ShanDong Look Chemical Co.,Ltd
Potassium Sorbate CAS 24634-61-5 | Look Chemical
CAS No. 24634-61-5
EINECS: 246-376-1
Chemical Name: Potassium Sorbate
Category: Food additives
Molecular Formula: C6H7KO2
Molecular Weight: 150.22
Purity: 99%min
Brand Name: Look Chemical
Place of Origin: China
Name: Potassium Sorbate
CAS: 24634-61-5
Purity: 99%min
MOQ: 1KG
Potassium Sorbate Chemical Formula
Basic Info
| CAS No: | 24634-61-5 |
| MF: | C6H7KO2 |
| Molecular Weight: | 150.22 |
| EINECS: | 246-376-1 |
| Appearance: | White to Light yellow powder |
| Product Name: | Potassium Sorbate |
| Other Name: | Potassiumsalt,(e,e)-4-hexadienoicacid; Potassium 2,4-ethylenediene |
| Place of Origin: | China |
| Brand: | Look Chemical |
What is Potassium Sorbate?
The chemical name of potassium sorbate is “potassium 2,4-ethylenediene”. Its form is white to light yellow crystal particles or scale crystals or powder. It has a slight odor or no odor. It is easily soluble in water. 1% The pH value of the aqueous solution is 7 to 8, and it is also soluble in ethanol, etc. It is flammable and hygroscopic. If left in the air for a long time, it will be easily oxidized and discolored. As a food preservative, potassium sorbate can inhibit the activity of dehydrogenase in microbial cells (especially mold cells), causing the destruction of many important enzyme systems, effectively inhibiting the growth and reproduction of harmful microorganisms, thereby achieving the purpose of bacteriostasis and antisepsis. .
After potassium sorbate is ingested by the body as an unsaturated fatty acid salt, it is eventually oxidized into carbon dioxide and water. Its decomposition temperature is as high as 270°C, and its thermal stability is relatively good. Its toxicity is only 1/40 of sodium benzoate, but its antibacterial and antiseptic effects are 5 to 10 times that of sodium benzoate. It can maintain the original flavor of food during the preservative process. The nutritional content, color, aroma and taste remain unchanged. Mountain quilts are widely used in the food industry at home and abroad.
Potassium Sorbate Uses
Potassium sorbate can be used to inhibit mold and yeast in many foods, such as cheese, wine, yogurt, dry meat, apple cider, dehydrated fruits, soft drinks and juice drinks, and baked goods. It is used to prepare hot cake syrup and milkshakes provided by fast food restaurants such as McDonald’s. It can also be found in the ingredient lists of many dried fruit products. In addition, herbal dietary supplement products usually contain potassium sorbate, which is used to prevent mold and microorganisms and extend the shelf life. Its usage will not have adverse effects on health in a short period of time. The preservative is labeled as “potassium sorbate” or “E202” on the ingredient description. In addition, it is also used in many personal care products to inhibit microbial growth and maintain shelf stability. Some manufacturers use this preservative as a substitute for hydroxybenzoate. Tube feeding of potassium sorbate can reduce the burden of pathogenic bacteria on the stomach.
Potassium sorbate, also known as a “wine stabilizer,” is added to wine to produce sorbic acid. It has two purposes. When active fermentation stops and the wine is shelved for the last time after clarification, potassium sorbate will prevent any surviving yeast from reproducing. At this point, the surviving yeast can continue to ferment any remaining sugars into CO2 and alcohol, but when they die, no new yeast will appear to cause future fermentation. When adding sweetness to wine before bottling, potassium sorbate and potassium metabisulfite can be used together to prevent further fermentation. It is mainly used for sweet wine, sparkling wine, and some strong apple cider, but can also be added to table wine because it is difficult to maintain clarity after clarification.
Some fungi (especially some strains of Trichoderma and Penicillium) and yeast can detoxify sorbate through decarboxylation, producing isopentadiene (1,3-pentadiene). Pentadiene has a typical smell of kerosene or petroleum.
