Potassium sorbate E202
Dosage
Depending on application.
Ingredients
preservative: potassium sorbate
Potassium sorbate is a granulate that is used is as a preservative. It is particularly active against mould, less active against yeasts and not active at all against bacteria. Effective only at a low pH (acid products). Sorbic acid is the active ingredient, but potassium sorbate dissolves much better in water than sorbic acid. Potassium sorbate may be added to, among other things, drinks, dried fruit, cheese, milk and egg products, bread and pastries and sauces. It inhibits the growth of mould, bacteria and yeast.
The maximum permitted use of this product in various foodstuffs can be found on the website of the European Commission: Food additives Database.
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VAT
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Specifications
| Country of Origin | China | ||||||||||||||||||
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| Nutritional value per 100 g |
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Description
Potassium sorbate E202
Potassium sorbate is a preservative added to many different foods and drinks. Well-known examples are fruit juices, dried fruit, sauces, cheese. The function of this additive is to inhibit the growth of fungi, yeast and bacteria. It is most effective against moulds, which is why it is also added to products that have a relatively long shelf life. It is used in cosmetics, pharmaceutical and tobacco products as well. Potassium sorbate can be ordered online at Natural Spices in packages of 430 grams, 2 kilos or 25 kilos. After purchase, it is best to store the product in a dry, cool and dark place.
What is potassium sorbate?
Potassium sorbate occurs naturally in certain fruits, for example in the acid of the rowanberry. Nowadays, however, it is mostly produced synthetically, which is why this additive has been given an E number. Potassium sorbate is the potassium salt of sorbic acid. Sorbic acid is the active substance, however potassium sorbate dissolves much better in water.
The effect
Potassium sorbate extends the shelf life of various foodstuffs. It is a very specific preservative. It is most effective at a low pH. The pH value says something about the concentration of hydrogen in food, i.e. how acidic or alkaline they are. Products with a pH value below 7 are considered to be acid. The additive works best at a pH between 4.5 and 6.5. For products with an even lower pH, the use of this additive alone is not sufficient.
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