High purity natural Potassium sorbate with best price CAS NO.24634-61-5

product name:

potassium sorbate

synonyms:

sorbic acid potassium salt;potassium sarbate;potassium 2,4-hexadienoate;trans,trans-2,4-hexadienoic acid, potassium salt;trans,trans-2,4-hexadienoic acid k salt;trans,trans-sorbic acid potassium salt;fema 2921;(e,e) potassium 2,4-hexadienoate

cas:

24634-61-5

mf:

c6h7ko2

mw:

150.22

product categories:

food additives;food & feed additives;classes of metal compounds;k (potassium) compounds (excluding simple potassium salts);typical metal compounds;food additive

mol file:

24634-61-5.mol

chemical properties

melting point

270 °c

density

1,361 g/cm3

fema

2921

solubility

h2o: 1 m at 20 °c, clear, colorless to faintly yellow

water solubility

58.2 g/100 ml (20 ºc)

stability

stable. incompatible with strong oxidizing agents

main uses:

preservative, stabilizers and antioxidants potassium sorbate is a new, safe, nontoxic and effective food

preservative.

it is potassium-salt of unsaturated fatty acid. it can participate in normal metabolism and finally be

oxidized to water and carbon dioxide, does not accumulate in the human body and has high safety.

its toxicity is only half of salt, 1/ 40 of sodium benzoate and has been recognized internationally as the

best food additives. potassium sorbate has been approved of using in worldwide and successfully used

in the food industry in many ways. it has obvious inhibition of molds, yeasts and aerobic bacteria,

whose effect on inhibit the growth of bacteria is stronger than the effect on destroy bacteria. it combines

with sulfhydryl group in microbial enzyme system to destroy the role of enzymes, so that achieve the

purposes of bacteriostasis and antisepsis. it also can prevent from the growth and breeding of botox,

staphylococcus and salmonella and other harmful microorganisms. under acidic conditions (ph value less

than 5), the effect of bacteriostasis is better, and the food composition has no any impact of preservative

effect, so it effectively extends the storage time of food and keep the original flavor of food. however,

there is no effect on anaerobic bacteria bacillus and lactobacillus acidophils and other beneficial micro-organisms.