Mond Star Internationsl Trading Co,.Ltd

Potassium sorbate is widely used as a food preservative, and China approved the use and promulgated standards in 1982, stipulating that the concentration allowed in noodle products, pickles, canned food, dried fruits, dairy products and condiments is 0.02% ~ 0.1%. The addition of 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 cases such as wine, beer and wine, and the antiseptic effect is ideal. The Food and Agriculture Organization (FAO) has developed a series of standards for food, clearly stipulating that the maximum amount of potassium sorbate is 0.28/kg, and each country refers to this standard and formulates strict standards according to its own conditions. The use of potassium sorbate for packaging materials can extend the shelf life of foods such as bread and dry cool. In view of the limitations of the application and physical properties of a single food additive, domestic and foreign food additives are currently vigorously developing compound food additives to exert synergistic effects to achieve the best results.