Quality standard of potassium sorbate
Appearance: white or light yellow granule
Applications: It is mainly used to inhibit the growing of microbe in food.
In the daily living, it can be used to prevent the mildew for soy, wine, edible vinegar and salted vegetables. Only adding 0.1 percent into them, you will find that their taste is better.
In freezing and cold storing foods, especially fish and shrimp, soaking them in the solution of potassium sorbate(0.3%) for 30 seconds, they can keep their original and individual taste.
Adding potassium sorbate to man-made cream and salad oil can prevent sourness and bubble because of fermenting.
If you add potassium sorbate into pastry, biscuit and bread, they will be of better tasty!
The meat which added the potassium sorbate can be store more a week than before.
Storage and transport: keep in tightly closed containers, stored in a dry and ventilated warehouse, kept away from moisture and heat; furthermore, it should be stored separately from poisonous substances, handled carefully to avoid damage to bags.

Specification:
Identification: passes test
Assay: 99.0-101.0%
Free Acid(as Sorbic acid): 1%max
Free Alkali(as K2CO3): 1% max
Heavy metals(As pb): 10ppm max
Arsenic(as As): 3ppm max
Loss on drying: 1.0% max
Lead: 5ppm max
Mercur: 1ppm max
Aldehydes: 0.1% max
Acidity or alkalinity: 1% max