What are the applications of potassium sorbate in food?

Basic information of Potassium sorbate

Chinese name: potassium sorbate
Chinese alias: Potassium 2,4-hexadienoate
It is a food additive made by reacting sorbic acid and potassium carbonate (or potassium hydroxide) with water as solvent.
Sensory requirements: white or off-white powder or granule
Properties: Odorless or slightly foul smelling. Unstable in air. Can be oxidized and colored. Molecular weight 150.22. hygroscopic. Soluble in water and ethanol.

Potassium sorbate antiseptic principle and appropriate amount of application

Potassium sorbate destroys most of the enzyme systems of microorganisms by binding to the sulfhydryl groups of the enzyme systems. As an acidic preservative, below pH 5-6, it can effectively inhibit the activity of molds and yeasts, and also prevent the growth and reproduction of harmful microorganisms such as Clostridium botulinum and Staphylococcus spp [1,2].

When potassium sorbate is ingested in excess, a common hazard is the irritation of the gastrointestinal mucosa, aggravating the gastrointestinal burden, and may also affect the body’s absorption of vitamins and minerals if consumed in excess for a long period of time [2].

Application of potassium sorbate

3.1 Application of sorbic acid and potassium salt in alcoholic beverages
Alcoholic food, soda drinks, fresh orange juice, hawthorn juice and other beverages, other types of non-alcoholic beverages in proportion to the addition of sorbic acid can be the preservation period will be extended.

3.2 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 appropriate concentration of sorbic acid solution can make it not to grow mold and deteriorate the problem.

3.3 Application of sorbic acid and potassium salt in aquatic products
Fish cake food, fish sausage, 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 mold and mildew problems in the products and prolong the effect of storage time.

3.4 Sorbic acid and potassium salt in the application of meat products
Dried meat, dried sausage, or similar dried meat products; beef sausage, pork sausage, pork-beef mixed sausage; general meat; meat stuffing; cooked chicken; fresh poultry; fresh chicken thighs, chicken breasts, etc. can be applied, compared to the unused food products have obvious preservation of quality, prolonging the preservation time of the effect of preservation of freshness, preservation of freshness is the opposite of the sample of the two times.

3.5 Sorbic acid and potassium salt in vegetables and fruits freshness application
(1)Vegetables and fruits: add sorbic acid preservation agent, in the case of 30 ℃ preserved for more than a month, can keep the green degree of vegetables and fruits unchanged.
(2) apples: freshness preservation liquid sprayed on the surface of the apple, stored at room temperature for 4 months before deterioration occurs.
(3) Canned vegetables: it can prevent tinplate from rusting.

3.6 Sorbic acid and potassium salt in the application of pastry preservation
Sorbic acid can be added directly into the flour or dough, when used, potassium sorbate should be dissolved in water or milk first, and then added into the flour or dough. When using sorbic acid and potassium salt in starch products, it is better to acidify the material with a small amount of vinegar beforehand.

3.7 Sorbic acid and potassium salts in cheese preservation.
It is applied to hard cheese, cheese powder, salt salted cheese, fresh cheese, emulsified cheese, pre-packed cheese and other food products. 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 the potassium sorbate solution before the finished cheese is sold. Thirdly, the cheese is soaked or sprayed with a sorbic acid solution containing a certain amount of alcohol.

3.8 Application of sorbic acid and potassium salt in margarine preservation
(1) Potassium sorbate can be added to cream of wheat in the form of emulsion.
(2) Sorbic acid and potassium sorbate can be added to cream of wheat in the form of a mixture of emulsion and fat.
References
[1] Chen, Y.. Detection and Evaluation of Common Additives in Food [D]. Suzhou University,2007.
[2] Feng Wanyu. Characterization of common preservatives in food additives[J]. Food Safety Journal,2022(18):10-12.DOI:10.16043/j.cnki.cfs.2022.18.055.