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Potassium sorbate, also known as potassium 2,4-hexadienoate, is the potassium salt of sorbic acid. The molecular formula is c6h7o2k. It is white to light yellow flake crystals, crystal particles or crystal powder. It has no or slight odor. It is easy to absorb moisture and be oxidized and decomposed to change color after long-term exposure to the air. Soluble in water, propylene glycol and ethanol. It is often used as a preservative, which destroys many enzyme systems by combining with the sulfhydryl groups of microbial enzyme systems. Its toxicity is much lower than that of other preservatives, and it is widely used at present. Potassium sorbate can give full play to its antiseptic effect in acidic medium, and has little antiseptic effect in neutral condition.
Potassium sorbate is made from sorbic acid and potassium hydroxide through neutralization reaction. It has all the basic properties of sorbic acid except solubility. Potassium sorbate is a white or almost white particle or powder, which is easy to absorb moisture and is unstable in the air. It is easy to oxidize and turn brown, but it is relatively stable to light and heat. It will dissolve and decompose at about 270 ℃. The pH value of 1% aqueous solution is 7~8.
The antiseptic mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with the sulfhydryl group of microbial enzyme system to destroy the function of many enzyme systems. Potassium sorbate can effectively inhibit the activity of mold, aerobic bacteria and yeast, and can also prevent the proliferation of microorganisms such as staphylococcus, botulinum and salmonella. However, it is ineffective for anaerobes, lactobacillus acidophilus and other microorganisms. The inhibition of development is stronger than its bactericidal effect, so as to achieve the purpose of extending the food storage time, while maintaining the original flavor of the food.
As the food preservative with the lowest toxicity, potassium sorbate is widely used in food and feed processing industries, as well as cosmetics, cigarettes, resins, spices and rubber industries. However, it is widely used in food preservation and feed.
1. Animal feed industry
Both the United States and the European Union use potassium sorbate as a statutory feed additive in animal feed. Potassium sorbate can inhibit the growth of mold in feed, especially the formation of aflatoxin, which has a very significant effect. Therefore, adding potassium sorbate can effectively prevent the deterioration of feed, and it can still resist the growth of microorganisms in animal intestines. In addition, the neutral taste of potassium sorbate is suitable for use in feed, because animals are more sensitive to food taste changes than humans. In addition, as an unsaturated fatty acid, potassium sorbate can be easily digested as a feed ingredient without any adverse effects on animals. Feed is prone to decay during storage, transportation and sales, so potassium sorbate has a huge market in the feed industry.
2. Food containers and packaging materials
The purpose of food packaging is to protect the contents. At present, food packaging materials that use active substances to improve the function of materials can not only extend the shelf life of packaged food, but also maintain the nutrition and safety of food. China issued and implemented the GB 9685-2008 health standard in 2009, which clearly stipulates the allowable use of potassium sorbate in food containers and packaging materials and the maximum residue limit of potassium sorbate. In the aspect of plastic production, it can be used appropriately according to the production needs, in the aspect of rubber, it is 0.1%, and in the aspect of paper, it is used according to the production needs, and there is no requirement for the residual amount of sorbic acid.
To sum up, potassium sorbate can be directly added, dipped, sprayed or dried powder spray when used. At the same time, there are many flexible ways to deal with packaging materials. In terms of development trend, since potassium sorbate has the same characteristics as natural products, its application scope and usage will gradually expand.
3. Food preservatives
Potassium sorbate is widely used as a food preservative. China approved its use and issued standards in 1982, stipulating that the allowable concentration in flour products, pickles, canned foods, dried fruits, dairy products and condiments is 0.02%~0.1%. Adding 1% potassium sorbate to meat products can significantly inhibit the production of Clostridium botulinum toxin. At the same time, sorbic acid is widely used in low-alcohol wine, such as wine, beer and wine, and the antiseptic effect is ideal. The Food and Agriculture Organization (FAO) has formulated a series of standards for food, which clearly stipulates that the maximum dosage of potassium sorbate is 0.28/kg. Each country has formulated strict use standards based on this standard and its own situation. The use of potassium sorbate to treat packaging materials can extend the shelf life of bread and dry cool food. In view of the limitations of single food additives in application and physical properties, domestic and foreign researchers are currently vigorously developing complex food additives, so as to exert synergy to achieve the best results.
