| ≥1 piece |
Product Description
Excellent Preservative Properties
potassium sorbate can restrain effectively the activity of mould, yeast and aerophile bacteria. Restrain growth and reproduction of the pernicious micro-organism as pseudomonas staphylococcus salmonella action to restrain growth is more powerful than killing. Meanwhile it can not restrain useful microorganism growth as anaerobic spore-bearing bacilli, cidophil therefore to lengthen food store period and remain food original flavor, the preservative efficiency of potassium sorbate is 5-10 times sodium benzoate.
Application flexibility
Potassium Sorbate can be used by direct adding, spraying, retting, dry spraying, using in packing material and other method.
Usage
As nowadays international prime preferable food preservatives, their extent of use and reference dosage as follows:
Soy sauce, marmalades, man-made cream, gelose soft sweets 0.1~1.0
Low-salt preserved vegetables insoy, noodles, candied fruit haw cake, fruit taste juice, tinned food: 0.1 ~ 0.5
Fruit juice, fruit drink, grape wine, fruit wine: 0.1~0.6
Carbonated wine, soda water: 0.05~0.2
Dried fish products, drinks of soybean and milk, food of soybean: 0.1~1.0
Cake stuffing locto bacillin drink: 0.1~1.0
Tobacco: 0.6~2
Cosmetics & Toothpaste: 0.6~2
Forage: 0.4~1.5
Exlent color-Our potassium sorbate is made with advanced technology. Problems are lies in solution of yellowish tendency and poor color stability as the usual cases with the traditional technology. Our products boast a pure white color and good color stability.
Quality index-Conforming to GB1905---2000, GB13736_92, American Standard FCCIV
English Standard BP98, Japan Standard JP7
Specification for Potassium Sorbate
Appearance White granule or powder
Assay: 98.0~101.0%
Acidity (as C6H8O2 or Alkalinity AsK2CO3): Max. 1%
Heavy metals (as Pb): Max. 10ppm
Loss on drying: Max. 1%
Arsenic (as As): Max. 3ppm