The molecular formula of potassium sorbate is C6H7O2K, white to light yellow scaly crystals, crystal particles or crystal powder, odorless or slightly odorless, easily absorb moisture, oxidize and decompose, and discolour when exposed to air for extended periods of time. The potassium sorbate is soluble in water, soluble in propylene glycol and ethanol.
What are the physical properties of potassium sorbate?
What are the uses of potassium sorbate in vegetables and fruits?
What are the applications of potassium sorbate in the food industry?
What are the physical properties of potassium sorbate?
potassium sorbate is produced by neutralizing sorbic acid and potassium hydroxide and has all the basic properties of sorbic acid except solubility. potassium sorbate is a white or cream-colored particle or powder that easily absorbs moisture and is unstable in the air. It oxidizes slightly and turns brown. However, it is relatively light and heat stable. It dissolves and decomposes at about 270 °C to 1%. The pH value of the aqueous solution is 7–8.
What are the uses of potassium sorbate in vegetables and fruits?
If fresh vegetables and fruits are not treated in time, they quickly lose their luster, moisture, dry and wrinkled surfaces and are prone to mold and rot, which leads to unnecessary waste. If the preservative potassium sorbate is used on the surface of vegetables and fruits, it can be stored for a month at a temperature of up to 30°C, and the green of vegetables and fruits can remain unchanged. For apples sprayed with potassium sorbate preservative liquid on the surface, only about 5% of the apples rotted and deteriorated after being stored at room temperature for four months. potassium sorbate can even prevent oxidation and rust of tinplate on the outer packaging of canned vegetables.
What are the applications of potassium sorbate in the food industry?
1 Use in soy sauce and pickled vegetables
Adding a reasonable amount of potassium sorbate to soy sauce can be stored at high temperature for 70-days without causing spoilage and mold formation. If beetroot, pickled cucumbers and other pickled vegetables are kept fresh with potassium sorbate, an appropriate amount of potassium sorbate can be added to the vinegar with table salt. To avoid clouding brine in pickled vegetables, under normal circumstances, you can first dissolve spices, salt and potassium sorbate in water and then add vinegar.Kimchi is preserved and preserved by the direct addition of a mixture of table salt and potassium sorbate.
2. Use in pastries
If potassium sorbate is used as a preservative for baked goods, potassium sorbate should first be dissolved in water or milk, and then the potassium sorbate solution should be added directly to the flour or dough. When using potassium sorbate to preserve starchy foods, it is best to acidify the material with some vinegar beforehand, as potassium sorbate has the best antibacterial and preservative effect at a pH below 5~6.
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