Bulk Potassium Sorbate for Commercial Food and Beverage Production
Ingredi Potassium Sorbate is an FCC-quality antimicrobial preservative manufactured by Ningbo Wanglong and packaged in a bulk 55 pound, or 25 kilogram, bag. This commercial-size package is suited for food and beverage manufacturers, bakeries, wineries, and dairies.
Potassium sorbate is the potassium salt of sorbic acid and is also commonly identified as preservative 202 or INS 202. It prolongs the shelf-life of products by stopping the growth of mold, yeast, and fungi.
Common Applications
Potassium sorbate is commonly used in commercial formulations such as:
- Baked goods and bakery fillings
- Cheese and other dairy products
- Jams, jellies, syrups, and fruit preparations
- Wine, cider, and other beverages
- Dried fruit and dehydrated foods
- Jerky and processed food products
- Sauces, toppings, and similar shelf-stable formulations
In wine and other fermented beverages, potassium sorbate may be incorporated as part of a stabilization process to help limit renewed yeast activity after fermentation.
Product Specifications
- Manufacturer: Ningbo Wanglong
- Package size: 25 kg, approximately 55.12 lb
- Quality: FCC
- Function: Antimicrobial agent and preservative
- Appearance: White granules or white powder
- Assay: 99.0% to 101.0%
- Chemical formula: C6H7KO2
- Molecular weight: 150.22
- Shelf life: Two years
- Storage: Keep in tightly closed containers
Frequently Asked Questions
What is potassium sorbate used for?
Potassium sorbate is a preservative commonly used to help control mold and yeast in food and beverage products. It is often added to baked goods, cheese, fruit preparations, sauces, syrups, dried foods, wine, cider, and other commercial formulations where extended product stability is important.
Is this potassium sorbate suitable for commercial food production?
Yes. This potassium sorbate is FCC-quality and intended for use in commercial food and beverage manufacturing.
Is potassium sorbate effective against bacteria?
Potassium sorbate is primarily used to help control mold and yeast. It generally has less activity against bacteria, so it may need to be used alongside other preservation methods depending on the product and processing environment.
Can potassium sorbate be used in wine and cider?
Yes. Potassium sorbate is commonly used in wine, cider, and similar fermented beverages as part of a stabilization process. It can help limit renewed yeast activity after fermentation, particularly when a beverage is sweetened before packaging.
Are there risks when using potassium sorbate?
Some individuals may have an allergic reaction when consuming potassium sorbate, though these are rare. When using potassium sorbate as a pure ingredient, it can irritate the eyes or skin if spilled.
