Potassium Sorbate E 202 Pl-Dess Kimya

Potassium Sorbate E 202

C6H7KO2

Definition			: White to slightly yellow crystalline powder.
Packaging Unit			: In 25 kg boxes.
CAS No			: 590-00-1
Chemical Name			: Potassium salt of sorbic acid; potassium 2,4-hexadienoate.
Specifications			:
	Alkalinity	: < 1.0%		Lead	: < 5 ppm
	Arsenic (As₂O₃)	: < 3 ppm		Moisture	: < 1%
	Acidity	: < 1.0%		Purity	: 99.9%
	Melting Point	: 132-135^oC		Volatility	: < 0.1%
	Molecular Weight	: 150.22 g/mol

Properties: Soluble in water and alcohol (at 20^oC 58.2% in water, 6.5% in alcohol), white-cream colored granules. Affected by light and air. When dissolved in water, it releases sorbic acid back. Effective in acidic and medium acidic products up to pH 6.5, but its effectiveness increases with decreasing pH. Low pH value of the product requires lower amounts of potassium sorbate for preservation.

Application Areas and Limits

Non-alcoholic flavored beverages	: 0.3 g/kg
Packaged sliced bread	: 2 g/kg
Packaged sliced cheese	: 1 g/kg
Honey liqueur	: 0.2 g/kg
Cottage cheese, lor, strained and yogurt	: 1 g/kg
Beverages containing less than 15% alcohol by volume	: 0.2 g/kg
Processed cheese	: 2 g/kg
Partially baked bakery products	: 2 g/kg
Cream cheese and flavored cheese	: 1 g/kg
Dried fruits	: 1 g/kg
Dried frozen egg	: 1 g/kg
Filling materials used in pasta and ravioli production	: 1 g/kg
Margarine	: 1 g/kg
Unripened cheese	: 1 g/kg
Potato slices, potato dough	: 2 g/kg
Vegetable and fruit preparations	: 1 g/kg
Table olives	: 0.5 g/kg
Bakery products with water activity above 0.65	: 2 g/kg
Decorations (milkshake etc.)	: 1 g/kg
Milk, egg, water-based doughs	: 2 g/kg
Wine	: 0.2 g/kg
Wine-based flavored beverages	: 0.2 g/kg
Olive and olive-based products	: 1 g/kg
Fat emulsions containing > 60% solid fat	: 1 g/kg
Fat emulsions containing < 60% solid fat	: 2 g/kg
Emulsified sauces containing > 60% fat	: 1 g/kg
Emulsified sauces containing < 60% fat	: 1 g/kg

Usage: Used as preservatives for a wide range of food products and their packaging materials, just like in food products. Because they have broad effectiveness in preventing most molds, yeasts, and bacteria. Also used as fungistatic agents in foods. Low pH values require low amounts of sorbic acid. Also used in cosmetics, pharmaceuticals, tobacco, and sweetening products. Used to prevent secondary fermentation of increased sugar in wine. Used to improve brightness in coating and as an intermediate in the production of plasticizers and lubricants. After sausage filling, applied by pulverizing on the outer surface, applied in 15% solution form. Also used in rubber industry to improve grinding characteristics.