|Place of Origin:||Shaanxi, China|
|Model Number:||Potassium Sorbate|
|Minimum Order Quantity:||1kg|
|Packaging Details:||Drum, Vacuum Packed, Aluminium Foil Bag|
|Payment Terms:||T/T, Western Union, L/C, MoneyGram, D/A, D/P|
|Supply Ability:||5000 Kilogram/Kilograms per Month|
|Producr Name:||Top Grade Food Additives CAS 24634-61-5 Potassium Sorbate||Color:||White|
|Apply For:||Health Care||Free Sample:||Available|
|Shelf Life:||2 Year When Properly Stored||Packaging:||Drum, Vacuum Packed, Aluminium Foil Bag|
Food Additives Potassium Sorbate,
24634-61-5 Potassium Sorbate,
24634-61-5 Food Potassium Sorbate
Food Preservative: Potassium sorbate is used particularly in foods that are stored at room temperature or that are precooked, such as canned fruits and vegetables, canned fish, dried meat, and desserts. It's also commonly used in food that is prone to mold growth, such as dairy products like cheese, yogurt, and ice cream. Many foods that are not fresh rely on potassium sorbate and other preservatives to keep them from spoiling. In general, potassium sorbate in food is very common.
Winemaking: Potassium sorbate is also commonly used in winemaking, to prevent wine from losing its flavor. Without a preservative, the fermentation process in wine would continue and cause the flavor to change. Soft drinks, juices, and sodas also often use potassium sorbate as a preservative.
Beauty Products: While the chemical is common in food, there are many other potassium sorbate uses. Many beauty products are also prone to mold growth and use the preservative to extend the life of skin and haircare products. It is very likely that your shampoo, hair spray, or skin cream contains potassium sorbate.
1. Food preservatives. It can effectively restrain the mold, yeast anaerobic-Aerobic bacterial activity, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods. So as to prolong the shelf life of food and keep the original flavor of food.
2. it is used in many personal care products to inhibit the development of microorganisms for shelf stability.
3. It is primarily used with sweet wines, sparkling wines, and some hard ciders.