Application of potassium sorbate in food 01, basic information 02, application of potassium sorbate

<h1 class="pgc-h-arrow-right" >01, basic information

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Chinese Name: Potassium sorbate

Chinese alias: potassium 2,4-hexadienoate

CAS number: 17.004

INS number: 202

Molecular Formula: C6H7KO2

Molecular weight: 150.2169

Organoleptic requirements: white or off-white powder or granules

Properties: Odorless or slightly odorous. Unstable in the air. Can be oxidized and colored. Molecular weight 150.22. Hygroscopic. It is easily soluble in water and ethanol.

GB: GB 1886.39-2015 National Standard for Food Safety, Food Additives Potassium Sorbate

Scope: This standard applies to potassium sorbate, a food additive prepared by reacting sorbic acid and potassium carbonate (or potassium hydroxide) with water as a solvent.

< h1 class="pgc-h-arrow-right" >02, potassium sorbate application

2.1 Application of sorbic acid and potassium salt in wine

　　Alcoholic foods, soda beverages, fresh orange juice, hawthorn juice and other beverages, other non-alcoholic beverages can be proportionally added to the sorbic acid can extend the shelf life.

2.2 Application of sorbic acid and potassium salt in soy sauce, sauce products and pickles

　　Such as soy sauce, sauce products, pickle products, kimchi, etc., the addition of the appropriate concentration of sorbic acid solution, can make it not occur mold deterioration problem.

2.3 Application of sorbic acid and potassium salts in aquatic products

　　Fish cake food, fish sausages, smoked fish products, fish and shrimp cooked in soy sauce, fresh fish, fresh shrimp and other aquatic products can be added sorbic acid, which can effectively prevent the occurrence of mildew problems in products and prolong the effect of storage time.

2.4 Application of sorbic acid and potassium salts in meat products

　　Dried meat, dried sausages, or similar dried meat products; Beef sausage, pork sausage, pork beef mixed sausage; General meat ingredients; Minced meat; Cooked chicken; Raw poultry meat; Fresh chicken legs, chicken breasts, etc. can be applied, compared to unused food has obvious shelf life, prolonging the effect of preservation time, the preservation time is twice as long as the control sample.

2.5 Application of sorbic acid and potassium salt in vegetable and fruit preservation

(1) Vegetables and fruits: add sorbic acid preservatives, which can be stored for more than one month at 30 ° C, and the green degree of vegetables and fruits can be kept unchanged.

(2) Apple: The preservative is sprayed on the surface of the apple and stored at room temperature for 4 months before deterioration occurs.

(3) Canned vegetables: can prevent tinplate from rusting.

2.6 Application of sorbic acid and potassium salt in pastry preservation

　　Sorbic acid can be added directly to flour or dough, and when used, potassium sorbate should be dissolved in water or milk and then added to flour or dough. When using sorbic acid and potassium salts in starch products, it is best to acidify the material with a small amount of vinegar in advance, so that the effect will be better.

2.7 Application of sorbic acid and potassium salt in cheese preservation

　　It is used in hard cheese, cheese powder, salted salted cheese, fresh cheese, emulsified cheese, pre-packaged cheese and other foods. There are 3 ways to use potassium sorbate, one is to add potassium sorbate to the salt solution, and then use this salt solution to make cheese; The second is to soak or spray potassium sorbate solution before the finished cheese is sold. The third is to soak or spray cheese with a sorbic acid solution containing a certain amount of alcohol.

2.8 Application of sorbic acid and potassium salt in margarine preservation

(1) Potassium sorbate can be added to the emulsion-like mai qi shower.

(2) Add sorbic acid and potassium sorbate to the mai qi drizzle mixed with emulsion and fat.