Potassium Sorbate
Potassium Sorbate is a white, noodle shape granular anti microbial substance. It is Flavorless or has a subtle bubblegum like taste and aroma for people with sensitive taste palates. It is used as a preservative in food and cosmetics to prevent the growth of molds, yeasts, and fungi. Potassium Sorbate is effective against many microorganisms and is commonly used in baked goods, cheese, and wine products.
What is Potassium Sorbate?
Potassium sorbate is the common name for potassium (2E,4E)-2,4-hexadienoate. The main use of potassium sorbate is as food additive (E 202) as mold and yeast inhibitor. Potassium sorbate (E 202) is used as a antimicrobial and fungistatic agent and preservative in foods, especially cheeses (unripen, ripened and whey cheese and cheese products), citrus fruits, chewing gum, processed potato products, potato gnocchi, meat pâté, processed meat, processed fish, processed eggs (dehydrated and concentrated frozen eggs), table-top sweeteners in liquid form, protein products, dietary foods for weight control, salads, fruit nectars, beer, wine, fruit wine and made wine, mead, aromatized wines and aromatized wine-based drinks and cocktails, potato-, cereal-, flour- or starch-based snacks, desserts and food supplements and processed nuts. Potassium sorbate has been also used as medication and in cosmetics and pharmaceuticals. Potassium sorbate is also approved as a biocidal active substance.
Potassium sorbate benefits and concentrations
Potassium sorbate is a commonly used preservative with antimicrobial properties often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. In general the potassium sorbate is preferred over the sorbic acid because it is more soluble in water, but the active form is the acid. The optimal pH for the antimicrobial activity is below pH 6.5. Sorbates are generally used at concentrations of 0.025% to 0.10%. Adding potassium sorbate to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety. It is found in foods such as various kinds of cheese, bread, muffins, donuts, pies, cookies, protein bars, syrups, lemonades, fruit juices, dried meats, sausages, nuggets, burgers, sandwiches, tacos, pizzas, smoked fish, margarine, sauces, soups, and more.
Potassium Sorbate in Cosmetics
In cosmetics and personal care products, Sorbic Acid and Potassium Sorbate function as preservatives and antimicrobial agents. The use of preservatives is required to prevent product damage caused by microorganisms and to protect the product from inadvertent contamination by the consumer during use.
Safety of Potassium Sorbate
Sorbic acid and Potassium Sorbate is the most common food preservative against molds, bacteria, fungi, and yeasts. It is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.
In the United States, sorbic acid and potassium sorbate are considered GRAS (generally recognized as safe) (21 CFR 182.3089; 21 CFR 182.3225; 21 CFR 182.3640; and 21 CFR 182.3795).
EFSA states that maximum allowed usage level of sorbic acid is 20-6,000 mg/Kg.6 Encapsulated acid was also adopted by the EU in 2011 and by CODEX in 2012.
Formula
C6H7KO2
Assay, Potassium Sorbate
98 – 101%
Heavy Metals
10 ppm Max
Lead
2 ppm Max
Arsenic
2 ppm Max
Water Solubility
Very soluble in water (58.2% at 20 °C)
Packaging
- 50-Lb boxes (For food products)
- 10-Lb pails (For personal care products)
- 1-Lb Jars (For research and evaluation)
- Custom packaging upon request
Particle Size
Crushed noodles with diameter of about 1 mm and length of about 1 to 6 mm.
Where to buy Potassium Sorbate?
Potassium Sorbate can be ordered online at Chemical Store.com, ZChemicals.com, Nutchem.com and ScienceKitStore.com. For large orders and food manufacturing applications please call or email chemical store to coordinate your order with an application specialist.
HS Code: 2916.19.10.00
Description
Potassium Sorbate appears as white noodle shape granular powder. Potassium Sorbate is flavorless or has a subtle bubblegum like taste and aroma for people with sensitive taste palates.
CAS Number
24634-61-5 and 590-00-1
EC Number:
246-376-1
Molar Mass:
150.22 g/mol
Density
1.363 g/cm3
Shelf life
Minimum of 24 months after production/ certification date. Best before the expiration date on packaging.
