What is potassium sorbate?

Potassium sorbate; potassium sorbate Structural formula CH3CH=CHCH=CHCOOK Scientific name Potassium hexadienyl-(2,4)-ate. Colorless to white scaly crystals or crystalline powder, odorless or slightly smelly. Unstable in air. Can be oxidized and colored. Molecular weight 150.22, hygroscopic. Soluble in water and ethanol. Production method: mainly adopts neutralization method. Taking sorbic acid as raw material, it is obtained by neutralization reaction with potassium carbonate or potassium hydroxide. Use: Cosmetic preservative. It is organic acid preservative. The added amount is generally 0.5%. It can be mixed with sorbic acid. Although potassium sorbate is soluble in water, easy to use, but its 1% aqueous solution pH value of 7-8, there is a tendency to make cosmetics pH value rise, should be noted when using. We in the purchase of packaged (or canned) food, ingredients in a often see "sorbic acid" or "potassium sorbate" words, people often mistakenly think that may be the fruit "pear" the Ingredients. In fact, they are commonly used food additives! Regardless of whether they have no harm to the human body, clear consumption is indeed very necessary, the following is related to sorbic acid, potassium sorbate information is for reference only: Sorbic acid (chemical name: 2,4-hexadienoic acid Molecular Formula: C6H8O2] Potassium sorbate (chemical name: 2,4-hexadienoic acid potassium) Formula: C6H7KO2 ) Sorbic Acid, Potassium Sorbate Properties, Uses Similar: Introduction Sorbic Acid is recommended by the International Food and Agriculture Organization and WHO as a highly effective and safe preservative and freshness-keeping agent, which is widely used in food, beverage, tobacco, pesticide, cosmetics and other industries, and also used as an unsaturated acid in the resin, spice and rubber industries. Difference between potassium sorbate and sodium benzoate Counterfeit potassium sorbate with potassium carbonate, one is potassium carbonate does not have anticorrosive effect, can not play the inhibition effect of potassium sorbate should be, because, to play the role of inhibition of bacteria is the root of sorbic acid, rather than potassium ions. This kind of shoddy products into the market, will damage the interests of dealers, users and consumers. Second, the product will be discolored, affecting the sensory indicators. According to the regulations, the appearance of normal potassium sorbate is white. However, potassium sorbate products adulterated with potassium carbonate will undergo a discoloration reaction after being stored for about 3 months, changing from white to yellow or brown, affecting sales. Potassium benzoate as potassium sorbate, although potassium benzoate has a preservative effect, but it also has certain toxic side effects on the human body, while potassium sorbate is recognized as a safe food additive in the world, in the process of food production, potassium sorbate instead of potassium benzoate and sodium benzoate, which is helpful to improve food safety, in line with the trend of healthy consumption. Potassium sorbate products mixed with potassium carbonate will turn yellow or brown in color after 3 months of storage. Some unscrupulous enterprises, then in the shoddy products add chemical whitening agent, in order to increase the whiteness of the product, cover up the deterioration of the yellow color. According to health experts, these chemical whiteners can cause serious harm to human health. Some small enterprises produce shoddy potassium sorbate, just out of the workshop, the color is still white. Low-quality and low-priced potassium sorbate will occur discoloration, poor antiseptic effect, the price of potassium sorbate, is certainly bad quality. According to industry insiders, the product standard is not perfect, is the shoddy potassium sorbate flooded the market for a fundamental reason. China's current national standard of potassium sorbate is in reference to the U.S. FCC standards on the basis of the development. In China's national standards and the U.S. FCC standards, the determination of the purity of potassium sorbate (content) is to "potassium ion content" to measure. Potassium sorbate is made from a chemical reaction between sorbic acid and potassium carbonate, in which the sorbate root and potassium ions combine to form potassium sorbate. Potassium carbonate and potassium benzoate are illegally added to products because they are less expensive than sorbic acid. Lax management is also a reason why shoddy potassium sorbate can exist. At present, the quality of food additives can be regulated by the departments of health supervision and quality supervision. As potassium ion does not play a preservative role, and sorbate root is the real bacteriostatic factor, therefore, should be the current national standard of potassium sorbate to modify and improve the standard of potassium sorbate purity determination index changed to "sorbate root content" (formerly potassium ion content). This modification of the standard, from the product terminal to identify the authenticity of the product, can be those "sorbate content does not meet the standard" of the product is judged as shoddy products, so that "adulterated with potassium carbonate or potassium benzoate products" can not enter the market. Potassium sorbate is made from sorbic acid and potassium carbonate as raw materials, due to the production technology is simple, only one step reaction, you can complete the key process, so many small business owners, as long as a little learning, can master this technology, which is also an important reason for the increasing