Product Name: Potassium sorbate
Synonyms: SORBIC ACID K SALT;potassiumsalt,(e,e)-4-hexadienoicacid;potassiumsalt,(e,e)-sorbicaci;potassiumsorbate(e);(E,E)-hexadienoic acid, potassium salt;2,4-potassium hexadienoic acid;potassium (E,E)-hexa-2,4-dienoate;POTASSIUM SORBATE, GRAN FCC/ USP/NF
CAS: 24634-61-5
MF: C6H7KO2
MW: 150.22
Application When dissolved in water, potassium sorbate ionizes to form sorbic acid which is effective against yeasts, molds, and select bacteria, and is widely used at 250 ppm to 1000 ppm levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise. Therefore, it is generally used as a powerful food preservative.
Antimicrobial effect Antimicrobial properties of sorbic acid were discovered independently in 1939 and 1940 by Muller and Gooding in Germany and the USA, respectively[2, 10]. After this discovery, sorbic acid and its salts were tested and used in a variety of consumer products for inhibition of yeast and molds and certain bacteria.
Judy@coreychem.com
Judy@coreychem.com
