|Loss on drying，w/%
Potassium sorbate is white to yellowish scaly crystals, crystal particles, or crystal powders, odorless or slightly stinky, and easy to absorb moisture and decompose by oxidation and discoloration when exposed to air for a long time. Potassium sorbate is soluble in water, 67.6g/100ml (20 C); 5% salt water, 47.5g/100ml (room temperature); 25% sugar water, 51g/100ml (room temperature). Soluble in propylene glycol, 5.8g/100ml; ethanol, 0.3g/100ml. PH7-8 of 1% potassium sorbate solution.
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, rehydrated fruits, soft drinks and fruit drinks, and baked goods. It is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants. Potassium sorbate can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life. It is used in quantities at which no adverse health effects are known, over short periods of time. Labeling of this preservative on ingredient statements reads as "potassium sorbate" or "E202".
Besides, Potassium sorbate is used in many personal-care products to inhibit the development of microorganisms for shelf stability. Some manufacturers are using this preservative as a replacement for parabens. Tube feeding of potassium sorbate reduces the gastric burden of pathogenic bacteria.
Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to the wine. It is primarily used with sweet wines, sparkling wines, and some hard ciders, but may be added to table wines, which exhibit difficulty in maintaining clarity after fining.
What It's Used For?
Yogurt,Cheese,Wine,Dips,Pickles,Dried meats,Soft drinks,Baked goods,Ice cream
Potassium sorbate is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds. It is used in cheese, baked goods, syrups and jams. It is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste. The use of potassium sorbate increases the shelf life of foods, so many dietary supplements also include it. It is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles.
Food Preservative: Potassium sorbate is used particularly in foods that are stored at room temperature or that are precooked, such as canned fruits and vegetables, canned fish, dried meat, and desserts. It's also commonly used in food that is prone to mold growth, such as dairy products like cheese, yogurt, and ice cream. Many foods that are not fresh rely on potassium sorbate and other preservatives to keep them from spoiling. In general, potassium sorbate in food is very common.
Winemaking: Potassium sorbate is also commonly used in winemaking, to prevent wine from losing its flavor. Without a preservative, the fermentation process in wine would continue and cause the flavor to change. Soft drinks, juices, and sodas also often use potassium sorbate as a preservative.
Beauty Products: While the chemical is common in food, there are many other potassium sorbate uses. Many beauty products are also prone to mold growth and use the preservative to extend the life of skin and haircare products. It is very likely that your shampoo, hair spray, or skin cream contains potassium sorbate.