(1) Application in vegetables and fruits
Fresh vegetables and fruits will soon lose luster and moisture if they are not treated with antisepsis and preservation in time, and the surface will be dry and wrinkled, and it is easy to produce mildew and lead to decay, thus causing unnecessary waste. If potassium sorbate preservative is used on the surface of vegetables and fruits, it can be kept for one month at a temperature of up to 30 ℃, and the greenness of vegetables and fruits can also be kept unchanged. After 4 months of storage at room temperature, only about 5% of the apples sprayed with potassium sorbate fresh-keeping solution rotted. Potassium sorbate can even prevent the tinplate of canned vegetables from oxidizing and rusting.
(2) Application in meat products
Smoked ham, dried sausage, dried meat and other similar dried meat products are temporarily soaked with potassium sorbate solution of appropriate concentration to achieve preservation. Meat sausage products, such as beef sausage and pork sausage, can be directly added with an appropriate amount of potassium sorbate in the meat chopping process in the production process. After the finished product is made, the potassium sorbate solution with a concentration of 5% will be sprayed on its surface to achieve preservation. You can also directly add an appropriate amount of potassium sorbate to ordinary meat and meat fillings for preservation. Fresh chicken and cooked chicken can be soaked in potassium sorbate fresh-keeping solution with different formula and concentration to improve the fresh-keeping effect and extend the shelf life. The fresh poultry meat sprayed with potassium sorbate preservative solution on the surface significantly prolonged the time of decay and deterioration compared with the same kind of food not sprayed with preservative solution, and the preservation time was twice as long as the comparison sample.
(3) Application in aquatic products
After adding 0.1%~0.2% sorbic acid and potassium sorbate mixed preservatives to the fish sausage, the product will not deteriorate after being stored at a temperature of up to 30 ℃ for two weeks, while the control sample under the same environmental conditions will deteriorate after being stored for one week. When the temperature is kept at 10-15 ℃ and the internal pH value of fish sausage is controlled at less than 6, the sausage can be stored for seven weeks without spoilage. Generally, the pH value of fish cake products is between 6.8 and 7.2. Potassium sorbate or its mixture with sorbic acid can be used for preservation. However, when using the mixture, the proportion of sorbic acid must be controlled, because sorbic acid is an acidic preservative, and the elasticity of fish cake products will be affected when the pH value is low. Therefore, in order to reasonably solve this contradiction, the content of sorbic acid in the mixture must be reduced. Dried fish products are relatively dry. Generally, products with moisture content less than 30% will not produce bacterial corruption, but they are easy to mildew. If an appropriate amount of potassium sorbate is added to dried fish products, this mildew phenomenon can be effectively prevented. Smoked fish products can be preserved by spraying 5% - 10% potassium sorbate solution before, during or after the smoking process. Fish and shrimp cooked in soy sauce can be stored for two months at a temperature of 10-15 ℃ without spoilage after adding appropriate amount of potassium sorbate. After thoroughly cleaning the fresh fish, shrimp or other fresh aquatic products, immerse them in potassium sorbate fresh-keeping solution of appropriate concentration for 20 seconds and take them out. Remove the fresh-keeping solution and refrigerate them, which can effectively extend their shelf life.
(4) Application in soy sauce and pickle products
Adding an appropriate amount of potassium sorbate in soy sauce can store it at high temperature for 70 days without spoilage and mildew. When potassium sorbate is used to preserve beetroot, pickled cucumber and other pickled products, an appropriate amount of potassium sorbate can be added to vinegar containing salt. Generally, in order to avoid the occurrence of salt water turbidity in pickle products, spices, salt and potassium sorbate can be dissolved in water before adding vinegar. The pickles are preserved by directly adding the mixture of salt and potassium sorbate.
(5) Application in pastry
When potassium sorbate is used as a preservative for pastries, it should be dissolved in water or milk first, and then directly added to flour or dough. When potassium sorbate is used to preserve starch food, it is best to acidify the material with a small amount of vinegar, because potassium sorbate has the best bacteriostatic and antiseptic effect when the pH value is lower than 5~6.
(6) Application in beverages
Potassium sorbate can be added to fruit and vegetable juice drinks, carbonated drinks, protein drinks and other drinks. Because of the addition of potassium sorbate, the shelf life of products is greatly extended.
(7) Application of potassium sorbate in candied fruit and candy products
Peanut sugar, almond sugar and general sandwich sugar can be directly added with appropriate amount of potassium sorbate to keep fresh. In order to ensure the antiseptic and fresh-keeping effect of some candy products with high sugar content, the addition of potassium sorbate should be appropriately increased.
