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Introduction Potassium Sorbate is the potassium salt of sorbic acid, which is widely used as a food preserver. Sorbic acid is found in its natural state in some fruits. Usually, Potassium Sorbate is used in food industry as it is more soluble in water than Sorbic acid. Function It is a fungicidal and bactericidal preserver. Uses Sorbate is used for the preservation of turnover dough, pasta, precooked pizzas, frozen pizzas, tomato sauce, margarine, creamy cheese, stuffings, yoghurt, wine, etc. This compound must not be used in products in whose manufacturing fermentation plays an important role because it inhibits the action of yeast. If you combine Potassium Sorbate with other preservers, you must take care that no calcium ions are present, as this brings about a precipitation. Therefore, for combinations with Potassium Sorbate, Sodium Propionate should be used instead of Calcium Propionate in order to obtain an excellent synergic action. Usage Potassium Sorbate can be directly mixed with other products during preparation or through surface treatment (pulverization or submersion). Levels of Use Generally 0.5 - 2 gr. of Potassium Sorbate per Kg. of product. In case a solution of Potassium Sorbate at 50% is used, 1 - 4 cm3 per litre of tomato sauce. Labeling Information This product complies with all the requirements of the Argentine Food Code, standards of the U.S. Code of Federal regulation (FDA: Food and Drug Administration) and positive index of E additives of the European Economic Community (EEC) under the number E 202. Packaging 25 Kg boxes. 1 and 5 Kg bags. 1 and 5 litres vessels (Solution at 50%) |
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Capital - Argentina - Tel: (++5411) 4912-2000 - Fax: (++5411) 4912-2001
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