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  1. Nantong Acetic Acid Chemical Co., Ltd.
                    Food and Feed Additives
                    Pharmaceutical and Pesticide ...
                    Dye and Pigment Intermediates
                    Organic Chemical Raw Material...
    Sales Manager:Gord Chu
    Cel:0086-13862968022
    E-mail:gord@ntacf.com
    ADD: No.968 Jiangshan Road Nantong
    Economic and Technological
    Development Zone, Jiangsu, China
    Potassium Sorbate
    Product name: Potassium Sorbate
    CAS No.: 24634-61-5
    EINECS NO: 246-376-1
    Formula: C6H7KO2
    Structure Formula:
    M.W.: 150.22
    Characters:

    White to off-white crystalline powder or granule, odorless or slight characteristic odor. It is easy to absorb moisture and oxidized to be colored. 270deg.c can be decomposition, Solubility(20deg.c,g/100mL): water 67.6; propanediol 5.8; ethanol 0.3; soluble in water.

    Main Uses:

    Preservative, stabilizers and antioxidants
    Potassium sorbate is a new, safe, nontoxic and effective food preservative. It is potassium-salt of unsaturated fatty acid. It can participate in normal metabolism and finally be oxidized to water and carbon dioxide, does not accumulate in the human body and has high safety. Its toxicity is only half of salt, 1/ 40 of sodium benzoate . Potassium sorbate has been used in worldwide and successfully used in the food industry in many ways. It has obvious inhibition of molds, yeasts and aerobic bacteria, whose effect on inhibit the growth of bacteria is stronger than the effect on destroy bacteria. It combines with sulfhydryl group in microbial enzyme system to destroy the role of enzymes, so that achieve the purposes of bacteriostasis and antisepsis. It also can prevent from the growth and breeding of botox, staphylococcus and salmonella and other harmful microorganisms. Under acidic conditions (pH value less than 5-6), the effect of bacteriostasis is better, and the food composition has no any impact of preservative effect, so it effectively extends the storage time of food and keep the original flavor of food. However, there is no effect on anaerobic bacteria Bacillus and Lactobacillus acidophilus and other beneficial micro-organisms.

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