References
Potassium sorbate – WikiPedia
A brief discussion on the application of potassium sorbate in food
Potassium Sorbate for Sale
Application of Potassium Sorbate
Potassium sorbate is widely used in the antisepsis and preservation of food. It can also be used in the antifungal preservation of health product syrups and animal feeds. It can also be used to preserve medicines, cosmetics, paper pulp, fabrics, etc.
Application of potassium sorbate in vegetables and fruits: If fresh vegetables and fruits are not treated with antiseptic and fresh-keeping in time, they will soon lose their luster and moisture, the surface will become dry and wrinkled, and they will easily produce mold and cause rot, thus causing unnecessary damage. waste.
If potassium sorbate preservative is used on the surface of vegetables and fruits, they can be stored for one month at a temperature of 30°C, and the greenness of the vegetables and fruits will not change. After 4 months of storage at room temperature, only about 5% of apples sprayed with potassium sorbate preservative solution rotted and deteriorated. Potassium sorbate can even prevent the tinplate outer packaging of canned vegetables from oxidizing and rusting.
Application of potassium sorbate in meat products: Smoked ham, dried sausages, jerky and other similar dried meat products are briefly soaked in potassium sorbate solution of appropriate concentration to achieve antisepsis and preservation. Meat enema products such as beef sausage, pork sausage, etc. can be directly added with an appropriate amount of potassium sorbate to the minced meat during the production process. After the finished product is made, a 5% potassium sorbate solution can be sprayed on the surface to achieve antisepsis. Keep fresh.
You can also directly add an appropriate amount of potassium sorbate to ordinary meat and meat fillings for preservation and preservation. Both fresh chicken and cooked chicken can be soaked in potassium sorbate preservation solutions with different formulas and concentrations to improve the preservation effect and extend the shelf life. The fresh poultry meat with potassium sorbate preservative liquid sprayed on the surface has a significantly longer spoilage time than similar foods that have not been sprayed with preservative liquid. The preservation time is twice as long as that of the comparison sample.
Application of potassium sorbate in aquatic products: After adding 0.1%~0.2% sorbic acid and potassium sorbate as preservatives to fish sausages, the product will not go rancid when stored at temperatures as high as 30°C for two weeks. Deterioration, while the control sample under the same environmental conditions will deteriorate after one week of storage. When the temperature is maintained at 10~15°C and the internal pH value of the fish sausage is controlled at less than 6, the sausage can be stored for seven weeks without spoilage.
Generally, the pH value of fish cake products is between 6.8 and 7.2. Potassium sorbate or its mixture with sorbic acid can be used for preservation and preservation. However, when using the mixture, the proportion of sorbic acid must be controlled, because sorbic acid is an acidic preservative, and the elasticity of fish cake products will be affected when the pH value is low. Therefore, in order to reasonably resolve this contradiction, the content of sorbic acid in the mixture must be reduced. Dried fish products are relatively dry. Generally, products with a moisture content of less than 30% will not cause bacterial spoilage, but they are prone to mildew.
If you add an appropriate amount of potassium sorbate to dried fish products, you can effectively prevent this mildew phenomenon. Smoked fish products can be preserved and preserved by spraying a 5% to 10% concentration of potassium sorbate solution before, during or after the smoking process. After adding an appropriate amount of potassium sorbate, fish and shrimp cooked in soy sauce can be stored for two months at a temperature of 10~15°C without going rancid. Thoroughly clean fresh fish, shrimp or other fresh aquatic products, immerse them in an appropriate concentration of potassium sorbate preservation solution for 20 seconds, take them out, remove the preservation solution and refrigerate them, which can effectively extend their shelf life.
- Application of potassium sorbate in soy sauce and pickled vegetable products: Adding an appropriate amount of potassium sorbate to soy sauce can prevent spoilage and mildew when stored at high temperatures for 70 days. When using potassium sorbate to preserve beetroot, pickled cucumbers and other pickled vegetable products, you can add an appropriate amount of potassium sorbate to vinegar containing salt. Normally, in order to avoid the turbidity of salt water in pickled vegetable products, you can first dissolve the spices, salt, and potassium sorbate in water and then add vinegar. Kimchi is preservative and fresh-keeping by directly adding a mixture of salt and potassium sorbate.
