| Customization: | Available |
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| Certification: | ISO, FDA, Hahal, Food Manufacturing License, Business Licens |
| Assay Method: | HPLC, UV |
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| Description Potassium sorbate is the potassium salt of sorbic acid; it is mass produced as a chemical additive in foods and drinks, in which it acts as a preservative. Potassium sorbate is especially good at preventing mould (fungal) growth. Potassium sorbate looks like a white salt and is highly soluble in water and ethanol. This solubility factor is important because potassium sorbate must dissolve in water to release its active from - sorbic acid. Sorbic acid is absorbed into fungal cells where it can either kill the cell or inhibit its growth; these are known as fungicidal and fungistatic activity, respectively. It also works to prevent bacterial growth. Potassium sorbate works best in acidic solutions around pH 4. However, adding sorbic acid directly to drinks or foods with a high-water content is not as effective as using potassium sorbate because sorbic acid is less soluble. Hence, you are more likely to find sorbic acid in cheese and dried fruit than in wines. Potassium sorbate is ubiquitous in wine, fruit juice and puree production and works best in acidic solutions around pH 4. |
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