Potassium sorbate
CAS No.:24634-61-5
Physical and chemical properties
Colorless to light yellow powder with a slight odor. It is easy to oxidize and darken in the air. Hygroscopic, soluble in water, 59G / 100ml (water); 6.7g/100ml (95% ethanol). 1% aqueous solution pH = 7 ~ 8. Strong anti-corrosion ability, relatively stable to light and heat. The optimum pH value is 3.5 ~ 6.0.
Toxicological basis
① LD50: acute oral 4920mg / kg (BW) in rats and intravenous 1300mg / kg (BW) in mice.
② ADI: 0 ~ 25mg / kg (BW) (total amount of sorbic acid and its salts, calculated by sorbic acid, FAO / who, 1994).
③GRAS：FDA-21CFR 182.3640
Application
Preservatives, antioxidants, stabilizers
The specific use of potassium sorbate (calculated by sorbic acid) can refer to the maximum use amount specified in GB 2760-2014 sorbic acid. Although potassium sorbate is the same as sorbic acid, it is more water-soluble and convenient to use than sorbic acid, so it is mostly used.
Provisions of the general Codex standard for food additives: oil in water based fat emulsions, including mixed and/or flavored fat emulsion products, vinegar, oil or brine soaked fruits, curd (original flavor), noncooked cheese, milk based desserts (such as pudding, fruit or flavored yoghurt), jam, jelly, whey cheese, citrus jam, sugared fruits, fruit preparations, including pulp, puree, fruit topping, and coconut milk, cooked fruits Vegetables (including mushrooms and edible fungi, root tubers, beans, aloe vera), seaweed, fruit based coating (such as Indian chutney), excluding food of category 04.1.2.5, the maximum dosage is 1000 mg/kg; The maximum dosage of dried fruit is 500 mg/kg; The maximum dosage of cooked cheese, processed cheese, and whey protein cheese is 3000 mg/kg; The maximum dosage of beverage whitening agent is 200 mg/kg; The maximum dosage of fat coating, cream coating, and mixed coating is 2000 mg/kg; The maximum amount of fruit filling in cake is 1200 mg/kg.
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