number of small-scale production enterprises of potassium sorbate. As the production facilities of many small enterprises are simple, most of them have only a few houses, a reactor, a mixer, a few manual sealing machines and other facilities, lacking purification devices, and producing in a manual way, so their production costs are low, but the physical and chemical quality and hygienic quality of the products are often unstable. Preservative Sorbic acid (potassium) can effectively inhibit the activity of molds, yeasts and aerobic bacteria, and also prevent the growth and reproduction of harmful microorganisms such as Clostridium botulinum, Staphylococcus, Salmonella, etc. However, it is almost ineffective for beneficial microorganisms such as anaerobic bacillus and Lactobacillus acidophilus, etc., and its inhibition of the development of the action is stronger than the bactericidal action, so as to achieve the effective prolongation of the preservation of food products and to keep the flavor of the original food products. The preservative effect is better than the sterilization effect. Its antiseptic effect is 5-10 times that of the similar product sodium benzoate. Safety As sorbic acid (potassium) is an unsaturated fatty acid (salt) it can be absorbed by the metabolic system of the human body and rapidly decomposed into carbon dioxide and water, with no residue in the body. ADI 0-25mg/kg (sorbic acid, FAO/WHO 1994) LD50 4920mg/kg (rat, oral) GRAS (FDA, 182.3640 1994) The toxicity of sorbic acid (potassium) is only 1/2 of that of table salt and 1/40 of that of sodium benzoate. Stability Sorbic acid (potassium) is stable in a sealed state, but it can easily absorb water and oxidize and change color if it is exposed to moist air. Stability Potassium sorbate is stable in sealed condition. Potassium sorbate is thermally stable and decomposes at temperatures up to 270°C. It is used in a wide range of foodstuffs. Scope of use At present, it is widely used in food, beverage, pickles, tobacco, medicine, cosmetics, agricultural products, feed and other industries, and its application scope is still expanding from the development trend. Sorbic acid (potassium) is an acidic preservative, which still has a good preservative effect in foods close to neutral (PH6.0-6.5), while the preservative effect of benzoic acid (sodium) has been significantly reduced at PH>4, and has a bad taste. Mode of use It can be used in various ways such as direct addition, spraying, impregnation, dry powder spraying, and treatment on packaging materials. What is the difference between sorbic acid and potassium sorbate Sorbic acid has three types of varieties: sorbic acid, potassium sorbate and calcium sorbate. Sorbic acid is not soluble in water, the use of which must first be dissolved in ethanol or potassium bisulfate, the use of which is inconvenient and irritating, so it is generally not commonly used; Calcium sorbate FAO/WHO stipulates that the scope of its use is small, so it is also not often used; Potassium sorbate does not have their shortcomings, easily soluble in water, a wide range of uses, we can often be seen in some beverages, preserved fruits, canned foods and other food products its figure; here I am Focus on potassium sorbate: it is unsaturated hexacarbonate; generally sold on the market potassium sorbate is white or light yellow particles, the content of 98% - 102%; odorless, or slightly smelly, easy to absorb moisture, easy to oxidize and become brown, light, heat stable, relative density 1.363, melting point in 270 ℃ decomposition, its 1% solution of PH: 7-8. Potassium sorbate is an acidic preservative, with high antibacterial properties, inhibit the growth and reproduction of molds; it is mainly through the inhibition of microorganisms in the body of the dehydrogenase enzyme system, so as to achieve the inhibition of the growth of microorganisms and the role of antiseptic, bacteria, molds, yeasts have inhibitory effect; its effect is weakened with the increase of PH, PH reaches 3 when inhibition of bacteria to reach its peak, when PH reaches 6 there is still the ability of bacterial inhibition, but the lowest Concentration (MIC) can not be lower than 0.2%, experiments have proved that PH: 3.2 than PH2.4 potassium sorbate solution impregnation, the preservation period of unpasteurized food is 2-4 times shorter. Sorbic acid, potassium sorbate and calcium sorbate they are three of the same mechanism of action, toxicity than benzoic acid and nipagin ester to be small, the daily allowable amount of 25mg/Kg, benzoic acid 5 times, nipagin ester 2.5 times is a relatively safe food preservatives; in our country can be used for soy sauce, vinegar, pasta sauce, jam, pickles, canned goods and some alcohol and other foods. Potassium sorbate CAS No.: 590-00-1 Sorbic acid CAS No.: 110-44-1 HS No.: 2916190090 Although the national regulations on children's food and beverage can not use sodium benzoate, can only use sorbic acid or potassium sorbate. However, due to the low awareness of food safety in our country, some manufacturers use toxic sodium benzoate in order to save costs. We hope that for the sake of our own health and the health of our family members, we will pay attention to the ingredients contained in all kinds of food and drinks when we buy them, and not to be careless, as this point of toxicity won't cause us to die immediately or to have a big disease right away, but it's a kind of hidden danger of our body, and it will bring us a great possibility of contracting various kinds of diseases, such as cancer. The possibility is very high.

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