Sorbic acid (potassium) is an acidic preservative, which still has a good antiseptic effect in foods close to neutral (PH6.0-6.5). It is made of potassium carbonate or potassium hydroxide and sorbic acid.
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From the iteration of food additives, potassium sorbate was invented later than sodium benzoate, and sodium benzoate was used a little more. But from the point of view of security, they are all evaluated in the same way. From the results of animal experiments, potassium sorbate may be better, but their safety is the same as long as it is used according to the standard. The food additives in GB 2760 all use the same standard, so the safety is the same.
People use food additives mainly to improve appearance, enhance nutrition, change taste, prolong shelf life and reduce cost, of which more than 90% is related to food flavor and about 50% is related to nutrition.
Preservatives are an important contribution. With the development of technology and the use of related food additives, we can eat fresh fruits from all over the world all year round to meet the needs of nutrition and taste.
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