|INCI Adopted Name:||Potassium sorbate|
|CAS Registry No.:||24634-61-5|
|Molar mass||150.22 g·mol−1|
|Melting point||270 °C (518 °F; 543 K) (decomposes)|
|Solubility in water||58.5 g/100 mL (100 °C)|
Solubility in other solvents
|Soluble in ethanol, propylene glycol
Slightly soluble inacetone
Very slightly soluble inchloroform, corn oil,ether
Insoluble in benzene
|Appearance||White Granular or Powder|
|Alkalinity (as K2CO3)||≤ 1.0 %|
|Acidity (as Sorbic Acid)||≤ 1.0 %|
|Aldehyde (as Formaldehyde)||≤ 0.1 %|
|Lead (Pb)||≤ 2 mg/kg|
|Heavy Metals (as Pb)||≤ 10 mg/kg|
|Mercury (Hg)||≤ 1 mg/kg|
|Arsenic(as As)||≤ 3 mg/kg|
|Loss on Drying||≤ 1.0 %|
Standard packaging: 25kg/bag, inner is PE film bag, outer bag is PP film bag.
Available special request
It shall be stored in a well-ventilated, cool and dry place which is out of direct sunlight. Keep containers tightly closed when not in use.
- PERIOD OF VALIDITY
Potassium sorbate can effectively inhibit the survival of mold, yeast and aerobic bacteria, and also can prevent the growth and reproduction of harmful microorganisms such as botulinum, staphylococcus, salmonella, etc., but to beneficial microorganisms such as anaerobic spores bacteria and lactobacillus acidophilus are almost ineffective, their role in inhibiting development is stronger than that of bactericidal action, so as to effectively extend the preservation time of foods and maintain the flavor of the original food. Its antiseptic effect is 5-10 times that of similar products sodium benzoate.
Currently it has been widely used in food, beverage, pickles, tobacco, pharmaceuticals, cosmetics, agricultural products, feed and other industries. From the development trend, the scope of its application is still expanding.
Potassium sorbate is an acidic preservative and has good antiseptic effect in foods close to neutral (PH6.0—6.5), while the antisepsis effect of benzoic acid (sodium) is dropped significantly and has a bad taste at PH>4.