Mainly used as food preservatives belongs to acidic preservatives with organic acids to improve the antiseptic effect. Potassium carbonate or potassium hydroxide and sorbic acid were used as raw materials.
Sorbic acid (potassium) can effectively inhibit the activities of fungi, yeasts and aerobic bacteria, thus effectively prolong the storage time of food and maintain the flavor of the original food.
Cosmetic preservatives. It belongs to organic acid preservative. The addition amount is generally 0.5%. It can be mixed with sorbic acid. Potassium sorbate is soluble in water and easy to use, but its 1% aqueous solution has a tendency to increase the pH value of cosmetics, which should be paid attention to when it is used.
It is mainly used to inhibit the growth of microorganisms in food.
In daily life, it can be used for soy sauce, rice wine, vinegar and pickles. When 0.1% potassium sorbate is added to the above-mentioned food, the taste of the above-mentioned food will be more delicious.
Refrigerated products, especially fresh fish and shrimp, can maintain their original fresh and tender characteristics by soaking them in 0.3% potassium sorbate solution for 30 seconds and then freezing them.
Applied to margarine and salad oil, it can prevent acidity and bubbles caused by lactic acid fermentation.
Applied to pastries, biscuits, bread, can improve the fresh-keeping effect.
It can be used for fresh meat products, which can be stored for one week longer than the original sample.
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Food additives#Food preservatives#Antistaling agent#Organic acid preservatives