Potassium Sorbate

Why to use potassium sorbate:

• Potassium sorbate is widely used in a number of foods as a preservative in beverages (fruit juices, wine and cider), cheese, baked goods, mayonnaise based products, nuts, olives, syrups, jellies and jams.
• It is used as a bacteriostatic and preservative in meat, products based on fish and eggs, cooked shrimps, sausage casings and flavored dairy products.
• As a preservative, it is also used for dehydrated foods like jerky and dried fruit, as it does not leave an after taste.
• One of its properties is that it is used as an anti-microbial agent that can stop the growth and spread of harmful bacteria, mold and yeast.
• Its activity increases as pH of the product decreases due to the formation of undissociated acid.
• It increases the shelf life of foods, so many dietary supplements also include it.
• It is commonly used in as wine stabilizer and is added to a finished wine before bottling to reduce the possibility of re-fermentation by yeast as it is a yeast growth inhibitor; it will not stop a fermentation that is in progress but it will stop a fermentation from re-starting.