Potassium sorbate, also known as potassium 2,4-hexadienoate, is the potassium salt of sorbic acid. The molecular formula is c6h7o2k. It is white to light yellow flake crystals, crystal particles or crystal powder. It has no or slight odor. It is easy to absorb moisture and be oxidized and decomposed to change color after long-term exposure to the air. Soluble in water, propylene glycol and ethanol. It is often used as a preservative, which destroys many enzyme systems by combining with the sulfhydryl groups of microbial enzyme systems. Its toxicity is much lower than that of other preservatives, and it is widely used at present. Potassium sorbate can give full play to its antiseptic effect in acidic medium, and has little antiseptic effect in neutral condition.
Potassium sorbate is made from sorbic acid and potassium hydroxide through neutralization reaction. It has all the basic properties of sorbic acid except solubility. Potassium sorbate is a white or almost white particle or powder, which is easy to absorb moisture and is unstable in the air. It is easy to oxidize and turn brown, but it is relatively stable to light and heat. It will dissolve and decompose at about 270 ℃. The pH value of 1% aqueous solution is 7~8.
The antiseptic mechanism of potassium sorbate is the same as that of sorbic acid, that is, it combines with the sulfhydryl group of microbial enzyme system to destroy the function of many enzyme systems. Potassium sorbate can effectively inhibit the activity of mold, aerobic bacteria and yeast, and can also prevent the proliferation of microorganisms such as staphylococcus, botulinum and salmonella. However, it is ineffective for anaerobes, lactobacillus acidophilus and other microorganisms. The inhibition of development is stronger than its bactericidal effect, so as to achieve the purpose of extending the food storage time, while maintaining the original flavor of the food.
As the food preservative with the lowest toxicity, potassium sorbate is widely used in food and feed processing industries, as well as cosmetics, cigarettes, resins, spices and rubber industries. However, it is widely used in food preservation and feed.
1. Animal feed industry
Both the United States and the European Union use potassium sorbate as a statutory feed additive in animal feed. Potassium sorbate can inhibit the growth of mold in feed, especially the formation of aflatoxin, which has a very significant effect. Therefore, adding potassium sorbate can effectively prevent the deterioration of feed, and it can still resist the growth of microorganisms in animal intestines. In addition, the neutral taste of potassium sorbate is suitable for use in feed, because animals are more sensitive to food taste changes than humans. In addition, as an unsaturated fatty acid, potassium sorbate can be easily digested as a feed ingredient without any adverse effects on animals. Feed is prone to decay during storage, transportation and sales, so potassium sorbate has a huge market in the feed industry.
2. Food containers and packaging materials
The purpose of food packaging is to protect the contents. At present, food packaging materials that use active substances to improve the function of materials can not only extend the shelf life of packaged food, but also maintain the nutrition and safety of food. China issued and implemented the GB 9685-2008 health standard in 2009, which clearly stipulates the allowable use of potassium sorbate in food containers and packaging materials and the maximum residue limit of potassium sorbate. In the aspect of plastic production, it can be used appropriately according to the production needs, in the aspect of rubber, it is 0.1%, and in the aspect of paper, it is used according to the production needs, and there is no requirement for the residual amount of sorbic acid.
To sum up, potassium sorbate can be directly added, dipped, sprayed or dried powder spray when used. At the same time, there are many flexible ways to deal with packaging materials. In terms of development trend, since potassium sorbate has the same characteristics as natural products, its application scope and usage will gradually expand.
3. Food preservatives
Potassium sorbate is widely used as a food preservative. China approved its use and issued standards in 1982, stipulating that the allowable concentration in flour products, pickles, canned foods, dried fruits, dairy products and condiments is 0.02%~0.1%. Adding 1% potassium sorbate to meat products can significantly inhibit the production of Clostridium botulinum toxin. At the same time, sorbic acid is widely used in low-alcohol wine, such as wine, beer and wine, and the antiseptic effect is ideal. The Food and Agriculture Organization (FAO) has formulated a series of standards for food, which clearly stipulates that the maximum dosage of potassium sorbate is 0.28/kg. Each country has formulated strict use standards based on this standard and its own situation. The use of potassium sorbate to treat packaging materials can extend the shelf life of bread and dry cool food. In view of the limitations of single food additives in application and physical properties, domestic and foreign researchers are currently vigorously developing complex food additives, so as to exert synergy to achieve the best results.
