2.Potassium Sorbate-Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | Potassium Sorbate | - |
| CAS No. | 24634-61-5 | - |
| Molecular Formula | C₆H₇KO₂ | - |
| Appearance | White crystalline powder/granules | Visual |
| Purity (Dry Basis) | ≥99.0% | Titration (USP) |
| Assay | 98.0-101.0% | HPLC |
| Moisture Content | ≤1.0% | Karl Fischer |
| pH (10% Solution) | 7.0-9.0 | Potentiometric |
| Solubility (20°C) | 58 g/100 mL (Water) | Gravimetric |
| Heavy Metals (Pb) | ≤10 ppm | ICP-MS |
| Arsenic (As) | ≤3 ppm | USP <211> |
3. Key Food Applications
Dairy Products (cheese, yogurt) – Prevents surface mold
Baked Goods (cakes, bread) – Extends freshness without affecting dough
Beverages (juices, soft drinks) – Inhibits fermentation
Processed Meats & Seafood – Enhances preservation in combination with other methods
Sauces & Condiments – Stabilizes dressings, ketchup, and pickles
Renze Potassium Sorbate - Food Application Q&A
❓ "What's the optimal usage level for extending bread shelf life?"
→ Recommended 0.1-0.3% (flour weight basis) because:
✔ Inhibits mold growth by 90-95%
✔ Extends freshness 3-5 days longer than calcium propionate
✔ No negative impact on yeast activity
❓ "Can I use potassium sorbate in yogurt production?"
→ Yes, but with considerations:
✔ Add after fermentation (0.05-0.1%)
✔ Avoid adding before culturing (inhibits starter cultures)
✔ More effective than benzoate for pH 4.0-4.5 yogurts
❓ "What's the maximum allowed level in fish products?"
→ Regulatory limits vary:
• EU: 200mg/kg (fresh fish)
• US: 0.1% (processed seafood)
• China: 0.075% (dried fish)
4.Our Service
1. Have exported for more than 15 years
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