Potassium sorbate, which is commonly used food preservative, potassium sorbate, one of the main selling point is the taste of clearance from the U.S. Food and Drug Administration (FDA), or the color of the food, it is invalid. When defined in chemical terms, this substance is a salt of potassium sorbate, which itself is the use of a natural organic compounds as food preservatives. , It is from a chemical reaction, and potassium hydroxide, sorbic acid. Foods to improve their shell life need preservatives, potassium sorbate, does not change the nature of the food.
Foods, such as dairy products, baked food stuff, drinks, cured fish and meat, vegetables and fruit, and desserts are still susceptible to the growth of molds and yeasts, to prevent that they have a longer shelf life. Therefore, the role of the potassium sorbate is, it is possible to suppress the growth of these microorganisms. Another common use of the preservative in the winemaking process. After experiencing the wine fermentation process, it is most likely there are still a certain amount of active yeast in wine, multiplying, and start a new yeast, so, this will have the ability to change the nature of the wine yeast (usually the case, given an unpleasant smell of geranium). Therefore, in the bottling of the wine, add potassium sorbate, in order to keep the propagation of the yeast. The survey also found that the maintenance of a variety of dried fruit and dietary supplements, herbal-based applications.
Potassium Sorbate Use
In brewing, as mentioned, 0.02 – 0.04% of potassium sorbate is, it gets bottled wine before mixing.
For preserving food items, such as cheese, 0.2 – 0.3% of the product is sprayed on the natural cheese, processed cheese, and it is directly applied.
Fish products is usually immersed in the solution of potassium sorbate, smoking or drying before preparation.
When it comes to the protection of bakery products, the use of preservatives in low doses, such product is the fermentation, therefore, the need yeast. Therefore, even when using the potassium sorbate in the lower amounts, it is sufficient to inhibit the growth of molds, yeasts and bacteria.
Use, bacon, potassium sorbate, avoid fungal attack up to a month. In addition, the meat of embalming fluid dipped reach bivalve life.
Most people use potassium sorbate, sodium benzoate in combination, to enhance the preservative effect of a variety of foods.
The use of potassium sorbate
The potassium sorbate fine white free-flowing powder, when it was bought from the store in the form provided. It can also be in granular or pellet form. In order to use it as a preservative, which can be diluted with water. The product obtained will be a 25% solution of potassium sorbate, which usually is used to hold the fruit and juices. This is how the same thing:
Powder preservative, about three cups of water in a cup. Mixing the two components. Continuous stirring until the mixture is uniform.
Storing the mixture, and to be stored at room temperature in a clean jar file.
Now, all you have to do is the food one quart saved, use 1 teaspoon of preservatives you’re ready. Make sure you stir the food preservatives.
, For preserving fruits and fruit juices other than products, may change the percentage of preservative.
OTHER ARTICLE: Ethyl Vanillin Facts