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Food additives Potassium sorbate (GB 13736-2008)

Food additives Potassium sorbate (GB 13736-2008)
company Foshan Huanhao Chemical Co.,Ltd
Categories Bromide
Update2011-03-16
Original RegionChina
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Food additives Potassium sorbate (GB 13736-2008)

Chemical name: Potassium sorbate
Molecular formula: C6H7KO2
Molecular weight: 150.22
Specification: 98.0~101.0
Properties: Potassium sorbate is unsaturated fatty acid potassium salt. It is white or light yellow crystal powder. It is easy to dissolve in water.
Antisepsis performances: Potassium sorbate belongs to acid antiseptic. Please adjust food PH value during using. It is suitable for lactobacillus beverage.
Quality index:
Food additives Potassium sorbate (GB 13736-2008)

Item

Technical index

Appearance

white or white-like powder or granule

Potassium sorbatecontent(C6H7KO2)%

98.0~101.0

Clarity

passing test

Free alkali (K2CO3)%

passing test

Loss on drying%

≤1

chloride(Cl)%

≤0.018

Sulfate(SO4)%

≤ 0.038

Aldehyde(HCHO)%

≤0.1

Heavy metal(Pb)mg/kg

≤ 10

Arsenic(As)mg/kg

≤3

Plumbum(Pb)mg/kg

≤2

Usage range: accord to GB2760-2007(Food additives utilization sanitation standard) requirments
Potassium sorbate usage range is as follows
Potassium sorbatepotassium sorbate
CNS No. 17.004INS No. 202
Functions: antiseptic, antioxidant and stabilizing agent.

Food classification No.

Food name/classification

Max dosage/(g/kg)

Remarks

01.06

cheese

1.0

Sorbic acid

02.01.01.02

hydrogenated vegetable oil

1.0

Sorbic acid

03.03

flavor ice, forzen sucker

0.5

Sorbic acid

04.01.01.02

surface treatment fresh fruit

0.5

Sorbic acid

04.01.02.05

jam

1.0

Sorbic acid

04.01.02.08

sweet betelnut

0.5

Sorbic acid

04.02.01.02

surface treatment fresh vegetable

0.5

Sorbic acid

04.02.02.03.01

saucing vegetable

0.5

Sorbic acid

04.02.02.03.02

pickled vegetable(ready bamboo shoot)

1.0

Sorbic acid

04.02.02.03.02

pickled vegetable

0.5

Sorbic acid

04.03.02

processing edible mushrooms algae

0.5

Food additives Potassium sorbate (GB 13736-2008) on sale

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