product performance
·Good preservatives: Sorbic acid (potassium) can effectively inhibit the survival of molds, yeasts and aerobic bacteria, and can also prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus, and Salmonella. However, it is almost ineffective against beneficial microorganisms such as anaerobic Bacillus and Lactobacillus acidophilus. Its inhibition effect on development is stronger than that of sterilization, thereby effectively extending the storage time of food and maintaining the flavor of the original food. Its antiseptic effect is 5-10 times that of similar product sodium benzoate.

·High safety: Since sorbic acid (potassium) is an unsaturated fatty acid (salt), it can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water, with no residue in the body.
ADI 0-25mg/kg (calculated as sorbic acid, FAO/WHO1994), LD50 4920mg/kg (rat, oral), GRAS (FDA, 182.3640 1994), its toxicity is only 1/2 of that of table salt and 1/40 of that of sodium benzoate

·Good stability: Sorbic acid (potassium) is stable in the sealed state and easily absorbs water when exposed to humid air, oxidizes and colors. Potassium sorbate has good thermal stability and its decomposition temperature is as high as 270℃.

·Wide range of use: Currently, it has been widely used in food, beverages, pickles, tobacco, medicine, cosmetics, agricultural products, feed and other industries. From the perspective of development trends, its application scope is still expanding.
Sorbic acid (potassium) is an acidic preservative and still has a good preservative effect in foods close to neutral (pH 6.0---6.5), while the preservative effect of benzoic acid (sodium) has been significantly reduced when pH>4., and has a bad taste.

·Flexible use methods: When using, you can use direct addition, spraying, dipping, dry powder spraying, processing on packaging materials and other methods.