Potassium salt for wine stabilizer and more food applications
FAQs about Potassium Sorbate for Food
What is Potassium Sorbate?
Also known as sorbic acid potassium salt, it is a widely used preservative in the food industry because it has a great action against fungi and bacteria. It generally comes as a white powder made up of unsaturated fatty acids in the form of water-soluble sorbate, and is highly recommended by the FDA.
What is potassium sorbate used for?
This ingredient identified with the number E202, is used in the food industry as a preservative because it inhibits the development of microorganisms such as Botulinum, Staphylococcus and Salmonella, maintaining the stability of beneficial microorganisms in food (lactic acid bacteria). In addition, it does not add odor or flavor to the food where it is added.
What is potassium sorbate used for in winemaking?
This product is used in the manufacture of wines, especially those that have a high sugar content, preventing a second fermentation that can cause changes in their transparency. For this reason it is also called as a wine stabilizer.
When to add potassium sorbate to cider?
Like wine, the effect of this compound is to prevent a second fermentation of the cider. For this reason, it should be used at the time the cider is finished and ready to be bottled and is still sweet.
When to add potassium sorbate to gummies?
To make gummies, the use prior to preparation of a mixture of 1 part potassium sorbate with 3 parts water is recommended. This mixture should then be added to the dry ingredients. This will allow the gummies to be preserved over time.