(1) Application in vegetables and fruits
Fresh vegetables and fruits will soon lose luster and moisture if they are not treated with antisepsis and preservation in time, and the surface will be dry and wrinkled, and it is easy to produce mildew and lead to decay, thus causing unnecessary waste. If potassium sorbate preservative is used on the surface of vegetables and fruits, it can be kept for one month at a temperature of up to 30 ℃, and the greenness of vegetables and fruits can also be kept unchanged. After 4 months of storage at room temperature, only about 5% of the apples sprayed with potassium sorbate fresh-keeping solution rotted. Potassium sorbate can even prevent the tinplate of canned vegetables from oxidizing and rusting.
(2) Application in meat products
Smoked ham, dried sausage, dried meat and other similar dried meat products are temporarily soaked with potassium sorbate solution of appropriate concentration to achieve preservation. Meat sausage products, such as beef sausage and pork sausage, can be directly added with an appropriate amount of potassium sorbate in the meat chopping process in the production process. After the finished product is made, the potassium sorbate solution with a concentration of 5% will be sprayed on its surface to achieve preservation. You can also directly add an appropriate amount of potassium sorbate to ordinary meat and meat fillings for preservation. Fresh chicken and cooked chicken can be soaked in potassium sorbate fresh-keeping solution with different formula and concentration to improve the fresh-keeping effect and extend the shelf life. The fresh poultry meat sprayed with potassium sorbate preservative solution on the surface significantly prolonged the time of decay and deterioration compared with the same kind of food not sprayed with preservative solution, and the preservation time was twice as long as the comparison sample.
(3) Application in aquatic products
After adding 0.1%~0.2% sorbic acid and potassium sorbate mixed preservatives to the fish sausage, the product will not deteriorate after being stored at a temperature of up to 30 ℃ for two weeks, while the control sample under the same environmental conditions will deteriorate after being stored for one week. When the temperature is kept at 10-15 ℃ and the internal pH value of fish sausage is controlled at less than 6, the sausage can be stored for seven weeks without spoilage. Generally, the pH value of fish cake products is between 6.8 and 7.2. Potassium sorbate or its mixture with sorbic acid can be used for preservation. However, when using the mixture, the proportion of sorbic acid must be controlled, because sorbic acid is an acidic preservative, and the elasticity of fish cake products will be affected when the pH value is low. Therefore, in order to reasonably solve this contradiction, the content of sorbic acid in the mixture must be reduced. Dried fish products are relatively dry. Generally, products with moisture content less than 30% will not produce bacterial corruption, but they are easy to mildew. If an appropriate amount of potassium sorbate is added to dried fish products, this mildew phenomenon can be effectively prevented. Smoked fish products can be preserved by spraying 5% - 10% potassium sorbate solution before, during or after the smoking process. Fish and shrimp cooked in soy sauce can be stored for two months at a temperature of 10-15 ℃ without spoilage after adding appropriate amount of potassium sorbate. After thoroughly cleaning the fresh fish, shrimp or other fresh aquatic products, immerse them in potassium sorbate fresh-keeping solution of appropriate concentration for 20 seconds and take them out. Remove the fresh-keeping solution and refrigerate them, which can effectively extend their shelf life.
(4) Application in soy sauce and pickle products
Adding an appropriate amount of potassium sorbate in soy sauce can store it at high temperature for 70 days without spoilage and mildew. When potassium sorbate is used to preserve beetroot, pickled cucumber and other pickled products, an appropriate amount of potassium sorbate can be added to vinegar containing salt. Generally, in order to avoid the occurrence of salt water turbidity in pickle products, spices, salt and potassium sorbate can be dissolved in water before adding vinegar. The pickles are preserved by directly adding the mixture of salt and potassium sorbate.
(5) Application in pastry
When potassium sorbate is used as a preservative for pastries, it should be dissolved in water or milk first, and then directly added to flour or dough. When potassium sorbate is used to preserve starch food, it is best to acidify the material with a small amount of vinegar, because potassium sorbate has the best bacteriostatic and antiseptic effect when the pH value is lower than 5~6.
(6) Application in beverages
Potassium sorbate can be added to fruit and vegetable juice drinks, carbonated drinks, protein drinks and other drinks. Because of the addition of potassium sorbate, the shelf life of products is greatly extended.
(7) Application of potassium sorbate in candied fruit and candy products
Peanut sugar, almond sugar and general sandwich sugar can be directly added with appropriate amount of potassium sorbate to keep fresh. In order to ensure the antiseptic and fresh-keeping effect of some candy products with high sugar content, the addition of potassium sorbate should be appropriately increased.
