Potassium sorbate is prepared from sorbic acid and potassium hydroxide by neutralization reaction, which has all the basic properties of sorbic acid except solubility. Potassium sorbate is white or white-like particles or powder, which is easy to absorb moisture, unstable in air, easy to oxidize and turn brown, and will dissolve and decompose at about 270℃. The pH value of 1% aqueous solution is 7 ~ 8.
The preservative mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with sulfhydryl groups of microbial enzyme systems and destroys the functions of many enzyme systems. Potassium sorbate can effectively inhibit the activities of mold, aerobic bacteria and yeast, and also prevent the reproduction of microorganisms such as Staphylococcus, Botox and Salmonella, but it is ineffective for microorganisms such as anaerobic Bacillus and Lactobacillus acidophilus, and its inhibitory effect is stronger than sterilization, thus achieving the purpose of prolonging the storage time of food and maintaining the original flavor of food.
Extended data
Sorbic acid and potassium sorbate are the most widely used preservatives in the world, which are widely used in the preservation of cheese products such as cheese and yogurt, bread and snack products, beverages, fruit juices, jams, pickles and fish products.
The dosage of concentrated fruit and vegetable juice in plastic bucket shall not exceed 2g/kg; The maximum dosage of soy sauce, vinegar, jam, hydrogenated vegetable oil, soft candy, dried fish products, instant bean products, pastry fillings, bread, cakes and moon cakes is1.0g/kg; The maximum dosage of wine and fruit wine is 0.8g/kg；; ; The maximum dosage in fruit and vegetable preservation and carbonated drinks is 0.2g/kg；; ; In the food industry, it can be used in meat, fish, eggs and poultry products, and the maximum dosage is 0.075g/kg.
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