- Application of potassium sorbate in pastries: Potassium sorbate can be added to fruit and vegetable juice drinks, carbonated drinks, protein drinks and other beverages. The addition of potassium sorbate greatly extends the shelf life of the product.
- Application of potassium sorbate in preserves and candy products: Peanut candy, almond candy and general sandwich candies can be directly added with an appropriate amount of potassium sorbate to preserve their freshness. In order to ensure the preservative and preservation effect of some high-sugar candy products, the amount of potassium sorbate should be appropriately increased.
Both the United States and the European Union use potassium sorbate as a feed additive in animal feed. Potassium sorbate can inhibit the growth of mold in feed, especially the formation of aflatoxin, which has a very significant effect. Therefore, adding potassium sorbate can effectively prevent the growth of spoilage microorganisms in feed.
In addition, potassium sorbate has a neutral taste and is suitable for use in feed because animals are more sensitive to food taste changes than humans. In addition, as an unsaturated fatty acid, potassium sorbate can be easily digested as a feed ingredient and has no adverse effects on animals. Feed is prone to spoilage during storage, transportation and sales, so potassium sorbate has a huge application market in the feed industry.
Potassium Sorbate vs Sodium Benzoate Comparison
Scope of use
Potassium sorbate can be used in cheese, preserves, candy, bread, pastries, cooked meat products, beverages, seasonings, soy products, wine and other fields. It is an acidic preservative and has the best preservative effect when the pH is lower than 5. pH5-6 still has good anti-corrosion effect.
Under acidic conditions, undissociated potassium sorbate can penetrate the cell membrane and inhibit intracellular dehydrogenase, thereby affecting the reproduction of microorganisms.
Limitation
The dosage of potassium sorbate is large, and as the concentration of potassium sorbate increases, its antibacterial rate increases significantly. Taking meat enema as an example, the maximum allowable addition amount of potassium sorbate is 1.5g/kg.
Potassium sorbate can be said to be the leading food preservative and has a wide range of uses. Studies have shown that the residual amount of potassium sorbate in the hind legs of slaughtered pigs is 0.069g/kg, while the maximum residual amount of potassium sorbate in cooked meat products (except meat enema) is 0.075g/kg.
The problem of excessive potassium sorbate is common in the food industry. How to reduce the dosage and improve the antibacterial effect also needs to be used in conjunction with other food additives.
Scope of use
Sodium benzoate can be used in preserves, candies, seasonings, beverages (especially carbonated drinks) and other fields. It is an acidic preservative. The best pH range for preservatives is 2.5-4.0. When the food pH is >4, the preservative effect is very weak.
The antibacterial effect of sodium benzoate mainly relies on undissociated sodium benzoate under acidic conditions. It is more likely to penetrate the cell membrane, interfere with the cell membrane, inhibit respiratory enzymes in the cell, and thereby inhibit the reproduction of microorganisms. Sodium benzoate has a wide antibacterial range and can inhibit the reproduction of yeast, mold and some bacteria.
Limitation
In addition to the food field, sodium benzoate is also the preferred preservative for many liquid pharmaceuticals. However, sodium benzoate is not suitable for use in meat products. On the one hand, it has a pH range, and on the other hand, it reacts with some substances in meat products.
The safety of sodium benzoate has been controversial in recent years. For example, according to toxicological evidence, the oral LD50 index for rats is 2700 mg/kg for sodium benzoate and 4920 mg/kg for potassium sorbate (FAO/WHO, 1994).
At present, sodium benzoate is a food preservative allowed to be used in my country’s GB2760, which shows that the National Health Commission recognizes the safety of sodium benzoate in food at this stage.
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1. ≤50kg, Express delivery recommended, usually called as DDU service;
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We will make samples before mass production, and after sample approved, we’ll begin mass production. Doing 100% inspection during production, then do random inspection before packing.
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Our MOQ is 1kg. But usually we accept less quantity such as 100g on the condition that sample charge is 100% paid.
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