough fermentation. The minimum inhibitory concentration is 0.01% at a pH of 5.0, 0.188% at a pH of 5.8, and the optimal pH should be below 5.5

STORAGE:
Cool and dry place, away from the direct sunlight.