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Potassium sorbate is a highly effective preservative widely used in food, beverage, tobacco, pesticide and cosmetic industries.
It still has a good preservative effect in near-neutral (PH6.0-6.5) foods, but not for dairy products. Potassium sorbate is a highly effective and safe preservative and freshness-keeping agent recommended by the International Food and Agriculture Organization (IFAO) and the World Health Organization (WHO).
Potassium sorbate is colorless to white scaly crystals or crystalline powder, odorless or slightly smelly. It is unstable in air and can be oxidized and colored. Molecular weight 150.22, hygroscopic, soluble in water, ethanol.
Potassium sorbate can be used together with sulfur dioxide to provide sterilization. Potassium sorbate is a powerful inhibitor of filamentous, yeast, and aerobic bacteria, and is effective in controlling many of the molds commonly found in meat.
Since potassium sorbate can be metabolized in the body to produce carbon dioxide and water, it is harmless to the human body, and its use does not exceed 1g/kg.
In conclusion, potassium sorbate is an efficient and safe preservative widely used in food, beverage, tobacco, pesticide and cosmetic industries.
It has a powerful inhibitory effect on filamentous bacteria, yeasts, aerobic bacteria, and can effectively control many molds commonly found in meat.
Uses and functions of Potassium Sorbate.
Potassium sorbate is mainly used as food preservative, also used in cosmetics preservation and feed mold prevention.
It has strong inhibition of spoilage bacteria and mold, and is soluble in water and widely used. Its role in inhibiting the growth of bacteria is stronger than the bactericidal effect, the lower the PH value, the stronger the antibacterial effect.
Sorbic acid (potassium) can effectively inhibit the activity of molds, yeasts and aerobic bacteria, and also prevent the growth and reproduction of harmful microorganisms such as Clostridium botulinum, Staphylococcus, Salmonella, etc. However, it is almost ineffective for the beneficial microorganisms such as anaerobic bacillus and Lactobacillus acidophilus, etc. Its inhibitory development is stronger than the bactericidal effect, which achieves the effect to prolong the preservation time of the food effectively, and maintains the flavor of the original food.
Its antiseptic effect is 5-10 times that of sodium benzoate, which is a similar product.
Characteristic of Potassium Sorbate.
White to light yellow scale-like crystals, crystalline powder or granular. Odorless or slightly odorless. It is easy to absorb moisture and oxidize and decompose when stored in the air for a long time. Soluble in water. Soluble in propylene glycol, ethanol.
Sorbic acid (potassium) is stable in sealed condition, but it is easy to absorb water and oxidize and color when exposed to humid air. Potassium sorbate has good thermal stability, decomposition temperature up to 270 ℃.
Product method of Bulk Potassium Sorbate Powder.
Add sorbic acid in the reaction kettle, then add 66% of the mass of sorbic acid in water, at 45 ℃ dropwise addition of 49% of potassium hydroxide solution, until the reaction solution Ph = 8 until the reaction takes about 45 min. add a certain amount of activated carbon, vacuum filtration, at 40 ~ 45 ℃ will be evaporated under reduced pressure filtrate 3 ~ 4h to meet the requirements of the temperature to 70 ℃ after discharge.
After centrifugal dehydration to get crystallization, mother liquor recycling; Finally, drying at 105 ℃ to get the product.
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