Potassium sorbate is a potassium salt of sorbic acid, is easily soluble in water and in propylene glycol and ethanol. Often used as a preservative and widely used.
Food preservatives:
Potassium sorbate is widely used as a food preservative, mainly in flour products, Pickled vegetables, cans, dried fruits, dairy products and condiments, meat products, fruit wine, beer and wine.
(1) Application in vegetables and fruits
If fresh vegetables and fruits are not treated with anti-corrosion and preservation in a timely manner, they will quickly lose their luster, moisture, dry and wrinkled surfaces, and are prone to mold causing decay, resulting in unnecessary waste. If potassium sorbate preservative is used on the surface of vegetables and fruits, it can be stored for up to a month at temperatures up to 30 ℃, and the greenness of vegetables and fruits can also be maintained unchanged. After being stored at room temperature for 4 months, only about 5% of apples that were sprayed with potassium sorbate preservation solution on the surface experienced decay and spoilage. Potassium sorbate can even prevent oxidation and rusting of the tinplate on the outer packaging of canned vegetables.
(2) Application in meat products
Smoked ham, dried sausages, dried meat, and similar dried meat products are briefly soaked in an appropriate concentration of potassium sorbate solution to achieve preservation and preservation. Meat sausage products such as beef sausages and pork sausages can be directly added with an appropriate amount of potassium sorbate during the meat chopping process in the production process. After the finished product is made, a 5% concentration of potassium sorbate solution is sprayed on its surface to achieve anti-corrosion and preservation. You can also directly add an appropriate amount of potassium sorbate to ordinary meat and meat fillings for preservation and preservation. Fresh chicken and cooked chicken can be soaked in different formulas and concentrations of potassium sorbate preservation solution to improve the preservation effect and extend the shelf life. Fresh poultry meat sprayed with potassium sorbate preservation solution on the surface significantly prolongs the time of spoilage compared to similar foods that have not been sprayed with preservation solution, and the preservation time is twice that of the comparison sample.
(3) Application in aquatic products
After adding a mixture of 0.1% to 0.2% sorbic acid and potassium sorbate as preservatives to fish sausages, the product will not spoil after being stored at temperatures up to 30 ℃ for two weeks, while the control sample under the same environmental conditions will spoil after being stored for one week. When the temperature is maintained at 10-15 ℃ and the pH value inside the fish sausage is controlled to be less than 6, this sausage can be stored for seven weeks without spoilage. In general, the pH value of fish cake products is between 6.8 and 7.2, and potassium sorbate or its mixture with sorbic acid can be used for preservation and preservation.
But when using a mixture, it is important to control the proportion of sorbic acid, as sorbic acid is an acidic preservative, while fish cake products are at low pH conditions, which can affect their elasticity.
(4) Application in soy sauce and pickled vegetable products
Adding an appropriate amount of potassium sorbate to soy sauce can store it at high temperature for 70 days without causing spoilage and mold. When using potassium sorbate to preserve beetroot, pickled cucumbers, and other pickled products, an appropriate amount of potassium sorbate can be added to vinegar containing salt. Usually, in order to avoid the occurrence of salt water turbidity in pickled vegetable products, spices, table salt, and potassium sorbate can be dissolved in water before adding vinegar. Kimchi is preserved and preserved by directly adding a mixture of salt and potassium sorbate.
(5) Application in pastries
When potassium sorbate is used as a preservative for pastries, it should first be dissolved in water or milk, and then directly added to flour or dough. When using potassium sorbate to preserve and preserve starch foods, it is best to first acidify the material with a small amount of vinegar, as potassium sorbate has the best antibacterial and preservative effect when it is in an environment with a pH value below 5-6.
(6) Application in beverages
Potassium sorbate can be added to various beverages such as fruit and vegetable juice drinks, carbonated drinks, and protein drinks. The addition of potassium sorbate greatly prolongs the shelf life of products.
(7) The Application of Potassium Sorbate in Candy and Candy Products
Peanut sugar, almond sugar, and general sandwich sugar can be directly added with an appropriate amount of potassium sorbate for preservation. In order to ensure the anti-corrosion and fresh-keeping effect of some high sugar content candy products, the amount of potassium sorbate added should be appropriately increased.
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