Potassium Sorbate

 

  1. DESCRIPTION
INCI Adopted Name: Potassium sorbate
CAS Registry No.: 24634-61-5
EINECS No.: 246-376-1
Molecular Formula: C6H7KO2
Molecular Weight: 150.22
Structural Formula:

 

  1. PROPERTY
Molar mass 150.22 g·mol−1
Appearance White crystals
Odor yes
Density 1.363 g/cm3
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

 

  1. SPECIFICATIONS
Parameters Specification
Appearance White Granular or Powder
Identification Conform
Assay 98,0-101,0 %
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 %

 

  1. PACKAGING

Standard packaging: 25kg/bag, inner is PE film bag, outer bag is PP film bag.

Available special request

 

  1. STORAGE

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.

 

  1. PERIOD OF VALIDITY

24 months

 

  1. APPLICATIONS

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.