Food Applications of Sorbic Acid and Sorbates
Why use Potassium Sorbate in food?
Potassium Sorbate is derived from manufactured sorbic acid and is used in many different food industries for its ability to prohibit the growth of bacteria, yeast and mold. Potassium Sorbate is very water soluble so it dissolves and suspends easily in water making it a great choice for spraying as rinse or using as a dip. The Mold inhibiting properties give your product an extended shelf life.
How to Apply Potassium Sorbate?
For baked goods, potassium sorbate should be dissolved in water or milk first, and then added to flour or dough. Here are some other application methods:
- Dipping and spraying finished products with solutions.
- Mixing into formula dry ingredients
- Treatment of packaging material
Sorbate Level in Food Products
As a food additive, potassium sorbate is used as a preservative in concentrations of 0.025–0.100%, which in a 100 g serving yields an intake of 25–100 mg. In the United States, no more than 0.1% is allowed in fruit butters, jellies, preserves, and related products.
Potassium Sorbate in Wine
Use 1/2 teaspoon per gallon of wine. When added to wine, potassium sorbate produces sorbic acid, serving two purposes: At the point 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.
Chemistry of Potassium Sorbate
Potassium sorbate is the potassium salt of sorbic acid with chemical formula CH₃CH=CH−CH=CH−CO₂K. It is a white salt that is very soluble in water. It is primarily used as a food preservative. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products.
Information in this page are provided as is with no warranty of accuracy and applicability to any specific use. Readers and buyers must perform their own experiments and make their own determination about the efficacy and safety of this product for their own purpose.
Potassium Sorbate in Cheese
There are several ways to apply Potassium Sorbate in food. In cheese manufacturing, sorbate is applied on the surface to prevent mycotoxin production. The cheese absorbs the preservative gradually. The rate of absorption depends on the nature of the cheese. Is it porous? How is the fat content? Typically, sorbate is completely absorbed by the cheese in about 2 weeks. In aged cheeses, the longer maturity period makes the least soluble salt, calcium sorbate ideal. Calcium sorbate is very stable against oxidation too.
In pasteurized cheese, mold may be prevented by adding not more than 0.2 % of potassium sorbate by weight.
Sorbic Acid in Food Emulsions
In food emulsions such as salad dressings, fat spreads, and butter, sorbate is often combined with benzoate for better effect. Aside from preserving the food, other benefits of this combination is reduced oxidation, free fatty acid, and thiobacbituric acid. The level of sorbate in emulsions range between 0.05-0.10%.
Meat and fish products
The availability of sorbic acid lessens the nitrite levels in meat, particularly in cured meat products. And it is even more effective than other preservative such as acetate and lactate against Listeria monocytogenes in cooked bologna, one study found.
For fish products in vacuum or modified atmosphere packaging, sorbate is added to prevent the growth of anaerobic bacteria. Anaerobic bacteria are capable of thriving despite the absence of oxygen. These microorganisms have the capability to metabolize trimethylamine oxide, the compound responsible for the “fishy” strong foul odor in fish. There are several ways sorbate is applied to fish. These include spraying, in ice, in packaging, in fat, as a powder or by immersion in sorbate solution. Commonly the fish is immersed in a solution of 0.5–2.0% sorbate and 15–20% NaCl (salt) prior to refrigeration.
How Potassium Sorbate Work As Preservative?
The antimicrobial activity of sorbic acid and its salts is attributed to their undissociated acid molecule. And therefore their efficacy is pH-dependent. The upper limit for its inhibitory activity is at 6.5 in most applications. The lower the pH, the better as a result of more undissociated sorbic acid. However, this upper limit can be raised in low water activity-solutions.
Sorbic acid is the active antimicrobial agent. Sorbic acid works by penetrating the cell, and then changing the internal pH of the microorganism. This interrupts all the functions and metabolic activity of the microorganism and eventually eliminates the microorganism.
For more information and application support please contact Chemical Store: 1059 Main Avenue, Clifton, New Jersey 07011, USA Tel: (973) 405-6248 info @ Chemical Store . com